Drinkware

Yesterday I kicked off our wedding registry pointers with some tips on selecting dinnerware. Today I thought we'd jump from dinnerware to drinkware.

Traditionally you should consider registering for everyday glassware, as well as fine crystal and barware. However every couple is unique so go with what suits your needs. If you entertain a lot, you may want a full set of barware, if you don't drink then there's no need. Just don't limit yourself in registry items due to space, from what I understand, once you have the goods, you'll find room for everything. On the flip side, don't register for everything just because you can. Take into consideration what you really want and the number of people who will be attending your wedding.

To check out tips on how to select drinkware, and what you should add to your registry,

1. Most glassware falls into one of two categories: stemware and barware. Stemware is any glass on a stem (except for a martini glass), generally used for water and wine, and barware is any glass with a solid, flat base.
   
   
2. In general, you will want to register for the same number of stemware (wine and water goblets) settings and dinnerware place settings.
   
   
3. Accidents happen, and more often with glassware than with dinnerware, you may want to consider a few extras in each glass size.
   
   
4. When choosing glassware, pick up each glass and hold them. You'll want to make sure that they are comfortable in your hands.
   
   
5. The shape of each glass is designed to enhance a certain kind of beverage, so take into account the sort of drinks you serve often.
   
   
6. Your everyday glassware should be durable (which doesn't have to mean ugly and boring) and fit easily into your dishwasher and cabinets. A basic everyday set will usually be a 24-pc set that contains 8 highball glasses, 8 double old fashioned glasses and 8 all purpose glasses. If you don't plan on getting fancier versions of these glasses, then be sure that they complement your other selections.
   
   
7. When it comes to crystal, know that good crystal is brilliant, clear and flawless. If you see chunks, swirls or seams it's not a good sign. Also, when tapped, good crystal should give off a clear bell-like ring.
   
   
8. If you love wine, consider registering for varietal-specific wineglasses.
   
   
9. Here are some of the drinkware items you might want to consider adding to your list:

- Everyday Beverage Glasses (shown)

- Wine Glasses (Red & White)

- Water Goblets

- Champagne Flutes

- Margarita Glasses

- Martini Glasses

- High Ball Glasses

- Old-Fashioned Glasses

- Pilsner Glasses

- Pint Glasses

- Ice Bucket & Tongs

- Wine Decanter

- Bar Tools Set

- Cocktail Shaker

Original Source: http://yumsugar.com/189821

Dinnerware

Ah, the wedding registry. Some people hate it, while others love it. But one thing's for sure, nearly every couple has one. Personally I think they're fantastic. Creating a registry is probably the only socially acceptable thing you can do where you tell people exactly what you want and have them purchase it for you. And besides, the majority of newlyweds rely on them to get their home stocked with essentials.

Purchasing things off of someone's registry is usually pretty simple, however setting up your own registry can be quite daunting. So to help you maneuver you way through registry dos and don'ts, we'll spotlight each of the five traditional kitchen/dining categories (dinnerware, flatware, glassware, appliances and kitchenware) and provide a bunch of extra tips too. So be sure to check it out each day this week.

To start things off, we'll look into the world of dinnerware. To see what you should add to your list,

These days there seems to be a specialized dish for everything, you can go crazy and put everything on your register, but a good rule of thumb is to put the basics on your registry and add more once things have begun to be purchased (although some people think this is a bad idea and prefer to give their guests as many options as possible).

1. It's suggested that you register for at least 8 place settings, preferably 12, and a basic set of serving pieces.
   
   
   
2. Although people traditionally register for two place settings (fancy and everyday), more couples are going for one nicer everyday set instead.
   
   
   
3. Your formal setting should include: dinner plate, salad plate, bread & butter plate, and cup & saucer - soup bowls are usually not part of the setting, but also make a nice addition to the registry.
   
   
   
4. Your everyday setting should include: dinner plate, salad plate, soup/cereal bowl and mug or cup & saucer.
   
   
   
5. If you're not sure of your color scheme, register for white or ivory dishes. You can always add color to your table with linens and decor.
   
   
   
6. If given the option, be sure to register for the "completer set" - this typically includes vegetable bowl, platters, sugar bowl and creamer, etc. This way everything will match and nothing will be left off the list.
   
   
   
7. For your everyday place settings, make sure you select something that is safe for microwave, freezer, oven and dishwasher.
   
   
   
8. Start with the dishes first, you may be tempted to put those cute little gravy boats on your registry first, but it's easier to find accessories to match your set, than the other way around.
   
   
   
9. Think timeless. Although you may love the wild pattern today, is this something that will pass the test of time? Is it something you would want to pass on to future generations?
   
   
   
10. And finally, a checklist of dinnerware you should consider adding to your registry:

- Formal Place Settings (8 or 12 settings)
- Casual Everyday Place Settings (8 or 12 settings)
- Cake Plate/Stand
- Butter Dish
- Soup Tureen
- Serving Trays (3-5)
- Serving Bowls (3-5)
- Platters (3-5)
- Salad Bowl
- Salt & Pepper Shakers
- Gravy Boat & Stand
- Teapot
- Pitchers

Original Source: http://yumsugar.com/188472

Cookware

To round out our wedding registry tips, I thought I'd cover my favorite category, cookware & bakeware. To begin, look at both of your current pots/pans and see if there are any worth keeping, or any sets you have already started. Also look to see what kind of pans you have, are there any you love and want more of? Or maybe you splurged on a fancy brand only to learn you hated the way they heated. Also think about your cooking style. If you're more health conscious, you may want to consider non-stick so that you can use less oil. If you're an aspiring chef, go for hard anodized stainless or copper for superior heat conductivity. To learn what you should look for when selecting pots, pans and bakeware, as well as a pretty full list of things you might want to register for,

1. Be sure to select materials and styles that reflect your cooking style.
   
   
2. Consider registering for a few different types of pans. Stainless steel requires the least maintenance and can go in the dishwasher, and sometimes you really don't feel like washing the pans by hand.
   
   
   
3. Copper pans are the best heat conductors, yet cool quickly allowing for maximum heat control. They are also oven safe, however you will have to hand wash them and occasionally polish them too.
   
