Bakeware comes in a variety of shapes and sizes, some pieces being designed for particular recipes.
Made from many different materials, the more common products come in non-stick steel, tinplate, vitreous enamel,
glass and silicone plastic.
Whether experienced or inexperienced, cooks are often disappointed with the results from their
new purchase – possibly a pastry case with a “soggy bottom” or a cake stuck into a deep cake pan, or frequently
the sponge cake that didn’t rise! The temptation is to blame the cook or the recipe rather than the bakeware.
However, in the words of Delia Smith: “….there is a lot of pile-it high, sell-it-cheap
rubbish out there, that claims to be baking equipment…” and “…tin
size is where 99% of cake making goes wrong….”
Poor results and the waste of costly ingredients can be very annoying, so when you choose
new bakeware, make sure that it meets the following requirements:
· Is the size correct for the recipe?
· Does it absorb heat efficiently and transfer it into the mixture?
· Does it distribute the heat evenly so that all parts of the mixture are set with
none undercooked, overcooked or burnt?
· Does it allow the baked cake or pastry to be easily removed, intact?
· Will the cooked pastry case be a pleasing shape?
· Does it allow easy cleaning and storage without rusting?
· Will it improve with use, rather than deteriorate?
Silverwood Bakeware meets all of the above standards
will give you perfect results, every time, for many years.
Silverwood Bakeware never skimps on quality – for example:
· Heavy gauge alloys are used to ensure robust construction;
· Many products have a removable base so that the cooked food can be removed
· Cake pans are a full 3” deep and up to 4” deep, with the larger
· Square cake pans have welded corners to ensure they can’t bow;
· Sandwich pans are a full 1½” deep for lighter sponges;
· Baking sheets are made from a rigid alloy, which ensures
that they don’t distort in the oven.
Many items of Silverwood Bakeware were developed in conjunction with Home Economists and the Food
Editors of leading magazines: They were designed by cooks, for cooks.