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They say that if cooking is an art, then baking is a science. The ingredients in baking recipes are always precisely verified (unless it is mom or grandmother who bakes their pies by eye for a dozen years and they succeed perfectly). It remains to determine precisely the heat-resistant forms (their shape, material and dimensions).
Before choosing a dish, baking sheet or ovenproof saucepan, think about what exactly you are going to cook in them.
Metal for the crispest crusts
Pros of metal molds
Metal baking and roasting tins are a fantastic conductor of heat, so when you need to quickly reheat a dish, use a metal pan or baking sheet. In a couple of minutes, the mold will absorb the heat of the oven and quickly brown the edges of the dish.
The strong thermal conductivity of the metal makes it the best choice for any food and product that we expect to have a crispy crust and full bake – these are French fries, pizza and dishes with a cheese, golden crust, such as snack tarts.
Metal, be it copper, stainless steel, or cast iron, is best suited for recipes that require very high temperatures.
A few words about cast iron. Interestingly, the non-stick properties of cast iron only improve over time: with use, such dishes are soaked in oil, creating a natural “protective” layer.
And about steel. Food in a steel mold can be stirred with metal kitchen utensils rather than a wooden or silicone spatula. Steel dishes are produced in two types: with a mirror-polished surface and with a matte surface. It is believed that polished dishes are more hygienic, and matte dishes are more resistant to mechanical damage.
Cons of metal molds
If you are baking something sour, such as a fruit cobbler, it is better to choose some other material than metal. Sour berries and fruits, when heated in a metal dish, leave stains on the molds, and they themselves acquire an unappetizing metallic aftertaste. The exception to this rule is stainless steel and non-stick bakeware.
In addition, heat passes through the metal rather quickly (with the exception of cast iron). The metal heats up quickly and cools down just as quickly. Therefore, if the prepared dish needs to be kept warm, metal molds (without additional heating) are not suitable for this. And one more thing – it is better not to store cooked food in metal forms, but to transfer it to a dish or lay it out in food containers.
Aluminum disposable molds for ease of use
Pros of aluminum molds
Aluminum molds or, as many call them, “foil molds” are a convenient and popular piece. They do not need to be washed as they are usually disposable tableware. Aluminum is an excellent material for even baking and baking as it conducts heat well. It is convenient to get any food out of this form, you just need to cut the foil. The assortment of forms is expanding every day. And now on sale you can find not only trays, small tins and baking trays, but even pots for 3 liters.
Cons of aluminum mold
The collection of foil molds must always be updated, which is not entirely budgetary. Acid is also contraindicated in aluminum forms, as well as metal ones. Many bakers believe that the shiny surface interferes with the crust formation and that it darkens incorrectly and unevenly. In addition, foil molds do not have handles and it is not always convenient to take them out of the oven and, moreover, remove them from the coals.
Glass for even heating
Advantages of glass forms
If you chose a glass dish for cooking the casserole, then you did the right thing. Glass is the best dish for dishes that require constant, even heating. And it is also good and even pleasant to watch what is happening inside the form through the glass walls. Everything there gurgles and gurgles, and from these processes the degree of readiness of the dish is often clear.
Since glass is an insulator, it stays warm for a long time, which means your dish will heat up for some time after you take it out of the oven. Take care of your hands when removing the glass molds from the oven – the glass becomes very hot.
TIP: If the recipe stipulates the use of a metal mold, and you decide to use glass, we recommend removing the dish from the oven a little earlier.
Cons of glass forms
Unlike metal, glass is not as powerful a conductor of heat. The glass mold will take a long time to heat up and may even crack if exposed to sudden and sudden changes in temperature. Also, glass molds break easily (especially on the tiles on the floor).
Ceramics. Almost glass, but more showy
Advantages of ceramic molds
While glass and metal are the most common materials, many colorful ceramic shapes are found in stores. It is the perfect choice for preparing and serving meals if you want to surprise your guests with an unusual presentation.
A ceramic bakeware is similar to a glass one: it retains heat after reheating, it can keep food warm outside the oven, and it cooks evenly in it. The only difference is that ceramic bakeware has a more attractive look and can be used as a table setting element.
Also, ceramics are environmentally friendly and easy to use. You can also draw a knife along it, cutting the casserole, and scrape off the fried crust with a metal spatula.
Cons of ceramic molds
Ceramic cookware can crack or crack at very high temperatures.
Silicone. Great stuff, but only real
Pros of silicone molds
Nothing sticks to silicone! This is great for working with baked goods that are not easy to remove from any other mold. Silicone does not even need to be oiled and, moreover, using baking paper. It is both convenient and economical. Plus you spend less time cleaning. Silicone molds are very easy to clean – sometimes just wiping is enough. The resistance of silicone to everything acid-base, of which our food is composed, puts it also out of competition.
Cons of silicone molds
Silicone molds do not tolerate high temperatures – usually above 250 ° C. This material is a poor heat conductor. Heating up the silicone takes a long time, so the inside of the dough may still be damp, and a fairly ruddy crust forms on the outside. Forget about crispy casseroles. Silicone molds are simply not suitable for such dishes – it’s not metal for you!
If you buy large silicone molds, please note that when they are filled with a liquid mass, for example, dough, they are rather unstable and uncomfortable. First place the dish on the wire rack and only then fill with the dough. And when dough for cupcakes or muffins is poured into small molds, they can change their shape and the baked goods will not turn out perfectly even.
And silicone molds, in our opinion, are champions in counterfeiting. Quality silicone is expensive, and many manufacturers save on quality by selling uncertified, counterfeit products. Such forms can not only melt when heated, but also harm health by releasing toxins. Therefore, buy only goods from a well-known manufacturer, with confirmed quality. If the label has the abbreviation FDA or CE, it means that the product has passed the inspection of the American quality control department or it meets the standards of a similar European Committee of the European Union. And the thicker the silicone, the better.