Grease and line a baking dish?

[jinglejangle6]

Hi all, I’m making frittata for my DC and the recipe says to do this:

Preheat oven to 180c / 350f. Grease and line a baking dish with parchment paper.

What does that mean? Do I grease the whole dish with butter then cover with parchment? If so, what’s the point of greasing?

The light layer of grease helps the parchment to stick on the sides and bottom and make it easier to remove once cooked

I bake frittatas in a silicon cake tin, they come out perfectly every time.

Thanks for the replies. I greased the baking dish with butter, and put a layer of greaseproof paper on top. I’ve just taken the frittata out the oven and it’s stuck fast to the paper! Should I have greased the paper as well?!

Yes I grease the tin, add the paper then grease the paper.

Some paper is better than others I've found

Did you use baking paper / parchment rather than bog standard greaseproof?
It shouldn't stick and you don't need to grease baking paper.

@campion I used bog standard greaseproof - is that wrong?

(I thought baking/parchment/greaseproof was all the same thing)

Well that's probably why it stuck! I gave up on it years ago and only use baking parchment /non stick baking paper. More expensive but it changed my life!!

Damnit! What’s greaseproof paper for then?

No it's not quite the same thing but I can see why you would have thought so.

Parchment /baking paper is more heat resistant due to a silicone coating so it withstands fat and moisture better. So food is much less likely to stick.

@jinglejangle6

Damnit! What’s greaseproof paper for then?

I've often wondered this after I did similar to you OP.

@jinglejangle6

Damnit! What’s greaseproof paper for then?

Lining drawers??

Ah - you live and learn! I’ve added some non-stick baking paper to my shopping basket

@Pingued glad I’m not the only one!

@jinglejangle6 yes destroyed my Swiss roll that way!