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  2. The Simple Restaurant Trick for Lining Cake Pans Perfectly ...

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    Aside from choosing the right pan, a parchment liner with a light coat of pan spray or oil is the best way to reduce browning in the outer crust of a layer cake.This keeps the bottom and sides of ...

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

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    The pan, which has a 4.9-star average rating from more than 2,400 reviews on the brand’s site, has a nonstick coating that makes it easy to clean after baking and roasting, according to 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. Seasoning (cookware) - Wikipedia

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

    Applying a very thin layer of animal fat or cooking oil (ranging from vegetable oil to lard, including many common food-grade oils). [14] Polishing most of it off so that barely any remains or alternatively use a seasoning paste; Heat the cookware to just below or just above the smoke point to generate a layer of seasoning. [15] [16] [17]

  6. Sheet pan - Wikipedia

    en.wikipedia.org/wiki/Sheet_pan

    A baker places a hot sheet pan full of bread rolls onto a cooling rack.. 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.

  7. We Tried 4 Methods for Cleaning Baking Sheets and Found ... - AOL

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    Time: 6 hours of soaking and 15 minutes of scrubbing Rating: 4/5 Process: Using a 1:1 ratio of baking soda and hydrogen peroxide, form a paste by mixing the two together in a small bowl. Spread ...

  8. 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]

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

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    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.