Recently, I blogged about the bakeware pans you should have in your kitchen. Now I’d like to offer some advice about what to look for when purchasing bakeware.
Aluminum is a great heat conductor and provides even heat distribution for a good bake-out and a light, golden brown cake surface. A cake baked in an aluminum pan bakes uniformly and the crumbs are kept to a minimum. You’ll have fewer crumbs to deal with when you’re icing a cake.
Look for a pan that is sturdy enough so you don’t get warping. Try twisting a cookie sheet prior to purchasing it to make sure it’s a strong enough thickness and constructed well so it won’t bend.
I prefer Hard Anodized for Durability (won't stain as other pans all do). Also, the rolled rims aid in keeping the pan shape.
For those who don’t bake as often as I do, it’s nice to have the pan size stamped into the handle so you know if you’re grabbing an 8? or a 9? size pan. Even I sometimes get confused.
For a cast aluminum or tube pan, make sure the detail is at the portion where the batter will bake into it. If the detail of the pan is at the open end, your cake may not raise enough to catch the detail.
There is always the debate of aluminum or non-stick coated pans. I actually use both. I don’t use my basic aluminum pans for anything savory, especially any dish that is acidic. Acidic food may discolor aluminum pans.
If you’re not much of a baker yet, it’s a nice extra to have a kitchen tested recipe. Photos on the front of a pan show you what the recipe looks like and that could become your “signature” dish if you’re just starting out.
If a company is willing to provide a warranty then you know they stand behind their pans and you can trust the quality.
Bakeware should
be considered a long term investment. Good, quality bakeware pays dividends
in happy faces and satisfied stomachs.
A 13 X 9 X 2 oblong cake pan is a must for “sheet” cakes. These are always a quick alternative to a stacked cake and just need some confectioners’ sugar dusting or a quick spread of a good icing on top. It’s easy to take to an event and serve everyone the cut squares.
You have to
have, at a minimum, a set of 8” rounds or 9” rounds. These are perfect
for stacking one on top of the other with yummy icing in between the layers.
I personally like to have three of each so I can have three layers to impress
people and not have to tort two 9” layers. But you need at least two rounds.
Having both 8” and 9” gives you some options. I actually like a 6” round
too because of its size….works well for smaller groups but most recipes
are not sized for a 6” round. You can use a scratch recipe or a cake mix
but remember to just fill the pans 2/3 full so you get good baking results.