Your guide to nonstick bakeware
May 2, 2013
The timer goes off and you open the oven door to see your delectable chocolate chip banana bread baked to beautiful brown perfection. Placing it on the countertop, you begin getting the banana bread out onto the cooling rack and—no! Once again the bread has molded to the sides of the pan like glue.
Your banana bread has turned into a mountain of crumbs that only slightly resembles the beautiful loaf you intended. That’s no way to bake!
Avoid this too common scenario by using the one thing that allows you to put your baked goods into the oven with complete and utter confidence: Nonstick bakeware. Never destroy another perfectly good sweet treat in trying to dislodge it from your pan.
Buying nonstick bakeware saves you tons of time—and frustration. No longer will you scrub off food stains and particles after baking. Every muffin, cookie, cupcake, or layered confection will come out of the pan with ease every time.
Nonstick bakeware is coated with a special substance to keep the food from sticking and is available in every variety you would ever need: cookie sheets, loaf pans, oval bread molds, mini cheesecake pans—even wire cooling racks. The nonstick surface is perfect for baking items that need to be removed from the bakeware immediately after being taken out of the oven, like muffins, cupcakes, and layered cakes.
Bonus: Buying this bakeware can help you reduce the fat in your diet since you’ll no longer have to grease your baking pans with lard or butter to prevent sticking.
Tips for using nonstick bakeware
The lifespan of your nonstick bakeware largely depends on how you care for it. Want your pans to last? Follow these basic care tips:
- Utensils: Check your cookware’s instruction manual. In many cases, the manufacturer recommends swapping out metal utensils for wood, rubber, silicone, nylon or plastic cooking tools.
- Bake time: You may need to adjust your baking time if your bakeware is a darker color. A darker surface will absorb heat more quickly than bright or lighter-colored pans.
- Storage: If you have the means to hang them, this is the best way. Alternately, many types of pan protectors and spacers are available to protect the surface of your pans.
- Cooking sprays: You don’t need them with the nonstick surfaces—and if you do use them, over time they may make your pots and pans sticky. If you do use sprays and a residue builds up, take your pan and sprinkle it with a nonabrasive cleaner like Bar Keeper's Friend. Use a little warm water to create a paste with the cleanser, a nonabrasive scrubby, and a little elbow grease. Once the pan is clean, with a paper towel rub a small amount of cooking oil across the surface. Wipe any excess oil out of the pan and your pan is ready to cook with again.
- Food storage: Never store food in nonstick pans. Instead, transfer any baked goods to other containers after cooking. This way, you can immediately clean your nonstick pan and keep the surface intact. Place your sweets on a nonstick cooling rack to ensure that they stay looking exquisite.
Cleaning your nonstick bakeware
- Allow it to cool completely before cleaning. Don’t attempt to cool a very hot pan or dish with cold water. This will only warp the pan and prevent it from baking your sweets to perfection the next time you use it.
- Hand-washing is preferred with a soft dishwashing liquid and non-scratch scrub sponge so that the nonstick surface stays intact.
- For baked-on grease, hand wash with soft scrub cleaner and a soft brush that will easily remove any potential stains.
- Rinse well to avoid leaving any residue.
- Avoid water spots by hand-drying your nonstick bakeware with a kitchen towel.
Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:
Your Turn: Do you have any helpful hints for those using nonstick bakeware for the first time? Share your thoughts with us!