How do different baking pans affect baked goods?

Question

What's the best pan for cookies, flan, biscuits ? Is it okay to bake in an aluminum pan? Do different pans change the tastes of baked goods?

Answer 1

no they wont change the taste.. but you want to use the right pan for the right job
a sheet pan is best for cookies and biscuits about 1/8-1/2 in deep
a roasting pan is about 4-6inches deep and used for roastin meats
hotel pans are about 2-4in deep and best for baking and steaming and food can be served out the same pan..
all come in a variety of lengths

Answer 2

Cookies and biscuits need a hot oven for proper rise and expansion. Stainless and darker metaled coated pans are best for this because they conduct and maintain even heat at high temperatures.

Custards, Puddings and Flan fair best in ceramic or glass which conduct heat at a lower temperature for delicate product usually prepared using the Bane Marie (Water Bath) process.

Normally, if your cake or bread recipes call for a temperature of 350-375, that would drop to 325-350 and the cooking time rises by 5 -10 minutes if using ceramic or glass...over browning issue.

Disposable Aluminum pans have there place but they do impart a metalic taste to foods...It could just be my palate, but the darkening of these pans heated in the presents of acids, such as tomato, vinegars or citrus tells me I'm not alone in my taste or thinking.

Stainless, Ceramic and Glass are non-porus...they don't absorb flavors so they don't impart any.

Good luck with your Baking!

Answer 3

Personally, I think it's a matter of choice to what type of pan or dish you use. Personally, if I'm baking cookies or biscuits I use a cookie sheets without sides. They make insulated baking sheets that have a sandwich of air between two metal layers, which help from overbrowning.
For brownies or cakes I prefer baking in a baking dish. Dark colored baking pans absorb more heat then shiny baking pans. (Baking dishes also absorb more heat as do the dark colored baking pans)

A baking pan refers to a metal pan and a baking dish refers to an oven-safe glass or ceramic container. (If substituting glass or ceramic cookware for recipes that call for baking pans, reduce baking tempature by about 25 degrees F)

Use a baking pan (metal) if...
*you want nicely browned baked goods.
*you need to broil something. Do not use glass dishes or casseroles when brioling because the high temperatures may cause the glass to shatter.

Use a baking dish (glass or ceramic) if...
*you are making dishes with eggs or with acidic ingredients such as tomatoes or lemon. Baking pans made of aluminum, iron, and tin can react with these foods and cause the foods to discolor.

Answer 4

Hi Tina,
Use a cookie sheet or a flat sheet-for biscuits or cookies,
flan or pie pan-for either or but I'd use a glass pan for flan & pie recipes,
loaf pan-for meat loaves & bread,
13x9" pan-roasts, chicken, hams etc. deeper pan,
13x9 cake pans, round pans, square pans-for cake or brownies, yes you can use aluminum.. No the pan doesn't change the taste of baked foods.
I hope this helps & bake away! :0)