   
   
4. Stainless Steel pans have a clean look, and are easy to take care of. They're also oven and dishwasher safe (bonus!).
   
   
   
5. Enameled Cast Iron pans heat slowly, but distribute heat effectively. The ones with porcelain-enamel insides are stick-resistant and the ones with the porcelain-enamel outsides are quite durable and cute. Plus, the enameled ones are dishwasher and oven safe.
   
   
   
6. If you don't like baking, then there's probably no need for specialty pans such as springform or popover. You may decide to register for more dinnerware or appliances instead.
   
   
   
7. Consider registering for pan sets as well as individual pieces. This way you'll break apart the range of prices your guests can choose from.
   
   
   
8. Cookware should feel good and sturdy in your hands. Also note the weight. If you find the pot too heavy to carry while empty, imagine it full of food.
   
   
   
9. Be sure to include at least 2 round cake pans and a square or rectangular cake pan. Also most muffin/cupcake recipes yield 24, so you may consider adding two to your registry.
   
   
10. For a fully stocked kitchen, you'll want to consider some of the following:
    

Cookware:

- Sauce Pans
- Sauté Pans
- Stock Pots
- Frying Pans
- Cast Iron Skillet
- Double Burner Griddle
- Casserole Dishes
- Wok
- Grill Pan
- Braiser
- Roasting Pan
- Paella Pan
- Fish Poacher
- Asparagus Pot
- Double Boiler
- Fondue Pot
- Steamer
- Pressure Cooker
- Tea Kettle
- Dutch Oven

Bakeware:

- Pizza Pans
- Muffin Pans
- Cookie Sheets
- Cake Pans (Round, Square, Rectangular)
- Pie Pans
- Tart Pans
- Loaf Pans
- Bundt Pans
- Popover Pans
- Ramekins
- Rolling Pins
- Springform Pans
- SilPat
- Pizza Stone
- Flour Sifter
- Mixing Bowls
- Cookbook Holder
- Measuring Cups

Original Source: http://yumsugar.com/193473

Appliances

So we've gone through what you need to look for when choosing dinnerware, drinkware and flatware, so today I thought we'd cover the fun stuff: appliances!

Now every couple is going to be different. If you don't drink coffee, there's no need to register for a coffee pot or espresso machine. Also, since so many couples tend to live together before getting married, they've probably already accumulated quite a few great items, so look at what you have, what you need to replace and what you want. To check out the appliances you might want to consider and some tips on what to look for,

1. As I mentioned, think about what appliances you want. I know of one girl who registered for a stand mixer, only to give it away (unused!) two years later. She hated baking and knew it before her wedding, but felt she had to register for it anyways.
   
   
   
2. Just because you want a Kitchen-Aid mixer, doesn't mean you have to select all Kitchen-Aid products. Research each product individually and register for the one that suits you the best.
   
   
   
3. Some appliances come in different colors, be sure to select ones that coordinate with each other, as well as your kitchen scheme. Personally I think chrome and stainless steel never go out of style. However a fun orange mixer might really suit your kitchen well.
   
   
   
4. Don't feel obligated to register for a cheaper product, just because it's cheaper. If you want the $400 one, but feel your guests could only justify spending $100, don't feel obligated to register for the cheaper one. Remember, your guests can always go in something as a group, and if no one gets it for you... well, in my opinion, nothing is better than something you didn't really want.
   
   
   
5. If you don't have the space - and I know a lot of people (myself included) feel they don't - ask yourself if there is a place you can store it until you move into a larger place. You might be in a tiny apartment now, but how about next year?
   
   
   
6. If you have a huge guest list, you may even consider registering for major appliances like washers, dryers, refrigerators, etc.
   
   
   
7. Finally, a list of appliances you might want to consider:

- Stand Mixer

- Food Processor

- Hand Mixer

- Toaster

- Waffle Maker

- Blender

- Slow Cooker

- Espresso Machine

- Coffee Pot

- Rice Cooker

- Kitchen Scale

- Thermometer

- Bread Maker

- Juicer

- Ice Cream Maker

Original Source: http://yumsugar.com/192331

Jamie Oliver Stainless Cookware

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Orignal Source: http://leandroalcalde.zeroblogs.com/2007/02/15/jamie-oliver-stainless-cookware/

Super Sweet Valentine’s Day

Valentine’s day evokes many memories and feelings, though mine are somewhat different from the norm. Being a single gal, Valentine’s isn’t just about romance at my house. Instead, it’s taken on a new form, and is essentially a great reason to bake/decorate/eat beautiful sweets.

At the top of the list are cupcakes, which are a subject close to my heart. My newest love in the cupcake realm is silicone bakeware: I cannot praise it enough. My favorite part is obviously the non-stick capabilities, and growing assortment of shapes. I also love the fact that it’s lightweight, easy to wash, and won’t break like glass bakeware. Here’s an extra cute *PINK* silicone mini muffin pan from Tar-jay.

For those of you with multiple batches to bake, take a look at this *RED* 24 cup silicone muffin pan with sled (available at Target, too). Or if you’d really rather bake a whole cake, here’s a large heart shaped silicone pan (also available from Target).

I also found these heart shaped pancake molds from Lillian Vernon, and heart shaped waffle iron from Hearth Song. Why is it that food instantly seems more appealing when it’s heart shaped? I’ll never know. I like the idea of serving your loved ones “I

Presentation is everything, so after you’ve made your yummy cupcakes, you’ve gotta serve em’ up right! Treat all your Valentines to hand painted sugar-sweet place settings to go with their dessert. Each set is comprised of a heart shaped plate and mug, with an over all “candy heart” theme. They even have matching embroidered placemats.

So if you’re fretting over what your Valentine’s Day plans will be, try something different! Stock up on supplies and plan a sweets-sampling get together for all the loved ones in your life.

