Bundt Pans: Non-Stick Or Not?

Bundt pans are a staple in any baker's kitchen, but how do you ensure your cake doesn't stick to the pan? The key is in the name: non-stick bundt pans are the best way to ensure your cake comes out cleanly. Non-stick coatings are commonplace due to the intricacy of bundt pan shapes and patterns, but it's important to care for your pan properly to maintain its non-stick properties. Hand-washing your bundt pan and avoiding metal utensils are essential to preserving the non-stick coating. In addition, greasing your pan with the right type of grease, such as vegetable shortening or baker's non-stick cooking spray, will further ensure your cake doesn't stick. With the right tools and techniques, you can create beautiful and delicious bundt cakes that release cleanly from the pan every time.

Non-stick coatings

Another type of non-stick coating is ceramic sol-gel, which is based on the dispersion of ceramic particles in a gel. Ceramic coatings are harder and more resistant to high temperatures than PTFE-based coatings, but their non-stick properties may be slightly lower.

Silicone-based coatings are also used to create non-stick surfaces. These coatings are made from organic compounds that can be applied to the surface of a product to give it non-stick properties.

When choosing a non-stick coating for a bundt pan, it is important to consider the final application and the specific needs of the product. For example, PTFE-based coatings may be more suitable for some applications due to their excellent non-stick properties, while ceramic coatings may be preferred for others due to their higher temperature resistance.

To ensure the proper functioning of a non-stick coating, it is important to follow the manufacturer's instructions for use and care. Non-stick coatings can be scratched or damaged if not used or cleaned properly, which can reduce their effectiveness and shorten their lifespan.

Grease

While most bundt pans are non-stick, it is still important to grease them before pouring in the batter to ensure the cake releases cleanly from the pan. Here is a step-by-step guide on how to grease a bundt pan:

Method 1: Shortening/Butter and Flour

• Start with a clean and dry bundt pan. Grease the pan, including the centre tube, with butter or shortening. You can use a pastry brush to ensure that every nook and cranny is well-greased.
• Pour about a quarter of a cup of flour into the bundt pan. If you are making a chocolate cake or red velvet bundt cake, use cocoa powder instead of flour. Sieve the cocoa powder to break up any lumps.
• Cover the bundt pan with cling film, then shake the pan to ensure that the flour or cocoa powder sticks to the butter or shortening.
• Flip over the dusted pan while it is still covered with cling film and tap it firmly several times to release any excess flour or cocoa powder. Discard the excess.

Method 2: Cake Release

• You can also use a cake release, which is a mixture of shortening and flour, to grease your bundt pan.
• Apply some cake release to a clean and dry bundt pan, spreading it all over the pan, including the tube, with a pastry brush.
• If you don't have a store-bought cake release, you can make your own by mixing one part flour with half a part vegetable oil.

Additional Tips:

• It is important to grease your bundt pan just before adding the batter. Greasing the pan too far in advance can cause the oil to slide down the inside of the pan and pool at the bottom.
• If you are making a chocolate bundt cake, you can dust the pan with cocoa powder instead of flour to preserve the rich colour of the cake.
• If you don't have shortening or butter, you can use a cooking spray formulated with flour.

Flouring

If you do want to use flour, there are a few methods you can try. One is to use a pastry brush to brush melted butter into the pan, getting into all the details, then sprinkle in about 1/4 cup of flour, shaking the pan to coat it evenly. Cover the pan with plastic wrap, then turn it upside down to remove excess flour. Another method is to make a paste with equal parts butter and flour, then brush this into the pan.

If you're using a non-stick pan, you might not need to flour it at all. However, if you're still having trouble with sticking, you can try sprinkling a coating of either finely ground nut flour or granulated sugar into the greased pan before adding the batter.

Pan material

When it comes to Bundt pans, the material used is crucial to ensure even baking and easy release of the cake. Here are some key considerations for pan materials:

Aluminium

Aluminium is widely regarded as the best material for Bundt pans due to its excellent heat distribution properties. It ensures even browning and helps to prevent over-browning or drying out of the cake. Nordic Ware, the original creator of the Bundt pan, uses cast aluminium in its Platinum Collection, which is known for its sturdy construction and well-defined ridges. Aluminium pans offer a wide range of sizes and designs, making them a versatile option.

Non-Stick Coatings

Non-stick coatings are essential for Bundt pans due to their intricate shapes and crevices. Most Bundt pans have non-stick coatings, which make releasing the cake much easier. However, it's important to note that these coatings can be scratched or flaked easily, especially with metal utensils, so proper care is necessary.

Carbon Steel and Cold-Rolled Steel

Some Bundt pans are made of carbon steel or cold-rolled steel, which can conduct heat well. However, they may not produce as even a bake as aluminium pans. The Anolon Advanced Nonstick Fluted Mold Baking Pan is made of carbon steel and features silicone-padded handles for easy grip.

Silicone

Silicone Bundt pans are generally not recommended due to their instability and poor heat conductivity. They can cause batter spillage or sagging and often result in unevenly baked cakes. Additionally, they are difficult to manoeuvre and clean.

Glass and Stoneware

Glass and stoneware Bundt pans are not commonly used due to their poor heat conductivity. They may result in slower baking times and unevenly baked cakes.

In summary, when choosing a Bundt pan, it's best to opt for a metal pan, preferably made of aluminium, with a non-stick coating. This combination will provide even heat distribution, prevent over-browning, and ensure easy release of the cake from the pan's intricate design.

Pan design

The design of a Bundt pan is what makes it unique and allows for an even browning of denser cakes, like pound cake, with well-defined curves. The intricate design of a Bundt pan also presents a challenge when it comes to removing the cake without it sticking to the pan.

The two most important design features of a Bundt pan are its solid construction and non-stick coating. A good Bundt pan should be sturdy and resistant to denting or warping, which could otherwise result in a misshapen cake. Most Bundt pans are made of metal, either cast or formed aluminium, or coated steel, as these materials are durable and efficient at conducting heat. Pans made from ceramic or glass are not ideal as they conduct heat less efficiently, which can result in a slower bake and uneven cooking times.

The non-stick coating is especially important in a Bundt pan due to its intricate shape with many hard-to-grease crevices. A non-stick coating allows the cake to be removed cleanly and reduces the risk of the cake cracking or sticking. However, non-stick coatings can be easily scratched and are not usually dishwasher-safe, so it is important to take care of your Bundt pan by gently hand-washing it and avoiding the use of metal utensils.

Other design features to consider when purchasing a Bundt pan include handles, which can make it easier to manoeuvre the pan, especially when turning the cake out, and the size and capacity of the pan. The standard Bundt pan size is 10-12 cups, but they can range from 6 cups to 15 cups. A larger pan will result in a flatter cake, so it is better to opt for a taller rather than a wider pan if you want a more dramatic, architectural cake.

Frequently asked questions