Aluminium Bakeware Conducts Heat Superbly}

Submitted by: Nighat Rasul

If you want to ensure your baked foods are thoroughly cooked through, use aluminium bakeware.

If you are a seasoned baker, you understand that owning the proper baking equipment is crucial to ensuring your finished product is absolutely perfect.

This article is dedicated to helping you understand one specific type of bakeware – aluminium.

Aluminum bakeware is the most popular high-quality baking equipment on the market.

The reason for its success is that home baking requires bakeware that will cook through evenly – and aluminum bakeware conducts heat evenly and efficiently.

Aluminum cookware can be used for all kinds of food, except high acid content food, including those with a high level of tomato and citrus.

Not only is aluminium bakeware an excellent conductor of heat but it is quite inexpensive.

However, a purely aluminium-made piece of bakeware may not withstand extremely high temperatures. Therefore, with aluminium bakeware, it is particularly important to choose thick, well-made baking equipment.

There are several types of aluminium bakeware:

Anodised aluminium bakeware effectively seals in the aluminium and has an extremely hard surface. It usually comes in non-stick – with an easy-release and easy-clean surface.

During processing, the molecules of aluminium in the top layer changes structure to form a film of aluminium oxide.

This change is permanent so that the surface does not blister or peel is not susceptible to rusting.

With anodised aluminium no aluminium can escape into the food – unlike plain aluminium.

Silver anodised aluminium bakeware is slightly different. The anodised surface on the bakeware is matt silver. The easy-release, easy clean finish and the aluminium core is effectively sealed in.

Hard anodised aluminium bakeware uses a process similar to silver anodising. The difference is that it is thicker, harder and more durable.

After a prolonged period in processing, the film can be built up 10 times thicker on silver anodised bakeware.

This thick film gives hard anodised bakeware its dark grey colour. This permanent change gives it a harder than steel finish.

The fantastic properties means metal utensils such as whisks and spoons will not damage the bakeware – although very sharp steel knives may cut into the surface.

Plain aluminium bakeware is simply plain aluminium. This is fine to use as long as its thick enough to be robust. However, with plain aluminium bakeware you should avoid baking acidic foods in it.

Cast aluminium bakeware is cast in a mould rather instead of a plain metal sheet. Although it is more expensive, the final product can be substantially thick.

George Wilkinson bakeware is the ultimate kitchen companion for stress-free, non-stick, no fuss home baking.

Choose from a selection of premium, long life, bakeware, covering the depth of range and quality required to ensure your ingredients are cooked perfectly – from cake tins and muffin trays to roasters, baking sheets and much, much more.

Home baking should be a rewarding, creative experience, resulting in delicious pies, pastries, tarts and cakes.

For high-quality, easy-to-clean baking equipment with superb food release, durability, versatility and stain resistance, George Wilkinsons outstanding non-stick bakeware and baking supplies are the perfect home baking solution.

About the Author: For more information on bakeware, cookware, baking equipment and home baking generally, visit

george-wilkinson.com

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