P35 Cake Pan vs. P600 Cake Pan: Does It Make a Difference?

Are expensive baking pans worth the splurge?

IMAGE Riell Santos

Whether you're a professional pastry chef or a hobbyist home baker, choosing the right baking pans to whip up cakes, cookies, and cupcakes at home is a big step. Picking out the right material, as well as opting to save or splurge on them, depends heavily on how often you plan to use them and what recipes you will use them for. 

 

While we can't say one is better or more superior than the other, we listed down two commonly-used cake pans and the pros and cons that come with them. 

 


 

Aluminum Cake Pan

Price: P35 per pan

 

Aluminum cake pans are great for many reasons: they are cheap, lightweight, and great at conducting heat. Heat conductivity plays a big role in churning out evenly baked cakes, and the pan's light material is perfect for baking treats that don't crust or brown too much in the edges.

 

It's downsides come with its durability: even when they are cared for and stored properly, they can easily dent, lose their shape, and get scratched pretty quickly. They key is to be careful when washing and storing them, and they will last you a long time at home! Use aluminum bakeware for evenly baked cookies, and cakes and cupcakes that are soft and delicate. 

 

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Non-Stick Cake Pan

Price: P580 per pan

 

Bakeware made with non-stick material are often much pricier than their aluminum counterparts. Because these pans are heavier and darker, cakes that bake in them often come out with tough, browned edges. While these pans make a good option for muffins (crusty muffin tops, anyone?), they often cause other sweet treats like cakes and cookies to overbrown on the sides that touch the pan.

 

Non-stick pans, however, are very durable and will last years without you having to worry about small bumps and scratches. Use non-stick pans for loaves, pound cakes, and muffins that are delicious with crusty outer edges. We still do recommend that you line your pans with parchment paper prior to baking anything in them to avoid cakes and cookies from sticking to the bottom. 

 

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