best pans for baking: need tips!

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Forum -> Recipe Collection -> Challah and Breads

Best pans for baking: need tips!

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bashinda

Sun, Dec 09 2007, 12:12 am

What are best and give the challah a nice brown crust on the bottom?

1. non stick pans like these:
http://www.shopworldkitchen.co.....ID=19

2. pans which aren't non stick like these:
http://www.kingarthurflour.com.....=5701

I'm also asking in general like for baking kokosh cakes and the like. What's best for even baking?

I have a non stick baker's secret loaf pan and it came out nicely but would it come out as nicely with a pan that isn't non stick?

loveit

Sun, Dec 09 2007, 2:20 am

I don't know, but my assumption is that metal pans prob conduct heat better so they may provide for more even baking. On all the cooking shows they use metal, so that's what I would go with. Not to mention that they are more stable than silicone when working with raw dough/batter!

grin

Sun, Dec 09 2007, 5:28 am

I jsut discovered silicon pans - you can use them both in a reg. oven as well as in a microwave.
(I bet you never tried making cake, kugel, muffins, or fish in the microwave - it works fine for smaller amt's.)

bashinda

Sun, Dec 09 2007, 7:39 am

both are metal pans. I'm not looking at sillicone. One is non stick and one isn't. Sillicone isn't figuring in this discussion at all. Thanks though.

red sea

Sun, Dec 09 2007, 10:04 am

bashinda - the non stick pan you linked is coated in silicone, not teflon.

Thats very interesting tho, cuz silicone is made of sand and they say much healthier than teflon coatings & aluminum. time will tell.

bashinda

Sun, Dec 09 2007, 11:24 am

oh I thought you meant the pans made of sillicone. I'm not being that specific. I just want what's better, non stick (whatever it happens to be made of) or a regular pan. Also the comments were very confusing. I t hink they're talking about pans made of sillicone not about metal pans with a sillicone coating.

And here I thought I would be less confused if I posted examples.

So I'm still confused. Is it 6 1/2 dozen in the other or is it better to use a pan that isn't non stick in terms of even browning?

shopaholic

Sun, Dec 09 2007, 5:36 pm

I find the Wilton pans are the best. I always spray the pan with PAM, if possible - the one made for baking that has flour in it. Bakers Joy makes one too.

chocolate moose

Sun, Dec 09 2007, 5:41 pm

I find that nothing lasts forever, either ..my mom has cookie sheets from the 1960s that are fine, of course, but I've been through tons in our 21 married years ..... every few years I get all new baking stuff !

rosehill

Sun, Dec 09 2007, 6:12 pm

I've never had luck with non-stick. Eventually, the coating wears off, and I worry about that being in the food. I've also read that the coating can release toxins if heated too high.
I find that if I put a small amount of oil in the (not non-stick) pan, and leave the pan to preheat as the oven preheats, I don't have too many problems with sticking.

bashinda

Sun, Dec 09 2007, 10:49 pm

sounds like I'll go with the non "non stick" pans then. I've had problems with frying pans but now that I think about I have some calphalon cookie sheets that didn't last very long before they were already not doing well and they were non stick.

Thanks everyone for your opinons and advice.

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