In the Kitchen

Bakeware is such an integral part of your kitchen that you probably don't think twice about whether you are using the right pans for your cakes and loaves.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

When you are following a recipe that requires you to use bakeware, the first thing to determine is whether you have the proper size pans. For instance, your recipe suggests that you use a pan of a certain size, if you do not have it, you can generally substitute a similar size baking pan without any problem. But take the following into account:

Bakeware Pan Basics

Select a pan as close in size as possible to the pan in your recipe. In other words, the volume capacity should be approximately the same and when filled, the ingredients should reach about the same depth as they would in the original. The biggest advantage of choosing a substitute bakeware pan similar in size to the original is that the cooking temperatures and times remain the same.

When measuring a pan, measure from inside edge to inside edge so that you are not including the thickness of the sides.

Measure volume by filling the pan with water and then pouring it into a measuring cup.

Be careful substituting a pan when the recipe indicates that a tube pan should be used, such as an angel food cake pan or a bundt pan. These pans are ideal when it comes to equal distribution of heat, so the substitute bakeware pan must satisfy that criterion.

If you select a glass bakeware pan or a dark, non-stick pan, reduce the oven temperature by at least 25°F.

If the substitute pan causes the depth of the ingredients to be thinner, reduce cooking time by 15 minutes. If the depth is thicker, increase cooking time by 15 minutes.

Whenever you select a substitute pan, keep in mind that you need to allow room for certain foods to expand as they cook.

PAN MATERIALS & HOW TO CARE FOR THEM

A pan is a pan is a pan, right? Wrong. Baking pans can be made from different materials, and each material has a different effect on your baking. 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 heat, so the food does not brown well. So here's a list of some common bakeware materials:

Aluminum

Aluminum is good bakeware material because it is an excellent conductor of heat and so your baking is uniform, but the shiny surface of aluminum bakeware prevents proper browning, as we explained. Aluminum bakeware is durable and will not rust, but go for heavy-gauge aluminum bakeware rather than the thinner variety. The latter may warp when exposed to high temperatures, causing uneven baking. Also remember that aluminum bakeware should NOT be used to prepare acidic foods because the acid may react with the material to create food that has an off taste. It may also cause more wear and tear than usual.

Care: Use hot soapy water for ordinary cleaning of your aluminum bakeware, but for extra cleaning, a nylon scouring pad or special powder cleansers can be used.

Aluminum Foil

Made of heavy-gauge aluminum, this type of bakeware pan is used for a variety of foods such as pizza, bread, and meat. They also work well for egg, potato and casserole dishes. Though generally disposable, it can be reused if 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, do not stack heavier dishes on top of aluminum foil bakeware.

Anodized Aluminum

There are two types of anodized bakeware, silver anodized and hard anodized. Silver anodized bakeware is made of aluminum that has gone through an electro-chemical process to harden its outer layer and give it a scratch-resistant surface that will not rust, peel or blister. Even so, do not use sharp knives to cut food baked in these pans.

In hard anodized bakeware, the aluminum is processed for a much longer time to create a hardened surface finish far thicker 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 darkened surface, which affects baking time.

Care: Silver anodized and hard anodized bakeware should be washed by hand in hot soapy water and any stuck on food should be soaked in water to loosen. Do not wash in the dishwasher.

Glass

Glass ovenproof bakeware is made from tempered glass and conducts heat well. It is fairly easy to clean, does not stain, and does not react to acidic foods. Ovenproof glass can be taken from the refrigerator and placed in a hot oven, but when you remove it from the oven, cool it to room temperature before putting in the refrigerator or exposing to water to avoid cracking. Glass bakeware heats faster and holds heat longer than metal, so reduce baking temperatures by approximately 25°F from the recipe instructions.

Care: Wash with hot soapy water and loosen stuck on food by soaking in warm water. Avoid metal scrapers and abrasive cleaners.

Insulated

Insulated bakeware is made of two layers of metal cushioned by a layer of air, which provides for even baking and browning. Insulated bakeware with a good non-stick coating is the best, since food has a tendency to stick to other forms of this bakeware.

Care: Use methods that apply to other metals. For non-stick insulated bakeware, follow the methods for other non-stick bakeware as listed below.

Non-Stick

Non-stick bakeware consists of steel or aluminum with a non-stick coating, which allows food to easily peel off from the surface of the bakeware. So this type of bakeware works particularly for items such as muffins and layered cakes. Once again, the non-stick coating gives the bakeware a darker surface, which absorbs heat quickly, so make sure the food is not overly browned or dried out.

