How can I choose the best cast iron cake?

Cast iron bakery provides better heat retention than aluminum or silicone baking pan for fragile crusts and reliable baking, but comes in different shapes, names and sizes that can make buying. Consider the type of baking you want carefully, and then decide whether you want simple wheels or loaf or whether you prefer shape. When buying a cast iron pan, look at the robust product without mold, cracks or significant inconsistencies. Unpreceded baking should have a silvery gray, slightly bumpy surface and may feel slightly oily. To prevent spices on your own, look for pre-spicy pans or products lined with enamel.

The density of the cast iron pan allows it to absorb and maintain heat, so even if the oven is heated unevenly or is unexpectedly turned off, the cake inside will bake for some time. Many cooks appreciate this material for a smooth, almost non -stick surface that develops over time for its ability to withstand grosscleaning. However, incorrect cast iron dishes can support the adhesive and can also heat unevenly so that baking causes more difficulty than needed.

You can choose from several different types of cast iron pans depending on the type of baking that you prefer, but may not be marked for cake. Virgins for common round cakes are often sold as pans or pans Tarte Tatin, while the pans of loaves for fast breads and loaf cakes can also be listed as pans of bread. Some manufacturers produce shapes of special cakes, including pans of corn breads, lambs or rabbit molds and newspaper pans, as well as pans in full size and miniature tubes and pans Ebelskiver. Virgins of cast -iron cake of all kinds go to and out of production more often than frying pans or pelvis of steel cake and some types can only be available as antiques or used baking.

The new pelvis of the cast iron should has a relatively smooth surface without lines or excess material that has remained mold, cracks or cavities or any other main irregularities. If it was unreal, the pelvis should be gray to silver color, with a slightly bumpy texture that can be covered with protective oil, while pre -spicy pans are darker colors and feel less greasy. If the pelvis was flavored by use, it may feel very smooth, but it should never show signs of rust. Whenever possible, choose pre -spicy forms and specialized shapes, as their small corners can be difficult on their own.

You can avoid spices with some types of cakes by choosing an enamel product. The enamel cast iron pan has a special ceramic coating that never needs spices and will not respond to acidic ingredients such as bare iron, but these pans cost much more than their non -tight relatives. Are available primarily in a simple loaf and kulaof these shapes.