Your cupboards may be packed with all sorts of different bakeware, or you may be looking to invest in something new. Either way, you need to know which bakeware and ovenware is best for what job.
Plenty of Choice
When it comes to bakeware and ovenware, there is no shortage of choice out there. You can pick from ceramic, glass, metal, non-stick and ceramic, as well as more contemporary options such as ovenable trays made from recycled paper, like those available from southerncrosspackaging.com/ovenable-trays. The one you need for a job will depend on what you are cooking, and the right choice will help prevent common problems such as soggy pastry and scorching.
Types of Bakeware to Consider
If heat conduction is a priority, then you can’t beat metal bakeware. It can often be used on the hob for browning and the like and is durable, affordable and long-lasting. Metal heats quickly, making it perfect for creating a crispy base, but it may not be the best choice for liquid-heavy dishes, which can be left undercooked but still scorched.
Ceramic bakeware is a great choice for slow cooking and works well with liquid-heavy dishes. It can also be used to serve up dishes, minimising washing-up. Non-stick is another good option to reduce washing-up headaches, but this can be at the expense of flavour, as it is hard to get the sticky layer at the bottom when roasting the likes of meat and vegetables. Some people also question whether non-stick coatings are a health hazard, but this is hotly debated.
Glass bakeware can take a little while to get hot but is good for liquid-heavy recipes such as lasagna and crumbles. It keeps food hot after cooking and can be used for serving up. You can also see what’s inside.
If appearance is important, then enamel bakeware could be an option. It is generally more attractive than simple metal bakeware and offers good heat conductivity, as well as being light, durable and naturally non-stick.