Know Your Equipment!
Oct 01, 2011 | From the kitchen of Rose
No two pans cook exactly the same way any more than no two ovens bake exactly the same way. This is why exact guidelines for recipes are so difficult to make precise. With one saucepan, for example, I need to have the cooktop on low heat while with another one it needs to be medium-low to achieve the same degree of simmering.
I first discovered how non-stick coating changes the way in which a griddle cooks (or should I say griddles?) when I was making pancakes on my Farberware electric griddle some years ago. I should explain that I have two Farberware griddles and I treasure them. The first rectangular one I purchased over 30 years ago when I was a food stylist. It was the only device I could find that produced perfect, evenly browned pancakes. This is because it has an encased heating element running through the entire griddle. (Sadly these griddle are no longer being produced but can be found on ebay.)
Some years later, I discovered that Farberware was producing round griddles with non-stick coating. I loved the idea of not having to add too much butter to the pancakes to keep them from sticking but I wished that it would come in the rectangular model, which it did not. So I called Farberware and asked them if they would be willing to make one for me. To my delight they said yes.
When I use the nonstick model in Hope, NJ, I set it to the highest temperature, but one day, in New York, I used the model without the nonstick surface and set it to the same temperature. My first batch of pancakes burned and I realized that the nonstick coating was lowering the temperature of the griddle and that the griddle without the coating needed to be set at a lower temperature. This is no doubt why my Chicago Metallic cake pans with dark grey exterior and nonstick interior bake at the same rate as my uncoated lighter grey aluminum pans. The dark exterior speeds baking but the nonstick coating tempers it and slows it down.
The lesson here is to learn the idiosyncrasies of your own pots, pans, and ovens and other equipment, and treasure them with care.
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
David E.
10/10/2011 04:48 AM
Interesting artical on griddles.
About 4 years ago I went looking for a really good griddle to make some king size crumpet on. I finally found one that seemed to be a "just right for me", ordered it and have been using it quit often since then. Not always for crumpets, but other edibles.
The griddle is a Presto, Cool Touch Electric Griddle, Stock # 07030. 120 Volts, 1500 Watts. 10 1/2 X 20 inch cooking surface. The griddle is surounded by their cool touch surface. That alone is great for keeping my hands in good shape. Non stick surface and a slide out drip pan.
It has what they call a backstop edge that keeps stuff on the grill surface, which is handy. Has a very good plug in heat control. It is actually a good looking unit, too.
Works good for me, and an easy clean up job.
David
REPLY
Beth
10/05/2011 09:20 AM
Your mention of the griddle with the enclosed element brought back a memory for me. My childhood kitchen had several items that were never used by Mom (or Dad!), so when I went to college and later when I established my first household, I raided the cupboards for those items. Among those was an electric frying pan, probably from the last 50's or early 60's. Though at the time, 1977, no cooking was allowed in the dorms, I snuck the frying pan in, and we made grilled cheese sandwiches, "puppy chow" (Life cereal or Rice Chex melted with peanut butter or butterscotch chips), and other yummies in it. I wish I still had that pan. It did indeed cook very evenly. Probably my grandmother did a great job of seasoning it.
Another appliance from that era I do still have is a non-Belgian waffle maker. 196 tiny little holes (7 x 7 x four waffles) are a pain to clean, but they still make terrific waffles after 40 years.
Thanks for the brain timeout, Rose!
REPLY
Flour Girl in reply to comment from woody
10/04/2011 04:00 PM
Thanks Woody! I appreciate your response and will look forward to your findings.
REPLY
woody in reply to comment from Flour Girl
10/04/2011 03:24 PM
Hi flour girl,
We have not tested these pans so we can not make any assumptions on the Americoat finish acting like cake strips. When we can get some samples, we will give some results.
REPLY
Flour Girl
10/04/2011 12:13 PM
I have the Chicago Metallic Professional 8.5 x 4.5 loaf pan. Recently, I have been shopping for a second one. I learned this pan is now replaced with a light-colored version with a "Diamond-quality, non-stick dual-coating". My very favorite pans are Parrish Magic Line but they don't make this size. So, in it's place I purchased a USA pan, lined in "Americoat" ( a silicone) with the corrugations. So far, I don't like it. Oh, it is heavy enough and cleans beautifully but, IMO, does not match the baking results I experience with the Magic Line. However, the reviews for USA pans are great and the USA pans come in a wide range of shapes and sizes. I think, perhaps, the Americoat is acting like your cake strips (which I own and love), Rose. Is that possible?
REPLY
Beth
10/01/2011 04:59 PM
My old springform broke and I had to replace it. I bought something at a local store, it's dark and nonstick (the other was more old-fashioned, probably 20 years old). Even with lowering the oven temp by 25 degrees, the cake is done at least 10 minutes ahead of schedule.I don't know if this will hold for all recipes, but it certainly does for the one I have made in it most often (Hazan's almond cake. Luckily I was busy in the kitchen and remembered to check early.
REPLY
Sherrie
10/01/2011 03:43 PM
What's interesting is that I have found that my Chicago Metallic (professional line) pans tend to bake faster than my Magic Line pans. I've found also, they don't bake as level (I'm using baking strips). I usually bake chocolate cakes, so perhaps this is factor. Regardless, I've learned to adjust and make it work.
REPLY
Jennifer Barnaby
10/01/2011 10:14 AM
Good advice! I find a huge difference in the results I get from silicone vs metallic bake ware and it took years of trial and error to get that sorted out. When it came to cookware however, my Le Creuset vs stainless steel was a pleasure to resolve! Like new friends, I enjoy the idiosyncrasies once I find them.
REPLY
Ask Your Questions
Happy New Year!