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The Best Baking Sprays
Tired of greasing and flouring pans before baking? Baking sprays replace that fussy process with one simple step.
What You Need To Know
Using baking spray is a convenient, quick way to prepare pans, ensuring that even the stickiest baked goods slide out cleanly. Our favorite spray, Baker’s Joy Baking Spray with Flour, was especially easy to spray in a controlled manner. It was a snap to coat everything from square cake pans to muffin tins. If you regularly bake, it’s a must-have.
What You Need to Know
If you bake a lot, you should consider baking spray. It is a fast and easy one-step product that lets you skip the messy, tedious traditional process of greasing and flouring pans for baking. We specifically call for baking spray in recipes that are particularly sticky and when we use a Bundt pan with lots of nooks and crannies.
Cooking spray has become ubiquitous in home kitchens. Baking spray, however, is less common. For both, the main ingredient is an oil such as palm, soybean, or coconut oil. They also typically contain emulsifiers such as lecithin or mono- and diglycerides that keep the ingredients combined in the can and help the oil adhere to the surface of cookware or bakeware.
To discharge these ingredients into the air, a can needs to be pressurized. Pressure inside a can is created in two ways. One setup mixes a pressurized propellant gas (such as propane or butane) with the oil. The second setup, known as a bag-on-valve dispensing system, places the oil inside a bag, separate from the pressurized propellant gas (either compressed air or nitrogen), which fills the space between the bag and the can.
Baking spray typically—though not always—also contains flour, cornstarch, or wheat starch. These starch particles create space between the baked goods and the pan that insulates the batter or dough from the metal pan. Because of this insulation, the food cooks a bit more slowly and, more importantly, releases easily. Some baking sprays with starch also contain silicon dioxide, a fine powder that prevents clumping, which is important for even distribution of the starch.
One of the products we tested isn’t a spray—it’s a liquid mixture you apply to the pan and spread into a thin layer by hand. We included it because it’s marketed as a solution to the tedious task of greasing and flouring pans. We wanted to know how it stacks up against typical baking sprays. Here’s what we found.
What to Look For
- Effective, Neutral-Flavored Sprays: The sprays in our lineup contained one or more oils, including soybean oil, canola oil, coconut oil, palm oil, and mineral oil. Every spray, no matter the oil or oils used, released muffins, cakes, and brownies, passing all our baking tests. We also liked that all of the sprays tasted neutral and didn’t alter the flavor of our baked ...
Everything We Tested
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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.