Before you buy pots, pans and cooking sets, you should inform yourself about the differences between cooking vessels. This will help you choose the best options for you from many possible options. A quality cooking pot for deserts must have the following characteristics:

-        It shouldn’t react chemically with the desert that is prepared in it;

-        It should be sustainable over time without damaging or change its shape or properties;

-        It should be a good heat conductor, to ensure a uniform preparation of food in it;

-        It should be comfortable in use, in terms of design, material, weight and other properties;

-        It should be easy to clean and it should not allow the food to stick to the pot or burn.

Which are the materials cake pans are usually made of?

There are five main types of materials used to manufacture bake ware utensils: stainless steel, copper, aluminum and hard aluminum, iron, and ceramics.

-        Stainless steel: Stainless-steel is an alloy of chromium and nickel. The ideal ratio is 18% chromium and 10% nickel. This mixture is considered to be the perfect one to insure the steel quality. Stainless steel cake pans last very well in time and maintain the appearance of “brand new”, qualities which are due to their chromium compound. The interaction of chromium with oxygen at the surface of the pan forms a thin protective coating a film that does not react with other materials and protects the pan in time. Examples of cooking pans made from stainless steel: Chicago Metallic Nonstick Muffin Top Pans or Nordic Ware Cake Pan with Lid. The latter can hold a typical 9 x 13-in. cake and can keep the baked sweets in good condition some time after they’ve been prepared.

-        Copper: Copper is the best heat driver available on the market. It conducts the heat 9 times better than stainless steel. Its major disadvantages are high price and that it chemically interacts with the food, which can lead minor effects such a change in taste of food, or major ones like severe poisoning. For this reason, copper should not come into direct contact with food, but used outside the pan instead or covered in a protective material. In addition, copper is a malleable material that bends easily if you accidentally hit the pan. Generally, copper is used in stir fry pans and less in the composition of cake pans.

-        Aluminum is a very good material for cooking tools, because it is good conductor of heat and light (5 times better than stainless steel). In raw form, aluminum is a soft and less durable than stainless steel. Unprotected aluminum will scratch easily and begin to look worn. For this reason, aluminum is hardly used today without being coated with a layer of protective material – usually a non-adhesive material inside and a protective layer, usually colored on the outside. Cuisinart Nonstick Round Cake Pans are great examples of aluminum pans that are durable, easy to clean and never burn the food.

-        Cast iron is associated, traditionally, with cooking on wood or charcoal fire and is ideal for this type of heat source. Cast iron is a heavy and thick material, which warms hard but retains heat long after the heat source was removed. These properties make it ideal for long cooking at low heat or baking.

-        Ceramic is a very good cooking material having similar thermal properties of iron, which accumulates and releases heat evenly. Compared with iron, pottery is lighter by about 30% but is much weaker and can break or chip.

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