Published at Monday, 16 December 2019. bakeware. By Bon-Hwa Kwon.
Metal Bakeware is still available, but has lost much of its appeal in the age of the microwave. Though heavy duty metal pieces can still be found in most kitchens, their uses appear limited when compared to stoneware and Pyrex which look nice on a tabletop. Metal can also scratch and rust, unlike these other surfaces, limiting its usefulness.
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.
If you are down to the last resort and you really have to substitute, choose the pan or the bakeware which has the closest size to the recommended one by your recipe. You should take into account the volume that it will take. Consider the ingredients and everything that you will have to put in to the pan so that you will know and choose something of the ideal depth. Selecting one closest to the recipe is asking will allow you to achieve the same cooking temperature and the time of cooking.
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