Heat Spread Technology Silverwoods Bakeware is unlike the vast majority of bakeware on sale in the UK they don't make it from steel. Steel is cheap, but it is a poor conductor and tends to absorb heat slowly and inconsistently, resulting in uneven baking. It is made instead of Alsil, an anodised alloy specially chosen for its properties of fast, even heat distribution. Silver anodising involves chemically altering the surface to produce a silver, smooth, easy clean finish with the aluminium core effectively ‘sealed in'.
Made of Aluminium.
As a general rule, greasing with natural fats (e.g. butter, lard) is preferable to using manufactured fats (margarine, etc). Olive oil tends to stick, but ground-nut oil has excellent release properties and works well with most recipes. Non-stick properties Unlike products coated with non-stick (PTFE), all of which will eventually deteriorate with use, frequent use of Silverwood bakeware actually enhances the release properties. The anodised surface captures and retains a microscopic film of lubricant which builds up to form a ‘Patina'