Original Source: http://mables.com/blog/household/diy-sweet-valentines-day.php

Hot Heads Oven Mitts

hot heads oven mittA familiar theme here at Mable’s is functional things in attractive packages. I’m bored of household items in greys and whites, and I’m pleased to see that the creators of Hot Heads Oven Mitts feel the same. Who says kitchen safety has to be boring? These silicone oven mitts are heat resistant up to 446 degrees, and are flexible, strong, and lightweight. Now you can shield your hands from steaming temps while bringing a smile to your face. Much more durable and heat resistant than traditional woven oven mitts, these silicone mitts are, in the words of Howard Hughes, the way of the future! These would also make great hand puppets for the kiddos, so don’t be surprised if you get requests to borrow these for playtime. Choose from orange doggy or green froggy.

Original Source: http://mables.com/blog/household/hot-heads-oven-mitts.php

Silicone bakeware: A good idea?

So, you're standing at your favorite housewares store looking for a new muffin tin. Or should I say pan, because what you're seeing is rack after rack of colorful silicone bakeware. You pick one up, it feels weirdly rubbery and floppy and you wonder "do I really want to use this?" I have that problem every time I go to the store looking for new bakeware items. I have yet to test out the silicone (aside from spatulas and scrapers, both of which I love).

I have two problems with silicone bakeware. First is the floppiness. I think if I've got 12 muffins worth of batter and this fragile "tin" requires both hands and all of my attention getting it to and from the oven -- I see potential big kitchen mess here. A recent New York Times article reviews the pros and cons of silicone bakeware. One of the cons they mention are brownies and cakes cracking as they come out of the oven because the pans were not kept completely flat, they bended as they came out. To solve this you'd have to bake them on a cookie sheet (preferably NOT made of silicone), but then you have to adjust cooking times and worry about browning issues. Personally, it sounds like too much trouble -- no matter how ragged-looking my muffin tins get!

The second issue is that of safety. Although assumed safe, no real long-term studies have been done on whether the silicone can leach out at high temperatures. I regularly use silicone spatulas and scrapers because I'm not baking with those and they're not in contact long enough with food items to really leach anything out (I'd like to think that, anyway).

For now I'll keep using my regular bakeware and wait to see if silicone products are a fad or the next wave in cooking.

Original Source: http://www.revolutionhealth.com/blogs/saltandpepper/silicone-bakeware-a--1448

A Common Question: Which Bakeware and Cookware are Safe?

Before you use start firing your kitchen up, there is still strong concern and questions with non-stick varieties.

To be on the safe side, ultimately it’s smart to stop using cookware with non-stick finishes.

So what can you use? Look for aluminum and steel bakeware without nonstick finishes at many home good stores. Copper cookware is esteemed for its heat conductivity but should not be used unless it is lined with tin or stainless steel.

Glass, stainless steel, and cast iron (my favorite: Lodge) are all tried and true for safety. In fact, cast iron can add needed iron to your diet.

Pyrex bakeware can be used for many items. It is completely nontoxic and made from abundant natural minerals. They have cake pans, pie pans and various casseole dishes, but no muffin tins or baking sheets.

Use wholesome ingredients, cook wisely and safely, and bon appetite!

Original Source: http://healthychild.org/blog/comments/a_common_question_which_bakeware_and_
cookware_are_safe/

Which Bakeware to Use?

I have been asked about baking pans — which materials perform best and are safest — teflon-coated aluminum, steel, glass or the new silicone.

I don’t use teflon pans. PFOA used in the manufacture of teflon is toxic, and the EPA has fined DuPont for releasing PFOA into the environment and covering up the danger.

Aluminum and steel are the best heat conductors for baking. If you use an aluminum pan, just line it with parchment paper, which you can find in rolls near the wax paper and plastic wrap. Parchment paper is a fantastic disposable, recyclable non-stick surface. If you use parchment, you don’t need to grease or oil the baking surface.

I have tried silicone baking utensils, but they are such good insulators that the baked goods come out raw. I’d avoid silicone for that reason alone.

Glass transmits heat too quickly, causing the bottoms to burn before the center can bake.
This might work for a crispy pie crust, but is not what you want for a cake or cookies.

Original Source: http://goodbaker.com/blog/?p=5

Silicone Baking Products

The Quiet Revolution

One of my favorite pieces of kitchen kit has always been a simple plastic pastry mat I received as a gift many years ago. It did an excellent job of keeping flour off the counter and was imprinted with circles showing how far dough should be rolled out for different sizes of pie and tart pans. The mat also made it easier to get pie crusts into a pan, because you could invert the pan onto the dough and then just flip the entire assembly over. Try that with a countertop! Well, a few months ago, my faithful pastry mat finally gave up the ghost, so I headed down to my favorite kitchen supply store to buy a replacement.

Kitchen stores are dangerous places for me, just like hardware stores and computer stores. Everywhere I look there’s some newfangled, high-tech gadget calling out to me, and my mind races as I consider all the new things I could create if only I had this or that new tool. I thought I would be safe in the cookie-sheet aisle, though: all I needed was a simple US$5 plastic mat. And there it was, right next to…wait, what’s this? A $25 fiberglass-reinforced, nonstick, heatproof, silicone pastry mat! Although I did not immediately grasp how this technological wonder would improve on the old-fashioned plastic mat, it was shiny and had an irresistible texture, not to mention lots of impressive-looking words on the box. Guess which one I left with.

Sticking Points

One of the major selling points of the silicone mat was that because it had a nonstick surface, it was not necessary to flour it before rolling out dough. I should have realized this claim was nonsense, though: I’ve found that moist dough sticks quite nicely even to a Teflon-coated rolling pin, whereas dry flour does not—making it harder in some cases, not easier, to roll out dough. The silicone mat behaves much the same way. Its slightly tacky surface keeps it from sliding around on the counter, which is good, but rolling out dough on the top is no different from rolling out dough on any other surface. The flour is still mandatory.

However, the claim of nonstickiness is not exactly false either. Silicone is, as the package said, heatproof—it can live quite happily in a 500°F (260°C) oven. If you bake something on it—cookies or pastries, say—they will indeed slide right off. Unfortunately, the mat I bought is too wide for my oven, though many smaller mats of similar design are made for the express purpose of lining baking sheets. In other words, silicone baking mats function as reusable parchment paper, which makes sense because parchment paper, after all, is simply silicone-coated paper. The mats simply replace the paper substrate with, in most cases, a finely woven fiberglass mesh that helps the silicone to keep its shape and prevent tearing.

