Aluminum pans are most commonly used for baking and stovetop cooking. Bakers often prefer aluminum pans to other types of bakeware because aluminum conducts and distributes heat more evenly and efficiently than oven-safe glass or, in years past, bakeware made of tin. Using disposable aluminum pans is useful because they are inexpensive and convenient. There's no cleanup or cookware to bring home if you need to deliver a cake or several dozen cupcakes to the school bake sale.
Things You'll Need
- Aluminum cookware Stove
Buy aluminum cookware made of anondized aluminum. It is more durable. Calphalon and Circulon are popular brands favored by professional chefs.
Use plastic or wooden utensils with aluminum cookware, as most aluminum pots and pans have non-stick coatings that will scratch if steel utensils are used on them.
Use aluminum oven pans for baking and roasting, but not for broiling foods such as steaks. Aluminum can soften and distort under the high heat of broiler temperatures.
Be aware that less expensive aluminum pans can oxidize acidic foods. Eggs and asparagus, for instance, will darken in color and taste differently when cooked in aluminum. One solution is to buy a core aluminum pan coated with an outer metal such as stainless steel.
Rinse and recycle "disposable" aluminum bake pans such as the thin pans available in the baking aisle of most supermarkets. An exception to this green rule might be to throw away an aluminum pan in which lasagna, for example, has been baked. You'll likely waste more water trying to rinse the pan than the recyclable aluminum is worth.
Tips & Warnings
- Don't place any kind of aluminum product in a microwave oven. Microwaves cause electricity to flow through and arc out of the aluminum, causing sparks and potentially a fire.
- Photo Credit http://www.chuckwagonsupply.com/pizza%20pan.jpg
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