Published at Wednesday, November 13th 2019. by Kwang-Sun Paik in bakeware.
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.
Teflon Bakeware is still a popular choice for its nonstick properties. The slick coating makes easy work of clean up, and leaves the food intact. Cookies and breads slide right off the coated surface making it ideal to use when a pretty presentation is essential. Extra care must be taken when using and cleaning Teflon so it does not become scratched, which will ruin the nonstick properties of the surface. Metal utensils should be avoided; instead plastic tools must be used to avoid scratching the nonstick coating.
Made of heavy-gauge aluminum, this type of bakeware pan is used for a variety of foods such as pizza, bread, and meat. They also work well for egg, potato and casserole dishes. Though generally disposable, it can be reused if cleaned well after use. Care: Aluminum foil bakeware can be cleaned with hot soapy water or a nylon scouring pad for extra cleaning. If you use a dishwasher, do not stack heavier dishes on top of aluminum foil bakeware.
Aluminum is good bakeware material because it is an excellent conductor of heat and so your baking is uniform, but the shiny surface of aluminum bakeware prevents proper browning, as we explained. Aluminum bakeware is durable and will not rust, but go for heavy-gauge aluminum bakeware rather than the thinner variety. The latter may warp when exposed to high temperatures, causing uneven baking. Also remember that aluminum bakeware should not be used to prepare acidic foods because the acid may react with the material to create food that has an off taste. It may also cause more wear and tear than usual. Care: Use hot soapy water for ordinary cleaning of your aluminum bakeware, but for extra cleaning, a nylon scouring pad or special powder cleansers can be used.
Some people still swear by cast iron Bakeware and cookware. This heavy duty material is known for its ability to retain heat and handle extremely hot temperatures, which makes it ideal for frying pans and woks. Cast iron Dutch ovens are another popular choice. Cast iron does require special care before it is even used. It must be seasoned with a layer of grease, which cannot be later washed off with soap. Cast iron must be scrubbed with plain hot water, or hot water and corn starch or salt, to avoid removal of the seasoned nonstick surface.
Pay attention to the manufacturer instructions to ensure that you are using your silicone bakeware in the best possible way. The pieces are durable and will last in your home for many years. The colorful designs are great for storing your baked goods as well as serving. The materials will not rust or stain. There is also no transference of the materials onto the cooked foods.
A relatively new development in Bakeware is the use of silicone. It is extremely lightweight, unlike heavy stoneware and glass pieces. And you can bend silicone pieces, which makes storage extra easy. It can not chip or rust, and it wo not break, which makes using this safer than stoneware or glass. These properties make silicone extremely long lasting, too.
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