This weeks’ post about Baking Pans comes as a result of my blog, Chocolate Cranberry Quick Bread. A question was asked about what type of 9×5” pan I used and whether it made a difference. So this week, I want to talk a little about the differences between baking pans.
In the long-ago days, there weren’t many equipment choices for home baking. You bought this or that if you were lucky. Most baking pans for cakes, loaf cakes, and pie pans were and still are, made of aluminum. Commercial strengths were usually heavier than those made for consumers but unavailable. Today we are luckier and have choices of materials and weights. Continue reading