Bakeware Nordic Ware: purchase, features, reviews, recipes

Yesterday I smeared the molds with softened butter + vegetable oil: I scored both of them with a brush. Cupcakes flew out for one or two

Usually I have a cupcake break in the summer, but now it's such a summer ...
Yesterday I tried a three-color zebra from Andy Chef. Very uplifting with a morning cup of coffee.

In my opinion, classic shapes are perfect

P.S. Sorry for the coup

[Cifra]

Cifra, Pretty boy!

[julia_bb]

I also got a "classic form":

Baking in "Lily" Maida Htftter's 86 Proof Chocolate Cake here according to this recipe

Chocolate cake with a strength of 40 degrees (Nataliwave)

It's just WOW: big chocolate candy!
I admit, Fleur de lis is just a great shape! Initially, I was not even going to buy it, having already a couple of excellent "bandits" from Wilton. But by chance I had to purchase it:

I decided to give this form as a gift to a friend who also shows interest in these things. Found on Avito with Vyacheslav, who previously julia_bb I bought honeycombs. At my request, Vyacheslav threw me real photos that everything was fine with the form. I paid for the goods plus for shipping, and he sent it with CDEK, in a bubble wrap and a package, like a “fragile cargo” with a corresponding sticker. I offered it in a box, but he assured that "everything will be OK" (as he did send the fragile cargo, he did not ask for additional payment for this option). Well, I didn't insist on the box. I galloped to CDEK for a parcel barely before closing, grabbed the package, barely glancing at it (the control mark is in place), and ran on.
At home, a surprise awaited me: the two outer edges of the form seemed to have been cut down with a file. There are no more defects, and even the damage to the edges, I must say, is very neat, but the look is already unmarketable, used, not a gift for sure! Well, the first thought: “finally they cheated me, don’t figs just send money to Avito”. In my hearts, I immediately threw out the package and decided to "spit, forget and grind." But then I wrote to the seller and attached a photo of the damage. And the seller turned out to be a very decent person! True, I had to find evidence of this in the garbage chute chamber: on the bag, which I managed to fish out of the container, there were two small holes, just on the verge of the shape. It seems that on a long journey, the uniform was simply dragged along the asphalt somewhere. Fortunately, they dragged it through carefully.
I had to apologize for my own oversight, Vyacheslav admitted that he had not agreed to the box in vain, and suggested replacing the form (fortunately, he had not a single copy), but in the end I thought, thought, and decided that since the inside of the form is impeccable, yes and outside, in principle, nothing, then let it stay with me. In the end, we agreed that the seller would give me a very good discount on it, and I would buy a new one from him for a present. In general, everything was resolved safely, and I am glad both the form and communication with a decent person)) And my friend is also happy with the gift)), after all, "Royal Lily" is perfection itself.

[Inna]

It's just WOW: big chocolate candy!

Inna, wow, I love this !! We must also take note of this recipe! Beauty turned out !!! I also like Lilia with her graceful curves !!!
I am glad that everything ended well, and most importantly, that you yourself now also have Lilia - one of the most beautiful Nordic forms!

[lady inna]

lady inna, cool shape and a cupcake, I also cooked it in the "heart"! Very tasty

[Inna]

I had to apologize for my own oversight, Vyacheslav admitted that he shouldn't have agreed to the box in vain, and offered to replace the form

Inna, it's good that everything ended well

[Yuliya K]

Yuliya K, julia_bb, thanks for the praise I'm already there, in the Temko of this cupcake I reported on the merits

Albina, yes, here is such an annoying incident, but left an exceptionally good impression

here is such an annoying incident, but left an exceptionally good impression

this rarely happens

Good evening! Girls, please enlighten a newbie - how do colored Nordics differ from non-colored ones? For some colored people, the price is lower for many. On Amazon, they write in the description for some non-colored "premium coverage". So the non-colored ones also have a non-stick coating?

[time]

time, Vika! Colored shapes are subtle. In non-colored, thick-walled, cake bakes better

Girls! And what are the gold ones? Colored or not?

[Elena]

Elena, no, gold is thick, bronze is also thick.

[Sedne]

Sedne, Sveta, thank you! And then they brought me silver and gold, I did not see the difference, although I held gold in my hands for the first time. And I thought that I had ordered gold in vain. Thanks for the comfort.

[Elena]

Elena, to me for you, I also have a gold (crown) one of my favorites, it seems to me that there is a coating on gold and bronze, cupcakes fly out of them like a bullet, I also fly out of silver ones well, but not like that. And colored light, like normal shapes.

[Sedne]

Sedne, Sveta! Fine! I haven't tried gold yet. I baked my old silver ones many times. Now I will compare with gold. Interesting!

