Heavy gauge aluminum is a good conductor of heat. This allows better distribution of heat resulting perfectly brown baked products. It does not rust making it a good candidate for bakeware pans. Flimsy aluminum pans can easily be deformed causing you to buy more every time it is required. However it cannot be used to cook tomato based food. It can cause undesirable reaction spoiling the food. It is widely used for big occasions. This is probably the reason why other manufacturer came up with other forms of aluminum bake wares.
The introduction of aluminum foils made it more versatile allowing baked products to be delivered right out of its pan. Its popularity as a disposable pan made it rather indispensable especially for those who caters or sell baked items. It is best used for presentation such as parties and reunions.
However exposure to high temperature can cause to warp deforming the pan and getting uneven baked goods. It is best to make sure that the oven temperature is maintained in 350 degrees.
Anodized aluminum on the other hand is the same as an ordinary aluminum pan with a thick coating making it non-stick. There are two types of anodized aluminum- silver and hard. It is both resistant to scratch. Traditional aluminum pan are easily damaged when used a metal scraper but not anodized aluminum. As long as you do not put it in the dish washer or use a knife to remove the baked goodies it would be able to retain its condition for a long time.
There are two types of anodized aluminums. Silver and hard anodized aluminum pans are both scratch resistant. Just like aluminum, it heats up quickly, cooking it more evenly and faster. It would be a good idea to check the doneness of the product two thirds of its cooking time. It heats up quickly reducing the cooking time required.
The secret of cooking is behind its preparation, procedures and the use of kitchen pans and utensils. The materials used to cook the food would dictate whether it would get burned or not.Sometimes it would be best to see if the item will suffice your need in cooking. The capacity of the utensil to deliver what is needed would help get faster and better results. Make sure that you are using the appropriate material each time.
Proper care for these products requires not more than hot soapy water and your hands. Never scrape the food with a metal spoon to avoid it from being scratched and damaged. Never place an anodize aluminum in the dishwasher. Aluminum foils on the other hand if not disposed should be placed in a stack before putting in the dish washer.
Always keep that proper preparation of food requires systematic procedures. Missing out on information for both its use and care might cause an undesirable result that is equivalent to waste food. So might as well maintain the habit of finding more about the product before using it. In this way you are able to avert disaster especially when preparing for a large group. Also it prevents you from spending more in replacing the product each time.
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Banana Nut Bread
1/3 cup shortening
1/2 cup sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (or brown ones that have been frozen and thawed)
Preheat oven to 350 degrees.
Cream together shortening and sugar; add eggs and beat well.
Sift together dry ingredients; add creamed mixture alternately with banana, blending well after each addition.
Pour into well-greased 9x5x3-inch loaf pan. Bake for 45 to 50 minutes or till done.
Remove from pan and cool on rack.
Wrap and store in fridge overnight – or wrap well and store in freezer.
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