Are You Using the Right Bakeware?
Silicone
Silicone bakeware is made of a flexible material that can be used in the oven, microwave, and freezer.
Silicone bakeware does not absorb heat like other bakeware but allows heat to transfer evenly to the food. The cooking process stops immediately when food is removed from the oven, preventing additional browning of the food. Most importantly, it can withstand temperatures ranging from –40°F to 580°F.
Care: Just chuck it in the dishwasher!
Stainless Steel
Though widely available, stainless steel bakeware is not recommended because it is a poor conductor of heat, thus distributing heat unevenly.
Care: To care for stainless steel bakeware, wash with hot soapy water. You may also use a nylon scouring pad or nylon scraper for especially stubborn food.
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Stone
This kind of bakeware is made from stone fired at very high temperatures. Though stone bakeware takes a little longer than other material to heat up initially, it distributes heat evenly, retains heat and keeps food warm long after it is cooked. Most stone bakeware surfaces must be sprayed or rubbed with oil before using for the first time.
Care: Do not use soap to clean. Scrape off excess food and wash with warm water.
Tinned Steel
Tinned steel bakeware is made from sheets of steel covered with a thin coat of tin, allowing the bakeware to heat slowly and evenly. Tinned steel bakeware will darken after extended use, which may affect baking times.
Care: Take special care to prevent tinned steel bakeware from rusting. After washing in hot soapy water and drying thoroughly, place in a warm oven and dry completely. Do not use metal scouring pads or abrasive materials to clean.
SOME COMMON BAKEWARE TYPES
Baking Dish: A flat pan with straight sides. There are many sizes and depths available, but the most common size is 9 x 13 x 2 inches. Typical foods prepared in baking dishes include cakes, brownies, lasagna, potato dishes, meats, poultry, and fish.
Baking Sheet: A flat pan or sheet of metal used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.
Bread Pan: Rectangular and deep-walled, it is used to bake a single loaf of bread. Bread pans are typically made from aluminum, steel, glass, pottery, or stoneware. Larger loaf pans are also often used to bake meat loaf.
Brioche Pan: A type of pan or mold with fluted sides that form the base of the traditional French bread known as brioche.
Bundt Pan: A heavy-walled baking pan formed with an indented curvature and a hollow tube in the center. The heavier walls and hollow center tube allow batters to rise and bake uniformly. This pan is generally used for baking coffee cakes and sweet cakes, referred to as bundt cakes.
Cake Pan: Cake pans can be round, square, or rectangular and are available in several sizes.
Tania Penwell provides information on bakeware and other kinds of cookware for A1 Market – the site for the savvy shopper.
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