Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
An assortment of mixing bowls is essential for any baker. They may be made of stainless steel, earthenware, glass, or even bamboo. Glass bowls are microwavable, nonreactive, and do not retain odors. Double boilers, also known as bain-maries, may be a specialized set of two pans with the smaller one fitting over the larger, or simply a bowl set over a saucepan. They are valued for even and gentle heating in making sauces and curds and for melting chocolate.

Baking pans include round, square, rectangular, spring-form, tube, loaf, sheet, and muffin pans made from a variety of materials. Rimless baking sheets or the backs of sheet pans are used for baking cookies. Pie pans, tart pans with removable bottoms, round pizza pans, flan rings, and sheet pans are all among the baker’s supplies. Heavy-gauge aluminum pans with a dull finish are ideal. Dark or glass pans require baking at 25°F (-6°C) lower than the suggested temperature. Silicone is a poor conductor of heat and is therefore most effective for small pans used for cupcakes or financiers. See cupcakes and small cakes. Silicone has excellent release if cooled completely before unmolding.