Comments on: Guide to baking pans and bakeware

By: Julie

Julie — Fri, 11 Jul 2025 20:15:51 +0000

Thank you Janice for sharing your knowledge with the world. I want to bake in my stainless steel round pan because my husband used up the only aluminium round pan we have to bake a pot pie! And we have guests coming for dinner! I will let y’all know how it goes!

By: Kate Stokes

Kate Stokes — Sun, 04 Dec 2022 05:48:51 +0000

Hi,
Do you need to reduce the temperature if your tin is fairly heavy ?
I would also appreciate your advice about my gem irons. Our house burnt down in the Black Saturday bushfires and we weren’t allowed to return for a few months. By then my gem irons were completely rusted. I’ve tried several things with no success. Would the heat have changed the cast iron ? It certainly melted aluminium !
Regards Kate.

By: Josie

Josie — Wed, 06 Jul 2022 20:23:39 +0000

what about tin-lined baking pans from France?

By: Md.Moynul Islam

Md.Moynul Islam — Tue, 21 Dec 2021 13:24:59 +0000

Thanks for sharing a nice post.

By: Keith Peterson

Keith Peterson — Fri, 05 Nov 2021 13:19:18 +0000

Excellent post, Janice! Explaining the "why's" really helps people make informed decisions. If I may comment on cake pans, also on Amazon is Crown Bakeware, made there in Canada. I donated all of my Chinese bakeware and bought these. I was able to lessen the baking time with a 3" depth with these and using one baking rod. Nice flat cakes, no cracks or domes. I really enjoy reading about the science of baking, never boring and always informative. Thank you again!

By: Andrea

Andrea — Mon, 01 Mar 2021 00:05:00 +0000

Thank you for explaining the whys and why nots of each type of pan. You don’t just give your opinion, you explain the science behind it and that makes sense to me. I’ve been wanting to take a baking class and I think I just found one - The Bake School! Thank you so much.