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| Bakeware
- we say... The
term Bakeware covers all those items that you would use to cook solely in the
oven, such as cake tins, flans etc. |
Silver
Anodised Bakeware
Silver anodised bakeware
combines the excellent heat conducting properties of native aluminium without
its disadvantages of softness and porosity. Anodising is an electro-chemical process
that hardens the outer layer of the aluminium, giving it an easy-release, scratch
resistant surface. It is more expensive than traditional tin-coated and non-stick
coated steel, but its longevity and other advantages easily outweigh the additional
cost. Advantages • highly conductive - spreads
and retains heat well. • heat efficiency much greater than other bakeware materials.
• hard, firm, scratch-resistant surface that cannot peel or blister. • easy release
properties without the application of a non-stick coating. • easy to clean. •
will not rust. • there are no known health problems associated with anodised aluminium.
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Disadvantage • cannot be cleaned in a dishwasher.
Use • anodised bakeware does not need
to be seasoned before use - an initial wash in warm soapy water is all that is
required. • when baking cakes, grease the pan lightly and dust with flour. Knock
out excess flour before adding cake mix. • because the bakeware is so highly heat
conductive, always check after 2/3 normal cooking time. • although anodised aluminium
has a scratch resistant surface, it is advisable to avoid using sharp knives to
cut flans, quiches and cakes in the pan.
Cleaning
• after use, wash in hot water and washing-up liquid, rinse and dry. • lightly
burnt on residue can be removed by soaking the pan. • cooking with certain fats
and oils may produce a slight change of colour on the surface of the pan that
will not easily wash off. This is quite normal, is not hazardous to health and
does not affect the performance of the bakeware. • do not wash in the dishwasher.
Hard
Anodised Bakeware
Hard anodised bakeware is made in a way similar to that of silver anodised but
using a much longer process. The result is a hardened surface that is 10 times
thicker than that of silver anodised and even harder than that of stainless steel.
Metal utensils such as whisks and spoons can be used without damaging the bakeware
although the use of kitchen knives may score the surface. (This will not, however,
affect the baking performance nor will it cause blistering or peeling.)
The
use and cleaning of hard anodised bakeware is the same as that of silver anodised
because it has similar properties, only more so!
The extra hardness of hard-anodised
aluminium makes it an ideal material for roasting dishes: they can even be used
for making gravy on the hob top after roasting the Sunday joint, without twisting
or distorting. | |
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| Tinware
This is a very
traditional form of bakeware. It is made from sheet steel covered with a thin
coating of tin. Looked after carefully, tinware will give years of service.
Advantages •
relatively inexpensive. • available in an extremely wide range of shapes and sizes.
Disadvantage
• is inclined to rust on edges, corners, etc. after some time. |
Use
• grease the pan lightly before each use. • avoid using in an oven higher than
230°C/450°F/gas mark 8. • leave baked food to cool for a few minutes before turning
out. • do not use knives or metal utensils in tinware: these will score the tin
plating which may lead to rust problems. • never store food in tinware and always
line the pan with pastry when baking fruit: acids will damage the tin which may
result in your food becoming tainted.
Cleaning
• wash in hot water and washing-up liquid. • dry thoroughly, preferably placing
it in a warm oven to make sure that there is no moisture left and then store in
a dry cupboard. • do not use metal scourers or abrasives. • do not wash in the
dishwasher. | |
Non-stick
Bakeware
Non-stick coatings have progressed enormously in recent years with some offering
long guarantees and others advertising themselves as 'metal utensil safe'.
Use Non-stick coatings can make the baking
process much easier, but a little care needs to be taken, nevertheless. • grease
the pan lightly before each use. • do not use metal utensils or knives: these
may scratch the surface and lead to peeling problems with the coating. • leave
baked food to cool for a few minutes before turning out. • avoid using in an oven
higher than 230°C/450°F/gas mark 8. • if food is burnt on to the pan, leave to
soak for a few minutes.
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Cleaning
when supplied, always follow manufacturer's instructions.
• do not soak in water for long periods. • hand wash with washing-up liquid in
warm water using a washing-up brush to remove carbon deposits. • avoid using metal
scourers. • most non-stick finishes will withstand dishwashers but wooden handles
and some metals (notably aluminium, silver-anodised and hard-anodised aluminium)
must not be cleaned in a dishwasher.
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 | We
also have a printed catalogue, the Cook's Companion, which you may have
seen. In addition to the Companion we also have a Companion shop
online, featuring all the products in the Companion but available and readty
to purchase. To go there just clck on the Cook's Companion logo to the
left. | | |
| | The
Complete Cook Shop, Unit 3, Granby Croft, Matlock Street, Bakewell DE45 1EE.
Tel and Fax: 01629 814 499 You can e-mail us at: info@the-complete-cook-shop.com |
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