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  2. Why You Should Never Use This Pan For Baking - AOL

    www.aol.com/lifestyle/why-never-pan-baking...

    There's a big difference between baking glass and metal pans. Here's what you need to know to ensure your baking lives up to its full potential. Skip to main content. 24/7 Help. For premium ...

  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, stainless steel, aluminized steel and carbon steel, according to our experts.

  4. Food Scientist Reveals Why You Need To Throw Away Your Rusty ...

    www.aol.com/food-scientist-reveals-why-throw...

    We consulted Dr. Bryan Quoc Le, food scientist and author of '150 Food Science Questions Answered', to unpack everything you need to know about rusty bakeware.

  5. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Sheet aluminium is spun or stamped into form. Due to the softness of the metal, it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet aluminium.

  6. Sheet pan - Wikipedia

    en.wikipedia.org/wiki/Sheet_pan

    A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas. These pans, like all bakeware, can be made of a variety of materials.

  7. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]

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