Category: Home, Kitchen Bakeware

A helpful guide on how to use muffin pans for cupcakes, muffins and other savory foods.
Wondering how to use your metal non-stick and silicone muffin pans for baking and cooking?
You’ve come to the right place! With helpful suggestions on how to use your muffin pan for baking muffins, cupcakes, egg cups and more, this guide is a great resource for muffin pans big and small!
Is there a difference between cupcake and muffin pans?
If you’re wondering if a cupcake pan is the same as a muffin pan, the answer is yes! Though generally called muffin pans, they can be used to bake cupcakes, muffins and even savory items, like egg cups.
How to grease a muffin pan
The easiest way to grease your muffin pan is to spray it with a non-stick vegetable spray. You can also use baking cups, which prevent your batter from sticking to the pan.
If you’d rather not use vegetable spray and you don’t have baking cups on hand, simply use a paper towel or your finger to rub some butter into each cavity. Lightly dust each cavity with flour and shake out any excess. This is especially helpful with jumbo muffin pans.
How to use a silicone muffin pan
To use a silicone muffin pan, place it on a cookie sheet (which offers added stability), and fill with your desired batter. There’s no need to grease or spray a silicone pan, as the silicone is naturally non-stick. However, you can use baking cups in a silicone pan, if you’d like.
Since silicone does not heat up like a metal pan, keep in mind that your baked goods may not brown like they would in a metal pan (but they’ll still taste delicious!). Silicone is also flexible, so your muffins and cupcakes should pop out easily.
What is a muffin top pan?
A muffin top pan allows you to make the best part of the muffin – the top! With wider cavities, this pan skips the stump and bakes a round muffin top that’s perfect for serving with tea or coffee.
Of course, the fun doesn’t have to stop there! This pan is also great for making whoopie pies, eggs, cornbread, cake layers, brownies and more.
How to make eggs in a muffin pan
You can bake eggs or cook mini quiches in your muffin pan for a quick and easy breakfast on the go! To prevent your eggs from sticking to the pan, you can use parchment paper or cupcake liners, or use a silicone pan for easier removal.
You can also use a slice of ham as your cavity liner, like in these Baked Ham and Egg Cups.
And if you’re looking for a quick and easy breakfast or brunch recipe, these Spinach and White Cheddar Egg Bites are my favorite go-to!
Can you make brownies in a cupcake pan?
You absolutely can make brownies in a cupcake pan – just keep in mind that your brownies may bake faster than if you were to bake them in a square pan.
How to make cheesecake in a cupcake pan
Both muffin pans, and mini muffin pans, are great for making cheesecake. You can make small bite-sized treats with this Salted Caramel Hot Cocoa No-Bake Cheesecake or indulge in that delicious peanut butter-chocolate combo with these Buckeye Cheesecake Bites.
How do you clean a muffin pan?
Most non-stick and silicone muffin pans are dishwasher safe; however, we suggest hand washing them in warm, soapy water for best results.
If you have stubborn bits of batter or egg on your pan, you can soak it for a few minutes in warm, soapy water before lightly scrubbing the crumbs off.

With so many available style, feature, quality and technology options, selecting the best appliances for your new or remodeled kitchen can be overwhelming, even if you’re working with a design or building professional. Creating a design plan and conducting informed appliance research before you start shopping can ensure that you create a stylish, functional kitchen for your family and lifestyle while remaining on budget.
Start with a Plan
Evaluating your needs and goals for your new kitchen in several key areas will help you create a realistic appliance-purchasing strategy.
Layout and Budget
Whether you’re working with an existing kitchen layout for which you need replacement appliances, remodeling to change your current design or creating your dream kitchen as part of a new construction project, the layout of your kitchen dictates a lot about the appliances you’ll need to purchase. Be sure to consider how you use your kitchen and the flow and traffic patterns it creates with adjoining rooms, as well as any architectural or structural constraints. Take a look at Common Kitchen Layouts for tips and insights on space planning — the layout you choose can either enhance or limit the types and sizes of appliances that can be accommodated. And be aware that you may have to make some compromises.
