Baking is not just about mixing and heating food, it is a carefully proportioned "kitchen chemistry" and a creative art. At the end of baking, there is a core tool that determines the taste, shape, safety, and most easily overlooked of the finished product - the baking cooling rack. In this article, we will provide a detailed understanding of the baking cooling rack from three dimensions: material, design, and function
1. Mainstream materials: safe and durable, suitable for different needs

At present, food grade stainless steel is the mainstream material for baking cooling racks in the market, accounting for over 60%. This type of cooling rack has strong temperature resistance (usually able to withstand temperatures ranging from -20 ℃ to 250 ℃), can directly contact high-temperature baked products, and is not easy to rust and clean, meeting food safety standards. It is the first choice for household users; There is also a small amount of carbon steel+non stick coating style, with a smooth surface that is not easy to stick to batter or frosting, suitable for making sticky desserts such as cookies and macarons, but attention should be paid to avoiding sharp tools scratching the coating; There is also a more portable silicone material cooling rack that can be folded and stored, suitable for outdoor picnics or temporary baking needs. However, its temperature resistance is slightly weaker, making it more suitable for low-temperature cooling scenarios.

2. Core design: Scientific structure, balancing practicality and convenience
Grid structure: Uniform square or circular grid designs are commonly used, with grid spacing typically ranging from 0.5-1cm. This ensures ventilation by allowing hot air to freely circulate from top to bottom, left to right, achieving uniform cooling of the finished product. It also provides stable support for the finished product, preventing small-sized desserts (such as mini cookies and cupcakes) from falling through gaps.
Size specifications: covering diverse needs, the standard household sizes are mainly 10 inches (25cm × 18cm) and 12 inches (30cm × 20cm), suitable for home ovens and conventional baking molds; In commercial scenarios, there are sizes of 18 inches (45cm × 30cm) and larger, which can be used to cool bread and cake rolls in bulk; There is also a mini version (such as 8cm x 10cm) that is suitable for cooling individual cupcakes or macarons, meeting the needs of delicate baking.
Detail optimization: Most products are equipped with raised brackets (2-5cm in height), which can elevate the bottom of the cooling bracket to avoid desktop oil pollution and increase the ventilation space at the bottom; Some styles are designed with foldable/stackable structures, which save kitchen space when stored in a foldable style. Stackable styles can be stacked in multiple layers to improve batch cooling efficiency, especially suitable for commercial bakeries.