Published at Monday, 16 December 2019. bakeware. By Hyo-Sonn Jeon.
If you select a glass bakeware pan or a dark, non-stick pan, reduce the oven temperature by at least 25 degree F.If the substitute pan causes the depth of the ingredients to be thinner, reduce cooking time by 15 minutes. If the depth is thicker, increase cooking time by 15 minutes. Whenever you select a substitute pan, keep in mind that you need to allow room for certain foods to expand as they cook.
There are two types of anodized bakeware, silver anodized and hard anodized. Silver anodized bakeware is made of aluminum that has gone through an electro-chemical process to harden its outer layer and give it a scratch-resistant surface that will not rust, peel or blister. Even so, do not use sharp knives to cut food baked in these pans. In hard anodized bakeware, the aluminum is processed for a much longer time to create a hardened surface finish far thicker than silver anodized. Metal utensils other than knives can be used on hard anodized bakeware without damaging the surface. Most hard anodized bakeware has a darkened surface, which affects baking time. Care: Silver anodized and hard anodized bakeware should be washed by hand in hot soapy water and any stuck on food should be soaked in water to loosen. Do not wash in the dishwasher.
One such bakeware in demand is ceramic bakeware. It has a non-porous surface, which makes it easy to clean. It does not absorb moisture and odor from the food that you want to bake. The added advantage is that ceramic toaster oven bakeware distribute heat evenly. It also retains heat to keep baked foods warm even if you take them out of the toaster oven.
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