If you bake a lot, you know how good equipment can help you bake perfectly. But what kind of equipment do you need? This article details the pros and cons of the most common types of baking dishes so you’ll be well informed the next time you’re shopping for quality baking equipment online or at a retail store.
The most common type of quality bakery equipment is an aluminum bake ware.
Aluminum conducts heat well, which means your baked goods cook evenly; however, some baked goods may not brown as you would like. An aluminum bake ware is good for just about anything other than high-acid foods (like tomato-based foods or foods with lots of citrus juice).
High-quality bakery equipment manufacturers of various brands are made of glass. Both aluminum and glass conduct heat well, but glass has several advantages over aluminum. First, food is best browned in a glass. Second, acidic foods bake well in glass, while aluminum foods do not. The use of silicone as a material for baking dishes is a fairly new development, but it has many advantages; it is flexible, adaptable, can be used at any temperature and does not stick. You can even fold the silicone bake ware for easy storage. Food cooked in non-stick silicone baking pans heat up well, browns evenly, and better yet, stops cooking when removed from the oven.
Tinned steel is another great baking option. It conducts heat very well, heats evenly and ensures perfect browning. Simple maintenance; Just make sure your tin bake ware is well dry to avoid rust. It is normal for the baking dish to darken a bit over time and will not affect the baked goods.
You can also consider insulated baking dishes. This unique baking dish consists of two layers of metal. There is a thin layer of air within the two layers. Thanks to the thermal insulation provided by the air, the insulated baking dish ensures even cooking and good browning. Food cooked in insulated bake ware does not burn.