Many wonder why I use stainless steel bake ware. Unlike aluminum, stainless steel is a clean metal to cook with. Try this little test with your aluminum pan: boil water in your aluminum pan. Now, use a clean scrub brush and scrub the pan. Pour the water into a clear glass. You will notice that the once clear water is now gray. This gray color is the aluminum in the water! Just think what happens to the food that you have cooked with that pan!!
Stainless steel does not do this! The other great thing about stainless steel is that it will not rust like your aluminum bake ware will! This is why my title to this post is 20+ and counting. Most of my stainless steel bake ware is 20+ years depending on which pan as I bought them over a period of 3 years 20 years ago.
This particular pic is my 22 year old bread pan! It still looks as good as the day I bought the pan! Stainless steel bake ware will be life time pans. These are pans you will pass on to future generations. Check out my web site for the multiple pans that are available. click here to learn more
I'm looking to purchase some more bread pans. I own the Norpro non-stick dimpled bread pans. How is stainless steel with sticking? I've tried baking rolls in my glass pyrex pans and it sticks like CRAZY! I know you'll have lots of opinions on the stainless steel pans since you've been using them for so long.
ReplyDeleteTalk me into them... :)
You will have to use a non-stick spray OR you can use a mixture of 1/2 oil and 1/2 liquid lecithin. This mixture keeps your baked goods from sticking. If you use straight oil or straight liquid lecithin, the baked product will still stick. It is rather messy to work with so I opt for the spray! :) I would recommend the stainless steel because it long lasting pan and clean metal as opposed to aluminum, which are what the dimpled pans are made with. The added step using a non-stick spray is so worth the time with the advantages you will have with the stainless pans!
ReplyDeleteYou are going to love them!