Cody Casey
Baking pans are made from a variety of materials, including metals such as aluminum, stainless steel, anodized aluminum, and silicone. The type of metal used can affect the outcome of baked goods, with darker pans causing more wrinkling and quicker burning. Glass pans are also available, which are ideal for baking acidic foods to prevent a metallic taste, but they are more likely to shatter at high temperatures. The size and shape of a baking pan are determined by its intended use, with pans for baking typically featuring a low height-to-cooking surface ratio and a variety of edge styles, including wire-in-rim, open bead, curled rim, and rimless.
| Characteristics | Values |
|---|---|
| Materials | Metal (aluminum, anodized aluminum, stainless steel, carbon steel, heavy-gauge steel), silicone, glass, ceramics |
| Shapes | Round, square, oval, rectangular, irregular |
| Types | Sheet pans, cookie sheets, Swiss roll tins, cake pans, pie pans, bread pans, springform pans, tube pans, Bundt pans, muffin tins |
| Features | Non-stick surface, rimmed edges, waterproof seal, scratch-resistant, dishwasher-safe |
| Uses | Baking cakes, cookies, rolls, pies, bread, and other desserts |
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What You'll Learn
Metal, glass or ceramic?
Metal, glass, or ceramic—which type of baking pan should you use? The answer depends on what you're cooking and how often you cook and bake. If a recipe calls for a baking pan, it usually means a metal pan is required. If a recipe calls for a baking dish, it is usually referring to a glass or ceramic dish.
Metal pans are great conductors of heat, heating up quickly and cooling down rapidly once removed from the heat source. Metal pans are also better for achieving an even browning, especially on foods that won't be in the oven for long, like cookies or biscuits. Dark-coloured metal pans will bake more quickly, whereas lighter pans will cook more slowly. Metal pans are also better for creating neat, 90-degree edges and corners. However, metal pans can react with acidic foods, so it's best to stick to glass or ceramic when baking with tomatoes or citrus fruits.
Glass pans are insulators, slowing the flow of heat until the glass itself heats up. Glass pans retain heat longer than metal pans, making them a good choice for dishes that you want to stay warm after they're out of the oven, like a casserole. Glass pans are also non-reactive, meaning food won't pick up any lingering flavours from the dish. However, batter baked in glass often takes longer, and it's easier to over-bake brownies in a glass pan.
Ceramic pans are similar to glass pans in that they conduct heat very well but can cause over-browning in sweet dishes. The biggest advantage of ceramic is that these dishes can be pretty and can be used for serving. Ceramic pans are a good choice for casseroles, cobblers, bread puddings, and pies.
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Shapes and sizes
The shape and size of a baking pan are determined by its intended use. Pans with long handles or ear handles, a relatively low height-to-cooking surface ratio, and used for frying, searing, reductions, braising, and oven work are typically called "pans". On the other hand, pots are round and have a relatively high height-to-surface ratio, and are intended for liquid cooking such as stewing, stocking, brewing, or boiling. Pans may be round, oval, square, or irregularly shaped.
Sheet pans, cookie sheets, and Swiss roll tins are examples of bakeware with large, flat bottoms. They are shallow, rectangular pans, perfect for baking rolls, cookies, and just about anything that needs to be heated in the oven. These pans come in a variety of edge styles, including wire-in-rim, open bead, curled rim, and rimless.
Cake pans come in standard round or square shapes and are used for all kinds of cakes, cookies, and other desserts. There are also specialty pans in various themes, from rubber ducks to dinosaurs, that can put designs on the inside of the cake. These are great for decorating cakes or making a unique cake for a birthday. Bundt pans and tube pans (or angel cake pans) are circular pans with an opening in the centre. Tube pans have a tube down the centre, and angel food cakes and chiffon cakes are always baked in these pans as they help delicate cakes rise. Muffin tins are another type of cake pan that can hold multiple smaller cakes.
Baking pans come in a variety of sizes. A set of three baking pans, for instance, may come in small, medium, and large sizes. A quarter sheet pan measures 9.5 by 13 inches, while a half sheet pan measures 17.75 by 13 inches.
