Is the right pan the secret of a great cake or fantastic brownies? You can bake casseroles and desserts in many different types of pans. But the real question is which type of pan will produce perfect results every time?
Some materials are better at(which means they get hot quickly), while others heat slowly but evenly. Some require special washing and storage aspects, while others can handle a lot of abuse.
How do you choose between stainless steel, copper, aluminum, cast iron and glassPans? Let's Find Out
At most cooking shows, chefs can see stainless steel pans and cooking towels. They are a good choice because they heat quickly and evenly. You can also put these bad guys in the dishwasher because they are extremely durable.
The big disadvantage? Stainless steel is not non-stick coated. It takes a lot of preparation to bake with this material without causing a crunchy, stuck mess.
Copper pans are the best heat conductor and ensure fast, even baking.
The problem with copper pans? They are expensive and not very durable. In addition, they will develop patina over time and need to be polished to bring them back to this beautiful copper luster. They are also not dishwasher safe, so you are committed to washing them by hand.
While aluminum pans are good at distributing heat and are cheap, they are not very durable, nor are they tough. Floor. Avoid something that is more durable.
Aluminum oxide pans are the exception to the non-aluminum rule. They are made of aluminum, which has undergone a treatment process that makes them very durable and somewhat non-stickable. Look for pans that are labeled as anodized aluminum to preserve their durability and semi-bleaching surface.
Cast iron pans have been used for centuries. Although they are more expensive than most other materials, they are the most durable. These pans are often passed from generation to generation. Another great feature is that they can be seasoned as nonstick.
Cast iron has two disadvantages. It is much harder to care for than other materials as it tends to rust easily. The pans are also very heavy.
I love my glass baking molds because they do not dent or rust. They also heat slowly, but very evenly. They are perfect for even baking bread and casseroles.
Glass pans are also the best choice if you bake acidic things like lemon quark or tomato stew. Acids in food can react with metal pans and give your finished meal a metallic taste.
However, if cooking quickly at high temperatures, such as with the use of grilled foods, metal is a better choice. Glass used in high heat can shatter.
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