Care: Wash in hot soapy water and for stuck on food, use warm water to loosen. Do not use metal utensils or knives on the bakeware surface.

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 allows heat to transfer evenly to the food. The cooking process stops immediately when food is removed from the oven, preventing additional browning of the food. Most importantly, it can withstand temperatures ranging from -40°F to 580°F.

Care: Just chuck it in the dishwasher!

Stainless Steel

Though widely available, stainless steel bakeware is not recommended because it is a poor conductor of heat, thus distributing heat unevenly.

Care: To care for stainless steel bakeware, wash with hot soapy water. You may also use a nylon scouring pad or nylon scraper for especially stubborn food.

Stone

This kind of bakeware is made from stone fired at very high temperatures. Though stone bakeware takes a little longer than other material to heat up initially, it distributes heat evenly, retains heat and keeps food warm long after it is cooked. Most stone bakeware surfaces must be sprayed or rubbed with oil before using for the first time.

Care: Do not use soap to clean. Scrape off excess food and wash with warm water.

Tinned Steel

Tinned steel bakeware is made from sheets of steel covered with a thin coat of tin, allowing the bakeware to heat slowly and evenly. Tinned steel bakeware will darken after extended use, which may affect baking times.

Care: Take special care to prevent tinned steel bakeware from rusting. After washing in hot soapy water and drying thoroughly, place in a warm oven and dry completely. Do not use metal scouring pads or abrasive materials to clean.

SOME COMMON BAKEWARE TYPES

Baking Dish: A flat pan with straight sides. There are many sizes and depths available, but the most common size is 9 x 13 x 2 inches. Typical foods prepared in baking dishes include cakes, brownies, lasagna, potato dishes, meats, poultry, and fish.

Bread Pan: Rectangular and deep-walled, it is used to bake a single loaf of bread. Bread pans are typically made from aluminum, steel, glass, pottery, or stoneware. Larger loaf pans are also often used to bake meat loaf.

Brioche Pan: A type of pan or mold with fluted sides that form the base of the traditional French bread known as brioche.

Bundt Pan: A heavy-walled baking pan formed with an indented curvature and a hollow tube in the center. The heavier walls and hollow center tube allow batters to rise and bake uniformly. This pan is generally used for baking coffee cakes and sweet cakes, referred to as bundt cakes.

Cake Pan: Cake pans can be round, square, or rectangular and are available in several sizes.

Doughnut Pan: A pan similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut. The pan is typically made of metal or silicone non-stick materials and is available in 6 or 12 cup sizes.

French Bread Pan: A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally in them to be baked into baguettes.

Jelly Roll Pan: A large rectangular shaped baking pan with shallow sides, which generally have a rolled rim designed to bake a thin cake that is coated with jelly and rolled into a jelly roll. Also used for baking sheet cakes, cookies and pastries.

Muffin Tin: The pan usually has individual holders connected to the tin and formed in the shape of a muffin. The muffin batter is poured into the individual pockets and as the muffin bakes, a top forms over the pocket while the base of the muffin is baked in the shape of the cup. Also used to bake cupcakes.

Pie Plate: A round baking dish with shallow sides that are 1 to 1½ inches deep. The pie plate is available in several sizes and is used to bake single crust and double crust pies.

Shortbread Pan: Made of cast iron or coated aluminum surfaces, this pan bakes shortbread cookies, biscuits, cakes, and dessert bars.

Springform Pan: A round pan, with straight removable sides that help in removing cakes such as cheesecakes and tortes.

Tart Pan: A round or oblong shallow pan with smooth or fluted sides and a removable bottom to push the baked tart out of the pan.

Tube Pan: A deep baking pan with a hollow center tube to allow more uniform baking of such items as angel food and sponge cake.

Tania Penwell provides information on bakeware and other kinds of cookware for A1 Market - the site for the savvy shopper.