Not long after I picked up the pastry mat, I began to notice an explosion of silicone baking products in kitchen stores: cake pans, muffin pans, cookie molds, oven mitts, spatulas, whisks, and so on. Silicone appears to be the trendy new kitchen wonder material. But is it really all that great? What makes it better than metal or plastic?

Versatility, Thy Name is Silicone

Silicone is not the name of a specific chemical substance but rather a whole class of polymers, all based on a particular arrangement of silicon and oxygen atoms. Unlike elemental silicon, the brittle material from which computer chips are made, silicone is generally flexible and translucent. Silicones vary in density and texture; some are liquid (used as sealants, adhesives, and lubricants), some are a gel (used in surgical implants), and still others, such as the ones used in baking products, are more solid.

Three properties in particular make silicone interesting as a bakeware material. First, unlike metal, it’s a poor conductor of heat. (Or, to look at it the other way around, it’s an excellent insulator.) This prevents whatever’s on the other side from burning—whether it’s a cookie or your hand. Second, it can tolerate a huge range of temperatures—from freezer to oven—without melting or cracking, so it can be used in situations that would destroy conventional plastic or rubber. And third, it’s flexible, which means removing Bundt cakes, muffins, and the like is a simple matter of flexing the mold. The combination of flexibility and light weight also makes silicone products easy to store.

So are there any downsides to this miracle substance? Well, the very properties that make silicone useful can, in some cases, cause problems. Because it’s a good insulator, it inhibits not only burning but browning. So if you’re baking something that should be crispy on the outside, silicone is not your friend—stick with metal. Also, silicone’s flexibility can cause large molds to deform when filled with dense, heavy batters. And because silicone baking mats, pans, and molds are not rigid, you often need to put them on a regular baking sheet just to get them into and out of the oven without spilling their contents. On the other hand, a whole stack of silicone baking sheets could fall off a shelf without waking up your downstairs neighbor. It’s arguably the world’s quietest bakeware, and I’ll gladly pay a premium for that.

Original Source: http://shop-silicone-bakeware.com/Blog/?p=10

Silicone Bakeware

I ordered some silicone bakeware back in October of last year and I honestly am not a fan of it. I've used what I have a few times and each time it would bake the cake nicely, but my problem was getting it out of the bakeware itself. I've tried spraying it with the Pam with Flour spray to leaving it alone (since it's supposed to slide right out). Everytime, the top of the cake would split in two, half of the cake on my serving platter and the other half still stuck in the silicone bakeware.

I have exhausted all other means of trying to get my cakes out perfectly from the silicone bakeware I received. My question is, if you own silicone bakeware, do you have the same problems? Could it be the brand of silicone bakeware I have? (I ordered this from Collections Etc. in October, it's a holiday silicone bakeware set.) What kinds of things do you do to ensure you cake comes out perfectly?

Original Source: http://pieisthenewtoast.blogspot.com/2007/02/silicone-bakeware.html

What are the Advantage’s of Silicone Bakeware?

Silicon bakeware has become very popular lately, and for many good reasons. You can still bake a perfectly good cake or loaf of bread in a metal, ceramic, or glass pan, but with all that silicon bakeware has to offer, you might not want to. Silicon bakeware is long-lasting, easy to store, lightweight, and portable. Once you try silicon bakeware, you may not want to bake with anything else.

One of the key benefits of silicon bakeware is that it is durable and long lasting. Silicon bakeware is relatively soft and flexible. It will not dent or rust like metal bakeware can. You can bump or drop silicon bakeware without worrying that it might break the way glass or ceramic bakeware can. These features of silicon bakeware also make it safer to use, because you do not have to worry about sharp edges or broken pieces.

Another selling point of silicon bakeware is that its flexibility makes it easy to store and transport. Not only is silicon bakeware flexible, but it tends to be much more lightweight than similar glass, ceramic, or metal bakeware. These features of silicon bakeware allow it to be more easily stored in small spaces. Its light weight makes it easier to lift into and out of the oven, a feature that any baker will appreciate.

Silicon bakeware is highly portable for the same reasons that it is easy to store. You can toss a silicon bread pan, muffin tin, or cake pan into a box or the back seat of a car without worrying that it will break anything. A silicon bakeware cookie sheet can be folded into a backpack or wrapped around a rolling pin. A single person could easily carry enough silicon bakeware to prepare food for a large party. Try carrying a backpack full of ceramic casserole dishes!

Perhaps the best thing about silicon bakeware is that it cooks just like other kinds of bakeware. You don’t need a special oven or utensils to use it, and the baked goods that you make will come out of the oven tasting just as delicious as if you had used an older, less convenient pan. Silicon bakeware is easy to clean with dish soap and warm water. Best of all, silicon bakeware is safe to use in the freezer, oven, microwave, and dishwasher.

Whether you need a cake pan or cookie sheet, a muffin tin or a madeleine mold, chances are you can find a silicon bakeware product that serves your needs. With so many useful features, it is no wonder that silicon bakeware is so popular and well loved among amateur and professional bakers alike.

Original Source:http://shop-silicone-bakeware.com/Blog/?p=3

What should I consider when buying a cookie sheet?

Most people like to bake cookies, whether for a special occasion or just to satisfy a sweet tooth. Some bake cookies on whatever bakeware they have available, but a cookie sheet is really the best utensil for the job. A cookie sheet is usually a sheet of sturdy aluminum, often with a raised “lip” on one end so it can be handled with ease. Since cookies, unlike cakes or brownies, do not have to rise to fill a pan, sides are not necessary.

One of the first things to consider when buying a cookie sheet is size. How big a cookie sheet should a shopper buy? That may depend on the size of the oven. Some small apartment stoves have narrow ovens, and a large cookie sheet will not fit all the way inside. It’s never a bad idea to measure the length and width of the cooking rack if you have a smaller stove.

Some cooks find a jellyroll pan, that is, a baking sheet with shallow sides, to be good for baking cookies. This may be a lifesaver for larger or heavier cookies that might slide off a regular cookie sheet. A jellyroll pan’s shallow sides do not interfere with how the cookies bake.

