Cookware & Bakeware
Cookware suited for your Cooking task
Cooking is more than recipes, ingredients and the talent of the cook, the quality and type cookware plays a significant role. The overall
success of a dish, including the speed and thoroughness with which it is cooked can depend to a great extent on the choice of cookware
The various types cookware below each has its own set of benefits, ranging from heat retention, heat distribution to weight and their look and feel. Ultimately, good quality cookware will cost more than your standard day-to-day cookware, it will enhance the meal you are cooking, and will likely be a pleasure to cook with and easier to clean.
Ideal for frying and braising
Among all cookware aluminum cookware represents in excess of fifty percent. Aluminum is light in weight and has excellent heat conducting abilities (copper is better though), is also inexpensive due to its time-saving and energy-saving capabilities when it comes to cooking. Aluminum cookware enables heat to be distributed quickly from the bottom of the aluminum pot or pan to its sides until the food is uniformly surrounded. This alloy provides for distribution of heat ensures that food is not scorched or burnt.
Aluminum cookware comes in the widest range and serves various cooking purposes such as casseroles, frying, sautéing, grilling, simmering pots, saucepans, roasting and boiling are some of the regularly used aluminum cookware.
Acidic foods such as tomatoes, fruits, vinegar-based sauces, to name a few react with the aluminum and can give rise to off flavors. This is not really a problem, just be aware.
Although it is rather heavy, consider that it and will last for many years, it is also having great cooking properties. Cast iron cookware heats up evenly all over so you can be sure of food being evenly cooked. It warms food slowly in the oven and is perfect of dishes that require being cooked slowly for a long time. Since it also cools equally slowly, food left in the cookware will stay hot for a considerable period of time, thereby saving on the hassle of reheating. Since reheating food leads to a loss of its nutritional benefits, this also means you are eating healthier.
Bare cast iron cookware obviously does not have the enamel coating on it and so is cheaper. It also has the advantage of leaching some of the iron into the food during the cooking process; many consider this a real plus, as this leeching of *dietary iron contributes to the nutritional value of food. This is helpful to those who need to increase the iron in their diets. Bare cast iron cookware requires more care than the enameled version. What this means is that you will have to be season the cookware before it is used. Seasoning is the process by which a coating of oil is bonded to the metal surface to prevent rusting and provide a stick resistant surface to the cookware. Bare cast iron cookware may be pre-seasoned; in this case no further seasoning is required. A lot of non-seasoned bare cast iron cookware is sold with a protective coating. This needs to be removed before any seasoning can be done. The best method of doing this is to use a scouring pad and rub the surface of the metal until the coating is removed and the bare metal exposed.
Since normal cookware cleaning techniques like washing it in a dishwasher will remove the seasoning from bare cast iron cookware, hand washing is the best way to clean these utensils. Simply wash the cookware in warm soapy water and immediately hand dry it. Then, while it is still warm, apply a light coating of oil to the surface and it is ready for the next use.
Enameled cast iron cookware has a coating of porcelain enamel which provides a non-stick surface which makes it easier to clean, resistant to rust and reduces the possibility of it reacting with food during the cooking process. If your primary care physician or dietician has advised you to reduce the amount of *iron in your diet, this is the best option for you. Being non-stick means that it is possible to reduce the amount of oil used in cooking, which is another health benefit. Also, enameled cast iron cookware does not have to be seasoned like bare cast iron cookware.
Enamel cookware based on a core of aluminum has a few problems. Although the enamel itself is just as hard, the metal it's fused to is thinner, meaning that it deforms more easily if it is dropped or if it bangs against other pots on a rack or in a cupboard. In addition, the thermal expansion of aluminum-based enamel cookware is greater than that of cast iron. Both of those facts make the enamel more subject to stress cracking and chipping. However, it should last as long as the nonstick coating on the inside of the pan.
Look for copper cookware with an “18/10” rated interior stainless-steel coating. And purchase your cookware that comes with a lifetime warranty, as this protects you from and any material of construction defects in the cooking utensils you buy. Follow the *manufacturer’s care instructions to keep the warranty valid.
It is one of the best metals to use in the manufacture of cookware because of its high heat conductivity which ensures that a cooking vessel will heat evenly all over, with no “hot spots”. Since the metal responds rapidly to changes in the heat sources, varying temperatures during cooking becomes easy and braising and browning food may be done without any problems.
Copper Cookware is a soft material and it dents and scratches easily and also reacts to food that comes into contact with it. For this reason copper cookware is usually coated on the inner surface with some other metal or alloy like tin, nickel and stainless steel. Tin wears out fast and copper cookware lined with this metal needs to be changed fairly frequently. A stainless-steel inner coating is long lasting and easy to clean. Tin lined copper cookware is the cheaper option but because of its long life, stainless steel lined copper utensils are more economical in the long run.
