Cook Shop
8 in Round Cake Pan Loose Base
Silver Anodising (Alsil): The anodised surface is characterised by a silver smooth easy-release easy clean finish and the aluminium core is effectively "sealed in".
Various fats and oils may be used to "grease" our pans. Which one is best depends largely on the recipe being prepared but here are a few basic hints: For Pastries: Usually no grease required as the fat in the pastry itself will do the job. However unsalted butter should not affect flavour and may improve release.
For Sponge Cakes: Grease with unsalted butter. A light dusting of plain flour (knock-out after dusting) will also help though this will create a light golden crust which may not suit some applications. We have also had excellent results with ground-nut oil applied as a thin film with kitchen paper. IMPORTANT NOTE: We have made extensive enquiries about ground-nut-oil in relation to nut allergies. Our understanding is that PURE ground nut oil will not affect sufferers. However we cannot currently recommend it as totally safe. GENERAL Lard is an excellent release agent and can be used in most circumstances. (Avoid if baking for vegetarians). Olive Oil: Although many savoury recipes include olive oil as an ingredient it is a poor release agent and if used to grease pans may build-up to form a sticky film which is difficult to remove. AVOID. Commercial release sprays: There are several cooking release sprays on the market often available in aerosol form. Although apparently designed to be used on bakeware after frequent use some of these sprays will build-up a residue which will spoil the release properties of bakeware (even causing traditional PTFE non-stick to fail). We do not currently recommend any commercial release spray. After Use After use wash in warm soapy water rinse and dry. Avoid using sharp utensils and knives. Cooking with certain fats and oils may produce a light discolouration on the surface of the pan which will not easily wash off. This is quite normal and is not hazardous to health. Some professional chefs encourage a 'patina' of this nature to build-up on their bakeware.
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