Cook to perfection when you have the right skillet
If you’re a regular baker, you’ve probably noticed that each different pan makes a difference in the end result. Indeed, your tools of choice can change everything from temperature to humidity, and as such choosing the perfect box is the first step towards a perfect result every time. Here’s a breakdown of some of the most commonly found materials on the market and when to use them for optimal results.
The most commonly used pans here in India are made of aluminium. Being durable, affordable and quite simple to use, these are always the ones we gravitate towards. In theory, aluminum is non-stick but the greasing of the trays is normally essential to avoid any accidental sticking. Metal is an excellent conductor and helps distribute heat evenly for even cooking. It’s the best material for baking cakes, but if you’re using a baking sheet for cookies, be aware that you might get browner, crisper bases and less baked tops with aluminum.
Non-stick metal pans
The savior of anyone who hates washing. Most non-stick pans are recognizable by their matt gray or black coating on the inside and although the name seems to suggest otherwise, we strongly recommend that you grease them before use as well, although this may seem easier than in a wooden box. aluminum. More expensive and difficult to maintain, they are not the best choice for beginners or occasional bakers as the non-stick coating tends to come off easily.
One of the true modern wonders, silicone has come in and completely revolutionized the way we cook. Completely non-stick, silicone rarely requires additional greasing and removing anything from cookies to cupcakes is really easy with silicone trays. However, since they don’t conduct heat well and tend to trap excess moisture, this can sometimes lead to soggy bottom cooks, which is disappointing considering all the extra convenience it adds.
Glass baking molds
The sleekest of the lot, glass casseroles are perfect when you hope to cook and serve something immediately, such as a pie or a crumble. But of course, glass has an obvious drawback: its fragility. Also, it doesn’t conduct heat as well as metal, so when cooking in a convection microwave or OTG, you need to be really aware that heat only comes from the top and adjust accordingly. so that your dish is cooked all the time. through.