Our Equipment Expert’s Guide to Every Type of Cake Pan

Byamazingfoodstv


Equipment expert Adam Ried shares the perfect pan for every cake.

Buy our winning bundt pan:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

41 Comments

  2. You might consider adding links to all of your top picks in this video so you can get a commission while helping people find the right product. I only see the link to your bundt pan.

  9. I make microwave english muffin bread and use a glass pyrex loaf "pan" – I also have found silicone cake pans superior to "non-stick" metal ones, because they are easier to use and clean and are actually non-stick

  13. Nordic ware….. well at least they did something good with all that money they got from sales of their Micro-go-round… a wind up turn table you put in microwave before manufacturers started to make them standard.

  20. The one cake that most gets my blood pressure up is bundt cake. I have had four different bundt cake pans and every single one of them was anything but nonstick. It didn't matter if I sprayed the heck out of the pan greased it with shortening made a paste of shortening and flour, nine out of 10 times I have made a bundt cake, it never comes out in one piece. I still have these pans in my cabinet, but I don't often reach for them unless I have had a long streak of consecutive good days, and an unusually high reserve of patience and willingness to DARE the universe and take a risk.

  21. Why are they so obsessed with recommending non-stick pans? They don't actually help with anything – you still need to grease & flour before putting the batter in. And then they scratch when you use a knife to loosen around the edges or cut in the 9×13. What about just plain aluminum, ATK?

  23. I have the Nordic ware swirl Bundt pan that is the most popular and produces stunning results. I also have their stadium cake pan that just doesn’t work well.

    My two USA loaf pans are wonderful. But there are many good 8 inch cake pan brands out there.

  29. I only use cake pans made of a very special alloy found deep within the caves of Appalachia. Not only is it naturally non-stick but it has a lovely champagne color that really impresses my high-class guests and relatives. And for me that matters so much more than price! Not only does the mine employ locals who are desperate for work but they also send you a CD of banjo music with every purchase!

  35. I just can’t justify a loaf pan with crumb-catching seams when loaf pan technology can produce a seamless pan…I have 2 very heavy duty 9×5 dark loaf pans that I LOVE…problem is I can’t recall where I bought them years and years ago and the manufacture’s name isn’t on them so I can’t go buy more…but I’ll have to pass on ATK’s loaf pan recommendation tho…the others look tempting…

  38. I can vouch for the USA Pan loaf pans, I have two each of the 1 lb. and 1.5 lb. and they're fantastic. Even with the seams in the corners they're insanely easy to clean and they're nice, heavy pans that I'll have for the rest of my life.

Leave a Reply