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As a rule of thumb when substituting glass in a recipe that calls for metal, chef David suggests lowering the temperature by up to 25°F and extending the baking time by five to 15 minutes, and ...
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake .
In 1953 S. Donald Stookey of the Corning Research and Development Division accidentally discovered Pyroceram, a white glass-ceramic material capable of withstanding a thermal shock of up to 450 K (840 °F). He was working with photosensitive glass and placed a piece in a furnace, planning on heating it to 600 degrees Fahrenheit.
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Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars. [2] Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a cooking torch.
Hard-paste porcelain was invented in China, and it was also used in Japanese porcelain.Most of the finest quality porcelain wares are made of this material. The earliest European porcelains were produced at the Meissen factory in the early 18th century; they were formed from a paste composed of kaolin and alabaster and fired at temperatures up to 1,400 °C (2,552 °F) in a wood-fired kiln ...
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