Galaxy Merchants: Cookware/Gourmet/5. Bakeware/Carbon Steel Bakeware

Skip to Content

Choose Cookware Products From Our Categories in the Tabs Above. Register To Review, Rate and Bookmark Products
Premium Stainless Steel Cookware - Tri-Ply Stainless Steel - Copper Cookware - Bakeware.
A Huge Variety of Cooking Utensils for Your Kitchen

Home > Cookware > Gourmet > 5. Bakeware > Carbon Steel Bakeware

Carbon Steel Bakeware (Subscribe)

Gourmet Standard Main Categories
Culinary Choice	Copper Bottom Colletion	Professional Tri-Ply	Copper Tri-Ply	Bakeware	Accessories

*Gourmet Standard Bakeware*
Carbon Steel Bakeware	Stainless Steel Bakeware	Tri-Ply Bakeware

Products

Bundt Cake Pan 8.5in Carbon Steel

Carbon Steel Bakeware
#BW40128
8.5in Carbon Steel Bundt Cake Pan
Carbon Steel with Non Stick
Size
9"diam x 5"deep
Ovenproof

Review It Rate It Bookmark It

Mighty Muffin Pan 6 Cup Carbon Steel

Carbon Steel Bakeware
#BW40003
6 cup Carbon Steel Mighty Muffin Pan
Carbon Steel with Non Stick
Size
14" x 11" x 2"
Ovenproof

Review It Rate It Bookmark It

Muffin Pan 6 Cup Carbon Steel

Carbon Steel Bakeware
#BW40006
6 Cup Muffin Pan
Carbon Steel with Non Stick
Size
11" x7" x 2"deep
Ovenproof

Review It Rate It Bookmark It

Carbon Steel Bakeware

Carbon steel bakeware is frequently referred to as cold rolled steel or sometimes even milled steel and is one of the most popular constructions of bakeware. Carbon steel bakeware is made of various thicknesses of steel, from 0.3 mm thick to 1.0 mm thick. This steel construction gives the bakeware superior strength while still being relatively inexpensive. Because of its steel content, all carbon steel bakeware must be coated to prevent rust. Carbon steel bakeware is either coated in tin, enamel, aluminum silicone or nonstick finishes.

All of the bakeware shown on this page is nonstick. Nonstick is the most common coating for carbon steel bakeware. A nonstick coating allows food to release easily from the surface and makes clean up easy. The coating may give the bakeware a darker surface that absorbs heat more quickly than uncoated bakeware. This sometimes causes excess browning; sometimes recipe times and temperatures have to be adjusted to take this into account. Knives should not be used on the nonstick surface.

COOKING SPAGHETTI
Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate strands.

Tip Courtesy of Taste Of Home.
Visit Taste of Home