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Bakeware is such an integral part of your kitchen that you probably won’t think twice about using the right trays for your cakes and breads. Instead of substituting the bakeware recommended in recipes for what you have, why not make sure you have the right cookware for the right item? In this article, we’ll talk about the various sizes and categories of bakeware, so look no further.
When following a recipe that calls for the use of bakeware, the first thing to determine is whether you have the appropriate size pans. For example, your recipe suggests that you use a pan of a certain size, if you don’t have one, you can generally substitute a baking pan of a similar size without any problem. But keep the following in mind:
Basics of molds
Select a saucepan as close to the size of the saucepan in your recipe as possible. In other words, the volume capacity should be roughly the same, and once filled, the ingredients should reach roughly the same depth as in the original. The biggest advantage of choosing a substitute baking pan that is similar in size to the original is that the temperatures and cooking times remain the same.
When measuring a pan, measure from the inside edge to the inside edge to avoid including the thickness of the sides.
Measure the volume by filling the pot with water and then pouring it into a measuring cup. Be careful when substituting a pan when the recipe calls for a tube pan, such as an angel food cake pan or a cupcake pan, to be used. These pans are ideal when it comes to even heat distribution, so the replacement baking sheet should meet that criteria.
If you select a glass baking sheet or dark nonstick skillet, reduce the oven temperature to at least 25 ° F.
If the replacement skillet makes the depth of the ingredients thinner, reduce the cook time by 15 minutes. If the depth is thicker, increase the cook time by 15 minutes.
Whenever selecting a replacement skillet, keep in mind that you must allow room for certain foods to expand as they cook.
BREAD MATERIALS AND HOW TO CARE FOR THEM
A frying pan is a frying pan is a frying pan, right? Wrong. Baking trays can be made from different materials, and each material has a different effect on your baking. For example, a baking sheet with a dark colored surface will make food brown more easily by absorbing the heat from the oven. On the other hand, an aluminum baking sheet conducts heat evenly, but its surface reflects heat, so food does not brown well. So here is a list of some common baking supplies:
Aluminum
Aluminum is a good baking material because it is an excellent conductor of heat and therefore its baking is even, but the shiny surface of aluminum bakeware prevents it from browning properly, as we explained. Aluminum bakeware is durable and will not rust, but opt for heavy gauge aluminum bakeware over the thinner variety. The latter can deform when exposed to high temperatures, causing uneven cooking. Also remember that aluminum bakeware should NOT be used to prepare acidic foods because the acid can react with the material to create food that has an unpleasant taste. It can also cause more wear and tear than usual.
Care: Use hot soapy water for ordinary cleaning of your aluminum bakeware, but for additional cleaning, a nylon scouring pad or special powdered cleaners can be used.
Foil
Made of heavy gauge aluminum, this type of baking sheet is used for a variety of foods such as pizza, bread, and meat. They also work well for dishes with eggs, potatoes, and casseroles. Although it is generally disposable, it can be reused if it is cleaned well after use.
Care: Aluminum foil bakeware can be cleaned with hot soapy water or a nylon scouring pad for extra cleaning. If you use a dishwasher, don’t stack heavier dishes on top of the aluminum foil bakeware.
Anodized aluminum
There are two types of anodized bakeware, silver anodized and hard anodized. Silver anodized bakeware is made from aluminum that has gone through an electrochemical process to harden its outer shell and give it a scratch-resistant surface that won’t rust, peel, or blister. Still, do not use sharp knives to cut the baked goods in these pans.
In hard anodized bakeware, aluminum is processed much longer to create a much thicker, hardened surface finish than silver anodized. Metal utensils other than knives can be used on hard anodized bakeware without damaging the surface. Most hard anodized bakeware has a dark surface, which affects bake time.
Care: Silver anodized and hard anodized bakeware should be hand washed in hot soapy water and anything adhering to food should be soaked in water to loosen. Do not wash in the dishwasher.
Glass
Glass oven bakeware is made of tempered glass and conducts heat well. It is quite easy to clean, does not stain and does not react to acidic foods. Oven resistant glass can be taken out of the refrigerator and placed in a hot oven, but when you take it out of the oven, please cool it to room temperature before putting it in the refrigerator or exposing it to water to prevent cracking. Glass bakeware heat up faster and retain heat longer than metal, so lower bake temperatures by approximately 25 ° F per recipe instructions.
Care: Wash with hot soapy water and loosen stuck foods by soaking them in lukewarm water. Avoid metal scrapers and abrasive cleaners.
Isolated
Insulated bakeware is made of two layers of metal protected by a layer of air, which provides uniform cooking and browning. The best insulated bakeware with a good non-stick coating is best, as food tends to stick to other forms of these bakeware.
Caution: use methods that apply to other metals. For nonstick insulated bakeware, follow the methods for other nonstick bakeware listed below.
Non-stick
Non-stick bakeware is made of steel or aluminum with a non-stick coating, which allows food to easily peel off the surface of the bakeware. So this type of bakeware works particularly well for items like muffins and layered cakes. Again, the non-stick coating gives the bakeware a darker surface, which absorbs heat quickly, so make sure the food isn’t too brown or too dry.
Care: Wash with hot soapy water and, to stick to food, use warm water to loosen. Do not use metal utensils or knives on the surface of the bakeware.
Silicone
Silicone bakeware is made of a flexible material that can be used in the oven, microwave, and freezer.
Silicone bakeware does not absorb heat like other bakeware, but it does allow heat to transfer evenly to food. The cooking process stops immediately when the food is removed from the oven, preventing further browning. Most importantly, it can withstand temperatures ranging from -40 ° F to 580 ° F.
Caution: Just throw it in the dishwasher!
Stainless steel
Although widely available, stainless steel bakeware is not recommended because they are a poor conductor of heat and therefore distribute heat unevenly.
Care: To care for your stainless steel bakeware, wash it in hot soapy water. You can also use a nylon scrubber or nylon scraper for especially stubborn foods.
stone
These types of bakeware are made of stone baked at very high temperatures. Although stone bakeware takes slightly longer than other materials to heat up initially, they distribute heat evenly, retain heat, and keep food warm long after it is cooked. Most stone bakeware surfaces should be sprayed or rubbed with oil before using for the first time.
Caution: Do not use soap to clean. Remove excess food and wash with warm water.
Tinned steel
Tinned steel bakeware is made of sheet steel covered with a thin layer of tin, allowing it to heat slowly and evenly. Tinned steel bakeware will darken after prolonged use, which can affect bake times.
Caution: Take extra care to prevent tinned steel bakeware from rusting. After washing with hot soapy water and drying completely, place in a warm oven and dry completely. Do not use metal scourers or abrasive materials to clean.