Pastry rings are a versatile utensil in your bakery that can be used serve many different purposes and create many different types of dishes from mousse to tarts. The smooth, rigid sides of the rings help chefs in the process of filling, pouring, and packing the dessert. These sizes vary from, small, individual servings to large rings for desserts to share with the whole group.
Caring for pastry rings is incredibly easy because most rings are made of stainless steel that only takes a few extra moments out of your day and it helps to lengthen the amount of time you have the pastry ring. The most important thing to remember is not to use sharp metal instruments on the stainless steel ring. Using metal on stainless will result in scratches that damage the stainless finish of the steel rendering it rather worthless. Stick to rubber or silicone utensils to minimize scratching. The same goes for washing your stainless steel. Never use course scrubbers or steel wool as it scratches up the finish, making it more and more difficult to keep clean. While it takes a few more minutes, try to hand wash your stainless steel in soapy, warm water with a damp cloth. There are some minerals in dishwashing detergent that can cause damage to the stainless finish over time.
Avoid using ingredients that are too acidic as they can cause stains or pitting. If your recipe calls for fruit, be certain to wash the pastry rings immediately after you finish creating your pastry due to the acid from some fruits that cause damage to stainless steel.