The thicker the copper, the better the heat distribution through-out the inner cooking surface, and consider that quality copper cookware is heavy. Before buying a pot or pan, lift it to see if you are comfortable with the weight; do keep in mind that it will be even heavier when it is full of food during preparation.
Copper cookware should normally be hand washed in warm soapy water Immediately after use and then completely dried to prevent spots developing on the surface. Always follow the manufacturer’s instructions for best results and to ensure the warranty remains valid.
Copper will tarnish after a period of use, although this does not affect its performance and the original color and shine can be brought back by using a manufacturer recommended *copper cleaning agent.
Ceramic, Porcelain, Pyrex, Corning
Glass bakeware dishes behave differently from metal bakeware. Porcelain glass cookware heats up and cool down more slowly and help prevent a thick crust from forming on casseroles, brownies, and other foods. Generally, to adapt a recipe from a metal dish to a glass dish, you should lower the baking temperature by 25 degrees and allow a bit of extra time in the oven.
Pyrex (Pyrex bowls which are made of glass have a tendency to shatter violently and dramatically when placed on a stove top or otherwise heated/cooled rapidly the glass changes temperature rapidly, thus it can undergo "thermal shock."). Corningware that you purchase today is not the same Pyrex and Corning ware of years past, this is now just a trade name, both now owned by World Kitchen and no longer can they perform as the older ones did.
Since the World Kitchen acquisition, the Pyrex dishes are made of plain soda-lime-silica glass and the opaque Corning dishes are no longer made for the Stove top/Broiler safe Pyroceramic glass.
The European manufacturer of Pyrex, Arc International, uses borosilicate glass in its Pyrex glass kitchen products; however, the U.S. manufacturer of Pyrex kitchenware (Kitchen World) uses tempered soda-lime glass. Thus, Pyrex can refer to either soda-lime glass or borosilicate glass when discussing kitchen glassware, while Pyrex, Bomex, Duran and Kimax all refer to borosilicate glass.
Porcelain cookware is thinner and more fragile than stoneware, but it is harder and stronger than earthenware or terra cotta. Porcelain enamel cookware is not quite as strong as some manufacture’s lines, which resembles porcelain in appearance. When looking for porcelain cookware you'll discover many patterns and colors. Porcelain cookware is dishwasher-safe. Porcelain enamel cookware shows a glazed surface which is exceedingly smooth and hard, and generally it is quite easy to clean, although the best path for stuck on food is to soak it for a while.
Microwave cookware may also be ideal for use in regular ovens, freezers, and refrigerators, apart from being useful to cook and serve meals. Always read the manufacturer’s instructions on the cookware labels as well as the microwave instruction manual. This will give you a good idea of what kind of cookware you can use in your microwave. Most microwave cookware sets are dishwasher safe; do not put them in the dishwasher unless the manufacturer has specifically mentioned it on the label.
Always pierce the outer skins of potatoes and whole vegetables with a knife or a fork before cooking, as the buildup of pressure can make them explode.
When you stir food, the heat is spread evenly and the food cooks faster. Foods such as potatoes, meat or chicken should be turned over and rearranged in order to enable them to cook evenly, as stirring is not possible.
Microwaves cook the insides first; the container may be cooler while the food may be extremely hot. So, allow the cookware to sit in there for some time and remove the cooked food only when it simmers for a few minutes.
Use only specified microwave safe cookware that are made of glass, china clay, tough plastic or ceramic. Do remember that using metal cookware, such as aluminum foil and metal-trimmed dishes can cause fires and also damage your microwave unit.
The main advantage is its durability and appearance along with the necessary low maintenance required. It is an extremely hard alloy; and it is somewhat difficult to dent it or scratch it during typical normal use. It will not rust and with regular care and cleaning stainless steel cookware can last a lifetime. Stainless steel cookware does not react with food during the cooking process and will not be affected by being used to prepare food with a high acid content.
Caution is required when purchasing Stainless Steel cookware, as there are differences. Some of the utensils are not designed with additional necessary alloys to aid in the problem with stainless steel, which is that it is not a good conductor of heat. This means that your cooking time will be longer and that the utensil may not heat evenly, causing hot spots that may affect the food being cooked. To overcome this problem, manufacturers use what is called a 3-ply construction technique that involves adding a layer of either aluminum or copper between 2 layers of stainless steel.
