23 Sep 2013
September 23, 2013

How To Choose A Baking Pan

0 Comment

Always use the baking pan size specified in each recipe!

 

Read the recipe carefully to make sure you have the type of baking pan that is called for. You also should be aware of the baking pan material, because it can affect the outcome. In general, glass baking dishes require a 25-degree reduction in oven temperature. Some recipes may actually specify which material, metal or glass, will get the best results.

Usually you can determine what type of baking pan and what material will work best by carefully noting the description used in the recipe method. These general definitions usually apply:

  • A baking dish is a glass utensil.
  • A baking pan is a metal utensil.
  • A pie plate is usually glass.
  • A pie pan is usually metal.
  • A baking sheet is a sided pan (15 x 10 x 1 inch); sometimes called a half sheet pan.
  • A cookie sheet has no sides and is used for cookies only.
  • A springform pan features two pieces: a bottom and a rim with a buckle for releasing cakes or tarts.
  • A tube pan is a deep, round metal pan with a hollow center tube.
  • A Bundt pan is a shallow tube pan that is curved and fluted for baking a specific style of cake.
  • A tart pan is usually metal. Unlike a pie pan, it has straight sides (some fluted, some not) and many have a removable bottom.
  • A silicone baking pan — the newest type — is made of highly flexible polymer. The material is non-stick; can withstand oven temperatures up to 500 degrees Fahrenheit; and is safe for use in the freezer, microwave, and dishwasher.

Bonus Tips:

  • We suggest lowering your oven temperature by 25ºF when using a glass baking dish. This is because glass heats more quickly and retains its heat longer.
  • Shiny aluminum pans are best when you make a cake because they reflect heat away from the cake and produce a tender, light brown crust.
  • If you use a dark, nonstick or glass baking pan, reduce the oven temperature by 25º F. These types of pans absorb more heat, which causes cakes to bake and brown faster.
  • Be sure to follow recipe directions for greasing and flouring pans. Shortening plus flour works well, as does baking spray with flour. However, plain baking spray is often not enough.
  • If you are using a fluted tube pan, coat the pan generously as suggested above, so the cake releases easily.

 

Check Out Gator Chef Baking Supplies to select the right baking pans

More Kitchen Equipment Tips in Gator Chef EDU Center >>

Summary
Commercial Baking Pans Purchase Tips
Article Name
Commercial Baking Pans Purchase Tips
Description
How To Choose A Baking Pan - Making a cake is simple and fun with the RIGHT baking pans. There is very little "wiggle room" in baking! Always use the baking pan size specified in each recipe. The wrong size baking pan may cause your creation to overflow, burn around the edges and bottom, or sink in the middle.
Author
Share: Email this to someoneShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Pin on PinterestShare on StumbleUponShare on Reddit

Leave a Reply

Your email address will not be published.