Can stainless steel vessels be used for baking?

While stainless steel is great for cooking on the stovetop, it's not ideal for baking. Here's why:

* Heat Distribution: Stainless steel heats up quickly and unevenly, which can lead to inconsistent baking results. Some parts of your baked goods might be burnt while others remain raw.

* Lack of Insulation: Stainless steel doesn't retain heat as well as other baking materials like glass or ceramic. This means your baked goods might cool down too quickly, affecting their texture.

* Reactivity: Stainless steel can react with some acidic ingredients, potentially altering the taste of your baked goods.

However, there are some exceptions:

* Some specialized stainless steel baking sheets: These are designed to distribute heat more evenly and are good for cookies and other flat items.

* Certain cookware brands: Some brands offer stainless steel cookware with specific features, like aluminum cores, that improve heat distribution for baking.

Overall, it's best to avoid using regular stainless steel vessels for baking. Stick to dedicated baking pans made from materials like:

* Aluminum: Lightweight and heats up evenly.

* Glass: Allows for easy monitoring of browning and good heat retention.

* Ceramic: Excellent heat distribution and retains heat well.

If you are unsure, it's always best to check the manufacturer's recommendations on the intended use of your cookware.