Why do you use an ungreased pan in baking?

You're right to be curious! Using an ungreased pan is not a common practice in baking. It's usually essential to grease and flour a pan for these reasons:

* To prevent sticking: This is the most important reason. Most baked goods, from cakes to cookies, will stick to a dry pan, making them difficult to remove and ruining their appearance. Greasing and flouring creates a non-stick surface, allowing the baked goods to release easily.

* For even browning: A thin layer of grease helps the heat distribute evenly on the pan's surface, resulting in a more consistent bake and a nicer golden brown color.

* To maintain texture: Some recipes, like cakes, rely on a specific texture. Using a greased pan helps maintain the lightness and airiness of the final product.

There are a few specific situations where an ungreased pan might be used:

* Certain types of cookies: Some cookies, like biscotti, are designed to be slightly crispy and hard. These recipes sometimes call for an ungreased pan to help them maintain their texture.

* Recipes that require a specific texture: Some recipes, like certain types of cakes or breads, might call for an ungreased pan to achieve a specific texture, like a crusty bottom.

If you're unsure whether or not to grease a pan, always refer to the specific recipe instructions.