Published at Monday, 16 December 2019. bakeware. By Chin-Hwa Hong.
A pan is a pan is a pan, right? Wrong. Baking pans can be made from different materials, and each material has a different effect on your baking. For example, a bakeware pan with a dark-colored surface will cause the food to brown more easily because it absorbs the heat of the oven. On the other hand, an aluminum bakeware pan conducts heat evenly but its surface reflects heat, so the food does not brown well. So here is a list of some common bakeware materials.
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 40F to 580F.
Aluminum bakeware is the most popular option as it resists warping, however the shiny texture of aluminum makes it unsuitable for browning. Aluminum Foil comes handy while making pizzas and over oven treats. These should be handled with care so as to retain their original shape.
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