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Select the Best Type of Bakeware

Would you like to be known as the best baker on your block? Or perhaps you just want to help out at the occasional school bake sale. Regardless of your ambitions, baking is a fun and rewarding hobby. However, it is also a complicated process. From selecting the right ingredients to measuring with precision, to adding just the right amount of personal touch, the whole idea can be daunting, especially if you’re not proficient in the kitchen.   

It’s important to have a good set of bakeware if you want to avoid a bad batch and causing potential embarrassment. Thankfully, you can find quality without spending a lot of money.

What type of baking equipment you get really depends on how much time you want to spend in the kitchen. Taking a close look at your baking habits will help you determine what specific bakeware to add to your collection. At Classic Designs, we have lots of different pans to buy, depending on what you want to bake.  

When you are preparing to create a recipe that requires the use of bakeware, you should first determine whether you have the proper size pan. There are many different types of bakeware, such as round pans, rectangle pans, and square pans, among others.  They also come in many different materials. We suggest metal bakeware.

Metal bakeware is a fantastic heat conductor, so when you need to heat up a dish quickly, choose a metal pan or sheet—it'll soak up your oven's heat in mere minutes and allow you to brown the edges of your food quickly. Additionally, energy passes through metal quickly cooling the pan outside of the oven rapidly, since it's such a great heat conductor. So if you’re impatient and want to enjoy your cooked food as soon as possible, you’re in luck.

Metal bakeware typically comes in aluminum or stainless steel. A lot of bakeware has a non-stick coating applied to it. The coating allows the food to easily release from the surface of the bakeware and makes for easy cleanup. Non-stick bakeware works well when you are baking items that need to be removed from the bakeware once they are done, such as muffins, cupcakes, and layered cakes. The non-stick coating gives the bakeware a darker surface, which absorbs heat more quickly than bright or lighter coloured bakeware. This can cause a problem with food becoming overly browned or dried out. Baking times and temperatures may have to be adjusted to compensate for this




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