Post by applecrisp1 on Oct 9, 2019 21:52:36 GMT -5
I was just curious on what your preferred material to use to bake things like banana bread, brownies, cakes etc....
I was just going through some of kitchen things and I clearly don't need all these loaf pans etc. I've never used more than one pan at a time. I haven't done any baking in awhile but in no way do I want to ditch all. In loaf pans alone have a Pyrex (I do store little kitchen things in that at least in it to save space), Emile Henry, Chantal (ceramic?), old Nordic Ware aluminum (hey can I label it vintage, ha). How did I get all these?
I must have taken this from my mom years back -- a springform tube pan. I don't think I've ever used. Is that basically just used for things like angel food cake?
Post by applecrisp1 on Oct 10, 2019 15:19:33 GMT -5
Wallycat -- I so agree! I have a few of the Le Creuset bakeware that I've had for years and I use them all the time. And so often I think that its going to be a hassle after looking at the dish/leftover food to clean up, but after a quick soak, it is usually practically no work. Just last night I was cooking some veggies and it had balsamic marinade (a fun time when that cooks down a bit), and cleaned up in no time. A few do have some minor scratch marks --- not scratches but those black marks. I haven't tried recently to see if I can get those off. Not a biggie.
Post by traildoggie on Oct 11, 2019 10:22:08 GMT -5
I have some fairly heavy metal loaf pans that have a folded appearance on the narrow ends. think its Chicago metallic. they are nonstick without any obvious coating, bake beautifully and clean in seconds. were not expensive. also some emile henry baking dishes that are blue and white porcelain. lovely and bake nicely for casserole things. le cruset soup pots. all are great pieces that have lasted forever and still look great.