A cookie sheet may be aluminum, coated with a non-stick finish or “insulated.” An insulated cookie sheet has two layers of aluminum, with air in between. This helps ensure golden-brown, not burned, bottoms. However, the cook needs to remember that insulated bakeware of any kind should never be immersed in water for cleaning. Rather, it should be washed by hand and spray-rinsed. Otherwise, water could seep in through the seams in the metal, ruining the pan.

A cook should always have more than one cookie sheet. Cookies are rarely baked in a single batch, and a second, or even third, cookie sheet can help a cook bake multiple batches more efficiently. Quality and size usually determine the price of a cookie sheet. A medium cookie sheet may cost anywhere from 5 to 25 US dollars (USD), depending on maker and quality. The cookie sheet can serve many functions in a kitchen, and the wise cook will make sure to have one around.

Original Source: http://shop-silicone-bakeware.com/Blog/?p=6

What are the different types of Bakeware?

There are many different types of bakeware, all designed for a specific end result when cooking or baking. The differences in bakeware are not just limited to the design, but also include the material from which the bakeware is constructed and the surface it is given. There are several different designs that may be specific to a recipe, but most bakeware can be used for multiple purposes.

Bakeware consists of all pans and dishes that can be used in an oven. There are square and rectangular dishes of different sizes, flat pans, fluted pans, cupcake pans, loaf pans, and many other various sizes and shapes of bakeware. Some recipes call for specific pans or dishes to produce the desired result, while others can be made using your personal preference. Size and shape can affect baking times, so it is important to have a recipe that outlines the required baking time for the selected bakeware. Cake recipes are a good example of when varying baking times to a certain pan size or shape is necessary.

Bakeware is made from various materials including glass, silicone, stone, cast iron, aluminum, and steel, and each type cooks differently. Bakeware constructed of ovenproof glass for instance, heats up faster and holds heat longer than metal bakeware, so it often requires a slight reduction in baking time. Similarly, silicone bakeware may require adjustments to baking time as it does not absorb the heat, but rather transfers heat evenly through the food. Silicone also stops cooking the minute it is removed from the heat source, eliminating further browning after being removed from the oven. Sometimes, experimenting with the various materials and types of bakeware, their performance in your oven, and the end result they produce is the only way to find your personal preference.

The different materials used to manufacture bakeware also affect the care required for maintaining them. For instance, stone and cast iron bakeware have a porous surface that requires curing before use. Cast iron should be dried quickly after washing in a warm oven or over low heat to avoid rusting. Stone bakeware should not be washed with soap unless its surface has been sealed. You should also avoid using metal utensils such as knives or spatulas on non-stick bakeware to avoid scratching the coated surface. Follow all manufacturers’ cleaning instructions, which will be specific to the product itself, to extend the life of your bakeware.

Original Source: http://shop-silicone-bakeware.com/Blog/?p=5

Silicone KitchenTools

Silicone Kitchen Tools Can Really Take the Heat

Cooking and baking tools that can take the heat, now that’s a great concept. I decided to break into this new line rather small, I bought a spatula. And boy was I impressed. I can’t wait to branch out to silicone muffin pans, which feel and look like rubber that you can twist, and presto, muffins should pop right out!

I’ve put the spatula through a trial run, and after a year, it still looks new. And yes, I did use it! It has no missing corners; which was usually the case with the old style, which melted away with use. Silicone baking tools have longer handles, and are dishwasher safe.

But their best feature is that the silicone is rated to withstand heat temperatures without melting. However, these ratings vary by manufacturer. My spatula is rated and labeled to withstand 450 degrees.

I’ve noticed that some have higher heat ratings of 900 degrees. However, the handles or other parts may not be heat resistant.

They are also resistant to discoloring, and cool down very quickly. As far as pricing goes, they are just slightly more expensive than their counterparts, but with their great features, they’ll be around a lot longer.

Original Source: http://shop-silicone-bakeware.com/Blog/?p=11

Rounding out your cookware with baking pans

When buying cookware, many people focus so much on pots and pans that they completely overlook an important cooking category: baking pans. The pans that you buy for baking are just as crucial to your success as the pans that you buy for cooking, so be sure to choose them carefully.

Bakeware comes in a variety of materials and shapes. If you are trying to decide whether to buy silicon or glass baking pans, here is a quick breakdown of the most common types of materials:

1. Aluminum – Aluminum baking pans are inexpensive and lightweight, and therefore popular. However, they do not brown baked items well, and they may react with acidic foods. The cheaper aluminum pans also tend to warp and stain quickly, meaning they must be frequently replaced. Nonstick and anodized aluminum may reduce some of the disadvantages of the less expensive aluminum pans.


2. Glass – Glass is a favorite material to use with baking pans because it is non-reactive, easy to clean, browns food nicely, and bakes evenly. It tends to last a long time without visible signs of wear. However, it tends to be on the pricey side, and it can shatter if cooled too quickly.




3. Stainless steel – Although stainless steel looks beautiful and has a highly reflective shine, it is a poor choice for bakeware because it does not transmit heat well. This will cause burning when you bake.




4. Stoneware – Stone is an excellent material for baking pans, because it transmits and retains heat beautifully. It helps to keep your baking warm long after removal from the oven. However, stone bakeware can be very expensive.




5. Silicone – Silicon baking pans are new on the market, and they work very well. They are flexible, inexpensive, can be frozen or microwaved, and they can be easily folded to take up less room in your cabinets. Furthermore, they do not retain any heat at all, meaning that baking will not burn when it is left in the pan.

When you are creating the budget for your cookware, be sure to remember to factor in your baking pans as well. Good baking equipment is a huge help in creating beautiful cakes, cookies, pies, and more.

Original Source: http://shop-silicone-bakeware.com/Blog/?p=7

Get Cooking With Right Pots and Pans

Like so many brides-to-be, Sarah Lamb has faced some tough decisions. Style of invitation. Reception menu. Seating arrangements. And of course, which brand of pricey cookware belongs on her gift registry. And brand is just the start. Which style of which brand? Which pans in that style? Is a 9-inch skillet enough? Or should she go with the 12-inch? Will she need both? Copper core or aluminum? Nonstick or stainless steel?

