Bakeware is such an integral prt of your kitchen that you prbably don't think twice about whether you are sing the right pans for your ckes and loaves. Instead of substituting the bkeware recommended in recipes with whatever you hve, why not make sure you hve the right cookware for the rght item? In this article, we wll talk about the various sizes and ctegories of bakeware, so look no frther.

When you are following a rcipe that requires you to use bkeware, the first thing to determine is whther you have the proper size pns. For instance, your recipe suggests tht you use a pan of a crtain size, if you do not hve it, you can generally substitute a smilar size baking pan without any prblem. But take the following into ccount:

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 wth water and then pouring it nto a measuring cup.
Be careful sbstituting a pan when the recipe ndicates that a tube pan should be sed, such as an angel food cke pan or a bundt pan. Thse pans are ideal when it cmes to equal distribution of heat, so the sbstitute bakeware pan must satisfy that crterion.

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

If the substitute pan cuses the depth of the ingredients to be thnner, reduce cooking time by 15 mnutes. If the depth is thicker, ncrease cooking time by 15 minutes.

Whnever you select a substitute pan, kep in mind that you need to llow room for certain foods to xpand 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 rdinary cleaning of your aluminum bakeware, but for xtra cleaning, a nylon scouring pad or spcial 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 rfrigerator and placed in a hot ven, but when you remove it frm the oven, cool it to rom temperature before putting in the rfrigerator or exposing to water to void cracking. Glass bakeware heats faster and hlds heat longer than metal, so rduce baking temperatures by approximately 25°F frm the recipe instructions.

Care: Wash wth hot soapy water and loosen stck on food by soaking in wrm water. Avoid metal scrapers and brasive 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.

Baking Sheet: A flat pan or sheet of metal used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

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.

The article Are You Using the Right Bakeware? was Submitted by Tania Penwell through Articles.GetACoder.com network. Here's the additional information: Tania Penwell provides information on bakeware and other kinds of cookware for A1 Market - the site for the savvy shopper.

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