Care and Use


Silverwood bakeware is made from a high quality alloy which has been anodised to produce a smooth, easy clean finish. This bakeware does not need to be seasoned before first use.

Greasing the pans


Various fats and oils may be used to grease this bakeware:-

Pastries

We find it is not necessary to grease for pastries as the fat in the pastry itself will do the job. However, unsalted butter should not affect flavour and may improve release.

Sponge Cakes: 

You can grease with a little unsalted butter. A very light dusting of plain flour will also help, but 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.

General 

Lard is an excellent release agent and can be used in most circumstances.

Avoid olive oil as it is a poor release agent and if used to grease pans it may build-up to form a sticky film which is very difficult to remove.

Also avoid commercial release sprays. There are several 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 which even causes traditional PTFE non-stick to fail.

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 the surface of your pan. The discolouration and mysterious "fingerprints" which sometimes appear after dishwashing are areas that were partially protected from these chemicals by a build up of protective grease.

There is no practical way to restore the surface to its original finish. However, as the damage is purely aesthetic and has no detrimental effect on cooking or health, its not something you need to worry about. So the pan is not a write off, it’s just acquired a bit of added character.