Everyone is different, and we all have different preferences to the necessary cooking tools and what they are made of. Metal, glass, ceramic, silicone? The choice is always yours, but we decided to take a look at the options available to you. Can you swap the type of baking pans recommended in a recipe, to another that you prefer to use? There are definitely preferred types in the different baking that you do. At any of the TryMyKitchen baking classes that we recommend, your class tutor will always guide you through the best available cookware.
Glass is an effective way of conducting heat. But this can cause problems in recipes that use a lot of sugar (specifically very sweet cakes or even cookies). This problem can be that the outside cooks and burns before the inside has a chance to come to fruition, giving you an undercooked batter, and a hard and burnt outside to the cake, which will taste pretty disgusting!
Glass is undoubtedly best used for dishes that do not need any form of browning on the top or only a little touch of colour. You can also serve straight from a glass dish, without having to transfer to another, unlike if you use metal pans or bakeware, which is unattractive as oven to tableware.
Crumbles, cobblers and casseroles (the 3 C’s!) benefit greatly from glass dishes, as do pies or bread style puddings, in particular savoury ones.
Ceramic pans have the same ‘heat conducting’ properties as glass, but with that comes the same problems of burnt outsides and undercooked insides. Presentation is the key here – they look great from oven to table, but the same principles apply in the cooking process – avoid high sugar content bakes, and stick to savoury bakes such as pies or other non-sugar items.
Once upon a time, this was all that was available to cooks and bakers – think back to grandmother’s days when the same pans were used over and over again for different bakes! If you are using metal bakeware, whilst difficult to clean sometimes if they are not non-stick, pale coloured or shiny (like the old fashioned type!) are the best to use to ensure that your bake is evenly browned. The only exception to this is when baking bread – for some reason, a darker coloured metal give you great crusty bread!
Overall, aluminium conducts heat better than stainless steel – however, anything baked and left in aluminium pans can cause the food to pick up the taste of the aluminium, so beware on that front. Cakes and tarts as well as bread and other bread products such as muffins or scones, are wonderfully suited to metal bakeware.
One of the more recent additions to bakeware and has proved extremely popular in most avenues of cooking. However, silicone does not provide a golden brown bake as it does not have the conduction level that glass or aluminium have. If you are happy with a light bake in terms of colour, silicone is your best kitchen pal. Using silicone is also the best way to avoid too much sticking, and leaving half your bake in the pan when trying to remove it!
Here at TryMyKitchen we hope this has been of help to you. Do try our professional baking classes to get more in depth information on producing the best ever bakes.