Bakeware comes in various designs and materials, affecting cooking times and care required. Experimenting with different types is the best way to find personal preference. Follow manufacturer cleaning instructions to prolong cooking life.
There are many different types of baked goods, all designed for a specific end result when baking or cooking. The differences aren’t just limited to the design, but also include the material the bakeware is built from and the surface that it comes with. There are several designs that can be specific to one recipe, but most pieces can be used for a variety of purposes.
The oven consists of all the pans and dishes that can be used in an oven. There are different sizes of square and rectangular plates, flat pans, fluted pans, cupcake pans, loaf pans and many other sizes and shapes of baking pans. Some recipes call for specific pans or dishes to produce the desired result, while others can be made using your personal preferences. Size and shape can affect cooking times, so it’s important to have a recipe outlining the required cooking times for selected pieces. Pie recipes are a good example of when you need to vary the cooking times for a certain pan size or shape.
The oven is made from various materials including glass, silicone, stone, cast iron, aluminum and steel, and each type cooks differently. A piece made of oven-safe glass, for example, heats up faster and retains heat longer than metal cookware, so it often requires a slight reduction in cooking times. Likewise, silicone pieces may require cooking time adjustments as they do not absorb heat, but rather transfer heat evenly through the food. Silicone also stops cooking the moment it’s removed from the heat source, eliminating further browning after it’s removed from the oven. Sometimes, experimenting with the various materials and types, their performance in the kiln, and the end result they produce is the only way to find your personal preference.
The different materials used to make baked goods also affect the care required to maintain them. For example, stone and cast iron pieces have a porous surface that requires hardening before use. Cast iron should be dried quickly after washing in a hot oven or low heat to prevent rust. Pieces of stone should not be washed with soap unless its surface has been sealed. You should also avoid using metal utensils such as knives or spatulas on non-stick pieces to avoid scratching the coated surface. Follow all manufacturer cleaning instructions, which will be specific to the product itself, to prolong cooking life.
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