Choosing the right pans can make a difference between a perfectly done baked treat or an over-done one.
With so many pans currently available picking the most suitable pan can be a little tricky to navigate. Here’s a quick guide to help make the process much simpler.
Metal Pans: light coloured or shiny metal bake ware is best for even browning, while darker-coloured metals can cause over-browning. Aluminum is better than stainless steel for conducting heat and baking foods evenly, however storing foods in aluminum pans will react with acids in the food and give them a metallic flavor. Best in Metal Pans: breads, cakes, cookies, muffins, tarts.
Glass Pans: conducts heat extremely well so recipes that uses lots of sugar (such as pound cakes & cookie bars) may start to burn before being cooked all the way through. But it’s fantastic for making casseroles, bread pudding, and other dishes where browning is less important. Glass also has the advantage of being non-reactive, so you can store recipes right in the baking dish without worry that the food will pick up metallic flavors. Best in Glass Pans: casseroles (for savory dishes, cobblers, bread puddings, etc.), pies.
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