Switched from glass to metal loaf pans and my banana bread actually bakes evenly now

After 8 years of burning the edges while leaving the middle raw, I finally grabbed a couple of dark steel pans from a restaurant supply store last month and the difference was so obvious I felt stupid for not doing it sooner, anyone else have a random pan swap fix a recurring issue?

2 comments

2 Comments

grace_hunt8415d ago

Are those actually dark steel? Most restaurant supply pans are aluminum unless they're carbon steel, which is different. Dark steel loaf pans usually have a nonstick coating and dark coloring that absorbs heat differently. Aluminum pans don't really conduct heat the same way and you might still get hot spots. I've got a set of thick aluminum sheet pans that warp like crazy, but my dark nonstick loaf pan bakes bread way more even. Just saying, check the label cause "dark steel" is usually a specific thing with a coating, not raw metal.

tyler_hall915d ago

Yeah man I've been burned by this exact thing before, bought what I thought was dark steel and it was just painted aluminum. Learned the hard way to scratch test it in a spot you can't see, real coated steel won't flake like that.