Best Cake Pans
I know there are a lot of people who love baking for fun, or doing it as a hobby. But to ensure that you bake those yummy-looking cakes, muffins, or even bread, it’s nice to also have good quality baking pans. It’s always a hassle to deal with problems like baking pans that stick in the nonstick department.
If you’re searching for new baking pans and don’t know where to start, this might help you get started.
#1 : USA Pan Aluminized Steel 9×2 Inch Round Layer Cake Pan
USA Pan Aluminized Steel 9×2 Inch Round Layer Cake Pan
Amongst all the other baking pans, this comes out to the top for its nonstick qualities.
This one is particular best for layer cakes such as towering classic layer cake or a pineapple upside-down. Basically speaking, this pan is the best option for any bakers out there. To convince you further, the sticky sugar from cinnamon buns did not even stick to the pan!
#2 : USA Pan Bakeware Aluminized Steel 13×9 x 2.25 Inch Rectangular Cake Pan
USA Pan Bakeware Aluminized Steel 13×9 x 2.25 Inch Rectangular Cake Pan
This is one of the basic cake pans that every baker need to have, it is essential.
It’s very solid, and it’s more suitable for baking brownies, single layer sheet cakes and eve bar cookies. This USA pan gives that perfect cake an even, golden colour and if you want to take the cake out, it doesn’t require that much haste, the edges and corners of the cake can simply be removed effortlessly.
#3 : USA Pans Aluminized Steel 9 x 5-Inch Loaf Pan
USA Pans Aluminized Steel 9 x 5-Inch Loaf Pan
Once again, the USA Pan reign supreme!
This Loaf Pan are excellent in making pound cakes, yeasted sandwich bread and as well as pound cakes. In this pan, the bread bakes better, taller and more handsome.
How we Picked
To identify a good cake pan, regardless of its shape, should be solid and resistant to warping and scrapes. Majority of cake pans are made from metal – it’s either coated steel or aluminium. Metal is more enduring compare to glass and ceramic. Moreover, glass and ceramic are both less heat resistant which eventually can make your cake bake more slowly. Metal pans that are thin and flimsy should also be avoided because they conduct heat too fast. They can bake the outer lining of your cake before it could on the inside. And by the time it’s done baking, the outer cake will just look burned and crusty.
Nevertheless, a good pan should be able to release your cake effortlessly as well as cleaning up. There’s already a number of nonstick coatings on the rise nowadays, although there a few that’s been widely used and some don’t. That being said, nonstick baking pans are simpler to scratch yet the coat layer can subside anytime.
How we Tested
We started with the round pans first. We baked one cake at a time in order to ensure the cake baked evenly at the center, and on the outside as well.
We then started baking a batch of cinnamon rolls after spraying a can of Pillsbury to ease and speed up the baking process – in each buttered baking pan.
Next is the testing for square baking pans. We did the same recipe as the round pans after we buttered and floured each of the pans. We baked the cakes one at a time to ensure even baking.
Lastly is the loaf pans. For this, we did two different 2 recipes. The first recipe was to make a basic banana cake. The features we were looking for was a crust that’s baked in chestnut brown, not black enough, and has a center that’s been fully cooked. Next we baked a very simple loaf of bread. A loaf of bread should have a balloon above the edge of the baking pan and bake fast enough in order for the crust to to be puffy and tall. As for the crust, it should be a perfect gold brown, and in the end of the baking, the loaf should be easy to pop out.