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Kitchen Bakeware

The Basic of Kitchen Bakeware

Kitchen bakeware is one of the things must be available in almost every kitchen. There are various kinds of kitchen bakeware in the market.

One important aspect you have to know before choosing a good bakeware is the material of kitchen bakeware.

The Material of Kitchen Bakeware

1. Stoneware

Stoneware is good for even cooking, since it distributes heat evenly and retains heat; keep the food warm for a long time. However, it takes more time than other material to heat up initially. It is not porous so that it won’t stain and not absorb moisture. The weakness of stoneware is that it can chip and break. Many colors and style are available. Most stoneware surfaces must be rubbed with oil before using for the first time.

2. Glass

Ovenproof glass bakeware conducts heat well; it heats faster and holds heat longer than metal. Therefore, you have to reduce baking temperatures by approximately 25°F from the recipe instructions. From the oven, you have to cool it to room temperature before putting it in the refrigerator or exposing it to water to avoid cracking. On the other side, it can be taken from the refrigerator and placed in a hot oven. The glass bakeware is does not react to acidic foods, does not stain and easy to clean. The weakness of glass bakeware is that it can chip, crack and break.

3. Aluminum

Aluminum kitchen bakeware is an excellent conductor of heat. It is durable and will not rust. You better choose heavy-gauge aluminum bakeware rather than the thinner variety. The thinner bakeware may warp when exposed to high temperatures. The weakness of aluminum bakeware is that it can react with acidic foods.

4. Anodized Aluminum

Electro chemical process on anodized aluminum bakeware makes it harden and have a scratch-resistant surface that will not rust, peel or blister.

5. Tinned Steel

Tinned steel bakeware is made from sheets of steel covered with a thin coat of tin. It is heat slowly and evenly.

6. Non-Stick

Non-stick bakeware is a steel or aluminum bakeware with a non-stick coating. The non stick coating can be flaking so you have to extra care when using and cleaning it. To avoid scratching the nonstick coating, don’t use metal utensils; as an alternative, wood or plastic tool must be used.

7. Cast Iron

Cast iron bakeware is known for its ability to retain heat and handle extremely hot temperatures. It’s also long lasting. It must be seasoned with a layer of grease and must be scrubbed with plain hot water, or hot water and corn starch or salt, to avoid removal of the seasoned nonstick surface. The drawback of cast iron bakeware is that it is extremely heavy.

8. Silicone

Silicone bakeware allows heat to transfer evenly to the food and doesn’t absorb heat. The cooking process stops immediately when this bakeware remove from the oven. It can withstand temperatures from -40°F to 580°F. It releases food well so there is no sticking. It can be used in the oven, microwave, and freezer. It can’t chip or rust and it won’t break. It is also extremely lightweight.

You may be interested to read our article: ceramic cookware, induction cookware and circulon cookware.

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