Question & Answer - Bakeware

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If I use non-stick bakeware, does that mean I don't have to grease and flour my cake tins?
As we know, baking is a science, so it's not that simple. We recommend that you follow a recipe or package mix directions for greasing and flouring, just as you would with a pan this is not non-stick. Greasing and flouring can affect the way some baked goods rise. Cooking sprays are not recommended for use with non-stick bakeware as the spray may leave some residue on the pan even after proper washing.
How do I care for my non-stick bakeware?
Be gentle. Use nylon, wooden or rubber utensils. Metal utensils may damage the surface, never cut on your bakeware. Do not use in oven temperatures over 200°C. Cooking sprays are not recommended for use with non-stick bakeware since the spray may leave some residue on the pan even after proper washing.
Is my non-stick bakeware dishwasher safe?
For the best results, the non-stick finish cleans up quickly and easily in hot soapy water with a cloth or sponge. Rinse thoroughly with warm water and wipe dry. Never use abrasive cleaners as this may harm your pan. If you wash your bakeware in the dishwasher, your pan may not dry completely - wipe it with a soft cloth once the cycle has finished. We recommend the minimum measurement of detergent for the washing cycle.
What is the recommended cooking temperature and time for my non-stick bakeware?
The dark coating on the pan has the ability to transfer heat for even browning and heating. Follow recipe directions for time but check at shortest baking time specified. It's recommended that you lower the temperature specified by 10-15°C.
What is the difference between PP and PE chopping boards?
The scientific answer is that PP chopping boards are made from polypropylene material. PP boards usually have anti-bacterial properties within the plastic material that doesn't wash off after use. PE chopping boards are made from polyethylene material. There boards do not contain anti-bacterial properties.
Why should I not prepare vegetables on the same side of the board as my meat?
Two words - cross contamination. All of us want to keep out families healthy and safe from nasty illnesses. Cutting vegetables on a board that you have just cut chicken on is described as cross contamination. You risk nasty illnesses preparing your food this way. To avoid cross contamination, use one side of the board for your vegetables and the other for your chicken, or a separate one for each. Ensure you wash your board thoroughly after use, on both sides.
What's the most hygienic type of board?
Naturally, the most hygienic chopping board is going to be the one that is washed most frequently, regardless of what it is made of. Wooden boards, while looking great, are also very hygienic as bacteria dies very quickly on wood.
What's the best cutting board surface?
It's recommended to use soft cutting surfaces made from wood or synthetic. Avoid hard surfaces such as glass, acrylic, stainless steel, as these can damage your other kitchen equipment.
Most stainless steel saucepans are described as 18/10 stainless steel. What does this mean?
Stainless steel is an alloy of steel with chromium, which prevents rusting, and nickel, which prevents tarnishing. 18/10 equals 18% chromium and 10% nickel and is the best quality for cookware. Some pans are made from 18/8 stainless steel, which contains slightly less nickel, but will still resist tarnishing.
Why is the base on a stainless steel pan much thicker than the sides?
Stainless steel is extremely durable and hygienic, but it's a poor heat conductor. Stainless steel pans should never be overheated. A low to medium heat is recommended, and the size of the heat source should be matched to the base of the pan. Whatever the material, the base should extend to the outer edge of the pan.
Is aluminium or copper a better base for a pan?
In terms of cooking performance, there's not much difference. Copper is heavier and more expensive than aluminium, so is usually used in a thinner layer than aluminium. A plain copper base is slightly concave to allow the pan to heat without distortion, so it is not the best choice for flat ceramic or halogen hobs. In these cases, a thick aluminium base or a copper/aluminium sandwich base would be better.
Are black plastic handles better than stainless steel handles?
It depends on the situation. Welded on stainless steel handles may be more durable than the black plastic (or phenolic) handles, but stainless steel can get very hot, while a phenolic handle will always be cool to touch.
Can I use stainless steel kitchen tools in non-stick cookware?
Check the manufacturer's usage guidelines before using stainless steel kitchen tools in non-stick pans. While some pans have a coating that will resist scratching from the use of stainless steel tools, it is generally not recommended in most non-stick cookware.
What can I do if I notice marks on my stainless steel kitchen tools?
Despite the name, stainless steel can stain. Brown or rainbow marks can be cleaned off stainless steel by dabbing a damp cloth in vinegar and rubbing it over your tools for a polished finish.

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