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Choice of baking dish: glass, silicone baking dish, clay, cast iron and steel

Choice of baking dish: glass, silicone baking dish, clay, cast iron and steel

The main requirement for them is the ability to withstand high temperatures. Best of all, if the kitchen will be several forms of different materials: the choice depends on how long and at what temperature you have to bake.

Baking dishes can be ceramic (made from clay or porcelain), cast iron, steel, glass or silicone.

Each material has its own advantages and disadvantages.

Clay — the first material that man began to use for cooking.

Thanks to the porous, «breathing» walls, the food in the ceramic pot is not cooked, but languishes, retaining all the vitamins and nutrients. Such forms are ideal for baking over low heat: the clay heats up for a long time, but evenly.

Another advantage of ceramic baking molds is the original appearance.

A dish cooked in earthenware or china, can be safely served to the table directly in the baking dish.

Perhaps the only drawback of ceramics is that it is afraid of moisture: water and other liquids quickly penetrate the microscopic cracks on the surface of the clay and destroy it from the inside.

Cast iron molds for baking — also long-lived among the kitchen utensils. Like ceramic, dishes made of cast iron are heated very evenly: using such forms, you can not be afraid that the bottom of the cake will burn, and the top, on the contrary, will not bake.

Interestingly, the non-stick properties of cast iron only improve over time: as they are used, such dishes are impregnated with oil, creating a natural “protective” layer.

In addition, cast iron is durable and does not deform with prolonged heating.

However, he has a significant drawback — weight.

A small baking dish weighs more than any other dish of the same size.

Steel molds baking is simple and easy to handle.

Stainless steel is resistant to acids and alkalis, does not change the taste and color of food.

In addition, food in steel form can be mixed with a regular spoon, and not with a special wooden spatula. The ware from steel is issued two types: with mirror polished surface and with opaque.

What is the difference between them?

It is believed that polished dishes are more hygienic, and matte is more resistant to mechanical damage.

Glass molds Not only attractive “externally”, but also very convenient: through the transparent walls you can follow the cooking process. When heated, the heat-resistant glass does not emit any reagents, which allows to preserve the natural taste of the product, without foreign flavors.

And due to the low thermal conductivity of the material of the dish in glass forms do not cool for a long time.

Silicone forms — The last «peep» of kitchen fashion. Silicone dishes have natural anti-stick properties: it is enough to lubricate the form with butter at the first use, and in the future it will be possible to cook it in general without fats.

The main plus of the silicone baking dish is ease of use: to remove the pastry from the mold, simply turn it inside out.

In addition, the silicone form does not need special care — just wipe it with a sponge for washing dishes.

The disadvantage of silicone is one, but serious — a soft material does not keep its shape when heated. Read more about silicone bakeware here. In addition to the material, the shape of the dishes also plays an important role: to make ready-made pastries conveniently, they produce molds with a detachable wall and a removable bottom.

Shallow little molds are best used for baking fruit and making light puddings.

A pies with fruit filling is most convenient to bake in forms with high sides.

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