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Bakeware Buying Guide

Stocking a kitchen can be a tall order, especially since there is so much variety to choose from. Because bakeware is one of the kitchen items you use most, finding the right bakeware shouldn't have to be intimidating. Once you decide which bakeware pieces you need, you need to determine which material of bakeware is right for you.

Glass It can move from Freezer to oven and back again. The 'doneness' of the food can be checked very easily just by looking at the bottom of the pan. It absorbs heat rather than reflecting it, which means that glass bakeware cooks food faster. It comes in every possible shape and size They weigh quite a bit more than other materials available. They are easily destructible and shatter if dropped
Porcelain Retains heat for a long time. Can go directly from your oven to your table. It wont rust, fade or scratch and is both microwave and dishwasher safe They are heavy and will break when dropped
Non Stick Considered to be a very popular time saver. Bakeware is coated with a non stick substance that keeps the food from sticking Non stick coating comes off over time and bakeware may eventually need to be replaced
Cast Iron It is the favourite bakeware of many professional chefs. Food cooks evenly in a cast iron Cookware/Bakeware. It is enamelled, which prevents rust and eliminates the need to season the cast iron. It is very energy efficient and requires low heat to continue cooking. Can be used on induction stoves as well Its heavy, reactive with some types of food and is high maintenance
Silicone It is light, flexible and easily withstands high amounts of heat. Comes in many shapes and colours. The moulds come in a variety of shapes Bakeware might not retain its shape and the food might get cooked unevenly
Ceramic It is made from kiln-fired clay and then glazed with a porcelain like coating. It looks beautiful and comes in a lot of bright colours Can chip and crack very easily
Aluminum Top choice of many professional bakers, Aluminum bakeware is strong, durable and conductive. It has a non stick surface and requires little cooking oil. It is light weight and is extremely resistant to rust and corrosion Can scratch easily while cleaning. Should not be used with metal spatulas and utensils
Stainless steel It is durable and shiny. It is easy to clean in the dishwasher It is a very poor conductor of heat. Cakes will be prone to soggy bottoms and will be undercooked. Food sticks to it very easily and high greasing is required while baking

Having quality pans is an asset for any baker and taking good care of the bakeware will ensure that your pans continue to provide superior results for a long time. Below are some general tips on taking care of bakeware:

  • Washing - Prior to first use, wash your bakeware in warm soapy water and rinse well after removing the label and adhesives. After use, wash them when they cool off. If the pan is still hot when you try to wash it in cold water, you might get warping if the metal is on the thin side. Use warm, soapy water and a sponge to wash all of the pans
  • No sharp objects - Avoid using sharp knives to cut in non stick pans or you’ll get scratches in them
  • Remove food after use - Avoid letting baked goods sit in the pan too long. Allow them to cool and then remove the item from the pan so they don't stick
  • No abrasive pad - Avoid using an abrasive pad
  • No Dishwasher - Avoid using metal pans in the dishwasher. Aluminum that has been placed in the dishwasher can discolor
  • Dishwasher exception - Silicone multi cavity pans and muffin pans can go in the dishwasher
  • Ensure dryness before storage - Make sure your pans are totally dry prior to storage