Cookware & Bakeware
Cookware suited for your Cooking task
[Aluminum] [Cast Iron] [Conclusions] [Enamel Cast Iron] [Copper] [Glass] [Microwave] [Stainless Steel]
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
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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.
Including
Waterless.
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
cooking.
Most good quality stainless steel cookware comes with a lifetime
warranty
some
people are sensitive to the nickel found in stainless steel cookware.
[Baking dishes] [Baking sheets] [Baking liners & mats] [Bread & Pizza baking]
[Brownie pans] [Bundt pans] [Cake pans] [Ceramic bakeware] [Copper Cookie cutters] [Dish & Pan size conversions]
[Doughnut pans] [Flame top cookware] [French Clay ovenware] [Glass-Pyrex/] [Jelly roll pans] [Metal bakeware]
[Molds, Plaques & Rings] [Muffin pans] [Pie Dishes & tools] [Roasters & Roasting pans] [Silicone bakeware] [Soufflé dishes]
[Springform & Cheesecake pans] [Stoneware] [Tart & Quiche pans]
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).
Double-Thick Aluminum
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
Sheet pans-
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.
French Clay ovenware: These clay dishes are basic cooking tools in French kitchens today.
Oven and Broiler Safe
Microwave Safe
Dishwasher 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.
Considerations:
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.
Metal
bakeware.
Bakeware ranges from cookie sheets to muffin pans, and your bakeware needs may
depend upon how much and what kind of baking you do.
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: Best for sealing in the
flavor
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.
Open Roasting Pans:
Quite Versatile and easy to store
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 crčme brűlée,
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)
um cookie
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
The standard
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
interchangeable.
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.
Soufflé dishes (the word "soufflč"
means "puffed up.")
The
straight high sides help make it easier for a soufflč
to rise. On frozen soufflčs, you can increase the
height of the dish by wrapping parchment paper around the outside, removing it
after the soufflč has set.
Porcelain
soufflč dishes are very versatile, and can be used to
make baked or cold or frozen souffléčs. 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
Baking Dish and Pan
Size Conversions
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 |
~~~~~~~~~~~~~~The Perfect Pie Crust~~~~~~~~~~~~~~~~~
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.
Cold ingredients and limited handling are the
key to preparing a wonderful pie crust.
The colder the better. All ingredients (even
the flour) should be ice cold before mixing. It is especially important for the
fat you are using (butter, lard, and/or vegetable shortening) to be very cold.
Professionals say pie dough should never get warmer than 60 degrees F. If you
are making the dough in a food processor you can even freeze the fat before
using it.
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:
- If you roll
out the dough on wax paper or parchment paper, it makes cleanup easier. To
keep wax paper from slipping, sprinkle a few drops of water on the
countertop before arranging the paper.
- Use a glass
pie plate or a dull metal pie plate for making pies. The shiny metal pans
keep the crust from browning properly. If using a glass pie plate, reduce
the oven temperature by 25 degrees. Do not oil or grease pie plates.
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.
- Hints to
prevent bottom crust from getting soggy:
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.
- To prevent
sliding, first line the dough with aluminum foil. Take a piece of foil
long enough so that when folded in half, it covers the pie plate. Fold it
in half, then shape it on the counter by pressing your hand down in the
middle and pulling up on the sides (making sort of a bowl shape.) Now put
the foil in your pie shell and gently press it so that it evenly covers
the bottom and sides of the pie dough. Now put your pie weights in - you
can use beans, rice, rock salt -- virtually any small, heat-proof items to
weigh the crust down so that it neither puffs up nor slides down. Bake it
in the preheated oven for about 10 minutes. Take out the foil and pie
weights, and continue baking until lightly browned. Alternately, if you
are using metal pie plates, you can line one pan with dough, lightly dust
the dough with flour, then place a second pie plate on top of the dough.
Invert the pans and bake upside-down for about 10 minutes. Carefully flip
the pans over, and remove the top pie plate, then continue baking until
lightly browned.
- Cool baked
pies on a wire rack set on the counter. The rack allows air to circulate
under the pie, preventing it from becoming soggy from the steam remaining
it in.
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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