How to choose baking pan sizes?

A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls, and pizzas.

These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal. Commercial pans are sometimes made from aluminized steel which combines the conductive, reflective, and food adherence properties of aluminum, with the rigidity, mass, and strength of the inner steel core (in this process, the aluminum surface is typically 90% aluminum and 10% silicon, which is not quite the same as pure aluminum).

Common features that may be found in sheet pans include: one or more flat edges to assist food removal, one or more raised edges (lips) to retain food, a contiguous rim to retain either food or shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation (typically air) designed to protect delicate food from burning (air bake pan), or perforations to aid in speeding cooking (pizza tray).

The rigidity of the pan is especially important if the pan is to be placed directly on a flat heat source (Hearthstone, induction element, etc.) Rims and ridges contribute to rigidity.

Mass, thermal conductivity, and color of the pan play key roles in achieving a uniform cooking temperature. The friction of the pan's undersurface may be a safety consideration in some applications.

Unlike other bakeware, smaller sheet pans function as convenient task trays.

Next, how to choose baking pan?

1. Choose appropriately-sized baking pans. One of the big factors in how well baking pans will work is size. Different recipes call for different sizes of baking pans. This factor can be particularly important for baked goods that are baked in loaves, cakes or any single, whole shape.

Check the size of your oven to make sure that the baking pans you select will fit inside.

Look at your recipes to see what sizes of baking pans are called for, i.e. 9 x 13 inches, etc. Having the specific size will save you from complicated recipe alterations if you need to make sure that your preparations will fit the pan.

2. Buy baking pans according to the quantity that you will need. Another factor in choosing baking pans is getting enough of a particular size for a planned baking regimen. If you will plan to prepare more than one loaf, cake, etc. at a time, multiple baking pans will be necessary.

Evaluate the raw foods that you will buy. For many cooks, baking more than one of something is a way to effectively use a supply of eggs, milk or other perishables. Think about how much you will buy and how much you want to use to choose the right set of baking pans.

3. Consider the various materials used in baking pans. Some Teflon and other nonstick pans may not be made for baking. Using improperly coated baking pans can be dangerous. The general rule of thumb is to stay away from nonstick pans and choose simple, metal baking pans.

4. Think about a need for any specialty pans. From muffins and cupcakes to specifically-shaped cakes and cookies, some specialized baking pans offer themed results or complex products. If these are a part of your recipe planning, pick up specialty pans that will work.

5. Evaluate baking pans for durability. The best baking pans are made of sturdy metals that will stand up to pressure without bending. Select an appropriate thickness for baking pans that will work well over time.

Finally, the correct use of baking pan is also a very important point.

1. Do not have a strong collision, so that the deformation of the dish will not be conducive to the use.

2. After use, you need to clean up and dry up the water stains.

3. Do not use cleaning tools such as steel ball to avoid damage to the coating on the baking pan.

I hope that all people who love cooking and delicious food can use cooking tools correctly and create more delicious food for everyone.