The once simple act of buying pots and pans has become bewildering, thanks mostly to the continuing influx of high-end professional gear coming into the home kitchen - and with that the elevation of cookware to status symbol. It's easy to feel overwhelmed by options.

"There is more technology that you need to understand" than for items such as china or stemware, says Lamb, a 30-year-old Minneapolis resident with a June wedding date. "We researched online. We talked to people in the specialty stores. We got a lot of information."

Here's how to make sense of all that information and be sure your pans are as good a match for you as your mate. Maybe better.

THE ESSENTIALS

Last year, Americans spent $3.2 billion on 512 million pieces of cookware and bakeware, according to Hugh Rushing, executive vice president of the Cookware Manufacturers Association. That's a lot of cookware. How much of it was essential?

Experts agree on four must-have pots and pans - a skillet, a saucepan, a Dutch oven and a stockpot.

The skillet - which is used for eggs, pancakes, burgers, and stir-frying - is the most popular piece, accounting for nearly a third of sales. They come in numerous sizes, but those in the 10- to 12-inch range (measured at the rim) are the best-sellers, according to Rushing.

There's good reason for that, says Lisa McManus, senior editor and equipment tester at Cook's Illustrated magazine. Most recipes call for large skillets, and she advises people to go with a 12-inch model.

The other kitchen workhorse is the saucepan, which is as useful for heating soups and sauces as for boiling pasta and cooking rice. Because the saucepan is used so much, Rushing recommends two of varying sizes, such as a 2-quart and a 4-quart.

Dutch ovens (heavy, lidded pots with double handles and a thick bottom) are used less frequently, but are no less essential.

They are great for stews (the meat can be browned in the pan before the other ingredients are added) and frying, and can go in the oven.

Most Dutch ovens come in 5- to 8-quart models, but McManus says a 5-quart would suffice for most home cooks.

Stockpots are used for cooking soup, pasta, lobster and vegetables, such as corn on the cob.

Many come with colander inserts, which make it easy to drain pasta. These inserts can double as steamer baskets.

Celebrity chef Wolfgang Puck favors an 8-quart stockpot.

THE SURFACE

With most cooking surfaces, such as stainless steel, some sort of liquid or fat is needed to prevent sticking. Nonstick pans, which outsell stainless steel 2-to-1, are the exception. These pans have special coatings that make cooking and cleanup easy.

However, nonstick pans have drawbacks.

Many scratch easily, which means metal utensils cannot be used on them. And though they have improved in recent years, the coatings still deteriorate over time. Using the pans over very high heat can accelerate that process.

Most manufacturers also recommend against putting nonstick pans in the dishwasher, as the heat can damage the surface. For the same reason, nonstick pans cannot be used with high heat (500 F or more) or left empty inside a hot oven or over a hot burner.

But for some delicate dishes, a nonstick pan is almost essential. Crepes, for example. This is why many experts suggest having one nonstick pan, usually a medium skillet. These also are good for low-fat cooking, as little or no fat is needed.

THE MATERIALS

Quality cookware heats quickly and evenly. How well pots and pans do that depends on what they are made of. Common choices include copper, aluminum, stainless steel, cast iron and enameled cast iron, and each reacts differently to heat.

Copper and aluminum conduct heat best, meaning the heat spreads quickly and evenly through the pan. But copper is expensive and tarnishes easily. Aluminum is soft, scratches easily and can react with acidic foods, such as tomatoes, producing off tastes.

Stainless steel has low conductivity, but resists scratches and is easy to clean.

Most cooks will want what is referred to as clad cookware, which is a combination of metals.

In the latter, a layer of copper or aluminum is bonded between layers of stainless steel, providing great heating with a strong, easy-to-clean surface.

Another good option is anodized aluminum. These are aluminum pans that have been specially treated with a process that hardens the metal (and gives it a distinctive dark color) and makes it resistant to scratches and dents. Anodized aluminum will not react with acidic foods.

Cast iron and enameled cast iron heat very well. However, both are extremely heavy. And while cast-iron pans are inexpensive, many brands of enameled cast iron are not. The weight of these pans can make them impractical for daily use.

A SET OR A LA CARTE?

Though buying cookware piece-by-piece is far more popular than by the set, opinion is divided over which is the better bargain.

While Consumer Reports magazine, which rated cookware in December 2005, says sets generally are the best value, others warn shoppers should take care that they are getting everything they need.

Cook's Illustrated's McManus, however, says go with the individual pieces.

"We never really like sets. It's like anything that gets bundled together. You get a bunch of stuff that you don't really need and you may come out saving money if you bought one-by-one," she says.

HOW TO BUY

Let your hands guide you, says Rushing. When buying cookware, pick up the skillet or saucepan and test how comfortable it is in your hand. Make sure the handle is sturdy, durable and fits well in your grip.

How much to spend? Consumer Reports found that higher costs don't necessarily equal better performance for basic cooking. In fact, the magazine's recommended best value buy was a 14-piece set by Kirkland Signature for sale at Costco for $150.

But Consumer Reports' findings don't jibe with those who spend their days in the kitchen.

"If you spend a little more you will get something that will perform better and last longer," says McManus. She is partial to the All-Clad stainless steel, which has an aluminum core. The 10-inch skillet goes for $105, while the company's 2-quart saucepan runs $140.

"You can overspend on cookware, paying thousands of dollars buying fancy French copper pots," Rushing says. "But you can also buy a perfectly good set for $39." The difference is the $39 set isn't going to last.

"Spend about $175 and it will last for the next 10 years, but not a lifetime," he says. "So don't buy the cheapest and not the most expensive. Buy the best cookware you can afford with your budget and try not to be cheap about it."

If you must go cheap on one pan, make it the stockpot. Because these most often are used to boil pasta or steam corn, quality is less of a concern. Be careful when making soups and stews, however, as cheap pans can leave scorched bottoms.

