Baking pan material selection

Different types of baking pan materials

  The various types of bakeware and their materials respond differently to food and heat, so each has its place in the kitchen.

High borosilicate glass baking dish

  Glass bakeware is best for casseroles, stews, and other foods that require a consistent, constant temperature, as well as when cooking acidic foods. The material is dishwasher safe for easy cleaning.

Advantage

No response

Holds heat to cook food evenly

Susceptible to thermal shock

Good fire resistance, high physical strength, no toxic side effects

Its mechanical properties, thermal stability, water resistance, alkali resistance, acid resistance and other properties are greatly improved

Shortcoming

A bit heavy

Silicone baking mold

  Silicone baking molds are naturally non-stick and flexible, making them perfect for hard-to-release foods like muffins, cakes, and bread. The material is dishwasher safe for easy cleaning.

Advantage

No nonstick spray or oil required

Resists stains and odors for long-term use

Extreme heat resistance

Shortcoming

Poor heat conduction

Stainless steel bakeware

  Stainless steel bakeware and pans are best for roasting meat for a crispy, caramelized crust, or for roasting with acidic ingredients. The material is dishwasher safe for easy cleaning.

Advantage

No response

Corrosion and rust resistance

Durable

Shortcoming

Uneven heat distribution

Aluminum bakeware

  Aluminum bakeware and pans are best for foods that cook at high temperatures for short periods of time, such as cookies, biscuits, muffins. This is because they heat up quickly and promote even browning. To care for your aluminum bakeware, we recommend hand washing or using a detergent that is not harmful to aluminum metal.

Advantage

Rapid heating and cooling

Promotes even browning

Resistant to rust and corrosion

Portable and affordable

Shortcoming

Can react with acidic foods

Clay/stone bakeware

  The clay/stone bakeware is non-reactive and is an excellent thermal vessel ideal for baking pasta, casseroles, gratins, bread puddings and pies. Plus, the clay baking dish doubles as a tempting serving dish once baking is complete. The material is dishwasher safe for easy cleaning.

Advantage

No response

Conducts heat slowly and evenly

Perfect for oven-to-table service

Shortcoming

Can cause sweets to turn brown

Susceptible to thermal shock and breakage

Often heavy to lift and move

Seasoning is sometimes needed

Carbon steel bakeware

  Carbon steel, the staple bakeware in many restaurant kitchens, is pressed from rough steel, which is stronger and more durable than aluminum. Carbon steel bakeware is ideal for casseroles, cakes, breads, pies and other desserts. To maintain the carbon steel pan, scrub the interior with hot water and a soft brush; avoid soap. It is important to note that carbon steel pans require regular seasoning and maintenance.

Advantage

Very long lasting when cared for

Excellent heat conductor

Achieve and maintain very low and very high temperatures for greater versatility

Natural non-stick

Shortcoming

Prone to rust if not properly maintained

Need seasoning

Aluminized steel bakeware

  Aluminum-coated steel is steel that has been hot-dip coated with aluminum-silicon alloys. Aluminized steel bakeware is best for baking and low/medium heat applications. Aluminized steel bakeware is safe to use as long as it is cared for properly. For maintenance, we recommend hand washing or using a metal safe dish detergent.

Advantage

The most common choice of ingredients for professional bakers

Excellent durability and corrosion resistance for long-term use

Even heat transfer for even baking and browning

Shortcoming

Usually more expensive

Can react with highly acidic foods

Tinned steel bakeware

  Tin plate is steel plate coated with a thin layer of tin. Tin-plated steel bakeware is ideal for cakes and deep-dish pizza. To care for your tinplate bakeware, we recommend hand washing in warm soapy water, being careful not to use metal scouring pads or abrasive materials. Place in a warm oven to dry completely. It is important to note that tin-plated steel pans require regular seasoning and maintenance.

Advantage

Promotes even baking

Excellent thermal insulation

Durable construction

Lightweight, cost-effective alternative to cast iron

Shortcoming

Can react with highly acidic foods

Hard anodized aluminum bakeware

  Anodized aluminum is aluminum that has undergone an electrochemical process to harden its outer layer and thicken its surface. Its non-reactive nature makes it especially suitable for cakes, pastries and other delicate dessert recipes with acidic batters. To maintain the anodized aluminum bakeware, we recommend hand washing or using a metal-safe detergent. It is important to note that anodized aluminum.

Advantage

Not respond

Excellent durability and scratch resistance

Metal utensils, excluding sharp knives, can be used on POTS without damaging the surface

Excellent electrical conductivity; Reflecting heat instead of absorbing it

Non-stick

Shortcoming

Cooking time may need to be adjusted in the baking dish

Need seasoning