Stoneware vs. Metal For Baking
Sheellah
Henry for baking? Is sticking a problem with stoneware if greased first?
Debbie Deutsch
news:20030402221400...@mb-fv.aol.com:
> How do aluminum pans stack up against stoneware such as Le Creuset and
> Emile Henry for baking? Is sticking a problem with stoneware if
> greased first?
Aluminum is no more or less sticky than the glaze on stoneware. However,
the two materials have different heating qualities that may make them
better or worse for various applications. Stoneware changes temperature
more slowly than aluminum. Also, you shouldn't subject it to sudden
changes in temperature.
I bake cakes in aluminum but I roast chicken in stoneware.
--
Anti-spam advisory: The email address used to post this article is a throw-
away address. It will be invalidated and replaced with another if and when
it is found by spammers.
Peter Aitken
news:20030402221400...@mb-fv.aol.com...
> How do aluminum pans stack up against stoneware such as Le Creuset and
Emile
> Henry for baking? Is sticking a problem with stoneware if greased first?
Le Creuset is not stoneware. It is enameled cast iron. I think the answer to
yur question depends n what you are baking. Bread? A stew? Cake?
--
Peter Aitken
Remove the crap from my email address before using.
Sheellah
glazed to match their cast iron enameled colors. They also make a few oval, and
rectangular bakers in the enameled iron. I had wanted the stoneware for all
uses. Cakes, breads, and things like lasagna etc. I assume it's better than
glass, and reports of Corningware glass exploding had me concerned, hence the
interest in stoneware. The metal pans I had for baking haven't held up well.
Peter Aitken
OK, thanks - that's news to me. If it's glazed then I do not think sticking
will be a problem as long as you grease it well. For bread you might want to
look at professional loaf pans that are made from several layers of metal
folded into shape. Here's what I think is an example:
http://www.cookswares.com/individual.asp?n=CU15. Because of the several
layers they cook very evenly. After washing it's a good idea to put them
into a warm oven to dry thoroughly.
Peter G. Aitken
Debbie Deutsch
news:20030403091728...@mb-fu.aol.com:
Sheelah,
I would *not* use stoneware for everything. You will get different
browning performance using metal pans or stoneware. Also, baking a cake
in stoneware would be very different from doing the same in metal. The
stoneware heats much more slowly than a metal pan. Your recipes may not
work correctly.
My suggestion is to get some good metal pans for baking cakes, and use
stoneware for other things if you want to. Many years ago I got some
very nice cake pans from the King Arthur catalog. They've held up very
well. Unfortunately KA no longer carries the pans that I bought. On
the other hand, I am sure you could find some other variety that is good
too. My pans are marked "Magic Line, Gardena California". Also many
years ago, I got some wonderful bread pans from KA. They are
commercial-grade non-stick. It's my understanding that KA no longer
carries exactly the same pans, alas. However, the point is that if you
don't like your metal pans for baking, you should replace them with
better metal pans, not switch to stoneware. Good metal bakeware is
available. It's just not as widely available as the junky stuff you see
in so many stores.
More generally, there is no one type of pan that is best for all baking.
It's just like cookware. If you want to buy some stoneware, by all
means do so. I love it for roasting meats, baking lasagna, etc. But
don't fool yourself into thinking that the purchase is justified because
it will address all your baking needs. It won't.
Debbie
P.S. I have both Emile Henri and Le Creuset Poterie and like them both
equally well.
--
Anti-spam advisory: The email address used to post this article is a
throw-away address. It will be invalidated and replaced with another if
Debbie Deutsch
news:Xns935268C0624F3dd...@216.166.71.230:
Oh! I forgot to point out that as far as I know, neither Emile Henri or
Le Creuset make round pans suitable for layer cakes. So you will need
metal for that anyway. Also, compared with glass, it seems to me that
stoneware heats more slowly, and you can't see if the crust is browning
well. Also, I think I get better browning for pie crust in metal pans
compared with glass. So, I have never tried to find stoneware pans to
substitute for glass pie pans. I can't see any advantage to that. My
nice heavy aluminum pie plates are marked "Duraware, New York". I don't
remember where I got them or how much I paid. It's been many years.
Also, I have some round Wilton pans for baking cakes. They are heavier
than the cheapo Ecko pans you see in many store and have held up well
for me. (I still have this emotional attachment to my square and
rectangular Magic Line pans. They are so adorably clunky and built like
tanks. If I had any children I am sure they would inherit them from
me.)
To shop for metal pans, you might try some good websites, like King
Arthur or KitchenKrafts. KitchenKrafts carries Magic Line pans! Also,
you might check out Bridge Kitchenware. They have extra heavy aluminum
baking sheets that are absolutely wonderful. You will never have to
replace them. They are so heavy there is no chance of warping. I have
given these as gifts to baking friends and have received much gratitude
in return.
Finally, if you have a large number of dollars and a desire to spend
them, there is a very very pricy series of metal pans from All-Clad.
Aside from advertised endorsements, I have never heard anyone say they
were worth the price.
Debbie
Sheellah
baking I mean something like banana or date bread bread, or brownies. I don't
think I would ever bake a layer cake, or true cake. Might do a cheesecake, but
would use a springform pan for that. Would the LC stoneware pans do for
something like banana or date nut loaf, or brownies? Thanks again.... ;-).
Debbie Deutsch
news:20030403105907...@mb-fu.aol.com:
The LC pans are too shallow for a loaf-type bread. I suppose you could try
brownies, but I still think you get the best results for brownies and such
out of metal pans. I couldn't find the square or rectangular Magic Line
pans on the KitchenKrafts website, but a quick google ("Magic Line" square
pan) reveals a great many sources for them.
Another advantage of metal versus stoneware for baking things like brownies
is that it is okay to cut the brownies when they are in a metal pan, but I
wouldn't want to do that in a stoneware pan. It is okay to scratch the
aluminum, but if you scratch the glaze in a stoneware pan you could end up
with a weak point, which could lead to a chip, and then the pan would be
ruined.
Sheellah
collection ;-). Hadn't thought of the issue of cutting in the pan though. Good
point. Will do some research on metal pans. Thanks everyone!
Maladicta1
Maladicta1
>something like banana or date nut loaf, or brownies? Thanks again.... ;-).
>
For brownies, you'd want metal or pyrex for crispness. For sweet breads, the LC
should work.
Guinness Mann
<Xns93526E0DB21CBdd...@216.166.71.230>,
news...@ddeutsch.org says...
>
> Finally, if you have a large number of dollars and a desire to spend
> them, there is a very very pricy series of metal pans from All-Clad.
> Aside from advertised endorsements, I have never heard anyone say they
> were worth the price.
On the other hand, that's the *only* complaint (they cost
too much) I've ever heard about the All-Clad baking pans, so
if cost is no object, you might look at All-Clad.
-- Guinness