Metal

Metal baking pan materials include aluminized steel, stainless steel, aluminum, and nonstick and other coated metals. This family of pans is the most commonly available, so most recipes in this book were tested using this style of pan. These pans are often quite affordable, too. The heavier the gauge of the pan, the slower it is to heat up in the oven, and the longer it takes to cool coming out. Keep in mind that metal conducts heat, so items will brown, which is a desirable feature in many coffee cakes and squares. Dark metals do not promote browning significantly more than light metals—the thickness of the metal has the greatest impact. Nonstick pans make for easy removal of baked goods and quick cleanup, but be sure not to scratch the finish, or rust could develop.