Copper or aluminum are excellent conductors of heat and will compensate for the slow and uneven heating you will get when cooking with pure stainless-steel cookware and ensure quick and uniform heating.
Make sure you follow the manufacturer’s cleaning and maintenance instructions to ensure that your lifetime cookware does really last that long. Although cookware made of stainless steel is dishwasher safe, the instructions of the brand you buy, may advise cleaning with a specific powder cleaning agent and using warm water. The manufacturer’s research may have found that this method will protect the gloss and shine, of which you want to maintain for as long as possible.
Consider that if you are using an induction stove or are planning to get one, buy stainless steel cookware with a magnetic exterior which will allow stainless steel pans as well as your pots to be used for induction cooking. Also, purchase stainless steel cookware with “stay cool handles” that will, at least for some time, stay cool but are also safe for oven use. Stock pots made with full cladding (a heat distribution layer that extends up the sides of the pot) heat more quickly and is more energy-efficient than one with only a heavy bottom. This becomes more important with taller stock pots. The most common choices of cooking surface for your stock pot include stainless steel, which is normally one’s best choice.
Waterless cookware consists of heavy,
well-made stainless-steel cookware with up to a five-ply core for heat
distribution and retention. It has tight-fitting appliance covers and steam whistles
or other signals to indicate when the proper cooking temperature has been
reached. At that point you turn the heat down or off and allow the food to
continue cooking in the hot pan. Some waterless cookware sets have a carbon
steel layer in the core, making them suitable for use on an induction range. On
any kind of range, though, waterless cooking is energy-efficient. Waterless
cookware is both energy saving and nutrient-protecting due to the low heat used
when cooking. And because stainless steel waterless cookware is well-designed
clad construction, it can be used for conventional cooking as well as waterless
Most good quality stainless steel cookware comes with a lifetime warranty
some people are sensitive to the nickel found in stainless steel cookware.
Bakeware refers to many types of baking utensils, such as baking sheets, baking pans and baking dishes. Each having one common characteristic, which is they are all used to bake some type of sweet or savory foods in the oven. Baking sheets are made of some type of metal but baking pans and dishes can be metal, ceramic or glass, and now silicone is being used to produce some of these items also. Bakeware is available in many materials, shapes, and sizes. Some of the items that are considered bakeware include: cookie sheets, cake pans, jelly-roll pans, tube pans, loaf pans, muffin tins, bundt pans, brioche molds, springform pans, tart pans, pie plates, square and rectangular bakers, round and oval casseroles, ramekins, and pizza pans. There are many items that are considered bakeware.
Baking dishes: See above-Cookware
Baking sheets: **Baking Pans
and Cookie Sheets-
Although cookie sheets are often referred to as "baking sheets," there is a difference. Baking pans have rolled edges, and cookie sheets do not. Cookie sheets offer the advantage of a large surface area ideal for holding a large number of cookies. But their lack of edges limits their uses: Roasting, for example, is impossible on a cookie sheet, because juices will run off the pan.
Basic Aluminum Baking
Pans and Cookie Sheets-
Affordable, durable, and easy to clean, these pans conduct heat quickly and uniformly. Aluminum can react to acidic foods such as tomatoes, however, resulting in a metallic taste, and can cause delicate foods to discolor. Aluminum imparts a metallic taste to some foods, too. To prevent such mishaps, line aluminum bakeware with parchment paper or a Silpat (a French nonstick baking mat).
Half-Sheet Pans with Rolled Edges-
These pans are ideal for everything from baking cookies, pastries, and breads to roasting cuts of meats and vegetables. Typically, half-sheets measure 13 by 18 inches -- the perfect size, since most ovens have an interior rack that measures 22 inches wide (for optimal results, several inches are needed around the baking sheet for air to circulate). Similar baking sheets are available in smaller sizes. Quarter-sheet pans with rolled edges are the right size for many toaster ovens and are great for toasting breadcrumbs, nuts, and coconut in small amounts.
French Black Steel
These pans require special care. They must be seasoned regularly with kosher salt (rubbing salt into the surface prevents corrosion), and they must be kept dry, as a damp steel sheet pan will rust. These heavy-duty metal sheets conduct heat very well, resulting in even browning. If you find the pan cooks too quickly, lower the temperature by 25 degrees, or reduce the cooking time. These pans are excellent to use for puff pastry.
Insulated Cookie Sheets-
These sheets have a 1/2-inch lip and they are ideal for preventing thin or delicate cookies from browning too quickly. The tops and bottoms will come out evenly baked and evenly colored; pans like these are ideal for lightly colored treats such as spritz cookies and shortbread. Unfortunately, insulated sheets bake more slowly, so the baking times given in the recipe will need to be modified. Don't use these sheets if you want crispy edges or browned bottoms on your cookies; they are designed to prevent those results.
