Comparison of Cookware Materials for Baking

If last year’s holiday breads and cookies didn’t turn out exactly as you hoped, don’t blame it on your oven – at least not yet.

The type of cookware material you choose affects cooking results.

Consult this handy comparison of cookware materials from Whirlpool so you know what to expect when using different pans and sheets.

Light-colored aluminum:

Light golden crusts and even browning. Use temperature and time recommended in recipe. This durable and affordable baking sheet makes great chocolate chip cookies.

Dark aluminum and other bakeware with dark, dull and/or nonstick finish:

Brown, crisp crusts. May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in the center of the oven.

Insulated cookie sheets or baking pans:

Little or no bottom browning. Place in the bottom third of the oven. May need to increase baking time.

Stainless steel:

Light, golden crusts, uneven browning. May need to increase baking time.

Stoneware:

Crisp crusts. Follow manufacturer’s instructions.

Ovenproof glassware, ceramic glass or ceramic:

Brown, crisp crusts. May need to reduce baking temperatures 25°F (15°C).

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