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2. Which Bakeware Is Right for You: Metal, Glass or Ceramic? - AOL

   www.aol.com/lifestyle/bakeware-metal-glass...

   If you have a shiny, light-colored baking pan, it could take much longer to bake the same thing than if you had used a shiny, dark pan. When to use it : Choose metal for baked goods like bread ...

3. The 9 best kitchen sheet pans, according to bakers and chefs

   www.aol.com/news/9-best-kitchen-sheet-pans...

   Material: Sheet pans are made from various types of metal, but the best materials for most cooks and bakers are aluminum, ... Made In Non-Stick ½ Sheet Pan $ at made in.

4. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating. [19] Ceramic nonstick pans use a finish of silica (silicon dioxide) to prevent sticking.

5. These Roasting Pans Will Save Your Thanksgiving, No Matter ...

   www.aol.com/8-best-turkey-roasting-pans...

   18-Inch Non-Stick Roasting Pan. ... this shiny material can help you keep a closer eye on the food as it browns. Aluminum: This metal is lightweight and browns food fast and evenly. Do remember ...

6. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   Unlike commercial non-stick coatings such as Teflon, with which metal cooking utensils are not used because they damage the surface, seasoned surfaces tend to be self-reforming, so they allow the use of such utensils. These are of course much more effective in scraping off food than the softer utensils used with non-stick pans. [34] [page ...

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   On the other hand, some sticking is required to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface. Non-stick pans must not be ...