Nonstick Cookie Sheets-
Because they are dark in color, these pans bake cookies more quickly than standard aluminum pans do. Cookies come out crunchy, and the nonstick surfaces are easy to clean. Keep in mind, however, that these pans vary greatly in quality, and all nonstick cookware must eventually be replaced, because the finish wears off.
From Martha Stewart Living Television, November 1999
**Aluminum cookie sheets, bread pans and cake pans are easier to keep clean, they don’t rust and they conduct heat well.
Bread & Pizza baking: Aside from your needing a quality
pizza pan, one that has tiny holes to let the hot air reach your crust and bake
your pizza. Ideally a pizza pan that has tiny holes to let the hot air reach
your crust and bake your pizza, and you will have no more soggy crusts! You
will need a quality pizza peel and bread peel; this is a must for any serious
pizza baker or bread maker. The best is one made of sanded alder wood. For home
use the best suited peel is 14" wide with a 15" long blade surface
for your pizza or bread doughs. The overall length of the peel is just under
24". For your homemade pizza the peel serves for sliding the pizza in and
out of the oven, cutting and rustic table service. For your bread dough’s,
simply spread a light layer of cornmeal on the peel's surface, turn out your
loaf on the peel and transfer to the oven sheet or pizza/bread stone for
baking. The peel is also perfect for transferring your traditional and rustic
country breads to the oven.
Tip: To get that pizza crust to bake just right, it needs to be of a uniform thickness. You can roll it out just right with a pizza roller tool. This is essential for thin crust pizzas. It also works great for pasta.
Brownie pans: Aluminum and nonstick pans are generally best for brownies, although ceramic, which is slower to absorb heat, will work, too, but will produce a lighter-colored product at the end. If you must use glass, reduce the oven temperature by 25 degrees and bake for the same duration of time to achieve desirable results.
Bundt pans: (The bundt 'Bund" name likely originated from the German bundkuchen and the d in "bundt" is silent). The aluminum bundt pan is a variation of the ceramic fluted and grooved sides cake forms that were used in Germany, Austria, and Hungary to make the ring-shaped dessert cake. The original version was made from either delicate ceramic or cast iron and were quite heavy, hence the newer version that is made of lightweight aluminum, which is now universally accepted.
Cake Pans: Should you wish to bake a towering tied wedding cake just like the professional baker, utilize one that is heavy weight and with straight sides. If you are into this for the long haul, use baking pans that are anodized. This anodizing etches the surface of the pan removing inconsistencies and impurities from the natural aluminum. Further, anodizing penetrates the surface of the metal creating a surface that is harder than stainless steel. It also ensures that the pan is dishwasher-safe and will not stain or discolor like natural aluminum pans. Additionally, anodizing will not alter your baking times or temperature. Rigid corrugated cake boards offer the perfect support for your baking creations. Round Cake Boards 6" - 18", Full Sheet Cake Boards, Quarter Sheet Cake Boards, Half Sheet Cake Board. Commercial quality pans are made from a heavy 14-gauge hard aluminum and feature perfectly straight sides. The square corners are essential for professional results. Golden brown crust and even cooking. Pans will last for many uses with reasonable care. Wash in warm sudsy water and do not scour, or you’re going to damage the surface.
Copper Cookie Cutters: You name it and likely you can buy the shape you have in mind, as there are a thousand different shapes available, and they come in sizes from mini's, small, large and occasionally enormous. The best cutters are made of Copper.
Better cutters can last a few life generations, if not more. The best cutters may cost you a few more dollars, but they are handcrafted (they bear a "maker's mark" impressed onto it by the artist. The maker's mark dates back to the early middle ages when metal craftsmen marked each piece they created with a distinctive symbol, know you know.) by craftsman and built to last. Copper cutters are snapped up at garage sales by many collectors. Look for a cutter that is of heavier gauge copper (the cutter will have less "spring" when squeezed and is less likely to lose its shape over time) and the unit is fastened together by a line of solder. Copper cookie cutters have a tendency to tarnish over time. Tarnished cookie cutters are still safe to use with food. To restore the natural beauty, use a non-toxic copper cleaner that is environmentally safe, and removes tarnish instantly.
Tip: So, the dough will not stick to the cutter, wrap a piece of cellophane around the cookie cutter, then turn the cutter over and cut your dough! remove the cutter, peel off the excess dough.
Doughnut pans: Instead of fried doughnuts, bake yours in a non-stick surface doughnut pan, as well as the baked are much healthier than fried, and the pans are easy to clean. The come in Standard (6 ea. 3 1/4 ") size or mini-size (12 ea. 2" diameter).
