Care
and
Protection
of
your
Lockwood
Baking
Pans
and Non Stick Coating
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.
Glaze/Release Coatings
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:
- Do
not
soak
pans
in
water.
- Do
not
wash
pans
in
automatic
dishwashers.
- Do
not
use
water
under
high
pressure
for
washing.
- Moisture
or
water
must
not
be
allowed
to
remain
on
pans.
- Pans
should
not
be
exposed
to
heavy
concentrations
of
water
or
detergents.
- Frozen
dough
should
not
be
allowed
to
thaw
in
aluminized
steel
pans.
- Remove
baked
product
from
the
pans
as
soon
as
possible,
preferably
while
the
pan
is
still
warm.
This
prevents
moisture
from
condensation,
which
can
cause
premature
glaze
failure.
- Store
pans
in
a
warm,
dry
indoor
area.
Do
not
store
pans
near
windows,
cold
walls,
moisture,
or
outdoors.
- 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. |
STOCK BAKEWARE
CUSTOM BAKEWARE
CUSTOM BAKERY RACKS
NON-STICK COATINGS
