Baking Pans: Heat Treatment Needed?

Baking pans are a necessity for any baker, but with so many options available, it can be challenging to choose the right one. The type of pan you need depends on what you're baking. For example, sheet pans are versatile and can be used for cookies, rolls, veggies, and even one-pan dinners. On the other hand, a loaf pan is ideal for baking bread or small casseroles. The material of the pan is also essential; aluminium is a popular choice due to its excellent heat distribution, while stainless steel is durable and easy to maintain. Additionally, some pans have a non-stick coating, which makes cleaning a breeze but may need to be replaced every few years. So, when choosing a baking pan, consider its purpose, material, and features like thickness and handles.

Glass vs. Metal Baking Pans

Glass and metal pans are two of the most common types of baking pans, and they have distinct characteristics that make them more suitable for certain recipes. Here is a detailed comparison of the two:

Heat Conductivity:

Glass and metal pans differ significantly in their ability to conduct heat. Metal, especially aluminium, is an excellent heat conductor, meaning it heats up quickly and evenly. Metal pans are thin, allowing them to reach high temperatures rapidly. They are also good at browning and crisping foods. On the other hand, glass and ceramic pans are poor heat conductors and take longer to heat up. They are thicker and slower to reach the desired temperature, but they retain heat better and keep food warm for longer.

Practicality and Maintenance:

Glass pans are heavier and more fragile than metal pans, making them more challenging to wash, store, and handle. Metal pans, particularly aluminium, are easier to clean, store, and maintain. They are also more commonly used in professional kitchens due to their practicality.

Reactivity with Food:

Metal pans can react with highly acidic foods such as berries, citrus fruits, and tomatoes. This reaction can cause discolouration of the pan and food, and it may impart an unpleasant metallic taste to the dish. Glass and ceramic pans, on the other hand, are non-reactive and are ideal for acidic recipes.

Appearance and Edibility:

The choice between a glass or metal pan can also depend on the desired appearance and texture of the final product. Metal pans create sharp, well-defined edges on baked goods, while glass pans produce softer, rounded corners. Metal pans are excellent for browning and crisping, resulting in aesthetically pleasing edges. However, glass pans are better for dense recipes like casseroles or pasta bakes, as they distribute heat more evenly and prevent the exterior from cooking too quickly.

Temperature Considerations:

Metal pans can withstand higher temperatures and are suitable for broiling or baking at temperatures above 400 degrees Fahrenheit. Glass pans, on the other hand, are not designed for extremely high temperatures and can shatter if exposed to direct high heat. Therefore, glass pans are not recommended for broiling and should not be placed under a grill. Glass pans are more suitable for moderate temperatures and slower-cooking recipes.

Adjustments for Glass Pans:

When substituting a glass pan for a metal one, it is generally recommended to reduce the oven temperature by 25 degrees Fahrenheit and increase the baking time by 5 to 15 minutes, depending on the volume of the batter.

When to Use Each Type:

Metal pans are ideal for most baking recipes that require browning, such as cookies, brownies, and quick breads. They are also suitable for roasting proteins and vegetables. Glass pans, on the other hand, are recommended for dense recipes like casseroles, pasta bakes, and braised meats. They are also preferred for pies as they allow for monitoring the colour of the crust during baking.

Heat Conductivity in Different Materials

The choice of baking pan material is crucial to achieving culinary excellence. Each material has its own heat-conductive traits, which can significantly impact the overall cooking experience.

Aluminium

Aluminium is a great heat conductor, which means it efficiently transfers heat to the food being cooked. It is also good at giving off the heat it absorbs. This is why aluminium bakeware is so popular. Ideally, you want to invest in top-quality aluminium pans that are crafted with an even sheet of metal that is thick, allowing your baked goods to cook evenly.

However, aluminium is a reactive metal, so if the pH of the food is low (acidic) or high (basic), it will react and may leach into the food. This is why most aluminium bakeware is coated or treated. Anodized aluminium is a common treatment, which prevents the metal from leaching into the food.