Tip: If you want a nice uniformly shaped doughnut, start by filling the recess to HALF full, 2/3rds is sometimes too much, as the doughnut will rise slightly above the pan giving you less than a perfectly shaped doughnut, and make sure to lightly grease the pan so each piece will drop out easier when baked.
Flame top cookware: Le Creuset is cast iron (which is the best material for distributing and holding heat) with an enameled surface (for easy clean-up), also the Staub, Pampered chef and Lodge are great, but cannot be placed in the microwave. Emile Henry flame top is expandable ceramic, and it is somewhat heavier and can be placed in the microwave. As one can see, each has its good/bad offerings.
Oven and Broiler Safe
Cleanup is easy!
Highly resistant to thermal shock (extreme changes in temperature).
This ovenware product that can go straight from the freezer, to the hot oven, to the dining table (0F - 500F)
The glaze is incredibly hard and durable. Crazing (cracking) will not occur.
The surface is hard enough to carve directly in the dish without scratching the finish.
Beautiful and colorful, it's perfect for serving as well
Retains heat to keep food warm at the table
Provides unsurpassed even heat distribution. The gradual and even distribution of heat helps food cook slowly and thoroughly.
Glass: CorningWare, Pyrex, Anchor or other glass casserole or baking dish. Glass bakeware absorbs, rather than reflects, heat. It conducts and retains heat more than metal. These features speed up the cooking process. Because of this, you should turn your oven 25 degrees lower than the recipe recommends to avoid burning. Since food cooks in the same amount of time in glassware as in metal pans, you will save a few cents in energy costs each time you bake. Much like dark metal, it absorbs heat, making it ideal for crisp-crusted pies but much less so for bar cookies, quick breads, and fruit crisps, which can easily become burnt.
You can watch your food cooking if you are using clear glassware.
Glassware is a perfect vessel for micro-cooking as well as baking in the oven.
(however, it is not so great for stovetop cooking)
You can freeze, refrigerate, bake and serve in the same dish.
Glass is inert, meaning that there are no chemicals to leach out into the food (and to you) as there is with
plastics and even some metals (for example, cast iron leaches iron into foods). There are also no reactions with foods, such as acids.
Glassware does not stain and is generally easy to clean; they are dishwasher safe.
Jelly roll pan: Jelly roll is a sponge cake baked in a jelly roll pan and then rolled up with a filling of jelly or jam. When sliced, a circular pattern is formed in each slice of cake. The jelly roll cake batter is usually flavored with vanilla and/or almond extract. Raspberry or strawberry jam or jelly is usually used for the filling and some people prefer seedless varieties of these.
Since the outside layer of a jelly roll will show in the finished dessert, the jelly roll pan is often lined with a piece of wax paper or a silicone mat that is peeled off the cake after baking. This method tends to add a nice smooth look to the top surface of the jelly roll. Turning the other side of the jelly roll into a clean kitchen towel sprinkled with powdered, or icing, sugar and then letting it cool before filling may work well to allow you to remove the wax paper or mat. Then, once the jelly roll is completely cool, you can flip it over, fill it and place the roll on a plate seam side down before slicing and serving.
A jelly roll pan is usually made of aluminized steel as this material resists rusting and allows for an even distribution of heat. The non-stick versions have a dark non-stick coating added. Commercial quality jelly roll pans are made with heavy gauge steel for extra strength and to prevent bending and warping. You can also use this type to roast a big pan full of roasted vegetables or broil a lot of appetizers.
Molds, Flan, Plaques & Rings: Made from Aluminum, Carbon Steel, Tin, Silicone, Non-stick Teflon, Pottery, etc. Madeleine pans, Mousse rings. The Fluted Mold which allows you to create beautiful and distinctive cake designs while baking up quickly and evenly every time. Flan rings are round, ideal for making tarts, pastrides and cakes (Line the baking sheet with parchment when using). Although all manufacturers present various materials for the makeup of flan rings, if stainless is your choice, the bottomless rings should have rolled safety edges, which also double as keeping them level.
Muffin pans: There are various other finishes currently available. These include aluminum, tin, non-stick, stoneware, cast iron, and silicone muffin tins. In addition to being available in a variety of materials, muffin tins also come in a variety of different shapes and sizes.
Muffin tins treated with a non-stick coating are handy, because muffins slide out easily and there is no need for paper muffin cups or non-stick cooking sprays. Non-stick options cost more, but they are worth the extra cost, especially for the dedicated baker. Muffin tins can also be used for other recipes besides muffins or cupcakes, and non-stick options are perfect for foods like cinnamon rolls. It is suggested that you utilize separate muffin tins that are specifically reserved for baking muffins, and not crossover for preparing meats or similar dishes.
