The 6.5-inch blade was sturdy but nimble, and testers made quick work of icing cakes with all types of frosting. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. This pin capably handled dough for pie, cookies, pizza, and yeasted rolls, with gentle weight and a slightly textured surface that holds a dusting of flour for less sticking. As the layers cooled, one result was clear: The darker the pan the darker the cake. To investigate all these alternatives, we bought seven different pans priced from $9.85 to $16.99 apiece (remember, you need two pans to make a layer cake). Sat: 8:30AM - 3:00PM, CST, Pleasant Hill Grain
Its nonstick coating made the transfer from pan to plate a cinch. Tube Pans Chicago Metallic 2-Piece Angel Food Cake Pan with Feet This pan was the only one in our lineup that ultimately had every feature we loved: a nonstick surface, a removable bottom, and feet. Our winner had it all: Straight sides that produced attractive cakes with well-defined edges and a 1⁄2-inch lip that made it easy to hold. This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. This set's metal construction felt remarkably sturdy, and ingredients didn't cling to the stainless steel. At this point, we had two styles of pans in the lead, one light and the other dark, depending on what we were baking. This pan was the priciest of the lot but produced perfectly even golden-brown tarts with crisp, professional-looking edges. IMPORTANT: COVID-19 UPDATEToday we're shipping orders for in-stock items placed October 31. This set of pans aced all of our tests, producing loaves with beautifully even browning and tall, pronounced doming. Though it has a removable bottom, it didn't leak, even when we baked a heavier batter, our Tunnel of Fudge Cake. Do not use a bundt pan. © 2020 America's Test Kitchen. Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. This time, nonstick coating made all the difference. Fruit Presses ... USA Pan Nonstick Round Cake Pan, 8-9 inches $13.99 ... USA Pan New England Hot Dog Bun Pan $29.99. A good cake pan is a baker’s best friend. Its long, straight shape made achieving even dough thickness and rolling out larger disks easy. All rights reserved. We did notice very faint scratches in the bottom of the pan after repeated passes with a paring knife. Due to the pan’s lighter color, cinnamon buns and pan pizza needed a bit more time in the oven to become fully browned. Williams Sonoma Goldtouch Nonstick Rectangular Cake... Williams-Sonoma Goldtouch Nonstick Pie Dish. Since we use these pans primarily for baking cakes, we’ll continue to reach for this durable nonstick pan for its superior cake-baking abilities. When it comes to summertime dessert, sometimes there’s nothing better than a classic cake. The scale now uses decimals rather than fractions, so it’s more precise and easier to read. Helping you achieve your culinary dreams. One minor drawback: The metal surface is susceptible to cuts and nicks, but we found that this didn’t affect its performance. Quality kitchen equipment that's been meticulously tested and well recommended by Cook's Illustrated. Not even sticky bun glaze stuck to the pan. Our winner made tall layers with its 2½-inch straight sides (the others topped out at 2 inches). Despite becoming slightly scratched in abuse tests, its surface released perfectly and was easy to clean. Thank you for your patience and outstanding customer service.” – Chuck Hall, CA. Get FREE ACCESS to every recipe and rating from theis season of our TV show. To try to break the tie, we went back into the kitchen to make pineapple upside-down cake and cinnamon buns. The handles are seamless with the cups themselves, making them easy to level off. This stand was tall, providing excellent visibility and comfort. 210 South 1st Street
For deeper browning, to make recipes such as rolls, buns, and pizza, we also recommend our highest-ranking dark-finish choice. Handle-It Springform, 9 x 2.6 inch $49.99; Nonstick 2-Piece Angel Food Cake Pan $17.99. This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Angel Food Cake In A Loaf Pan is a delicate and fluffy white cake made from whipped egg whites and without cream of tartar. But it failed to adequately color the cinnamon buns; ultimately, we had to alter the recipe to make the light pan work here. The biggest model in our testing, our winner also had large handles, making it easy to grip, maneuver, and flip. Predictably, the light pan browned less, though acceptably, on upside-down cake. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. Our previous favorite aced every test, whipping, creaming, and kneading quickly and thoroughly to give us fluffy whipped cream and meringue; light, tender cakes; and chewy, rustic breads. More on this test. Sleek, sturdy, and comfortable, this blade (4½ inches in length) was just about flawless. Due to recent overwhelming call volume, our phone response time is now longer than normal. Producing the most evenly cooked, professional-looking baked goods of all the pans we tested, this model made brownies that were level and moist from center to edge and cornbread that was deeply golden and uniformly browned. As cake pans heat up, they often bake (and set) the batter that’s in contact with the sides first, giving the batter in the center of the pan time to rise higher.