Stainless Steel

Stainless steel is an iron alloy, made from a mixture of metals and other non-metal materials. It is generally not a great heat conductor, but it is popular because it's easy to clean and doesn't tarnish or rust. Stainless steel is also highly durable and dishwasher-safe. However, it is prone to sticking, so you'll need to grease it or use parchment paper.

Cast Iron

Cast iron is a common kitchen metal. It is thick and heavy, and it can be seasoned over time, making it non-stick and easy to maintain. Cast iron doesn't heat up quickly, but it holds heat well once it does. It is ideal for slow cooking, braising, and searing. Properly seasoned cast iron develops a naturally non-stick surface, reducing the need for excessive oil or fats. It is also durable and versatile, suitable for both stovetop and oven use. However, cast iron requires special care to prevent rust and maintain its seasoning.

Copper

Copper has excellent heat conductivity, making it great for browning and crisping. However, it is an expensive material that requires regular polishing to maintain its shine. Copper is also a reactive metal and should be avoided when cooking acidic foods. Copper cookware is often lined with tin or stainless steel to prevent potential food contamination.

Glass and Ceramic

Glass and ceramic are poor conductors of heat, which means they are slow to heat up and don't transfer heat efficiently to the food. However, they are excellent insulators, meaning they retain heat well. This makes them ideal for casseroles and other dishes that you want to stay warm. They also heat more evenly, cooking dense recipes more consistently. But be cautious, as both glass and ceramic are susceptible to thermal shock and can shatter if exposed to extreme heat changes.

Silicone

Silicone is an insulator, meaning it doesn't conduct heat well. It is a great option for soft cookies, but for cakes, you will need to increase the baking time to avoid under-baking.

Insulated Metal

Insulated metal pans are made from two sheets of metal with an air gap in between, which slows down the transfer of heat. This can be advantageous for recipes that are prone to burning, but it can also slow down cooking times.

Practicality, Care & Storage

The practicality, care, and storage of your baking pans depends on the type of material they are made of. Here are some tips for practicality, care, and storage for different types of baking pans:

• Aluminum: Aluminum is lightweight and has excellent heat reactivity and distribution, making it a popular choice for baking pans. However, it scratches easily and is reactive to acidic foods, which can pit or discolour the metal. It is best to hand-wash aluminum pans as they can become discoloured in the dishwasher.
• Anodized Aluminum: Anodized aluminum is treated to make it scratch-resistant, more durable, and less shiny, which helps prevent crispy brown edges on baked goods.
• Stainless Steel: Stainless steel is highly practical as it is durable, oven-safe, broiler-safe, rust-resistant, and dishwasher-safe. However, it does not have the best heat distribution and often has a shiny finish that can prevent browning.
• Cast Iron: Cast iron is excellent at holding heat and producing evenly browned baked goods. However, cast iron requires more care as it is not dishwasher-safe and needs to be re-seasoned occasionally.
• Aluminized Steel: Aluminized steel has a steel core coated with aluminum to aid in even heating and prevent rust. Like aluminum, it can scratch and is reactive to acid.
• Silicone: Silicone bakeware is generally safe at high temperatures, non-stick, and dishwasher-safe. It usually has a stainless steel frame to maintain its shape.

When it comes to practicality, it is important to consider the type of food you will be cooking and the desired outcome. For example, metal pans are great for browning and crisping, while glass and ceramic pans are better for slower-cooking recipes as they retain heat well and keep food warm. Additionally, certain foods, like acidic ingredients, can cause a chemical reaction with metal pans, so it is best to use glass or ceramic pans for those recipes.

In terms of care and storage, some general tips include:

• Wash metal bakeware immediately and thoroughly dry it with a towel to avoid water damage.
• Dry cast iron pans thoroughly after washing, and consider baking the washed pan in the oven to ensure complete evaporation of water.
• Avoid using rough scrubbing brushes on baking pans, especially those with a coating or finish, as it can damage the surface.
• Store baking pans in a cool, dry place to prevent rusting.