Stoneware tins give the texture and flavor of items baked on a stone hearth or in a brick oven. The more you use these muffin tins, the better your baking will be. They darken and season with use, and foods will attain a richer flavor and will not stick to the pan.
Cast iron muffin tins also mimic baking pans from the past. These used to be placed directly over a camp or hearth fire, and many people enjoy the charm, texture, and flavor achieved by cooking or baking in seasoned cast iron pans. Cast iron muffin tins are also available in different shapes. Probably the two most popular are cactus and corncob shapes, often used for baking corn muffins.
Silicone muffin tins and other baking pans can withstand oven temperatures and are also dishwasher safe. The one drawback about silicone muffin tins is that they are very flexible, and you may need to slide a cookie sheet beneath them when transferring them into or out of the oven. High quality silicone pans can go in the microwave, conventional oven, toaster oven, dishwasher, and freezer without being damaged, and they are non-stick and easy to clean.
Did you know that Vintage pans and reproductions often have patterns on the bottom of each muffin cup?
Pie Dishes: You will find that almost brands provide good results, with only a few that simply does produce an edible pie. Where you will usually see the big differences is in the cleanup. Some require considerable scrubbing, but you will find that the nonstick-coated pans are by far the best, as the conclusion of baking there is virtually no heavy cleanup. They bake consistently all the way up the sides of the pan. With the thicker material, you can count on a more lasting durability and less chance of corrosion. It is dishwasher-safe, but if hand washing be sure to use a soft plastic or nylon sponge. Abrasive cleaners or steel wool may damage. The light-colored 'aluminum' pans provide for a beautiful golden-brown bottom and top crust. It has a large rim that can be grasped easily and comes with a convenient plastic domed lid for storage and transport. To prevent discoloration, it requires hand washing, but it does clean up easily. The Pyrex glass plate bakes up a perfect deep-dish pie crust and has handles for easy maneuvering in, around, and out of the oven. When it comes to Corning Ware, the manufacturer 'World kitchen' has redesigned to make it lighter and easier to handle. The functionality of this simple white plate is also enhanced by a rim that you can easily. a metal pie pan, you can expect your crust to brown quickly. But when you are working with a perforated metal pan, you can expect your crust to be melt-in-your-mouth flaky. The perforations allow air to circulate, which creates fewer air pockets and a fluffier crust. Preferred by professionals, its high-quality aluminized steel is an excellent heat retainer and bakes consistently all the way up the sides of the pan. With the thicker material, you can count on a more lasting durability and less chance of corrosion. It is dishwasher-safe, but if hand washing be sure to use a soft plastic or nylon sponge.
Tip: Pyrex Vs metal=Always spray your Pyrex well with baking spray and you will never have a soggy crust.
Ceramic; they are
thicker and stronger than tempered glass (Pyrex), so they can withstand the
heat, when on the stone for the full baking time, without burning, while Pyrex
cannot. Should you decide to go the pizza
stone route, be sure to preheat the stone for at LEAST an hour. Use one
that is properly preheated, if you do not, you might render blocked good heat,
and it will inhibit the bottom from browning.
Covered roasting Pans usually have higher sides which provide ample room for meat juices with no threat of overflowing during cooking. Covers help to seal in flavor better than a foil covering. Varying greatly in quality and durability, covered roasting pans are available in stainless steel, enamel, porcelain and carbon steel.
Types of open roasting
pans include 18/10 stainless steel, enamel on steel or porcelain, aluminum,
cast iron and carbon steel. So versatile, open roasters can double as serving
trays. Some models are available with non-stick coatings for ease of cleaning.
Cookware construction and prices do vary. An open roaster is very practical for
cooking roasts, poultry or entrees, or for baking large cakes and desserts.
When buying an open roaster for cooking poultry, ensure the pan has at least
3" high sides for meat juices to accumulate safely. Open roasters are
generally easy to clean and store.
There are many roasting pan styles and various sizes to accommodate every need. An open roaster allows greater air circulation and will allow a food's exterior to caramelize while a covered roaster combines steaming with roasting. A Roasting Pan should not be limited to holiday cooking. This versatile piece of cookware can also be used for gratins, casseroles and lasagna. In addition, a Roasting Pan can be invaluable for gently baking custards within custard cups or *ramekins in a water bath.
