Certainly in addition to following the recipe, choosing the right baking pan is probably the second most important thing. Despite our belief that almost anything can be baked in any type of baking pan, some types are better suited to certain recipes. The size, shape, volume, and material can affect how baked desserts turn out.
Effect of Material on Baking
Baking pans are made of different materials, so they also behave differently in the oven. Baking time is highly dependent on the material of the baking pan, but once you get to know them in more detail, you can adjust the temperature and baking time accordingly.
Aluminum Baking Pans
Aluminum is an excellent choice as it heats up quickly and evenly. It is an excellent conductor of heat, which means that it emits heat well, it absorbs it and transfers it to what you are baking. This is precisely why aluminum baking pans are so popular. In addition, aluminum pans are light and durable. They work great when preparing desserts such as cookies, biscuits, and cupcakes, which are baked for a short time at high temperature and need to brown evenly. The weakness of aluminum pans is only manifested in its reactivity. This means that aluminum will react to the low or high Ph of the food and can get into it. To maintain such pans, we recommend hand washing or using metal dish detergents.
| PROS (+) | CONS (-) |
|---|---|
| Heats up and cools down quickly | Can react to the Ph of foods |
| Promotes even browning | |
| Resistant to rust and corrosion |
Silicone Baking Moulds
Silicone baking moulds are non-stick and very flexible, so they are great for cupcakes, cakes, and bread that don’t come off easily. Silicone is also an insulator, which means it is not a good conductor of heat. This means that your goodies will not brown too much on the outside. If you have ever baked cookies on a silicone mat, you certainly know that the bottom of the cookies does not brown as much as if you baked them directly on the baking pan. In this case, plan a longer baking time so that the pastry is thoroughly baked. The good thing about silicone pans is their flexibility and ease of cleaning. This material is quite easy to clean and dishwasher safe.
| PROS (+) | CONS (-) |
|---|---|
| Does not require anti-stick sprays or oils | Poor conductor of heat |
| Resistant to stains and odors for long-term use | |
| Extreme heat resistance |
Baking Pans Made of Stainless Steel
Since stainless steel has a non-reactive surface, pans made of this material are versatile, durable, and perfect for baking almost any dessert you can imagine. In general, stainless steel is not a good conductor of heat, but it is still very popular because it does not yellow or brown, is durable, and is easy to clean. It is dishwasher safe.
| PROS (+) | CONS (-) |
|---|---|
| Non-reactive | Distributes heat unevenly |
| Resistant to corrosion and rust | |
| Durable and long-lasting |
Glass Baking Pans
Glass is also a poor conductor of heat and, as a result, poorly transfers heat from itself to what you are baking. Baking in glass pans is slower, so recipes take longer to finish. This is especially noticeable for pies, which take much longer to brown on the bottom. It is best to save glass baking pans for savory dishes or for dishes where a constant temperature is required because it is excellent at retaining heat. The glass baking pan is easy to clean and dishwasher safe.
| PROS (+) | CONS (-) |
|---|---|
| Non-reactive | Poor conductor of heat |
| Sensitive to thermal shock | |
| May cause browning in sweet dishes |
Baking Pan Colours: Light vs Dark
Choosing the colour of the baking pans is a completely personal decision, but it is still important to know that the choice of colour also has an effect on your baking:
- Light colours absorb less heat, which is why such a choice of baking pans is excellent for making cakes, where minimal browning of the bottom is desired. Bright pans offer more even baking, so your desserts will be thoroughly baked.
- Dark colours absorb and spread heat faster and promote browning. This means that dark pans will bake the outer edges and bottom of your dessert faster, while the center will remain underbaked. If you then wait until the center is done, you may end up with over-baked edges. Therefore, dark pans are ideal for crispy goodies.
We definitely recommend that you lower the oven temperature by 25ºC on darker pans to achieve the same results of the dessert in about the same amount of time as in a lighter pan. Conversely, if the recipe suggests a darker pan and you would use a lighter one, increase the oven temperature by 25ºC.
Baking Pan-Shape
Baking pans come in different shapes, such as round, square, rectangular and we could go on and on. Choose the one that best suits your recipe. Also, pay attention to the shape of the side of the baking pan. If the sides are slanted, it means your desserts will be too. Flat sides will give you a more aesthetically pleasing result. Of course, it all depends on the type of dessert you are making.
The Volume of the Baking Pan
Baking pans also have different side heights. We recommend you check the recipe to see if it specifies its height. In most cases, an elaborate will be enough. The same goes for baking cakes and cookies. When baking pies, the size of the pan must be indicated. Even cheesecake and some cakes may have different requirements in different recipes.
When filling baking pans with cake or cupcake batter, you must follow a few rules so that they can bake properly in a reasonable amount of time:
- Fill the baking pan only up to 1 cm below the top. For muffins, as a rule, fill up to ¾ cup. This prevents it from collapsing and baking too long.
- Fill baking pan only up to 1 cm below the top
- For multi-layer cakes, divide the batter into two or three identical pans, rather than baking one tall cake and then dividing it into layers.
Anti-stick Coatings
There are non-stick baking pans that have a coating on the surface that prevents the pastry from sticking. In this case, you do not need to grease the pan, as the pastry will not stick to it. Otherwise, grease or sprinkle with flour. Various coatings for baking pans are also available. Alternatively, you can use parchment paper.
Prevent the pan from curling
- Buy thicker baking pans because they heat more evenly compared to thinner ones;
- Buy pans with reinforced edges that retain their shape even when exposed to heat;
- Always let the baking pan cool down before cleaning. Running water can cause a thermal shock to a hot pan, which leads to its deformation and damage.
- Use the correct size pan for your needs and spread the batter evenly across the pan to avoid hot spots that cause uneven heating;
- Avoid extreme baking temperatures and prevent the pan from being exposed to a temperature it is not intended for. It is important to check what your pan’s maximum baking temperature is before use.
Extend the life of your baking pan
- When baking, use parchment paper for more even baking and easier cleaning at the end of use;
- Use non-metallic utensils when removing goodies from a metal pan;
- Do not cut the dessert in the pan.