The budget you establish for your new kitchen will greatly influence the appliances you select, so it needs to be realistic for the size and scope of your project. And, as you choose appliances, be sure you or your trade professional prioritizes this established budget and function over aesthetics. For example, commercial-style appliances that are not correctly proportioned for your kitchen layout may offer the look you want but end up requiring budget-straining structural modifications that you didn’t anticipate.
Function and Lifestyle
When planning for your new kitchen, you’ll also want to take into consideration your family’s lifestyle and design it around the way you live and entertain. Be sure to make notes on not only how you currently use your kitchen but also how you might like to use it in the future. If you like to entertain, consider adding specialty appliances like a warming drawer or ice maker or installing a larger capacity oven. And busy families might want to add a speedcooking oven to save time. Drafting a comprehensive wish list will make it easier to match your needs and wants with appliance features once you start shopping.
Whether on your own or with a design professional, try to visit retailers or showrooms for product demonstrations — there’s no substitute for actually using the appliances to determine if they will be a good fit for you ergonomically or for the layout of your kitchen. For example, you may want to consider a range or oven with larger time and temperature displays, depending on the size of your kitchen. Or you may find that certain knobs, buttons and other tactical features offer greater accessibility. You can locate retailers through the manufacturers’ web sites or by using Find A Showroom. If you’re not near a retailer, your wish list will still be helpful in narrowing your search based on the features and specifications on the manufacturers’ web sites.
Style and Finishes
Once you’ve established your appliance budget and functional requirements, you can further narrow your choices by selecting the style and finishes that complement your kitchen design. In today’s luxury kitchens,stainless steel is the most popular finish option — in addition to being long-lasting and durable, stainless steel’s sleek surface is also easy to clean. Another luxury trend is integrating appliances with cabinetry using custom panels. This involves having panels custom made by a cabinet maker according to the manufacturer’s specifications.
When selecting appliances, you’ll also want to consider how their handles, knobs, touchscreens or illumination add to the overall look you want. If you’re struggling with any of these choices, try creating a mood board that integrates all the finishes you’re considering to help you visualize how they all work together.
Buy Smart
When you buy appliances, choose your retailer wisely. The sales representative you work with should be familiar with all the unique product features across multiple brands to aid you in your selection. Plus, retailers can often help with any complicated installation requirements unique to your kitchen design.
Also, knowing when and where to buy can benefit your budget — in the American retail market, for example, deep discounts can often be had as part of seasonal sales and promotions oriented around major holidays. And promotions and rebates are often available through the manufacturers’ web sites, with local dealers offering additional discounts as well.

Firstly, establish what type of cookware will be suitable for your hob or cooker by reading our quick guide below. Many manufacturers put symbols on the bottom of their cookware to indicate its compatible hob or heat source. If in doubt, ask a store assistant or check the product specifications online.
Ceramic
On a ceramic hob, you can use any pans except copper, stainless steel with an exposed copper base, and glass. Make sure the pan has a smooth, flat base to provide the best contact with the hob ring. Traditional cast-iron pans can be used, but be careful not to drag them across the hob as they may cause damage.
Electric
Electric hobs are compatible with any type of pan except copper.
Gas
You can use any pan on a gas hob. Choose a lightweight pan – pans with thinner bases don’t retain heat as well as thicker-based pans, meaning it’s easier to switch from a rapid boil to a simmer quickly. Regulate the flame to stop it extending beyond the base of the pan, which can damage the handle and waste gas.
Halogen
On a halogen hob, you can use any pans except those with exposed copper or reflective bases. Choose a set with dull or dark bases – if they’re too bright and shiny, the thermal limiter may cut out to prevent the glass from overheating.
