We manufacture our bakeware from Alsil, a high quality alloy which has been anodised to produce
a smooth, easy clean finish. Alsil does not need to be seasoned before first use. An initial wash in warm soapy water
is all that is required.
Various fats and oils may be used to "grease" our pans. Which one is best depends largely on the
recipe being prepared, but here are a few basic hints:
For Bread:
When our pans are new, they need to be greased for the first few uses. Thereafter,
a "Patina" will develop on the surface of the pan, and they will require progressively less grease. We usually recommend
ground-nut oil as the best greasing agent, as it suits vegetarians, does not flavour the food and is pure i.e. no added ingredients.
You can use butter or margarine, but differing brands contain additives which can effect release properties.
IMPORTANT NOTE: We have made extensive enquiries about ground-nut-oil in relation
to nut allergies. Our understanding is that PURE ground nut oil will not affect sufferers. However, we cannot currently recommend
it as totally safe.
For Pastries:
Usually no grease required, as the fat in the pastry itself will do the job. However, unsalted butter
should not affect flavour and may improve release.
For Sponge Cakes:
Grease with unsalted butter. A light dusting of plain flour (knock-out after dusting) will also help,
though this will create a light golden crust which may not suit some recipes.
We have also had excellent results with ground-nut oil, applied as a thin film with kitchen
paper.
IMPORTANT NOTE: We have made extensive enquiries about ground-nut-oil in relation
to nut allergies. Our understanding is that PURE ground nut oil will not affect sufferers. However, we cannot currently recommend
it as totally safe.
GENERAL
Lard is an excellent release agent and can be used in most circumstances. (Avoid
if baking for vegetarians).
Olive Oil: Although many savoury recipes include olive oil as an ingredient, it
is a poor release agent and if used to grease pans may build-up to form a sticky film which is difficult to remove. AVOID.
Commercial release sprays:
There are several cooking release sprays on the market, often available in aerosol form. Although
apparently designed to be used on bakeware, after frequent use some of these sprays will build-up a residue which will spoil
the release properties of bakeware (even causing traditional PTFE non-stick to fail). We do not currently recommend
any commercial release spray.
After Use
After use, wash in warm, soapy water, rinse and dry. Avoid using sharp utensils and knives. Cooking
with certain fats and oils may produce a light discolouration on the surface of the pan. This is quite normal, and is
not hazardous to health. Some professional chefs encourage a 'patina' of this nature to build-up on their bakeware.
NOT
SUITABLE FOR DISHWASHERS
In common with many high-quality products, anodised bakeware should never be put
in the dishwasher. Some dishwasher detergents contain caustic cleaning agents which may chemically attack and damage the surface
of your pan irreparably. Similarly, avoid the use of oven-cleaners and other harsh chemical cleaning agents.
