How to choose ... a cooling rack
There's nothing decorative about a cooling rack - it's a simple and practical piece of kitchen equipment. But if you don't want your baked goods to overcook or become soggy, it's indispensable.
What is it? It's a lightweight, sturdy rack made of metal wires set on four short feet, It allows air to circulate under and around hot items.
What are they used for? People use them mostly for baked products but they can be used for anything you want to cool more quickly than if it were set on a solid counter that doesn't allow air to circulate underneath. Biscuits and other smaller items can be removed from the baking tray and set to cool directly on the rack; more delicate items, such as tarts and pies, are put on the cooling rack in the pan they were baked in.
What to look for? Some racks have a crosshatch pattern, while others have wires set in parallel lines. Both types are fine as long as the wires are firm and unbendable. The crosshatch racks tend to be sturdier and they stop smaller food items from falling through the wires.
What else? Cooling racks are inexpensive, so it's a good idea to have several in different sizes and shapes. Round ones about 25cm in diameter are good for sponge cakes, such as genoise - you can put the rack on the surface of the hot cake, flip it over then let the cake cool upside-down.