Induction
Induction hobs are increasingly popular but they aren’t compatible with all saucepans. If you’re using the wrong pan, it’ll either not heat up or the indicator light will start flashing. The only suitable pans are those with a magnetic base, such as cast iron or stainless steel. Pure aluminium or copper pans will only work if the base is bonded with a magnetic metal.
Range cookers (for example, Aga or Rayburn)
Check with the manufacturer. Heavy-based pans, like those made from cast iron, are usually best.
Sealed plate
Pick whatever you like, except pans made from copper.
What should I look for when buying pots and pans?
Decide if you want saucepans that are dishwasher-safe and think about where you’re going to store them. Some new pans have removable handles for stacking in cupboards.
Some people like to hang their pots and pans on a suspended pot rack over an island or peninsula. This can look stylish, but you may find they collect grease and dust and need washing before each use. Try arranging your cookware in a line on the wall using a linear rack (a shelf with hooks that you can hang pans from), or install a carousel into a corner unit to keep them neat and easily accessible.
Aluminium
Many aluminium pans have an enamel coating on the outside and a non-stick coating on the inside. This makes them tough, easy to clean and resistant to scratching and staining. You can also get hard-anodised or cast aluminium – this looks like cast iron but has the weight and superior heat conductivity of aluminium. Uncoated aluminium pans are not suitable for cooking acidic foods.
Cast iron
This material heats up slowly but retains heat well, making it good for slow, even cooking on a low heat and achieving the perfect sear on meat. Just remember that your food will continue to cook for some time after the heat has been turned off.
Cast iron rusts easily on its own, so pans usually have a non-stick interior coating or a thin protective layer of porcelain enamel. Uncoated cast iron is not dishwasher-safe but most cast iron pans have enamel exteriors and enamel or non-stick interiors to avoid this problem. Uncoated non-stick cast iron pans will need to be seasoned to build up a patina.
Copper
Copper has excellent heat conductivity. Good copper pans are expensive but should last a lifetime. Copper can react with acidic foods, fish and meat, so these pans are normally lined with tin or stainless steel to act as a barrier. Unlined copper pans must be kept for display only.
Hard-anodised aluminium
Distinguished by their deep grey or black colour, the surface of these pans has been electrochemically treated to produce a hard finish that will not chip, crack, peel or react with acidic foods. You can use metal utensils, but they may mark the surface. These pans aren’t usually dishwasher-safe, but their surface is stick-resistant. Hard-anodised pans are reasonably lightweight and heat up rapidly, eliminating hot spots. They’re expensive, but should perform well and last you years. They work with all types of hob except induction.
Stainless steel
Stainless steel pans should last a lifetime, but they can be expensive. Food tends to stick to the bottom, so you may have to use more oil. This material is liable to hot spots, so copper or aluminium is often incorporated into the base of the pan to improve heat conductivity – it’s typically sandwiched between two layers of stainless steel. Cooking on a low heat also helps. Stainless steel tends to be dishwasher-safe and won’t react with food. Overheating and minerals in water can cause a ‘rainbow’ effect, but a good stainless steel cleaner will remove this.

Continue reading “What type of pan can I use on my hob?”

Baking is a science and every scientist needs the right tools for the job. Here are ten basics that will take your baking game to the next level.
1. Sturdy Measuring Cups and Spoons
Precise measurements are the foundation of successful baking. I prefer metal for my dry measuring cups and spoons because it’s nearly unbreakable and won’t melt if you leave your set a little too close to your oven vent. Oops! Liquid measuring cups come in both glass and plastic, but I prefer glass because it resists staining and doesn’t absorb odors and flavors.
2. Offset Spatulas
Offset spatulas are a great all-purpose tool for the pastry chef. They can lift fragile cookies from a baking sheet, perfectly smooth cake batter in a large pan, and delicately dollop frosting onto your favorite birthday cake.
3. Portion Scoops
It’s impossible to perfectly bake treats when they’re all different sizes! Perfectly portioned cookies, cupcakes and muffins are more than just pretty, they’re a must!