Lamb, the soon-to-be bride, is likely to go big. "We did a lot of research and we're leaning toward the All-Clad stainless steel 10-piece set for about $639," she says. "My fiance likes to cook."

Original Source: http://www.theledger.com/apps/pbcs.dll/article?AID=/20070405/NEWS/704050458/1326

Silicone Bakeware

When I first saw silicone bakeware at David Jones over a year ago I couldn't help but be intrigued. With the prices starting at around $30 for a 6-muffin tray I couldn't really afford to be tempted at the time, but now silicone bakeware has even started appearing at Coles and Woolworths and the prices have fallen, so when Myer had a bunch of it on special a couple of weeks ago Gam and I bought a silicone tart dish. I'd already decided that a silicone cake or loaf tin would be a bad idea because its flexibility meant there was a distinct possibility of slopping cake batter over the side of the tray on the way to the oven. A bicuit tray was a possibility, but as we didn't have a dedicated tart dish and Gam wanted to give it a go with his pecan pie we got the tart dish.

According to Gam, putting the pastry into the dish for blind-baking was 'about the same' in terms of difficulty. After blind-baking the pastry crust he thought it needed more support because the flexibility of the dish meant there was a possibility of breaking the crust while carrying it from the oven. There was also potential for spilling the contents once the pastry had been filled, so he put the dish on a pizza tray for support. The best feature of the silicone tart tray was the ease with which the tart could be removed; usually we just cut it up and serve it from the dish in which it is baked, so it was nice to be able to remove the whole tart so easily.

Aside from the sheer novelty of silicone bakeware I must say that it doesn't hold a lot of appeal on practical terms, given that another silicone product -silicone-impregnated baking paper- already makes baking cakes and biscuits so goddamn easy. Armed with a regular bicuit tray, springform tin or regular square cake tin and a roll of the aforementioned baking paper there is no need to bother with greasing and flouring and gingerly easing the cake from the tin for fear of it sticking. For biscuits I just grab the edge of the paper and slide the whole batch, paper and all, onto a cooling rack. For cakes you can leave it to cool a little then grab the edges of the paper and lift the cake out of its tin and onto the cooling rack.

Original Source: http://todaysapatheticyouth.blogspot.com/2007/01/silicone-bakeware.html

Final thoughts on silicone bakeware

Don't. Buy. It.

Today, I finally used the muffin pan. I made blueberry muffins, which I have been craving for ages. The muffins are OK, but not great. First, they are kind of flat (this seems to be a theme for me with the silicone ware). I guess the different conductive properties of silicone result in less well-risen baked goods. Secondly, the muffins didn't brown at all on the bottoms (again with the different conductive properties). This is not just a cosmetic issue--browning is a form of caramelization and has important flavor implications! Thirdly, the muffins have a faint chemical flavor. I think. I'm not totally positive. I might be just imagining it, because the final negative aspect of the silicone pan is that while the muffins were baking, there was an unpleasant chemical odor. I think I detect the same odor as part of the flavor make-up of the muffins, but I might just be projecting it. In any case, the strong chemical odor is definitely unpleasant. And I was denied the a significant positive externality of baking: that wonderful scent of something baking.

The one positive thing: the muffins absolutely, positively did not stick.

So, old-fashioned metal bakeware 3, silicone bakeware 1/2 (because the muffins didn't stick). I guess the silicone pans will be on the yard sale pile this summer.

Original Source: http://republicofheaven.blogspot.com/2006/05/final-thoughts-on-silicone-bakeware.html

The Flexible Approach to Baking

Thanks to cosmetic surgery, colorful, flexible bakeware may not be the first thing you think of when you hear or see the word ‘silicone.’ Yet food-grade silicone is rapidly finding a place on our kitchen shelves. First there was the roll-up nonstick baking mat, followed by spatulas, whisks and other little accessories. Now, there’s a whole range of eye-pleasing, brightly colored pans for baking muffins, various shaped cakes and breads. There’s even a silicone rolling pin to complete the nonstick, silicone baking experience. So what’s the big deal?

For my two young daughters, the color’s the thing, and how “feely,” or tactile, it is. For grown-ups, its inherent nonstick qualities combined with its flexibility are the key. The promise of being able to peel out a cake, or have your muffins slip out without being coaxed by a knife, is appealing to say the least.

Theoretically, you can do away with greasing and flouring (although some makers of the bakeware suggest you still do so if the recipe requires it), making it an ideal tool for low fat baking.

The pans are undoubtedly versatile. They can be rolled up for storage, and twisted and misshapen any number of ways (though why you would want to beats me!). The pans can be used in the freezer, the microwave or the oven, and are generally dishwasher-safe. Silicone bakeware is non-porous so it doesn’t retain odors or flavors. It takes only a minute or two to cool down after use, and because of its nonstick qualities, clean-up is a breeze.

Silicone seems to distribute heat evenly, but as with dark metal pans or regular nonstick tins, cakes baked in silicone pans may require less time in the oven. And despite withstanding a wide range of temperatures, not all pans can withstand the highest heats. Some claim to work up to 500 degrees, others set an upper limit of 428 degrees, which could rule out some of your favorite muffin recipes.

Finally, because the pans are flexible they should be handled with care. It is best to place them on a tray or cookie sheet before filling them and taking them to the oven or freezer. Taking a filled muffin pan to the oven without doing so would be challenging to say the least.

So whether silicone bakeware is ideal for all our baking needs remains to be seen, but there seem to be enough good reasons to add a splash of color to our kitchens and be rid of those rusty old cake tins.

Original Source: http://lowfatcooking.about.com/od/lowfatcookingtools/a/silicone1004.htm

Silicon Bakeware :: Tips on Using and Keeping

Silicone Bakeware Basics - Tips on How to Use Silicone Bakeware

While many home chefs have embraced this newest line of bakeware products, some of us have been slightly reluctant to depart from our traditional metal and glass baking pans that have stood the test of time, long enough to even 'test drive' a silicone pan.

Their cheerfully bright colors do attract our attention, but it's their general flimsiness that raises a few skeptic baker's eyebrows. However, manufacturers have been very quick to allay our visions of folding pans and overflowing batter, by designing optional or companion racks or 'sleds' that provide the much-needed stability especially for the larger pans.