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Non-stick coatings
One of the most popular methods for creating a non-stick surface is through the use of anodized aluminum. This process involves treating the surface of aluminum to harden and seal it, creating a smooth, scratch-resistant, and non-stick finish. Silver anodized aluminum goes through a process that hardens the outer layer, resulting in a non-stick surface that resists rust, peeling, and blistering. Hard anodized aluminum undergoes a similar process but for a longer duration, resulting in a finish that is about ten times thicker and even more durable.
Another approach to achieving a non-stick coating is through the application of specialized materials. For example, some baking pans may feature a bronze-toned coating that provides even baking and browning, along with a rim for added convenience. Carbon steel is also used to create a long-lasting non-stick finish, providing excellent food release and easy cleanup.
The choice of material for non-stick coatings depends on various factors, including durability, heat conduction, and intended use. For instance, stainless steel is known to warp, discolor, and scratch easily, while aluminum is lightweight, durable, and an excellent heat conductor.
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Anodized aluminium
Secondly, anodized aluminium pans provide even heat distribution, which is crucial for consistent baking results. Aluminium is known for its superior ability to conduct heat evenly, and the anodizing process enhances this property, preventing hot spots and ensuring that baked goods rise and bake evenly. This is especially beneficial for bakers who want to achieve uniform results with their cakes, biscuits, pies, and pastries.
Additionally, anodized aluminium pans are non-reactive, meaning they will not react poorly with acidic foods or leach residual tastes or metals into the baked goods. This is a significant improvement over conventional aluminium pans, which often react with acidic ingredients such as tomatoes or citrus fruits. The non-reactive surface of anodized aluminium makes it compatible with a wider variety of recipes, ensuring that the flavour and integrity of the baked goods are maintained.
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Steel or aluminium?
When it comes to choosing between steel and aluminium baking pans, there are several factors to consider. Both materials have their own unique properties that can affect the outcome of your baked goods.
Aluminium is an excellent heat conductor, known for its ability to distribute heat evenly and efficiently. This makes it a popular choice for baking pans, especially in commercial bakeries, as it ensures consistent results. Aluminium pans are also lightweight, durable, and corrosion-resistant. However, they typically require regular maintenance and careful cleaning to maintain their performance and longevity. Anodized aluminium, which has undergone a unique electrochemical process to harden its outer layer, offers scratch resistance and non-stick properties, further enhancing the durability of aluminium pans.
On the other hand, steel baking pans offer superior strength and durability. Carbon steel, in particular, is a popular choice for its long-lasting nature, though it requires regular seasoning and maintenance to prevent rust. Steel pans are also known for their resistance to warping, denting, and scratching. Stainless steel, a type of steel with chromium added, is non-reactive, corrosion-resistant, and easy to clean. However, stainless steel pans are less efficient heat conductors compared to aluminium, which can result in uneven baking and potential hot spots.
Both materials have their advantages and disadvantages, and the ideal choice depends on your specific needs and preferences. Aluminium pans are exceptional for even heat distribution, making them suitable for delicate pastries and cakes. Steel pans, while not as efficient at conducting heat, offer excellent durability and resistance to various forms of damage. They are also easy to maintain and keep clean. Ultimately, the decision between steel and aluminium baking pans depends on the type of baking you plan to do and the level of convenience and performance you desire.
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Frequently asked questions
Most commercial cake/baking pans are made from either aluminium, stainless steel, or silicone. Other materials include anodized aluminum, heavy-gauge steel, carbon steel, ceramics, bronze, and iron.
There are many different types of baking pans, including sheet pans, cookie sheets, Swiss roll tins, cake pans, pie pans, bread pans, springform pans, and tube pans. Cake pans can be square, round, or speciality pans such as angel food cake pans.
It is important to consider the type of food you will be baking. For example, glass pans are the best choice for baking acidic foods as metal pans can give a metallic taste. If you are cooking at high temperatures, metal pans are a better option as glass can shatter. You should also consider the material's heat conduction properties, with metal being a good heat conductor and having a faster cooling time.
Some features to look for include rimmed edges to prevent drips, non-stick surfaces for easy cleaning, and dishwasher and freezer safety for convenience. If you are looking for a durable option, you may want to consider a thicker or scratch-resistant pan.
