Did you know that most of the time when a baked dish fails or goes wrong, it can be chalked up to using the wrong pan? Unlike cooking where the vessel isn’t as important as the technique, for baking, the pan can be the deciding factor between success and failure.
There are hundreds of different options out there and it can become confusing when you have to decide which pan is suitable for which situation. But in the end, it all comes down to how each of the unique materials conducts heat.
The size and shape of the pan are also integral to the final product, for example, a circular brownie won’t cook quite the same as a square one, but today we’ll be focussing on the different materials and how you should be choosing your pans accordingly.
1. Aluminium
The most commonly used baking pan material in India, this is possibly one you already have at home. It's affordable, durable, easy to clean and simple to use. The only drawback is that’s not naturally non-stick so you have to be thorough about greasing or lining the tins before you begin. That being said, metal is an excellent conductor of heat which makes it great for even heat distribution. A mid-range aluminium pan is likely to last you a lifetime so no need to overspend to ensure quality.
2. Non-Stick Pans
To avoid the hassle of greasing and lining your pans, modern magic has provided us with a non-stick pan. They’re usually a grey or black finish which is the non-stick coating which makes the release a lot simpler than plain aluminium although a light greasing is never a bad idea. They’re considerably more expensive since you’re paying for the convenience but can be worth the investment if you bake frequently although they do require a lot more care to ensure the non-stick coating lasts.
3. Silicone Baking Pans
Silicone is a relatively new addition to the baking market and you’ll find a plethora of silicone moulds, spatulas and pans available now. They have an advantage in terms of flexibility and they’re great for both cold and hot desserts. They’re also naturally non-stick which makes removing desserts a breeze but they’re not a great heat conductor which means you won’t get an even browning on the bottom and slides of your bake.
4. Glass Baking Pans
The traditional go-to for baking pies and for cold desserts, glass pans have the advantage of better visibility so there’s no guesswork as to when the dessert is ready. However, glass doesn’t have the conductivity of metal and you’re unlikely to get an even bake on the bottom especially if you’re baking in a microwave convection oven. But if you do intend to bake and serve in the same dish, glass is an aesthetic way to go.