If you haven't yet ventured out to try one of these, you may be pleasantly surprised, I certainly was. I started out slowly at first, with spatulas which were very economical - no big risk, and these quickly captured this baker's heart and were rewarded with a spot in the handy main tool holder.

Goodbye rubber - hello silicone spatulas! They really are that good - no melting and no more scissor-trimming to remove worn edges. They can take the heat and you can even use them in a hot skillet to scramble your eggs. After a year and considerable mileage, they still look like new.

Since the spatulas passed the test, it was on to bigger silicone baking tools - a general purpose loaf pan. To grease or not to grease the bakeware was the question, and I opted for 'not' trusting the silicone would work its releasing magic.

Results were terrific - quick even baking and cooling. But what was most impressive was the easy loaf removal. A slight twist or should I say movement of the pan, and sides just pulled away, revealing an evenly baked delicious banana loaf that gently rolled out onto the cutting board.

The only drawback was the size of the pan, slightly smaller than a regular bread pan, which required transferring a small amount of batter to a single-serving pan. No problem, neighbors were happy to share in the baking.

Silicone bakeware is made of FDA-approved food grade silicone, and should denote this on the packaging label. Each piece of silicone has its own limitation as to manufacturer recommended maximum oven temperature, and this is usually stamped right on the product.

Benefits of Silicone Bakeware

1. No greasing or oiling of pans required
   
2. Pans heat quickly and bake evenly with no burnt or dark edges or bottom.
   
3. Removal from pans is super easy - a slight twist or gently pulling on the sides, and roll out your baking.
   
4. Freezer, refrigerator, microwave, dishwasher and oven safe.
   
5. Bake, store, freeze and reheat right in the pans.
   
6. No rusting or staining.
   
7. No need to alter your batter or temperature - bake as usual.
   
8. Cleanup is a breeze.
   
9. Lightweight and perfect for a camper or RV.
   
10. Storing is easy - although they do not easily nest, no special attention is required, they retain their shape.
    

Notable Tips for Successful Baking

1. Follow manufacturer's maximum heat ratings.
   
2. Pans are hot to touch while in the oven but cool down quickly; use hot pads to remove them.
   
3. Using a cookie sheet underneath will provide stability even for smaller pans.
   
4. Always use a metal baker's sheet or specially designed sled or rack underneath wider or larger silicone pans.
   
5. Wash pans thoroughly before first use.
   
6. Warranties tend to vary.
   
7. Do not use knives or sharp objects - they could damage your pans.
   
8. Never use on an open flame or on stovetop burners.
   

Imagine the uses for silicone bakeware, you can freeze conversation- inspiring shaped ice cubes for the punch bowl or use the pans for your favorite gelled salads or desserts. And no more fears of your special coffee cake not releasing from the pan.

Silicone bakeware has been in use commercially for several years, but it's still quite new to the home market. Will it survive the test of time? I think it will - like anything new, we just need to give it a chance to show off its great features.

Original Source -http://kappadiva.typepad.com/divablog/2006/10/silicon_bakewar.html

BAKEWARE BUYING TIPS

To round out our wedding registry tips, I thought I'd cover my favorite category, cookware & bakeware. To begin, look at both of your current pots/pans and see if there are any worth keeping, or any sets you have already started. Also look to see what kind of pans you have, are there any you love and want more of? Or maybe you splurged on a fancy brand only to learn you hated the way they heated. Also think about your cooking style. If you're more health conscious, you may want to consider non-stick so that you can use less oil. If you're an aspiring chef, go for hard anodized stainless or copper for superior heat conductivity. To learn what you should look for when selecting pots, pans and bakeware, as well as a pretty full list of things you might want to register for,

1. Be sure to select materials and styles that reflect your cooking style.
2. Consider registering for a few different types of pans. Stainless steel requires the least maintenance and can go in the dishwasher, and sometimes you really don't feel like washing the pans by hand.
3. Copper pans are the best heat conductors, yet cool quickly allowing for maximum heat control. They are also oven safe, however you will have to hand wash them and occasionally polish them too.
4. Stainless Steel pans have a clean look, and are easy to take care of. They're also oven and dishwasher safe (bonus!).
5. Enameled Cast Iron pans heat slowly, but distribute heat effectively. The ones with porcelain- enamel insides are stick-resistant and the ones with the porcelain-enamel outsides are quite durable and cute. Plus, the enameled ones are dishwasher and oven safe.
6. If you don't like baking, then there's probably no need for specialty pans such as springform or popover. You may decide to register for more dinnerware or appliances instead.
7. Consider registering for pan sets as well as individual pieces. This way you'll break apart the range of prices your guests can choose from.
8. Cookware should feel good and sturdy in your hands. Also note the weight. If you find the pot too heavy to carry while empty, imagine it full of food.
9. Be sure to include at least 2 round cake pans and a square or rectangular cake pan. Also most muffin/cupcake recipes yield 24, so you may consider adding two to your registry.

Anolon Bakeware 9 Springform

Anolon SureGripTM Bakeware is designed to make baking more efficient, safer and easier, while standing up to the rigors of serious baking. Our Bakeware is constructed of carbon steel, which conducts heat better than stainless steel making it better to use for all baking tasks.

The handles are covered in silicone, which is oven safe up to 240oC/475oF (o needs to be in superscript) Gas Mark 9 and is non-slip providing the cook with a secure grip, even when using oven gloves. For added convenience the bakeware has a dual layer non-stick coating inside and outside for easy food release and cleaning.

Features:

Anolon SureGripTM Bakeware is designed to make baking more efficient, safer and easier, while standing up to the rigors of serious baking. Anolon SureGripTM Bakeware is constructed of carbon steel, which conducts heat better than stainless steel, it is ideal to use for all baking tasks.

The handles are covered in silicone, which is oven safe up to 240?C/475?F Gas Mark 9 and is non-slip providing the cook with a secure grip, even when using oven gloves.

For added convenience the bakeware has a dual layer non-stick coating inside and outside for easy food release and cleaning.

Check more bakeware products at Blue Shoots Ltd.