Published at Wednesday, 13 November 2019. bakeware. By Bon-Hwa Kwon.
When you are following a recipe that requires you to use bakeware, the first thing to determine is whether you have the proper size pans. For instance, your recipe suggests that you use a pan of a certain size, if you do not have it, you can generally substitute a similar size baking pan without any problem. But take the following into account.
When measuring a pan, measure from inside edge to inside edge so that you are not including the thickness of the sides. Measure volume by filling the pan with water and then pouring it into a measuring cup. Be careful substituting a pan when the recipe indicates that a tube pan should be used, such as an angel food cake pan or a bundt pan. These pans are ideal when it comes to equal distribution of heat, so the substitute bakeware pan must satisfy that criterion.
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.
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