Related Products: Housewares > Kitchenware > Bakeware
Oven ware includes baking pans, roasters and other pans used in the oven. Food is baked or roasted by absorbing heat from the surrounding air. This combines with conduction where food touches its container.
Basic ovenware products include:
- Cake pans - round, square or oblong with slightly tapered sides. May have loose bottom for layer cakes or movable cutter bar to help remove cake. Angel food or bundt pans are circular, have high, tapered sides and tubular stem. Loose-bottom pans may have groove to catch overflow of batter.
- Pie pans - round pans with flared sides. May have rim to catch excess juice.
- Cookie sheets - flat, rectangular pan with one, two or three open sides.
- Bread or loaf pans - narrow, deep rectangular pans with flared sides.
- Muffin pans - also used for cupcakes. Oblong or rectangular tray-like pan with 6 or 12 individual cups.
- Roasting pans - open or covered, round, rectangular or oval, some with lifting rack. Sizes range from 12" to 18". Generally, 12 to 16-lb. fowl, 18-lb. roast or 16 to 20-lb. ham requires 16" roaster; 16 to 22-lb. fowl, 25-lb. ham requires 18" roaster. "Roasting pan" is open; "roaster" is covered pan.
- Broiling pans - large flat pans. Perforated top lets fat from meat drip into tray below.
The American National Standards Institute has established size measurements for layer cake, loaf cake, tubed cake pans, pie pans, muffin pans and roasting pans. Most manufacturers show sized or dimensions on the label or stamp or imprint them on the outside bottom of the pan.
There should be at least one inch of space between sides of bakeware and the sides of oven: ovenware should be bought according to inside measurements of the oven.
Glass Cookware
Heat-resistant glass and glass ceramic cooking utensils also fill the need for an attractive dish that can be used for mixing, cooking, serving and storing.
Features include attractiveness, one-dish convenience, a non-porous surface that does not stain, absorb food flavors or hold food odors. There is little danger of warping, bending, denting, discoloring or pitting, but they may break. Ordinary dishwashing will clean these utensils.
Glass Ceramic Cookware
Although glass-ceramic pans can be used for rangetop cooking, they are better suited for baking, broiling or roasting. They are slow heat conductors, but because they hold heat longer than metal, overall cooking time is about the same.
Glass-ceramic cookware designed especially for rangetop cooking has integral handles of the same material so they stay comfortable to the touch on top of the range and will not melt or warp when used in ovens. Transparent, tinted glass-ceramic rangetop cookware can be used on gas or electric ranges as well as in conventional or microwave ovens and under broilers for browning.
Glass-ceramic cookware can be used for storage, too; it is not affected by temperature changes and can go from refrigerator to oven safely.
Heat Resistant Glass Cookware
Heat-resistant glass is like glass ceramic in that it can be used for storing, cooking and serving. Some pieces can be used on the range, while others are suitable only for the oven. Manufacturer's labels usually include recommended usage.
Those designed for baking can be taken from refrigerator and put into a preheated oven. However, heat-resistant glass rangetop products cannot be taken directly from refrigerator to range top-the temperature change and direct contact with heat may cause them to break.
Sudden cooling may be detrimental to heat-resistant glass items-they should not be put in water while still hot. When glass or glass-ceramic dishes are used for baking, oven temperature should be reduced by at least 25 degrees. Related Products: Housewares > Kitchenware > Bakeware |
National Retail Hardware Association