Aluminum French Bread Pans

Would you like to know how aluminum French bread pans score over their steel and silicone counterparts? Do you want to learn about why the world switched from French bread pans made of iron to aluminum bake ware? Read our informative and factual guide…

Only the most astute chef ever waits to ponder over the efficacy of one metal over another when used in bake ware. In fact, for most shoppers, one pan is as good or as the other. Actually, the type of pan you choose and the metal in its making will have a bearing on a range of factors like:

• Baking time
• Crust of the bread
• Nutritional value
• Even browning and more

Aluminum French bread pans are preferred the world over by home and professional bakers for their even conduction of heat, so the bread gets baked faster and without a lot of browning.

So, what does an aluminum French bread pan look like?

This type of bake ware has a curved base and is about 16 to 20 inches in length with place for 2 or more long breads. The dough is laid horizontally along the long lengths. French bread pans can be used to whip up a range of delicacies including the trés French baguette and sour dough bread.

The aluminum advantage!

Aluminum is a very sturdy metal that can easily withstand the constant onslaught of fire and water. So, bake ware made of the metal is durable and does not rust like iron utensils. However, it is imperative to choose a product made from heavy gauge aluminum as the thinner utensils tend to warp when exposed to temperatures in the oven and can cause uneven baking.

Another advantage of using aluminum French bread pans is that they are very easy to clean. Simply put them in the dishwasher or use hot soapy water on them.

Anodized aluminum cook ware

Anodized bake ware is also made of aluminum and is available in two versions; hard anodized and silver anodized.  In the latter, the surface is hardened to get a scratch resistant effect through the use of an electro- chemical process. On the other hand, in hard anodized bake ware, the metal is processed for longer to create a hardened surface that is significantly thicker than that of silver anodized pans.

While anodized aluminum performs better when baking, sharp knives cannot be used with silver anodized pans as they may cause scratches. In contrast, hard anodized cookware is resistant to scratches and has a darker surface which assists in even browning of the bread.

Both regular aluminum French bread pans and those made from anodized aluminum have their fair share of pressed and cons. While the former is easily available at affordable prices, bake ware made from anodized aluminum tend to perform better when browning is needed. However, it is cumbersome to maintain anodized aluminum cookware as compared to regular baking pans made from the metal.

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