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Which baking pan is best? Well... it depends. If you are baking and need quick and strong heat to lift your bread, brown your cookies, or evenly fluff your cakes, then use something like steel, aluminum or pre-heated cast iron that can deliver a lot of heat quickly. But if you're cooking and just need slow and steady heat that holds on after cooking to keep your food warm on the table, choose something like glass, ceramic, or cold cast iron. Or mix and match and use ceramic for your brownies if
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Baking Basics Ep 8: Cooking Caramel 🧡 Dry vs. Wet method DRY METHOD Simply heat sugar directly in the pan until it melts evenly and reaches a beautiful amber hue. Great for: sauces, toppings, and quick caramelization. Tip: Stir gently if needed to prevent sticking, but avoid aggressive stirring to minimize crystallization. WET METHOD Dissolve sugar in water (and sometimes add corn syrup) then cook until caramelized. Great for: candies, delicate flavors, and when you need more control over caram
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TikTokjesswangpastry
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