Bakeware is such an integral part of the kitchen, you probably do not think twice about whether you use the right pans for your cakes and breads. Instead of substitution of the tins in recipes with what you have, why not ensure that you have the right to recommend the right cookware for articles? In this article we will talk about the different sizes and types of molds, then look no further.
If you have a recipe you bakeware, the first, which requires use of the followingconsider is whether you have the proper size pans. For example, your recipe that beats you with a certain size of a frying pan if you do not have it you can usually replace a similar size baking pan with no problems. But take the following into account:
Cake Pans Pan Basics
Choose a pan in the size as close as possible to the pan in your recipe. In other words, the volume capacity should be approximately the same, and when filled to achieve the ingredients shouldapproximately the same depth as they would in the original. The biggest advantage of choosing replacement bakeware pan the same size as the original is that the cooking temperatures and times remain the same.
When measuring a pan, measure from inside edge to inside, so you do not even thickness of the side edge.
Measure volume by filling the pan with water and pours it into a measuring cup.
Be sure to place a pan if the recipe indicates that a tube panshould be used like an angel food cake pan or a Bundt pan. These pans are ideal when it comes to the distribution of heat equal, so that the replacement bakeware dish is to meet this criterion.
If you choose a glass baking pan or forms a dark, non-stick pan, reduce the oven temperature of at least 25 ° C.
If the replacement pan causes the depth of the ingredients to be thinner to reduce cooking time of 15 minutes. If the depth is thicker, increase cooking time of 15 minutes.
If youChoose a replacement pan, keep in mind that you need in order to expand space for certain foods as they cook.
PAN & MATERIALS AS to care for them
A pan is a pan is a pan, right? Wrong. Bakeware can be made from different materials and each material has a different effect on your cheeks. For example, a bakeware pan with a dark-colored surface will cause the food to brown more easily because it absorbs the heat of the oven . On the other hand, an aluminum --Bakeware pan conducts heat evenly, but its surface reflects the heat, so the food does not fry well. So here is a list of some common materials bakeware:
Aluminum
Aluminum bakeware is a good material because it is an excellent heat and keep your jaw is uniform, but prevents the shiny surface of the aluminum bakeware proper browning, as we explained. Aluminum bakeware is durable and will not rust, but go for heavy-gauge aluminum baking molds than the thinnerDiversity. The latter can warp when exposed to high temperatures, leading to uneven baking. Also, remember that aluminum bakeware should not be used to prepare acidic foods, because the acid can react with the material to create foods that are an off flavor . It can also more wear than usual.
Care: Using hot soapy water for regular cleaning of your aluminum bakeware, but for additional cleaning, a nylon scouring pad or special cleaning powders can be used
Aluminum foil
Of heavy-gauge aluminum Made, this type of bakeware pan for a variety of foods such as pizza, bread is used, and meat. They also work well for egg, potatoes and pot dishes. Although generally available, can be reused if cleaned after use.
Care: aluminum foil baking molds can be cleaned with hot soapy water or a nylon scouring pad for extra cleaning. If you have a dishwasher, do not stack dishes on heavy aluminum foil baking molds.
Anodized Aluminum
There are two kinds of anodized bakeware, silver anodized and hard anodized. Silver anodized aluminum bakeware that has gone through an electro-chemical process carried out to harden its outer layer and give it a scratch-resistant surface will not peel or blister rust. Nevertheless, do not use sharp knives for food in these pans bake cut.
In hard-anodized bakeware, the aluminum for a much longer time to create a hardened surface processed much thicker than silveranodized. Be excluded using metal utensils knife on hard anodized bakeware without damaging the surface. Most hard-anodized bakeware has a dark surface, affecting the baking time.
Care: silver anodized and hard anodized bakeware hands should be washed in hot soapy water and put it all on food should be soaked in water to loosen. Do not wash in the dishwasher.
Glass
Fire-resistant glass bakeware is made of tempered glass and conducts heat well. It isrelatively easy to clean, does not stain, and do not react to acidic foods. Refractory glass can be removed from the refrigerator and placed in a hot oven, but when it cools from the oven it to room temperature before exposing them in the refrigerator or to water to avoid cracking. Glass bakeware heats quickly and holds heat longer than metal reduction, as baking temperatures of about 25 ° C in the recipe instructions.
Care: Washing with warm soapy water and loosen stuckon food provided by a bath in warm water. Avoid metal scrapers and abrasives.
Insulated
Insulated bakeware is made of two layers of metal with a layer of air, which also provides for baking and browning are mitigated. Insulated bakeware with a good non-stick coating is the best, because food remains a tendency to have other forms of these molds.
Maintenance: Use methods that apply to other metals. For the isolated non-stick bakeware, follow the methods for other non-stickBakeware, as outlined below.
Non-Stick
Non-stick bakeware is made of steel or aluminum with a non-stick coating, easy to remove the food from the surface of the bakeware can. So this kind of bakeware works especially for items such as muffins and layered cakes. Once again, the non-stick coating gives the bakeware a darker surface, the heat is absorbed quickly, so make sure the food is excessively browned or dried out.
Care: Washing in warm soapy water and puton food, warm water to dissolve. Do not use metal utensils or knives on the bakeware surface.
Silicone
Silicone bakeware is made of a flexible material that can in the oven, microwaves are used, and freezer.
Silicone bakeware does not absorb heat like other bakeware but allows heat to transfer evenly to the food. The cooking process stops immediately when food is removed from the oven, preventing additional browning of foods. Most importantly, it resistsTemperatures of -40 ° C to 580 ° C.
Care: Just chuck it in the dishwasher!
Stainless Steel
Although widely used, stainless steel bakeware is not recommended because it is a poor conductor of heat unevenly, making the supply of district heating.
Care: To care for stainless steel bakeware, wash with warm soapy water. You can also use a nylon scouring pad or nylon scraper for particularly stubborn food.
Stone
This type of bakeware is made of stonefired at very high temperatures. Although stone bakeware something takes longer than other materials to warm up first, it distributes the heat evenly, retains heat and keeps food warm long after it is cooked. Most stone bakeware surfaces have rubbed or sprayed with oil before starting for the first time
Care: Do not use soap to clean. Scraped off and on food and wash with warm water.
Steel tin plated
Tinned steel bakeware from sheet steel with a thin layer coveredTin, so that the molds too slowly and evenly warm. Tinned steel bakeware will be able to darken after being used to influence the jaws.
Care to prevent: Special care for canning bakeware steel from rusting too. After washing in warm soapy water and dry thoroughly dry in a warm oven and complete. Do not use metal scouring pads or abrasive materials to clean.
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