And I just thought they were colored bronze and gold. And then thin, which ones? Nordic Ware Apple Slice Cakelette by Nordic Ware like this? I want to order pineapples, they are cheaper in bronze than just aluminum ones. So I'm toiling and pestering you with questions.

[time]

time, Vika! I did not look at your name, but there are red, blue, yellow forms.

[Masha Ivanova]

Masha Ivanova, Elena This is a form with apples. It is brown in color. I have not met others at Nordic, only brown, bronze and gold.

Colored ones are simple shapes, they are not cast aluminum. It should not have Heavy cast aluminum or cast aluminum, gold molds are the most expensive, and bronze and silver are almost the same on Amazon, depending on where and what the discounts are.

[time]

time, Vika! I have to ask Sveta, she understands better. Maybe this is bronze?

[Sedne]

Sedne, Svetlana! Thank you! Then, as I understand it, you can safely take bronze pineapples and not overpay.



Girls, I have one more question. I met an English biscuit (tray) shape on an Amazon. They write cast-iron-aluminum, the color of charcoal, an Amazon seller, and in fact China. Who faced this? Already coming out the Chinese are pouring Nordics?

[Victoria]

Victoria, if it says about cast aluminum, there the bronze color of the forms, as I understand, is also different, there is light, and there is dark.

Sedne, Svetlana! Thank you! I'm going to study. I am not friends with English, and the auto-translator sometimes gives out such nonsense. And not all forms have a description.

Girls, on the official website I read the following recommendation:
"For best results and longevity of your pan, do not use aerosol“ cooking ”sprays on Nordic Ware cookware. These sprays can leave a residue that is very difficult to remove from the pan. Try using an oil mister filled with your favorite olive oil , or use a pastry brush to spread a thin coat of butter or cooking oil across the surface of your pan for lower-fat cooking. "
(For best results and to extend the life of your mold, do not use cooking sprays on Nordic Ware cookware. Splashing can leave residue that is very difficult to remove from the mold. Try using an oil spray filled with your favorite olive oil or a cooking brush. to spread a thin layer of butter or oil on the surface of low-fat cooking utensils)
What can you say about culinary sprays: do they leave deposits (carbon deposits) or not? Are they completely washed off the surface?

[lady inna]

lady inna, Inna, and I read that Wilton's forms also don't like spray, because it spoils the non-stick coating and leaves traces. In this regard, claims were often made to the manufacturer. This is probably why the manufacturers decided to play it safe ...
Maybe the spray, of course, is different in composition, I don't know, but somehow doubts initially sown in me, so I didn't try it with sprays ...I'm calmer with "non-stick" lubricant ...

[Yulia]

This is probably why the manufacturers decided to play it safe ...

Yes, Yulia, I met on the network the same recommendations regarding other non-stick cookware.

Maybe the spray is of course different in composition, I don't know, but somehow doubts initially sowed in me, so I didn't try with the sprays ... I'm calmer with the "non-stick" lubricant ...

Lecithin is to blame, and it is included in all culinary sprays (here they should be distinguished from ordinary vegetable oil, produced in the form of a spray). I like non-stick lubricant very much - just super! By the way, girls also make lecithin
Honestly, I never greased the molds with vegetable oil - only butter - for this very reason - because of plaque. Well, you can still use olive. I just read that "roses", for example, if you bake two bookmarks, must be washed out before the next portion of the dough. You still need to sprinkle them with flour. I ordered the roses from Anya in the joint venture, so I thought that maybe it would be easier to use them with the spray. Exclusively for the sake of roses was needed, in general. Here is to spend or not to spend bonuses on it ... (Dutch spray still did not reach our Metro).

[lady inna]

lady inna, Inna! And the "non-stick lubricant", is this the recipe that the girls laid out?

Yes, according to this recipe

Universal non-stick mold release (mary_kyiv)

I have no plaque. And everything is washed at once.

I don’t know how on these forms (I am still in the excitement of waiting for the package from Anya), but on the form in which I have been baking bread all my life, a centuries-old bloom has formed from oil lubrication. The bread popped out effortlessly and washed perfectly at the same time. So one day, my dad decided to give me a "gift" and at the same time show me how to take care of the dishes - he put some kind of brush on the drill and took off all the "beauty" to shine, which was that "non-stick" coating of natural origin.

[Victoria]

Victoria, bread molds do not need to be washed, thanks to Chuchelka, I don’t wash my aluminum bread molds, I don’t grease them anymore, nothing sticks, well, they look unsightly, but I don’t expose them to the exhibition. In the meantime, they were clean, the first 2-3 times, even oiled, sticky.

