- Joined: February 2008
- Location: Monrovia, CA
- Post Count: 4,863
Always clean bakeware as thoroughly as possible. By all means, use soap and a stiff brush or something along the lines of a Scotch Brite pad. You don't create a permanent "cure" (cooked-in, molecular carbon) on a baking pan. Rather you apply whatever is the most appropriate release agent (plain oil, butter, shortening, lard; flour over butter; parchment; a silpat; etc.) as needed.
"Non-stick" pans inevitably develop issues, as the coatings used for bakeware tend not to list very well at all. The new silicone pans (which I've yet to try) are supposedly a great deal more durable, not to mention better from the get-go in just about every other way.
BDL
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KYHeirloomer
- Food Writer
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- Joined: February 2007
- Location: Central Kentucky---where the bluegrass meets the mountains
- Post Count: 4,354
Just an addition to what BDL said. When you dry them, pay close attendtion to seams where the metal folds on itself. Water sometimes gathers in there, and that can lead to problems.
“…..I’m now going to eat breakfast in the coffee shop across the street, orange juice, bacon and eggs, toast, honey, three or four cups of coffee and a toothpick.” Philip Marlowe
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DuckFat
- Professional Chef
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- Joined: August 2008
- Post Count: 561
Scratches from a scotch brite pad don't seem to harm any thing. However if you feel that is too harsh for yours what I find works well is to keep a well worn Scotch brite pad for more delicate jobs. After they have run their course in the kitchen I transfer them to the garage where I use them to remove bugs from the front of my vehicles. If they don't scratch paint I can't imagine them harming a baking pan.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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