Published at Wednesday, 13 November 2019. bakeware. By Chin-Hwa Hong.
Teflon Bakeware is still a popular choice for its nonstick properties. The slick coating makes easy work of clean up, and leaves the food intact. Cookies and breads slide right off the coated surface making it ideal to use when a pretty presentation is essential. Extra care must be taken when using and cleaning Teflon so it does not become scratched, which will ruin the nonstick properties of the surface. Metal utensils should be avoided; instead plastic tools must be used to avoid scratching the nonstick coating.
A relatively new development in Bakeware is the use of silicone. It is extremely lightweight, unlike heavy stoneware and glass pieces. And you can bend silicone pieces, which makes storage extra easy. It can not chip or rust, and it wo not break, which makes using this safer than stoneware or glass. These properties make silicone extremely long lasting, too.
Aluminum is good bakeware material because it is an excellent conductor of heat and so your baking is uniform, but the shiny surface of aluminum bakeware prevents proper browning, as we explained. Aluminum bakeware is durable and will not rust, but go for heavy-gauge aluminum bakeware rather than the thinner variety. The latter may warp when exposed to high temperatures, causing uneven baking. Also remember that aluminum bakeware should not be used to prepare acidic foods because the acid may react with the material to create food that has an off taste. It may also cause more wear and tear than usual. Care: Use hot soapy water for ordinary cleaning of your aluminum bakeware, but for extra cleaning, a nylon scouring pad or special powder cleansers can be used.
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