With the approach of New Year holidays, even the most negligent mistresses begin to think about how to make such delicious treat their loved ones. And it is absolutely impossible to imagine a New Year's table without a variety of pastries - cakes, pies, cakes and biscuits. As you know, the success of cooking any baking depends largely not only on the recipe, but also on the quality of the form used to make it. We will talk about the main features of metal molds for baking today.
How to choose a metal baking dish?
So, let's understand all the rich variety of metal forms from baking:
- First of all, let's take in hands not even very beautiful, but reliable and almost eternal forms of cast iron. Cast iron as a material for dishes has been used for a long time and it is not accidental. First, the dishes from it are not subject to erosion and deformation. Secondly, the heat in it is distributed evenly, which means that unpleasant surprises are eliminated in the form of burnt edges and unmanned middle. The only drawback that is characteristic of all cast-iron dishes is considerable weight. This material is usually made of metal forms for baking cakes, bread, figured cookies ("Nuts", "Mushrooms"), wafers and cakes.
- Forms for baking from steel look much more presentable than cast iron and in comparison with them practically do not weigh anything. That is why for today it is the steel forms that are leading in terms of polarity among all metal forms. Due to the small wall thickness and resistance to mechanical damage, they allow you to quickly and accurately bake various biscuits, cookies and pizza. By the way, especially convenient for
baking biscuits split metal forms of various types: round, oval and rectangular. But they need to be handled very carefully, since over time they have the property of "messing up." - For beginners, the metal forms with non-stick coating, which can be baked with a minimum of fat, will certainly be liked. But the real pros treat them with disbelief, preferring less capricious steel forms without coverage. And in fact, use non-stick metal molds with a certain degree of caution: do not cut pastries directly into them, do not subject to sharp temperature changes and do not use abrasive detergents for washing.