Article Source: EzineArticles.com

Web ChefJackie.com

4 Kitchen Tools Every Busy Couple Needs by P. Williards
A Quick Guide to Speciality Coffees by Fenton Wayne
Are All Kitchen Mixers Created Equal? What to Look for When Buying a Mixer by Amy Nutt
Are You Using the Right Bakeware? by Tania Penwell
Bakers Rack - An Essential Piece Of Kitchen Furniture by Jennifer Akre
Candy Making Equipment - Tools to Make Your Candy Creations Easier by Korbin Newlyn
Cappuccino Secrets: Creating the Perfect Foam by Nicholas Webb
Cast Iron Cookware by Tania Penwell
Cast Iron Cookware For Camping - Cookware That Will Outlast You by Michel Marchand
Chef Positions Explained by Paul Hegeman
Chinese Cooking Utensils by Jacklyn Chen
Chocolate Candy Molds - An Indispensable Cooking Tool by Korbin Newlyn
Choosing A Microwave Oven by Tim Sousa
Choosing the Right Kitchen Cutlery by Johnny Shaw
Choosing the Right Type of Coffee Maker by Darren Williger
Cleaning Coffee Makers by Craig Webb
Coffee Brewing Methods: Is Your Coffee Brewer Just a Drip? by Vince Manzello
Convection vs Conventional Ovens What s The Difference by Debbie Dragon
Converting Recipes for Your Crockpot by Tony Buel
Cooking Supplies for Stocking a Basic Kitchen by Joe Strini
Cooking - The Gadgets by Michael Russell
Cooking Utensils - What You Need In Every Kitchen by Kenny Vanderburen
Cookware Buying Guide by Max Vonhelsing
Decorating Kid's Birthday Cakes - The Basic Essentials by Mary-Lou Halvorson
Don't Use That Kitchen Knife Until You Know How To Care For It by D Ruplinger
Espresso Coffee - How to Make an Excellent Espresso at Home by Tom Jensen
Find Restaurant Supply Wholesale – The Secret Ways by Eddy Lam
Food Processor - A Must For Every Kitchen by Gregory Vice
Go Green With Energy Efficient Kitchen Appliances by Braeg Heneffe
Gourmets Get Ready for Induction Cooking by Emma Snow
Home Espresso Machine - Choosing The Best One For Your Needs by Dean Forster
How to Build Great Kitchen Cutlery Sets by Darrin Reservitz
How To Buy and Use Chocolate Candy Molds by Kathryn Beach
How To Clean A Coffee Maker by Gary Gresham
How To Make Cappuccino In 3 Simple Steps! by Ebenezer Heng
How to Make a Great Tasting Cup of Coffee - It's Not Rocket Science by Kate Simpson
How to Season a Wok by Johnny Waymire
Keeping Kitchen Knives Sharp by Tony Grimes
Kitchen Scales by Richard Romando
Nonstick Griddle Riddle by Peter Boston
Outdoor Kitchen Equipment - Luxury In Your Back Patio by Ernest Jarquio
Oven Mitts - Space-Age Materials for Safer Cooking by Terry Kaufman
Personal E-Chef Cooking Secrets - Gadgets You Do Not Need For Cooking Great Food and Drink by Dawn Walker
Pot Racks - The Easy Way to Become a Better Cook by Jennifer Akre
Pots and Pans - Bring Them On by Terry Kaufman
Rustle up Yummy Dishes Like a Chef With Gourmet Kitchen Appliances by Tania Penwell
Selecting Concession Equipment, Restaurant Equipment and Kitchen Equipment by Anna Woodward
Seven Awesome Kitchen Gadgets by Tim Ebl
Seven Tips for Successful Crockpot Creations by Tom Ogden
Silicone Cooking Utensils - The Way to Easier Cooking by David Nivala
Silicone - Flexible Cooking by David Nivala
Storing Your Kitchen Knives by Mary Kenkel
Terracotta Clay Bakers Bakeware Care Guide by Max Vonhelsing
The Convenience of an Electric Griddle by Bobbi Rose
The Garlic Press - Food Ruining Tool Or Handy Kitchen Gadget?>/a> by Tim Ebl
The George Foreman Grill - Revolutionizing Grilling! by Mary Wynn Lewis
The Joy of Convection Ovens - They're Not Just for Restaurants Anymore by Carolyn McFann
The Perfect Cup of Coffee by Yvonne Perry
The Well-Stocked Pantry - A Cook's Secret Weapon by Geoffrey Cook
Top 6 Ideas for Kitchen Organization by Darrin Reservitz
Use A Coffee Grinder For Fresh Flavor by James McDonald
Use the Blender - A Quick Cooking Tip by O Quinn
What Every Prep Chef Should Know About Cutlery by J Stone
What Is Tri Ply Cookware? by David Daniels
Wok Cooking 101 by Alan Beggerow

< Back to The Kitchen