When to Use Metal/Glass Pans

Metal and glass pans have distinct characteristics that make them more or less suitable for different types of baking. Here are some key points to consider when deciding whether to use a metal or glass pan:

Heat Conductivity

Metal is a fantastic conductor of heat. Metal pans heat up quickly, allowing your bakes to cook and crisp up fast. Metal can also tolerate high temperatures, making it suitable for broiling or baking at temperatures of 400°F or higher. On the other hand, glass is a poor conductor of heat. It takes longer for glass pans to reach the oven's temperature, but once heated, glass retains heat well and distributes it evenly. Glass pans are ideal for dense dishes that require a moderate temperature for a longer period. However, glass cannot withstand extremely high temperatures and may shatter if exposed to direct high heat.

Practicality and Maintenance

Metal, especially aluminium, is generally easier to wash, store, and care for than glass. Glass is heavier and more breakable, making it less practical, especially in professional kitchens. Metal pans are also more durable and less likely to warp or bend than glass.

Reactivity with Food

Metal pans can react with highly acidic foods, causing discolouration and an unpleasant metallic taste. Therefore, it is best to avoid using metal pans for recipes with berries, citrus fruits, tomatoes, or vinegar. Glass, on the other hand, is non-reactive and won't affect the flavour or appearance of acidic ingredients.

Colour and Finish

The colour and finish of metal pans also make a difference. Dark-coloured or matte/dull metal pans absorb more heat and can cause over-browning. Light-coloured or shiny/reflective pans retain less heat and are usually preferable for baking.

Type of Bake

Metal pans are typically the best choice for recipes that require browning, such as cookies, biscuits, or roasting proteins and vegetables. Metal pans create sharp edges and corners on your bakes. Glass pans, on the other hand, are ideal for dense bakes like casseroles, pies, or pasta bakes that need to sit at a moderate temperature for a longer time. Glass pans are also better for baked goods with acidic ingredients, as they won't react with them.

How to Choose the Right Baking Pan

Choosing the right baking pan can be the difference between a delicious dessert and a baking disaster. Here are some tips on how to select the right one:

Material

The material used to make the pan is a big consideration when choosing a baking pan. Metal, glass, ceramic, and silicone pans all have different heat conduction properties, which will affect your baking.

Metal

Metal baking pans are the most common type and are versatile, easy to clean, and great for baking things like quick breads, muffins, and other sweet treats. Most metal pans are made from aluminum, which is durable, lightweight, and a good heat conductor. Aluminized steel and anodized aluminum are also options and tend to be thicker and more expensive. Anodized aluminum is also non-reactive with acidic batters. However, aluminum can degrade when in prolonged contact with highly acidic foods, and there is a chance of aluminum particles contaminating your food.

Glass

Glass pans are good heat conductors and are probably your go-to for most recipes. They bake more evenly than metal pans but are easier to burn or over-bake desserts in. Glass pans are slower to heat up and cool down, so they are ideal for baked foods that need to sit at a moderate temperature for longer. However, glass cannot withstand very high heat and may shatter if exposed to extreme temperatures.

Ceramic

Ceramic is similar to glass in that it is a poor conductor of heat and takes longer to heat up, which can lengthen your cooking time. However, it holds heat well, so it is useful for casseroles that you want to serve warm.

Silicone

Silicone pans are non-stick but are not great at conducting heat, so your baked goods will not brown as much on the outside.

Thickness

Thicker, multi-layer pans are more expensive but are more durable and will give you more consistent results. Single-layer pans are inexpensive and lightweight but are less durable and don't always conduct heat evenly.

Colour

Dark-coloured pans absorb more heat and will cook faster, which can lead to over-browning or burning. Light-coloured pans capture less heat and are a more even-keeled choice for most baked goods.

Shape

Consider the shape of the sides of the pan. If the sides are slanted, your baked goods will be too, which can affect how they stack and how easy they are to frost. Pans with straight sides will give you a more aesthetically pleasing and sturdy result. Also, consider the height of the sides, as this will vary depending on what you are baking.

Frequently asked questions