Published at Monday, 16 December 2019. bakeware. By Hyo-Sonn Jeon.
Non-stick bakeware consists of steel or aluminum with a non-stick coating, which allows food to easily peel off from the surface of the bakeware. So this type of bakeware works particularly for items such as muffins and layered cakes. Once again, the non-stick coating gives the bakeware a darker surface, which absorbs heat quickly, so make sure the food is not overly browned or dried out. Care: Wash in hot soapy water and for stuck on food, use warm water to loosen. Do not use metal utensils or knives on the bakeware surface.
Ovenproof glass gets heated up quickly and can save around 25 degrees. Non-Stick bakeware are used for browning muffins or cookies. Silicone also enables you to get the desired browning effect and the best thing is that these are maintenance free and dishwasher safe. Silicone is resistant, durable and will not break even if it falls down. Silicone bakeware is made of FDA-approved food grade silicone and is well suited for a wide range of temperatures from -40 to 500 degrees. It is flexible and soft and wo not occupy much storage space as well. Care should be taken to use only water for washing and this kitchen ware cannot be put in a dishwasher.
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.
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