4. Scrapers
We use bench scrapers all the time in our cooking classes at The Chopping Block. They’re a safe way to move food around the kitchen, clean your work surface, and make it easy to divide doughs. Bowl scrapers help you eek every last bit of batter out of your mixing bowl – no cookies left behind!
5. Flavor Enhancers – Juicer and Microplane
There is no substitute for fresh citrus juice in a recipe, and a lemon squeezer is the easiest way to get it. I used a citrus reamer for years, but have been totally won over by the squeezer. It’s mechanical set-up makes it a lot easier to extract juice from really firm citrus fruits without resorting to rolling it on the counter or zapping it in the microwave. The Microplane allows you to add lots of citrus flavor to recipes where juice isn’t an option. By removing just the oily, thin outer skin of the fruit it adds a ton of flavor without a lot of acid or moisture.
6. Pastry Blender
I like to use a food processor to make our Perfect Pie Crust (for our Famous Apple Pie) but if you don’t have one you will need a pastry blender for all of those beautiful summer pies. The thin metal blades are perfect for cutting fat into flour for fabulously flaky crusts.
7. Straight Rolling Pin
A rolling pin is a staple for most home bakers, but not many are familiar with this simple version loved by professionals. Because this pin has no handles, it has a much wider rolling surface (great for covering large cakes with fondant!) and gives you a lot more control because your hands are directly on the rolling surface.
8. Pie Weights
A lot of pie and tart recipes call for “blind baking” an empty bottom crust, but it’s hard to keep a good crust down! Crust alone will rise up and create an uneven bottom and take up valuable space that should be occupied by tasty filling. Keep things under control with pie weights, these metal or ceramic beads provide just enough weight to keep your bottom crust where it belongs and can be reused over and over again.
9. Circle Cutters
These cutters can be used on everything – cake, cookie dough, fondant, gum paste, and to make almost anything. Get a set with a wide variety of sizes and you’ll be making petits fours and mini quiches in no time.
10. Piping Tips
The only thing better than a sweet treat is a sweet treat covered in frosting! While there are hundreds of specialized piping tips out there, you can do miracles with two simple graduated sets: star and plain round. These two basic shapes in various sizes will go far.

Silicone bakeware is still a little mysterious to many home cooks. Many of us regularly use silicone spatulas and other kitchen utensils but when it comes to bakeware made from silicone we are a little less familiar with them.
Silicone bakeware is a lightweight material with rubber-like qualities made from a pure form of very fine sand. Not only is it heat-resistant but you can also use it in the fridge, freezer and microwave, which means that it has great versitility – think moulding frozen desserts among other uses.
My experience with silicone bakeware has shown me that it is particularly suitable for baking small/individual cakes and those that are quite delicate in nature (such as flourless cakes) as the flexibility of the pans allows you to easily ‘push’ the cake out or peel the silicone away once they are baked. Remember though that you won’t get the same golden crust you will with traditional metal bakeware.
Many brands claim that silicone is non-stick but I have found you will get better results if you grease them with a little melted butter (not oil spray that will leave a sticky residue on your bakeware before filling).
When filled with mixture their flexibility can actually make them a little tricky to get in and out of the oven so always pop them on an over tray for support before baking.
Silicone bakeware is considered to bake slightly more quickly than its metal counterpart. However, I have found this to be so minimal it is barely worth taking into account, if at all. I would suggest that you note on particular recipes the time it takes to bake in your silicone bakeware so you can refer to it next time around, making adjustments if required.
Silicone can either be thrown into the dishwasher or washed by hand in hot soapy water – just don’t use abraisive cleaners or scorers. Also keep them away from open flames, and don’t place directly on heated hotplates or under grills.
When buying silicone bakeware make sure the label states that it has been made from ‘food grade’ silicone and buy the best quality you can afford – obviously the better the quality, the longer it will last.