That's for sure, just rinse with hot water and that's it. Me and cast iron so mine

Girls, I have one more question. I met an English cookie (tray) shape on an Amazon. They write cast-iron-aluminum, the color of charcoal, an Amazon seller, and in fact China. Who faced this? Already coming out the Chinese are pouring Nordics?

But how do you think they look like Nordics? But the price is also biting and how will it get there without losses? Well, nothing is known about the quality ...

Regarding the lubricant spray, they deviated a little in a different direction ... Both the pancake pan, and the aluminum waffle iron plates, and, of course, I also do not rub cast iron (on the contrary, it should be smeared and ignited). We are talking about non-stick forms, on which sticky indelible stains are just a minus to aesthetics, and no plus - the forms are not so sticky. But if there is no plaque from the spray, there are no questions))

I have no plaque. And everything is washed at once.

Likewise. Spray kotanyi. I just wash my molds with water, there are no traces of spray, the coating looks great too.

I just read that "roses", for example, if you bake two bookmarks, must be washed out before the next portion of dough.

I do not have any traces of dough on the roses (both on the honeycomb and on all other forms), the cupcakes fly out simply, I bake the roses most often. I don't sprinkle it with flour, just spray. Then I rinse the mold with water, and that's it.

[vis]

vis, Olga, and the classic scheme "oil plus sprinkling" or "universal non-stick grease" from the forum on "rosettes" have never been used? An interesting comparison ... I will order a spray, perhaps, until the bonuses burn out.

[lady inna]

lady inna, no, I already had the spray when I bought the roses.The depressions in the roses must be carefully lubricated with oil, it is more convenient with a spray - puff-puff - and you're done) I puff them with old Soviet molds for cookies on gas - also no film remains, although there is no non-stick coating there.

Chocolate with chocolate drops


I love that at low temperatures these molds allow muffins to be baked with almost no crust at all.

[Lenochka]

Chocolate with chocolate drops

And handsome!

Recipe where to look?

at low temperatures

Lenochka, low temperature is how many degrees?

And in what mode do you bake, top bottom, with or without convection?

[Inna]

Inna, lately I have been baking everything according to the same recipe from Andy Chef, he is one of the most stable to me and seems to be moderately sweet.
215 grams of butter, 230 grams of sugar, 4 eggs, 85 grams of milk, 310 grams of flour, and 2 teaspoons of baking powder. Classic cupcake technology - butter with sugar, one egg at a time, milk at the end, all the flour and baking powder. I make half serving on a 6 cup pan.
Well, then if you wish: you can add zest or vanilla and dried cranberries, you can cocoa and drops (this time 3 tbsp. Spoons of cocoa and 100 grams of drops), you can divide into two or three parts and make a zebra.
I bake at 155 or 160 degrees top-bottom without convection for 40 minutes light, 45 chocolate. The standard large form will probably take longer to bake.

[Cifra, Helen]

Cifra, Helen, and you will not issue a recipe?
You are welcome! Your low temperature idea is superb! I'm very afraid that it will get lost.

[Tricia]

Tricia, I wanted it even when I was doing it with a zebra, but then I looked that there is a similar recipe for Peacock cake in the catalog. There is almost the same composition of ingredients, only I did the green color not with jelly, but with matcha tea. Therefore, I did not begin to produce similar recipes.

[Cifra]

CifraLena, when you add flour to the cocoa dough, do you reduce it accordingly or not?

[Tatyana]

Tatyana, no, I don't. I proceeded from the fact that this was originally a zebra recipe, involving additives. Matcha takes most of the liquid, but I don't change the basic proportions with it either.



The dough is thick enough

[Cifra, Lena]

Cifra, Lena, if with tea and with a different cooking mode - this is a completely different recipe! Like baked potatoes with and without foil, for example. The taste is completely different. And it is your nuance with the temperature in that Peacock that is not discussed, so I don’t need that recipe, for example, even though it is on the forum. But yours would be happy! there is an admirer for every recipe!
You see how many questions we have already asked you, so they would be in your recipe and would serve for future generations, so to speak

[Lenochka]

Inna, lately I've been baking everything according to the same recipe from Andy Chef

Lenochka, thank you very much !!!

I will try to bake for my eaters !!!

And yes), I support our Nastya and also vote for the design of the recipe as a separate topic !!!

so they would be in your recipe and serve for future generations

Cifra Lena, fill out the recipe, I support Anastasia, they would solve all the questions about this cupcake, I want to know how much tea you add.

[Tricia]

Tricia, Oktyabrinka, Crochethopefully it worked out: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=493513.new#new