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Silicone or metal? Glass or good old cast iron? Or maybe ceramics? Or is it better to take a paper baking dish? Every time we are going to bake something, we ask ourselves this question. And rightly so – all forms behave differently, and each needs its own “approach”. Let’s understand what are the different forms for baking and which to choose.
Lisa Glinska, a well-known culinary expert, was concerned about this issue. On her website glinskaya.com.ua she gave important advice on forms for everyone who loves cooking. Here they are.
Silicone baking dish
Silicone molds are one of the most popular. And this is quite understandable: they are very easy to use – flexible, can withstand quite high temperatures and they are easy to get pastries. And, in silicone forms it is convenient not only to bake, but also to freeze, for example, mousse desserts.
Silicone molds impress with their range – here and classic molds for muffins, and molds in the form of turtles, flowers, cars and bears, which, of course, is very popular with children. But you need to be able to choose silicone molds, especially for children’s baking.
How to choose a silicone mold
- the first thing you need to pay attention to – the silicone from which the mold is made, should not have a sharp and unpleasant odor, it indicates poor quality material from which the mold is made.
- the form should not be “poisonous” color – for example, bright green or bright orange. Take the form of calm tones – it is less likely that the dyes at the temperature will behave “improperly”
- the thicker the silicone, the better – the shape will last longer, and it is more convenient to use.
How to use a silicone mold
- silicone mold, as it is soft, should be placed on a baking sheet or on a rack
- the silicone mold cannot be placed on an open flame
- you can not use a silicone mold if the temperature is above 240 ° C
- silicone molds should not be washed with abrasives – they can damage it.
Metal baking dish
They are affordable, and detachable forms are also very convenient – they can be easily obtained, for example, the same delicate sponge.
How to choose a metal shape
- metal molds are often made very thin, so when choosing such a shape, pay attention to the thickness of the metal
- a good metal mold should not bend, and the seams of the mold should be well sealed
- do not take very cheap metal molds – as practice shows, they often leak, or close poorly, or vice versa – they can not be opened
- the most practical form is considered to be “stainless steel”.
How to use a metal mold
- before use the metal form needs to be well greased with oil as pastries have feature to stick to metal
- if in a metal form the non-stick (Teflon) covering with such form it is necessary to be accurate in use: a small scratch – and the non-stick covering any more non-stick
- after use, the metal mold must be washed thoroughly – so that the next time nothing sticks to it, and the mold will last so long.
Glass baking dish
Beautiful and expensive are glass baking tins. However, their high cost is quite justified: glass is an ideal material, and baking molds are also made of a special heat-resistant material. Glass molds are good because they do not stick to baking, and you can still see the cooking process. In a glass form, it is also convenient to serve dishes – right on the table – they look very nice.
How to choose a glass mold
- the glass in the form should not be too thin – choose a glass form of average thickness or thick-walled
- there must be no cracks, chips or other defects on the surface of the mold
- very convenient glass mold with silicone handles – they will protect you from accidental burns.
How to use a glass mold
- The main rule: the glass mold can not be placed in a preheated oven – the mold may crack
- before use, the glass form should be greased with oil, sprinkled with flour or breadcrumbs, or lined with parchment – so that the cake probably does not stick, as it will be difficult to tear off
- glass mold can not be used at temperatures above 200 ° C.
Ceramic baking dish
Ceramic molds are delicate. You need to be very careful with them – despite their weight, they are very fragile. The ceramic form heats up for a long time, but at the same time evenly, therefore in it, for example, excellent pies turn out. In ceramic forms, as well as in glass, it is pleasant to serve dishes on a table.
How to choose a ceramic mold
- when choosing a ceramic form, also pay attention that there were no cracks and chips on it – otherwise such form will not last long.
How to use a ceramic mold
- the ceramic form needs to be put in low temperatures that it was heated together with an oven – in strongly heated oven the form can crack
- after use, wash the mold thoroughly and wipe it dry so that no oil or moisture remains in the pores – so the mold will last longer.
Cast iron baking dish
The favorite form of our mothers and grandmothers, and ours with you too – cast iron! Important, but durable. In cast iron baking tins, everything is perfectly baked and does not burn. Moreover, over time, the cast iron mold becomes even better as it is oiled and hardened. Every housewife’s dream!
How to choose a cast iron mold
- pay attention to the weight of the mold – the heavier the cast iron mold, the better
- the average thickness of the walls of cast iron should be at least 4-5 mm
- on the surface of the cast iron mold there should be no chips, cracks, splashes of incomprehensible color
- the shape must be smooth, without pits, bumps, distortions – all this is considered a defect.
How to use a cast iron mold
- before use, the cast iron mold must be “baked” in the oven
- after cooking, the cast iron mold should be well washed and wiped dry – so as not to rust.
Paper baking forms
And finally – paper baking pans, or as we call them – disposable. They are large and small, and make such forms of cardboard or heat-resistant paper. Paper forms are good because they bake well. The bad thing is that they are disposable: cooked and thrown away.
How to choose a paper form
- There are no special criteria when choosing such a form – choose any size, shape and color that suits you, but prefer paper forms of calm tones, without bright aggressive dyes.
How to use a paper form
- the paper form, as well as silicone, needs to be put on a baking sheet or on a lattice
- remove the paper form from the cooled pastry – one way or another the paper will capture the top layer of the pastry, but it will be less “traumatic” than when the pastry is hot.
Good luck baking in any form!
We will remind, earlier we advised, what is better to wash an oven door, and also told how to prepare a tasty pancake cake “Vyshivanka”.