Published at Monday, 16 December 2019. bakeware. By Hyo-Sonn Jeon.
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.
Before the first and after each use, wash pan in warm, soapy water or place in the dishwasher. Be sure pan is thoroughly dry. For best results, spray baking surface with non-stick spray. Always place bakeware on level baking sheet for easing positioning and removal from oven, refrigerator or freezer. When baking is complete, remove from oven and place on cooling rack until baked goods are completely cooled. Baking time may vary from traditional metal bakeware and adjustments to time and temperature may be necessary. To remove baked goods, invert pan and apply gentle pressure to the bottom while peeling the pan away. Also great for molding gelatin and ice cream.
When using silicone bakeware, you will not have to add fatty butters or shortening to your baked goods to prevent sticking. This one feature makes silicone bakeware safer for your heart health than other products. The baked goods simply fall away from the sides of the pan with a simple twist. Banana breads roll right out of silicone loaf pans and cookies slide right off the surface of cookie sheets.
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