It makes good sense to protect your investment in baking pans by extending pan life as long as possible. This fact sheet has been prepared to provide you with care and protection tips for your new and existing pans.

Non-Stick Glaze

Lockwood applies a high-quality silicone resin glaze to pans; which eliminates or reduces the need for grease. Glazed pans are most sanitary; they are easy to keep clean, and allow for baked products to release quickly and easily.

If you find the quality of your releases is decreasing, or you experience carbon buildup, please contact Lockwood to have your pans cleaned, reglazed, and/or straightened.

Pan Cleaning

To clean glazed aluminum and aluminized steel pans, simply wipe with a clean,
    soft, dry cloth after use, preferably while the pan is still warm.

If pans must be washed, use a damp sponge with cold water and mild detergent.
    Dry the pans immediately with a towel, or in a warm oven. Never soak pans or use
    automatic dishwashers.

Stainless Steel items may be washed with warm soapy water, but should be rinsed
    and dried off prior to storage.

Guidelines to Prolong the Life of Glaze and Pans:

• On bread sets and cake pans, apply moderate amount of grease to baking surface
   of pan prior to first bake. After initial bake discontinue grease.

• Moisture is the primary damaging agent to glaze and can cause corrosion to the
   pan. To avoid moisture buildup:

• To avoid corrosion and removal of the coating, do not use harsh cleaners or
   alkaline-based products.

• Pans should not be used for storage of baked or unbaked product. Depan baked
   product quickly to avoid buildup of steam.

• Empty pans should not be placed in hot ovens. Putting a dough piece in every pan
   is recommended to avoid damage to the coating and pan material.

• Occasionally wipe excess dusting flour, seeds, and other ingredients off pan rims
   and exposed surfaces to reduce carbon build up.

• Avoid exposure to abrasive materials such as scratch pads, wire brushes, or metal
   utensils. Scratching the coating may cause coating failure and corrosion of the
   pan.

• Store pans flat. Stack with care to prevent glaze being scraped off by surface
   contact.

• Store roll and bun pans upside down if possible.

• Dump pans carefully to avoid denting. Dents cause tight nesting and produce
   wear spots on glaze.

• Do not allow pans to hang over the sides of pan trucks or supports to avoid
   bowing of pans.

• Have pans straightened when required. Bent or deformed pans cause bread to
   hang up during the depanning process. A few bent or deformed pans in a group
   may abrade the glaze from other pans when they are nested together. This causes
   the loaves to stick where the glaze has worn off.

Pans are not guaranteed against rust, discoloration, or glaze failure due to washing and improper handling.