USE AND CARE

One of the most significant features of Silverwood products is the core material from which they manufacture their tins. This core draws-in all available heat and distributes it evenly throughout the tin, leaving no scorched hot-spots or part-cooked soggy bottoms.

Prior to use:

An initial wash in warm soapy water is all that is required.  

In Use:

Cooking temperatures can be reduced by 10-15°C. You should check progress after 2/3 of normal cooking time. 

Cooking with some fats and oils may produce a light discolouration on the surface.

As this natural patina builds up, the easy release properties of your Silverwood Bakeware will continue to improve.

Freezing

When it comes to freezing, the same high conductivity properties mean that you can freeze food in the tin quickly and efficiently. Similarly, time saving in-the-tin defrosting is an additional benefit, with ambient heat being swiftly drawn back through the tin and into your food.

Heat Spread Technology is the term that Silverwood have coined to describe these features.                     

Never use Silverwood Bakeware in a microwave oven.

To freeze in tin:

First wash the tin and then line with baking parchment.

Seasoning and Greasing

Various fats and oils may be used to "grease" Silverwood tins. Which one is best depends largely on the recipe being prepared, we advise avoiding Olive Oil for "greasing"as it is a poor release agent and if used to grease tins may build up to form a sticky film which is difficult to remove.

Here are a few basic hints:

For Bread

When Silverwood tins are new, they need to be greased/seasoned for the first few uses.

Thereafter, a "Patina" will develop on the surface of the tin, and they will require progressively less grease. We usually recommend ground-nut oil for seasoning and greasing, as it suits vegetarians, does not flavour the food and is pure i.e. no added ingredients.

We would also suggest block butter or margarine, but differing brands contain additives which can effect release  properties.

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.

General Baking and Cooking

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

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. 

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).

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 tin.  This is quite normal, and is not hazardous to health.

Professional chefs encourage a 'patina' of this nature to build-up on their bakeware.

Dishwashers 

In common with many high-quality products, anodised Bakeware should never be put in the dishwasher.

Most dishwasher detergents contain caustic cleaning agents which may chemically attack and damage the surface of your tin.

Similarly, avoid the use of oven cleaners and other harsh chemical cleaning agents.

If Your Tin Has Been Washed In a Dishwasher

Cosmetic damage can be caused by the aggressive, caustic chemicals often found in dishwasher detergents (tablets) which attack the anodic film of the tin.

The discolouration and mysterious "fingerprints" which sometimes appear are basically areas that were partially protected from attack by deposits of protective grease. The effect is that the tin is then "preferentially etched", which means that the level of chemical attack varies according to the barrier provided by food deposits. Where there is no barrier, the tin will be attacked more, but in a relatively even way.

There may also be a powdery residue, please remove by hand washing with a non-scratch scouring pad.

There is no practical way to restore the surface to its original finish. In fact, in the factory they can chemically strip the surface, then mechanically smooth it with a controlled abrasive before finally re-anodising.

However, as the damage is purely aesthetic and has no detrimental effect on cooking or health, it's not something you need to worry about.