Cake Pans & Specialty Pans

roundcakepan_001When a recipe calls for a cake to be baked in a pan, plate, or dish – does it really matter what you use?

You bet it does!

The color of the pan and the type of material the pan is made from has a huge influence on how fast the food that’s in it will cook (and brown).

Types of Pans

Metal – For baking, light-colored or shiny metal aluminum bakeware is the best at conducting heat and even browning.

Darker pans with a non-stick coating will bake a cake 20% faster than those cooked in a light-colored pan. The darker-colored pan absorbs heat faster, causing the top to brown before the center is even cooked.  One exception is bread making, where you want a deep golden brown crust so a dark-colored pan is preferred.

Aluminum is reactive, so when cooking with acidic foods use a parchment liner to prevent your baked goods from developing a metallic flavor. Although using bakeware made from anodized aluminum is the best option. It is aluminum which has been oxidized so that its surface is no longer reactive. Be sure not to place these pans in the dishwasher as it’s treated surface can easily be ruined. Use metals pans for; breads, cakes, cookies, muffins, and tarts.

Glass & Ceramic – Glass is an extremely good heat conductor. However this can be both an advantage and a disadvantage. Those recipes with a high sugar content (ie. pound cakes and cookie bars) can cause their bottoms to burn before they are cooked all the way through. Use glass pans for; cobblers and pies.

Silicone –  Silicone is an extremely poor heat-conductor, so there is little to no browning when using these pans. A cake can take almost twice as long to cook in a silicone pan because the pan doesn’t retain any heat. It’s best to use silicone pans for candy-like desserts (ie. fudge, honeycomb, brownies, crispy rice treats) where you want to easily remove it from the pan to cut it, and browning is not an issue.

Creative Baking

With so many different pan shapes available now, gluten free baking has never looked so good!

Gluten free flours lack the the proteins that really allow dough/batter to rise, stretch and hold their shape before their baked, so trying to do something like a braided loaf can be challenging.

That’s where specialty pans come in! Use them to make delicious mini doughnuts, or theme cakes – like this Robin’s Egg Cake.

GFC Tried & Tested Recommendations

Specialty Pans

 

All the products that we have recommended have been tried and tested in our Gluten Free Club Test Kitchen, and have been chosen as our top picks based on their:

  • Efficiency
  • Quality of the task they are designed to do
  • Quality of manufacturing/Longevity
  • Usefulness
  • Best value for your money

If you decide to purchase any of the items we recommend, Amazon will send a small percentage of the purchase price to the Gluten Free Club (at no extra cost to you!). We appreciate and value your support, thank you!


 
 

1 Comment

  1. The best bakeware I have ever used is the USA pan bakeware. For gluten free baking it is excellent, They bake evenly and are non-stick. I had always used pyrex, but found it did overcook bread, etc., so was glad when a GF bread recipe recommended the USA pan. It is available on Amazon.

    Thank you for all your wonderful recipes and help adjusting to gluten free baking.

    Barbara Tait.

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