Tips on Bakeware for the Perfect Baking of Your Cakes and Cookies

Tips on Bakeware for the Perfect Baking of Your Cakes and Cookies

Saturday, Oct 7, 2017 0 comment(s)

While some masters in cooking delicious cuisines with the twisting and turning of the spatula in the pan, for some other, baking a cake defines their personality.

While some masters in cooking delicious cuisines with the twisting and turning of the spatula in the pan, for some other, baking a cake defines their personality. Baking in any available bake tray is not at all appreciated as some food needs to be cooked on high heat for a shorter duration while some needs low flame but a long time to be ready for serving. The recipe itself defines the pan it would be needing to be perfect. Glass and metal bakeware are mostly used whereas the muffin cup, ceramic pans and tin foils are used if required. Choosing of wrong bakeware may lead to undercooked cake or overcooked cookies.


Metal bakeware is used to cook food which needs to be crispy and fluffy. Anything which has to be soft and should have a liquid consistency should never be baked in a metal bakeware as these conducts heat fast and transfer it the food efficiently. The food cooked in the metal bakeware needs more heating and the top layer gets brown and crispy.


While the metal pans can conduct high heat, the ceramic or the glass bakeware will break if exposed to high heat. In this kind of bakeware, foods needing low baking is cooked. Pizza, apple pie and all kind of fries are baked in the glass or ceramic bakeware. The glass bowls are used when the food needs to be baked for an extended period of time over low flames. As these are bad conductors of heat, you are assured to serve the food hot at the dining table.

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