Did you know that the type of pan you use matters? Different materials have different properties which can affect the outcome of your baking. The most common types of pans are metal or glass. Read on to find out what the best pans for baking are!
How Pans Conduct Heat
Metal pans conduct heat better than glass pans. What does that mean in baking? It means that metal pans will generally bake more evenly, as it conducts the heat through the whole pan more effectively. Glass pans don’t do this as well. So the edges will cook faster than the center. Which means you can end up with over baked edges and an under baked center. Because of this, it’s easy to end up with a sunken center in things like brownies or cake that you bake in a glass pan.
One thing to be aware of with metal pans is the color of the metal (dark vs. light). Darker metal pans will heat faster. So for items that only require a short time in the oven (like cookies for example) they will cook faster and if you’re not careful you can burn the bottom.
How Pans Retain Heat
Glass pans are better for retaining heat. Once a glass pan is hot, it holds its heat longer than a metal pan. So if you’re baking something that you plan to serve warm like a casserole, you can bake it in a glass pan so it doesn’t cool off too fast. You can bake it at a slightly lower heat to prevent the edges from over baking before the center is done.
How Pans React with Ingredients
Glass also won’t react to acidic ingredients like tomatoes or fruit, so dishes with these ingredients are best baked in a glass pan. Metal can react with acids and leave a metallic taste in your food.
There’s also a difference in the corners of the pan, glass pans have more rounded corners which gives you a rounded edge on your baked goods. Metal pans give a more squared edge.
Based on my experience, the best pans for baking are made out of metal. I bake most of my items in metal pans like the one pictured below. That way I can achieve more of an even bake throughout so when I cut it into pieces each one is baked enough but not over baked.
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