Bakeware Use and Definitions

Nonstick Carbon Steel:
Carbon steel bakeware is frequently referred to as cold rolled steel or sometimes even milled steel and is one of the most popular constructions of bakeware. Carbon steel bakeware is made of various thicknesses of steel, from 0.3 mm thick to 1.0 mm thick. This steel construction gives the bakeware superior strength while still being relatively inexpensive. Because of its steel content, all carbon steel bakeware must be coated to prevent rust. Carbon steel bakeware is either coated in tin, enamel, aluminum silicone or nonstick finishes. Nonstick is the most common coating for carbon steel bakeware. A nonstick coating allows food to release easily from the surface and makes clean up easy. The coating may give the bakeware a darker surface that absorbs heat more quickly than uncoated bakeware. This sometimes causes excess browning; sometimes recipe times and temperatures have to be adjusted to take this into account. Knives should not be used on the nonstick surface.

Aluminum Steel:
Aluminized steel is a variation of carbon steel -- remember carbon steel bakeware must always be coated. Aluminized steel bakeware is made from sheets of cold rolled steel that have been dipped and coated on both sides with an aluminum-silicon alloy. This is more expensive than cold rolled steel, but the material provides an exceptional level of rust protection. Aluminized steel bakeware usually also features a nonstick coating, although there are pieces that are not coated.

Aluminum:
Aluminum bakeware has many distinctive properties. Aluminum is an excellent heat conductor, which results in even baking. It is soft and pliable, so it is often the material of choice for fancy, decorative cake pans. But because it is soft and lightweight, aluminum bakeware can be bent out of shape or warp over time. Heavy gauge aluminum is best -- thinner aluminum bakeware may be less expensive, but it doesn't last as long. Aluminum bakeware can either be uncoated or coated with a nonstick finish. If the bakeware is uncoated, it often is soft-anodized to smooth its surface, which aids the ease of release and cleanup. Insulated aluminum bakeware is made of two layers of metal cushioned by a layer of air. The layers provide more protection from the heat source for even baking and browning without burning, although sometimes more baking time is necessary.

Glass:
Glass bakeware is made from tempered glass and is a good heat conductor for even heating and browning. It is fairly easy to clean, is dishwasher safe, and does not stain or react with foods. Because the glass is tempered, the bakeware can go straight from the freezer to a hot oven. The glass does not keep baking after removing it from the oven, but it does retain heat longer than metal bakeware, so some baking temperatures should be reduced. Glass bakeware tends to be heavy and of course, breakable.

Ceramic:
Ceramic bakeware absorbs the heat from the oven slowly, distributes it evenly and retains the heat to keep food warm after it is removed from the oven. Ceramic bakeware is frequently used for serving as well. When choosing ceramic bakeware, look for porcelain or vitrified ceramic, as these materials can withstand thermo shock, or extreme changes in temperature, without cracking. Vitrified ceramic or vitrified stoneware, unlike stoneware that is used for dishes and serving pieces, is made of less porous clay and is fired at a high temperature to produce bakeware that can withstand extreme temperature changes, such as putting it from the freezer into a preheated oven. It is generally freezer, microwave and dishwasher safe. Porcelain ceramic also is oven, freezer, microwave and dishwasher safe. It is slightly stronger than vitrified ceramic and thus can be made into thinner pieces while still retaining a great deal of strength. It is generally more expensive.

Isn't all nonstick bakeware the same?
There are tremendous differences in the quality of nonstick coatings on bakeware. Differences are based on the type of coating and how the coating is applied. There are three types of nonstick coatings applied to bakeware: PTFE, silicone polyester, and silicone:

PTFE:
PTFE nonstick is similar to the nonstick found on stove top cookware and offers excellent long-term food release. There are two primary disadvantages to PTFE nonstick on bakeware. First, it is not as slippery a surface so that some baked goods do not release as easily. Second, it is susceptible to staining and food build-up. Over time this build-up begins to lessen the food release qualities. PTFE provides good release for high sugar content foods.

Silicone Polyester:
The majority of better nonstick cookware has silicone polyester nonstick. A blend of silicone and polyester, these materials create a surface that is extremely slippery, making it ideal for delicate sweet baked goods such as cakes. The silicone provides the slippery quality and the polyester reinforces and strengthens the silicone for extended food release. The disadvantage to plain silicone nonstick on bakeware is that the silicone diminishes over time, especially when exposed to high alkaline dishwashing detergents, and the food release qualities lessen. Combining the plain silicone with polyester strengthens and increases resistance to alkaline detergents. Within silicone polyester coatings there are huge variances in quality, primarily based on the ratio of silicone to polyester. A two-coat process results in a more durable coating than a one-coat system. Silicone polyester coatings provide food release for sweet and savory foods.

Plain Silicone:
When the pans are brand new, the surface feels very slippery, similar to a pan with a silicone polyester coating. However the silicone coating quickly washes off, especially when exposed to high alkaline dishwashing detergents and food begins to stick, sometimes after as few as six uses. Plain silicone coating also tends to be brittle and to crack easily. This is because there is no polyester to strengthen and increase resistance to alkaline detergents. Plain silicone nonstick does not hold up when roasting high fat foods like chicken.