Anodized aluminum cake pans are the best choice for baking as they don’t react with acidic foods. A moderate weight, specific side depth, and suitability for cooking style are also important factors to consider.
Aluminum is one of the most common materials used to make cake pans. Available in supermarkets and kitchen stores around the world, aluminum cake pans work well for most types of cakes, but you need to choose high-quality pans. The best aluminum cake pans are made of anodized aluminum, have a moderate weight, a specific side depth, and are suitable for your cooking style.
The first thing to look for in an aluminum cake pan is some type of building material. You want to look for anodized aluminum. This type of aluminum has been treated so that it does not react with acidic foods, which offers greater versatility. Without the anodizing treatment, the pan will react with certain foods, such as lemon cake, giving your food a sour taste. Some health experts have also expressed concern that ingesting aluminum may increase the risk of Alzheimer’s disease.
Another thing to look for in an aluminum cake pan is moderate weight. Don’t be tempted by a cheap, thin, light frying pan. This type of pan will draw the heat from the oven too quickly, which makes it nearly impossible not to burn the cake. You’ll also want to avoid thick, heavy pans. These pans can be difficult to handle, especially when filled with thick or heavy cake batter.
The next thing to look for in a quality aluminum cake pan is lateral depth. Ideally, the best aluminum pie pan will have a side depth of no less than 1.5 inches (about four centimeters). Two inches (about five centimeters) is best. This will help prevent spills by ensuring you can use the pan with a wide variety of recipes. A deep skillet also provides enough room to better expand during cooking, so it doesn’t slide over the sides and fall onto the oven’s heating element, causing smoke or even potential fire hazards.
Finally, the best aluminum cake pan is right for your cooking style. If you tend to make a lot of layer cakes, you’ll want to look into a round cake pan. Conversely, if you make a lot of cakes, you want to look for a square pan. If you tend to make small cakes, go with an eight-inch by eight-inch pan (about 20 centimeters by 20 centimeters). For larger pies, choose eight-by-11-inch pans (about 20 by 35 centimeters).
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