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By Doris Daugherty
Ever pay much attention to your baking pans? Take a good look, you may be surprised in the difference in them! Pans should be made so they distribute heat evenly, stay flat on the bottom, do not warp and have no hard-to-get-to corners or seams to make cleaning difficult. Cake pans come in various sizes and materials. Loaf pans are usually rectangular; layer pans are round or square. Standard sizes and depths for pans have been set up. Many manufacturers label or inscribe the exact size on the bottom of the pan. Many recipes give the size of the pan to be used. Cake pans should have shiny sides and a satin finish bottom for best results. Aluminum baking pans are widely used in test kitchens and many recipes and temperatures are tested with them. Use of glass cake pans re
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