Anti-sticking treatment of ceramic baking trays

Ceramic baking trays, as commonly used baking tools in the kitchen, their non-stick properties can directly affect the integrity of food and the cooking experience. The following is a comprehensive analysis of the anti-sticking treatment of ceramic baking trays:

First, material properties and anti-sticking principle

Ceramic baking trays themselves are inorganic non-metallic materials with high surface hardness and strong chemical stability, but natural materials do not have anti-sticking properties. Its anti-sticking effect mainly depends on the surface treatment process and usage method:

Glaze coating: The glaze layer fired at high temperatures can form a smooth surface, reducing the contact area between food and the baking tray. However, the glaze surface may gradually wear out due to long-term high temperatures or improper cleaning.

Physical anti-sticking layer: Some baking trays have a nano-scale coating (such as fluoropolymer) added to the glaze surface through a special process to further enhance non-stickiness, but it is necessary to avoid the decomposition of the coating caused by high temperatures (above 250℃).

Second, the core method of anti-sticking treatment

1. Boiling before first use

Step:

Thoroughly clean the baking tray with warm water and neutral detergent to remove production residues.

After drying, evenly apply a thin layer of cooking oil (such as olive oil or coconut oil) on the inner wall of the baking tray, making sure to cover all corners.

Put it in a preheated oven at 180℃ and bake for 20 to 30 minutes to allow the oil to seep into the micro-pores and form a protective layer.

After cooling, wipe off the excess grease with kitchen paper and it's ready for use.

Principle: Grease oxidizes and polymerizes at high temperatures, filling the tiny pores on the ceramic surface and forming a natural anti-sticking layer.

2. Anti-sticking tips for daily use

Preheat the baking tray: Place the baking tray in the oven in advance to preheat it, so that a high-temperature barrier forms on the surface when the food comes into contact, reducing stickiness.

Oil and fat assistance

When baking foods with high sugar content (such as cakes and cookies), you can brush an extra thin layer of oil or lay baking paper.

When grilling meat, first sprinkle a thin layer of salt or cornstarch on the surface of the baking tray to absorb the oil and form a barrier layer.

Temperature control: Avoid empty burning or sudden temperature changes to prevent the glaze surface from cracking due to thermal stress.

3. Cleaning and maintenance

Timely cleaning: Food residues tend to adhere after cooling. It is necessary to clean the baking tray with a soft sponge while it is still warm.

Avoid scratching with hard objects: Do not use steel wool balls or metal spatulas to prevent damage to the glaze or anti-stick coating.

Stubborn stain treatment:

Soak in warm water, sprinkle baking soda and let it stand for 10 minutes, then gently scrub.

Scorch marks can be cleaned by boiling a mixture of white vinegar and water (1:1).

Long-term storage: After drying, wrap with a soft cloth and avoid stacking with other hard objects.

Third, suggestions for optimizing the anti-sticking effect

Choose a dedicated baking tray: Give priority to purchasing ceramic baking trays with anti-stick coatings or those that have undergone special treatments (such as enamel inner walls), as their anti-stick performance is superior to that of ordinary glazed baking trays.

When using tools in combination: When baking sticky foods, you can use baking paper, silicone pads or oiled paper simultaneously to provide double protection against sticking.

Avoid highly acidic foods: Acidic substances such as tomatoes and lemons may corrode the glaze surface, and long-term use will reduce the non-stickiness.

Fourth, Common Problems and Solutions

Question 1: The baking tray starts to stick to the pan after being used several times

Reason: Glaze surface wear or grease layer peeling off.

Solution: Reheat the pot or use baking paper as an aid.

Question 2: Cracks appear on the surface of the baking tray

Reason: Sudden temperature changes or external impact.

Solution: Stop using it immediately. Cracks may accumulate dirt and affect the anti-sticking property. It is recommended to replace the baking tray with a new one.

Question 3: The bottom of the food is burnt but the surface is undercooked

Reason: Uneven heat conduction or excessively high temperature on the baking tray.

Solution: Lower the oven temperature by 10-20℃, or place a baking rack under the baking tray to improve the heat circulation.

Fifth, Summary

The non-stick performance of ceramic baking trays needs to be guaranteed through the joint efforts of material properties, pre-treatment, usage skills and post-maintenance. Boiling over is the foundation. During daily use, pay attention to temperature control and the assistance of grease. When cleaning, avoid scratching the glaze surface. If the anti-sticking effect declines, it can be remedied by reboiling the pot or using baking paper, etc. In the long run, choosing reliable quality baking trays and maintaining them properly can maximize their non-stick lifespan.