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Discussion Topic: baking pans
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 Sirena |
11-16-2006 @ 1:18 PM
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Joined: Nov. 06
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Iwould also like to know the advantages and disadvantages of baking pans (by brands, materials, price...).
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| rg.james |
11-21-2006 @ 2:56 AM
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Joined: Nov. 06
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Avoid all baking pans that will eventually rust at all costs! I use stainless steel baking pans and enjoy them...had them for years and years...they have been abused at times, but they are still like new! I've heard that a problem with stainless steel baking sheets is that they bake unevenly. I've never thought that was a problem. My girls and I even baked for the public using them. They've made hundreds and hundreds of cookies.
May your calories be small,
Queen James
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| Sirena |
11-21-2006 @ 7:56 AM
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Thanks for your advice, Queen James. I've also heard that stainless steel doesn´t distribute the heat evenly. Light coloured aluminum is supposed to be the best...Anyway, I can give both of them a try.
Any suggestions about brands...?
regards, Sirena
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| rg.james |
11-22-2006 @ 7:38 AM
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I would probably go with Cephalon brand. They are very heavy but are designed to distribute the heat evenly. I avoid cooking in aluminum for health reasons, but aluminum in the inside layer would be acceptable probably. Best wishes!
May your calories be small,
Queen James
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| Sirena |
11-24-2006 @ 8:02 AM
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Thanks for your help, I'll be lloking for them.
Sierena
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