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Choosing Bakeware Just For You
Finding a bakeware that suits you is like an adventure! It takes time and experience to find what really fits you. First start with what you have and build from there. The right bakeware is just as important as the ingredients and skills you use. A good bakeware must be functional. Should be easy to use, able to withstand high temperature and easy to clean.
Whether you are a professional baker or total beginner, if you are looking for quality bakeware without burning a hole in your pocket, look no further! CHEFMADE has a wide range of selection for you to choose from at affordable prices.
Material
The material is a huge factor when you choose your baking pans. So you need to know what you are looking for.
Most bakeware are made of aluminium as it is a good conductor of heat and is able to distribute heat evenly. It is also quite affordable. Anodized aluminium (electro-chemical processed to harden thicken it) pans are generally more expensive. They are non-stick and do not react with acidic batters that has lemon, citrus or buttermilk, unlike aluminium pans.
Glass is not a good conductor of heat so it takes longer to bake. It can get very hot but doesn't transfer the heat to your bakes. They tend to have over-baked edges due to the high heat and long baking time. It is also fragile and breakable.
Carbon steel is made from iron and carbon, (non-toxic and food safe). It is also stronger and more durable than aluminium. It is non-stick and conducts heat very well. Definitely heavier than aluminium but lighter than cast iron. Carbon steel pans are extremely long-lasting when properly cared for.
Colour
Choice of colour is up to our own preference. However, it does have some impact on our baking.
Darker pans absorbs and distributes heat more quickly and evenly. It promotes browning or even burn if baked for too long. The side of the cake will heat faster and set while middle portion is still liquid and will continue to rise. Imagine baking a stacked layered cake with that. The outer layer that is crisp may also prevent heat from reaching the center part, resulting in a gooey or uncooked center.
You may want to reduce temperature slightly and check on it every 10 minutes. Darker pans are good when you want crispness for your pies and pizzas. You can also use our parchment paper to reduce browning at the bottom.
Lighter pans will absorb less heat and is good for baking food where minimal browning is desired, like cakes and cookies. They will ensure your cakes won’t brown too quickly on the edges before they’re baked through. If the recipes need a dark pan, you can consider increasing heat slightly.
We carry a range of dark and light bakeware to suits your needs.
Thickness
Lighter bakeware are generally cheaper and lightweight. However, they may not be as durable and conduct heat as well. Thicker bakeware are more durable and give more consistent results. They are also more resistant to warping. It is more worth it to invest in one that can last so you don't have to keep replacing them.
