Baking pan material selection
Different types of baking pan materials
The various types of bakeware and their materials respond differently to food and heat, so each has its place in the kitchen.
High borosilicate glass baking dish
Glass bakeware is best for casseroles, stews, and other foods that require a consistent, constant temperature, as well as when cooking acidic foods. The material is dishwasher safe for easy cleaning.
Holds heat to cook food evenly
Susceptible to thermal shock
Good fire resistance, high physical strength, no toxic side effects
Its mechanical properties, thermal stability, water resistance, alkali resistance, acid resistance and other properties are greatly improved
A bit heavy
Silicone baking mold
Silicone baking molds are naturally non-stick and flexible, making them perfect for hard-to-release foods like muffins, cakes, and bread. The material is dishwasher safe for easy cleaning.
No nonstick spray or oil required
Resists stains and odors for long-term use
Extreme heat resistance
Poor heat conduction
Stainless steel bakeware
Stainless steel bakeware and pans are best for roasting meat for a crispy, caramelized crust, or for roasting with acidic ingredients. The material is dishwasher safe for easy cleaning.
Corrosion and rust resistance
Uneven heat distribution
Aluminum bakeware and pans are best for foods that cook at high temperatures for short periods of time, such as cookies, biscuits, muffins. This is because they heat up quickly and promote even browning. To care for your aluminum bakeware, we recommend hand washing or using a detergent that is not harmful to aluminum metal.
Rapid heating and cooling
Promotes even browning
Resistant to rust and corrosion
Portable and affordable
Can react with acidic foods
The clay/stone bakeware is non-reactive and is an excellent thermal vessel ideal for baking pasta, casseroles, gratins, bread puddings and pies. Plus, the clay baking dish doubles as a tempting serving dish once baking is complete. The material is dishwasher safe for easy cleaning.
Conducts heat slowly and evenly
Perfect for oven-to-table service
Can cause sweets to turn brown
Susceptible to thermal shock and breakage
Often heavy to lift and move
Seasoning is sometimes needed
Carbon steel bakeware
Carbon steel, the staple bakeware in many restaurant kitchens, is pressed from rough steel, which is stronger and more durable than aluminum. Carbon steel bakeware is ideal for casseroles, cakes, breads, pies and other desserts. To maintain the carbon steel pan, scrub the interior with hot water and a soft brush; avoid soap. It is important to note that carbon steel pans require regular seasoning and maintenance.
Very long lasting when cared for
Excellent heat conductor
Achieve and maintain very low and very high temperatures for greater versatility
Prone to rust if not properly maintained
Aluminized steel bakeware
Aluminum-coated steel is steel that has been hot-dip coated with aluminum-silicon alloys. Aluminized steel bakeware is best for baking and low/medium heat applications. Aluminized steel bakeware is safe to use as long as it is cared for properly. For maintenance, we recommend hand washing or using a metal safe dish detergent.
The most common choice of ingredients for professional bakers
Excellent durability and corrosion resistance for long-term use
Even heat transfer for even baking and browning
Usually more expensive
Can react with highly acidic foods
Tinned steel bakeware
Tin plate is steel plate coated with a thin layer of tin. Tin-plated steel bakeware is ideal for cakes and deep-dish pizza. To care for your tinplate bakeware, we recommend hand washing in warm soapy water, being careful not to use metal scouring pads or abrasive materials. Place in a warm oven to dry completely. It is important to note that tin-plated steel pans require regular seasoning and maintenance.
Promotes even baking
Excellent thermal insulation
Lightweight, cost-effective alternative to cast iron
Can react with highly acidic foods
Hard anodized aluminum bakeware
Anodized aluminum is aluminum that has undergone an electrochemical process to harden its outer layer and thicken its surface. Its non-reactive nature makes it especially suitable for cakes, pastries and other delicate dessert recipes with acidic batters. To maintain the anodized aluminum bakeware, we recommend hand washing or using a metal-safe detergent. It is important to note that anodized aluminum.
Excellent durability and scratch resistance
Metal utensils, excluding sharp knives, can be used on POTS without damaging the surface
Excellent electrical conductivity; Reflecting heat instead of absorbing it
Cooking time may need to be adjusted in the baking dish