Published at Monday, 16 December 2019. bakeware. By Chin-Hwa Hong.
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.
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.
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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