Types of Baking Pan Materials

Silicone baking molds, which are flexible and naturally non-stick, are a great choice for baking delicate foods that may easily break apart. They are known for their stain resistance and odor absorption, promoting long-lasting use and allowing for easy cleaning. While silicone molds have excellent heat resistance, they are poor heat conductors, meaning your foods may take longer to bake than in other pans. Adjust your recipe or baking time accordingly to ensure even and thorough baking.

• Used for: Muffins, cakes, candies
• Dishwasher safe? Yes
• Non-reactive? Yes

Made from a blend of steel and chromium, stainless steel baking pans are designed to resist warping, denting, and scratching. These pans are non-reactive, meaning they will not interact with acidic ingredients, ensuring the integrity and flavor of your baked goods. They are also corrosion- and rust-resistant, making them easy to clean and maintain. Despite these advantages, stainless steel baking pans are inefficient heat conductors, which can result in uneven baking and potential hot spots.

• Used for: Cookies, pastries, meats
• Dishwasher safe? Yes
• Non-reactive? Yes

Aluminum baking pans work best for dishes that bake with high heat over short periods of time. Their ability to heat up and cool down quickly promotes even browning and ensures that your recipes are baked to perfection. They offer enhanced corrosion and rust resistance, providing a durable pan that withstands the demands of busy commercial kitchens. Aluminum baking pans are one of the most affordable options for bakers, and their lightweight construction makes them easy to handle, allowing for quick transfer from the oven to the cooling rack.

• Used for: Cookies, biscuits, muffins
• Dishwasher safe? No
• Non-reactive? No

Glass baking dishes are ideal for foods that require a consistent, even temperature for optimal baking results. One drawback is that they are poor heat conductors, meaning they take longer to heat up and cool down. The intense heat that glass dishes retain can sometimes result in over-browning or burning, especially in sugary recipes like cakes or pastries. Glass dishes are also susceptible to thermal shock, meaning they can crack or shatter if exposed to sudden temperature changes.

• Used for: Casseroles, baked meats
• Dishwasher safe? Yes
• Non-reactive? Yes

Stoneware baking dishes retain heat well, ensuring slow, even heat distribution. Like glass dishes, they may cause browning or burning in sweet dishes and should be monitored closely in the oven. They are susceptible to thermal shock and breakage and can be heavy, meaning they must be handled with care. Some stoneware baking dishes can double as attractive serving vessels, enhancing your table setting. Season your stoneware baking dishes before using them for the best results.

• Used for: Baked pasta, casserole, gratin, bread pudding, pie
• Dishwasher safe? Yes
• Non-reactive? Yes

Carbon steel baking pans are made by pressing raw, heavy-gauge steel, resulting in a more durable material than other baking pans. They require regular seasoning and maintenance but will last long when cared for correctly. Additionally, they are prone to rust and must be carefully cleaned to avoid long-term damage. These pans are known as superior heat conductors and have non-stick properties, ensuring easy, even baking.

• Used for: Casserole, cake, bread, pie, meat, seafood
• Dishwasher safe? No
• Non-reactive? No

Aluminum steel baking pans are made from steel coated in an aluminum-silicon alloy, providing exceptional strength and heat distribution properties. They are one of the most popular pans for commercial bakeries because of their superior durability and corrosion resistance. The steel and aluminum-silicon alloy allows efficient heat distribution, ensuring even baking and browning. Despite their high cost and need for regular maintenance and careful cleaning, they are well worth the investment for specialty or high-volume commercial bakeries.

• Used for: Baked goods, roasted foods
• Dishwasher safe? No
• Non-reactive? No

Tin-plated steel baking pans are made from sheets of steel coated with a thin layer of tin. They retain and distribute heat at a high level, allowing you to craft delicate pastries while minimizing the possibility of uneven baking. However, they are prone to rust and must be dried thoroughly after cleaning to prevent permanent damage. Their surface will darken with use, which doesn't affect performance but may result in a visually unappealing pan.

• Used for: Cake, deep dish pizza
• Dishwasher safe? No
• Non-reactive? Yes

Cast aluminum is heated to extremely high temperatures before being molded to its desired shape. The result is a baking pan with a durable, lightweight construction that distributes and retains heat exceedingly well. Cast aluminum pans are also one of the more affordable options on the market, offering great value for budget-conscious businesses. These pans will react to acidic ingredients and are prone to darkening over time.

• Used for: Casseroles, meats
• Dishwasher safe? No
• Non-reactive? No

Hard anodized aluminum baking pans undergo a unique electro-chemical production process, hardening their outer layer and thickening their surface. The material is immersed in an acid-electrolyte bath, resulting in a long-lasting, scratch-resistant pan. These pans are efficient heat distributors and have advanced conducting properties, ensuring consistent baking results. Because of their unique nature, you may have to adjust your recipes or expected bake time when using these pans.

• Used for: Pizza, cake
• Dishwasher safe? No
• Non-reactive? Yes

Exoglass® baking pans are a proprietary product of Matfer Bourgeat. Exoglass® is a non-porous, natural, composite material with non-stick properties. It can withstand temperatures from -40 to 450 degrees Fahrenheit without warping or losing shape. While these pans are known for their exceptional durability, it's important to note that they are more expensive than other options.

• Used for: Cake, bread, tarts, quiches
• Dishwasher safe? Yes
• Non-reactive? No

Developed by Mafter Beurgeat, Exopan® baking pans are made from fine steel, providing excellent durability. They can withstand temperatures from -20 to 450 degrees Fahrenheit. Their edges are rolled over copper wire, enhancing strength and promoting even heat distribution. They require minimal greasing but are more expensive than other baking pan materials.

• Used for: Cake, bread, tarts, quiches
• Dishwasher safe? Yes
• Non-reactive? No