(*Ramekins are dishes commonly used for serving a variety of dishes such as crème brûlée, Molten chocolate cake, moimoi, cheese dishes, egg dishes, potted shrimps, ice cream, soufflé, baked "cocottes", crumbles, or scallops or used to serve side garnishes and condiments alongside an entree. Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes, such as flowers, or hearts. They are also built to withstand high temperatures, as they are frequently used in ovens)
sheets, bread pans & cake pans are much easier to keep clean, conduct heat
well and don't rust. Not likely to take up
Silicone bakeware is easily adaptable to a wide range of temperatures, takes up little storage space and can go straight from the freezer to the oven. It is a fairly new product that is used for baking molds. It is made of a flexible and bendable silicone material that can be used in the oven, microwave, and freezer. The silicone bakeware does not absorb the heat like other bakeware but allows the heat to transfer evenly to the food. The cooking process stops immediately when food is removed from the oven, preventing additional browning of the bottom and edges of the food. Check the temperature range on the label to pick the best silicone bakeware that suits the type of cooking you'll be doing. Most silicone cookware can go from the freezer to use in the oven up to 475 degrees
Look for a seal of approval from the Food and Drug Administration (FDA). This will ensure you pick the best silicone bakeware suitable for cooking a variety of foods and at a variety of temperatures.
Avoid silicone bakeware made with plastic fillers since this less-expensive type of silicone cookware can crack easily and may have less heat resistance. One method is by bending the bakeware, if you see little white lines inside the cracks, likely the flexible bakeware has fillers, and these are seconds. Wash in hot soapy water and in case of stuck on food, soak in warm water to loosen. Do not use metal utensils or knives on non-stick surfaces, so as to prevent scratching the coating surface. It is also dishwasher safe.
Springform Pan 'Cheesecake pans' features a clamp or buckle that releases the pans sides from the base. Ideal for baking cheesecakes, tortes and other baked goods which are otherwise difficult to unmold. The two-piece pan that not only has sides that can be removed but the bottom comes out too. There is a round base and an interlocking band, usually 2 to 3 inches high, that forms the sides, opening and closing with the flick of a latch. The pan pieces are assembled for baking, and then, once the contents have cooked and cooled, the band is opened and removed. Because the cake remains on the pan's base, the springform is perfect both for delicate confections, and for the flourless chocolate cakes, and creamy cheesecakes
springform pan comes with one base, a round platform that can be either smooth
or dimpled with waffle-life indentations. Some people like the flat bottom for
cakes and the dimpled one for crumb crusts or heavy concoctions. They are
Stoneware is Made from natural stoneware clay, each stoneware piece distributes heat efficiently for even baking and browning, it differs from porcelain because it is more opaque, and normally only partially vitrified. It may be vitreous or semi-vitreous. It is usually colored grey or brownish because of impurities in the clay used for its manufacture, and is normally glazed."
In contrast, earthenware is fired at lower temperatures and is not impervious to liquids. Stoneware is made of clay fired at very high temperatures. While earthenware is commonly used for dishes, canisters and other items, stoneware is made to be heat-tolerant. Stoneware is a stronger and harder clay. When unglazed, stoneware will be a buff or terra cotta hue with a rough texture. It is oven-safe, but cannot be used on the stove top. Porcelain, which some consider to be a type of stoneware, is distinguished as being whiter than stoneware and always vitreous. Kaolin, or china clay, has a lower content of impurities than many other clays. It is also fired to a vitreous state, transforming the constituent silica into glass. Some porcelain bodies are translucent after firing. Firing a piece of pottery to too high a temperature will result in warping or melting. Vitreous clay bodies can be made at different temperatures ranges, but they are typically fired in the stoneware/porcelain range. Fired stoneware absorbs up to 5% water, porcelain 0%, and earthenware up to 10%. Earthenware, when moist, is typically not freeze resistant.
The straight high sides help make it easier for a soufflè to rise. On frozen soufflès, you can increase the height of the dish by wrapping parchment paper around the outside, removing it after the soufflè has set.
soufflè dishes are very versatile, and can be used to
make baked or cold or frozen souffléès. Their
non-porous surface resists stains and is easy to clean. Safe for use in the
dishwasher, oven, microwave, broiler and freezer. Lead- and cadmium-free.
Thermal and shock resistant.
Tart & Quiche pans come with low, fluted sides and have either solid or removable bottoms. Pans with solid bottoms normally are used for baking an empty tart shell, while pans with removable bottoms are great for both filled tarts and empty shells.
To remove a baked tart from a pan with a removable bottom, set the pan on a coffee can or other cylindrical base and allow the outside ring of the pan to drop down. The fragile tart or pastry shell can be easily slid onto a serving plate.
