To meet the various needs of your food service operation, you’ll find baking pans in a wide variety of shapes, sizes and materials. When you’re choosing a pan, be it a loaf pan, muffin pan or sheet pan it’s good to see what the market says about those pans or to see what you are using currently that you prefer to cook with in your operation. The different materials, thickness and design of the pan will impact your final product – and you don’t want to end up with foods that stick to your pans or are burnt on the edges and not fully cooked in the center.
Following is a break down of options you’ll find in baking pans:
Popular brands: Carlisle, FSE, Focus Foodservice, Vollrath, Economy
Types of pans: Bread Pans or Loaf Pans, Cake Pans, Cupcake Pans or Muffin Pans, Pie Pans, Hot Dog Pans, Sheet Pans, Springform Pans, Hamburger Bun Pans
Baking Pan Sizes: Varies on application. The size of baking pans depends greatly on its type. Loaf pans range from around 6 x 3 inches to 12 x 4 inches. Cupcake pans or muffin pans accommodate 24 3-1/2 oz cupcakes and cake pans are available up to 18 x 24 inches. Sheet pans come in full (18 x 24 inches), half (13 x 18 inches) and quarter (9 x 13 inches) sizes. These will accommodate many different types of baked goods.
Materials: Stainless Steel, Steel, Tin-plated, Aluminum. Baking pans are generally made from aluminum or stainless steel. Aluminum is a better conductor of heat and less expensive than stainless steel is and it will promote more even baking, however, it is reactive to acidic foods so this can give food a metallic flavor which will not happen with stainless steel. Aluminized steel baking pans, which are steel that is coated with aluminum-silicon alloy, are the most common./
Finish: Non-stick or Natural. Some baking pans have non-stick surfaces while others retain their natural, uncoated surfaces. The obvious benefit to a non-stick pan is that foods are easily removed from the pan and edges stay intact. Often these pans are darker in color and require an adjustment in the baking temperature and time. The finish is often up to the preference of the chef.