Cakepans by Karen
86 Cartlidge Road
Rayville, Louisiana 71269
(p) (318) 728-6226
(f) (318) 728-6208
(e) info@cakepan.com
Order by phone: (800) 920-2219
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We accept Visa, Mastercard, American Express, Discover, Personal Checks and Money Orders
Baking Tips from Cakepans by Karen
Good bakeware is hard to find

When you look at all the different bakeware that is available today, it is easy to be confused about what you should use. The materials used include steel, aluminum, ceramic and now even flexible silicon. Pans may be insulated or non-insulated, coated or non-coated. So, how do you know what to buy?

A good place to start is in the bakery. Bakeries will typically use solid, uncoated aluminum baking pans. Why? Because aluminum is the best conductor of heat that is practical for baking. Steel is much heavier than aluminum, but doesn’t conduct heat as well. Steel is also prone to developing hot spots, so your results may be uneven. Aluminum is lighter than steel, will heat up quickly and cool down quickly when it comes out of the oven. In spite of aluminum's preferred characteristics for baking, most manufacturers use steel to make their pans. A steel pan will either be stainless steel, or covered with a non-stick coating. The coating is touted as being important so your baked goods won't stick, but we think the real reason steel is used so often is because it is cheaper to buy than aluminum, and easier to form than aluminum. The heavier weight gives the impression of quality, but steel pans are not preferred for baking. And when the coating finally wears off, the pan beneath it is going to rust.

If that weren't enough, the darker the coating on the pan, the more likely you are to see burning on the bottom of your baked goods. Think how you feel when you wear black clothes outside on a sunny day. You heat up quickly! The same thing happens in your oven, and the result may be that your cakes are burned on the bottom before they are cooked on the top.