Anchor Hocking bakeware is Great and isn't expensive.
Read below Anchor Hockings suggestions for easy care for your bakeware.
OVEN AND MICROWAVE SAFE. Use your Anchor Hocking bakeware in gas and electric ovens up to 425°F or microwave ovens without browning element. Not for stovetop, broiler or toaster oven use. Do not use an alcohol or canned heat burner as a direct heat source.
USE FOR STORING FOOD. Use your Anchor Hocking Bakeware for storing food in refrigerator or freezer but do not take directly from
freezer to oven. Let food thaw before cooking or reheating in oven.
CLEAN WITH PLASTIC OR NYLON NON-SCRATCH PADS OR CLEANSERS. Wash your Anchor Hocking bakeware in detergent and water.
For stubborn baked on food, let the bakeware soak and then use non-scratch cleansers and scrub pads intended for glass ovenware. Dishwasher safe.
AVOID SEVERE TEMPERATURE CHANGES. Do not add liquid to a hot dish. Handle hot bakeware dishes with a dry cloth or potholder.
Never place hot bakeware on wet or cold surfaces
How to measure pan sizes:
To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler).
To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.
If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem, you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem, you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
How to Substitute Pans:
The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe.
To substitute with glass
pan, reduce the baking temperature by 25 degrees.
8" x 1-1/4 round pan
8" x 2-1/2" springform pan
8" x 1-1/2" round layer cake pan
9" x 3" springform pan
1 (8") round cake pan
2 (9") round cake pans
8" x 2" round cake pan
13" x 9" x 2" rectangular pan
8" x 8" x 2" square pan
9" x 3-1/2" springform pan
8" x 3" bundt pan
10" x 4" angel-cake or tube pan
There are three basic ingredients in a pie crust - fat, flour, and liquid. You can come up with numerous variations just by changing your basic ingredients and their ratios. Check out the many different recipes for making the perfect pie crust.
Fats: The type of fat you use will affect flavor and flakiness, while the amount affects tenderness. Flaky crusts result when bits of unmelted fat are layered between layers of flour and melt away with baking. They can be made from a variety of solid fats such as butter, vegetable shortening, and lard.
Butter, lard, and vegetable shortening must be chilled prior to use. If it is too warm, the flour will absorb too much of the fat and produce a tough crust. If using butter or margarine, cut into small pieces prior to adding to the flour.
Butter Tip: When using butter,
freeze it first. When ready to use, shred the frozen butter into the flour with
a cheese grater.
Liquids: For a tender crust, you want just enough liquid to moisten the flour without drenching it. Liquids should be well chilled (actually liquids should be ice cold). The mixing after water is added is critical in making pie dough - water should be added gradually to the dry ingredients and not all at once.
Mix by hand with your fingers
or a pastry blender Use a minimum amount of liquid and handle the dough as
little as possible. Overworking the dough will make it tough. NOTE: If
too much water is added, the dough will have to be mixed with more flour thus
becoming overworked and tough. If too little water is added, it will cause a
dry crumbly dough with poor handling qualities.
Flour: To promote tenderness in your pie crust, choose low protein wheat flour such as cake flour or pastry flour. All-purpose flour is readily available and works well for pie crusts. Unbleached flour is renderer.
Pa To make pastry-type flour from all-purpose flour, place 1 tablespoon of cornstarch or other non-gluten flour in the bottom of the measuring cup for every cup of flour you measure.
If you want to use a whole
grain flour to make pie crust, allow extra time. You will have a much more
tender crust if you refrigerate the pie dough overnight before baking to allow
the bran to rehydrate thoroughly.
Perfect Pie Hints and Tips:
Always make deep slits in the top crust of fruit pie. If you do not do this, the filling will be soft and soggy. To prevent the crust from getting too dark, you can cover it with a strip of aluminum foil or a pie shield. You also have the option of reducing the oven temperature if you notice things getting too dark.
If pie has only a bottom crust, you can blind-bake the crust and then moisture-proof it. You can brush it with a bit of egg white two or three minutes after it comes out of the oven.
A good way to keep pie crust from becoming soggy is to sprinkle it with a mixture of equal parts sugar and flour before adding filling.
Another way is to brush the unbaked bottom crust of a pie with a well-beaten egg white before filling. This keeps the berries and other fruits from making the pie bottoms mushy.
Baking a frozen pie is also a help, as the crust begins to bake before the heat thaws the filling, and the entire pie bakes for longer than it would normally.
High-Altitude Baking: When making pies at high altitudes, pie crusts are not greatly affected. A slight increase in liquid may help keep them from becoming dry. Use as little flour as possible when rolling out the dough.
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