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

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Equipment expert Adam Ried shares the perfect pan for every cake.
Buy our winning bundt pan: cooks.io/2WWpm8q
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.
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Опубликовано:

5 фев 2022

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Комментарии : 96

@Leguminator 2 года назад

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.

@russbear31 2 года назад

Seriously, they had me from USA... That's why I also love Nordicware and Lodge cast iron. Their products are made in the US, keeping Americans employed. I also try to buy American-made gadgets too like my Fletcher Mill wooden rolling pin (made in Maine from hard maple).

@lavenderbee3611 2 года назад

I love the USA Pans too.

@lavenderbee3611 2 года назад

@@russbear31 Yes I agree it's important to buy locally made goods where possible.

@Taksamajoah 2 года назад

Anything that says “Made in USA” is guaranteed good quality. I love the USA pans for this reason.

@JoyAloha709 2 года назад

They are so amazingly non-stick.

@Panhead49EL 2 года назад

I can see them sitting around a table saying, We can't give them ALL to Nordic Ware.

@dianajones8598 2 года назад

Good information. I will be checking out those cake pans ! Thank you, Adam. 😊

@susanmcknight6401 2 года назад

5hanks Adam .Always appreciate your tips and knowlede.

@krikjinker2062 2 года назад

I'm a Baseball player & during the off season, I love to bake. My favorite pan is a bunt pan.

@susankilstrom6852 6 месяцев назад

Lodge cast iron loaf pans are my go-to for bread. Perfect every time even when the pan is brand new in my experience.

@stanmarcusgtv 2 года назад

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

@cherylhelm7797 6 месяцев назад

I can speak for the Bundt pan, wonderful!

@TiMalice2009 2 года назад

Love the advice

@richardstrada212 2 года назад

Love the information.

@senior_ranger 2 года назад

The bundt to beat --- love it!

@MinhNguyen-mo5fp 2 года назад

Thank you 😊

@stinger4583 4 месяца назад

Thanks, Adam.

@borbetomagus 2 года назад

Nordic Ware make some other bundt pan designs that are quite striking: Jubilee, Pine Forest and (especially) Heritage, plus numerous others.

@dio52 2 года назад

I have the heritage... haven't used it in forever, and now this video makes me want to bake a cake.

@Hummingbirds2023 2 года назад

Great information!!! I have yet to purchase Quality pans for baking, especially loaf pan.

@seechangenyc280 Год назад

I am a novice baker, who, in the last week made five blueberry buckles with the USA loaf pan. I sprayed it, probably should have greased, parchment greased. Love it. Buying it and three other versions. It is non-stick. I have a Nordic Ware Natural. Can't get anything out of it. Grease, parchment grease - next time or back to Amazon.

@twosocks1976 2 года назад

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.

@zachkorinis3935 2 года назад

the technique is to put a thin layer of grease then a thorough dusting of flour shaking out the excess. Then letting it cool a couple hours. works for me anyway, cheers

@danbev8542 2 года назад

My method I learned over several decades is to slather my Bundt pan with unsalted butter. THICK layer! I spread it on with my fingers, then look carefully for any spots missed spots & slather some more. I loaned my pan with sharp peaks & valleys to a friend but forgot to tell her my method - her cake stuck badly & she scratched the surface prying it out. She bought me another pan. The scratched pan still releases cakes just fine for me with my butter slather method!

@bearbenami 2 года назад

I use Baker’s Joy.. I’ve never had a Bundt tear while using it.

@luke9822 Год назад

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.

@CaptainFabulous84 2 года назад

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!

@Leguminator 2 года назад

I believe I saw a coupon recently that offered a free baby bottle of Mountain Dew with the purchase of 3 pans.

@Dezhavu13 2 года назад

My thoughts (almost) exactly when he mentioned the prices. For the price of the basic cake pan alone, one could buy a two dollar cake pan and ALL of the ingredients to make a cake every day for a month and they would taste and look just the same as one from his chosen pan.

@CaptainFabulous84 2 года назад

@@Leguminator Oh cool! The coupon I got was for a pacifier filled with Jack Daniels.

@CaptainFabulous84 2 года назад

@@Dezhavu13 But are you sure you could live with yourself without having the pan ATK says is "the best"???

@donnafrei8062 2 года назад

Would you share the brand name?

@nuvigroovi 2 года назад

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.

@barbaracholak5204 2 года назад

ATK Hi from California 🤗 Salutations 😋

@yvonneraley3050 2 года назад

😀 LOOK! at those ridges

@mayonnaiseeee 5 месяцев назад

Great video! I'm team pie though. Nothing like pie. I claim cheesecake though, since it's a pie-cake, so I'll take the springform, thanks.

@PADADDIE 2 года назад

Keep on testing!!🤣

@lancermitsubishi2179 2 года назад

I would like to know what is your take on cast iron loaf pans? Please and thank you :)

@russbear31 2 года назад

I have three of the Lodge bread pans. I love them for quick breads like banana and oat bread, even though I only pull them out when I'm feeling nostalgic. Ironically, I baked a loaf of yeast white bread last night but decided not to use the cast iron.

@lancermitsubishi2179 2 года назад

@@russbear31 Thank you. I was contemplating getting cast iron loaf pans due to their excellent heat retention in general with regards to others type of pans and wanting a thick crunchy crust in an regular oven that "may" mimic a wood burning oven effect. That was what I had in mind to achieve. But I dont want to end up with an overcooked crust and undercooked middle.... So how would a cast iron loaf pan perform to bake a white loaf? Love your channel.🤗

@russbear31 2 года назад

@@lancermitsubishi2179 More often than not I use those loaf pans for a small batch of cornbread. I cheat: Mix up one box of Jiffy cornbread and spread it in a preheated Lodge bread pan with plenty of butter. Works beautifully like a 9-inch or 10-inch cast iron skillet--same amazing cornbread crust. 😋

@lancermitsubishi2179 2 года назад

@@russbear31 thank you 🤓

@cindyshafer1957 2 года назад

Great information as always. I have only ever used glass for everything baking. It washes easy and I don't have to worry about scratches that end up rusting on me.

@twosocks1976 2 года назад

I will never purchase glass or Pyrex bakeware ever again. On two different occasions, I had this type of material shatter on me when I was trying to make casseroles in them. The problem with this stuff is it is very temperature-sensitive, whereas metallic bakeware is not. And if it is made well, rust is not an issue at all.

@Leguminator 2 года назад

I know people who say glass pie plates are the only way to go.

@JustAThought155 2 года назад

@@twosocks1976, I agree with you regarding shattering glass cookware; it happened to me. After that experience, I will not use it again.

@twosocks1976 2 года назад

@@Leguminator in which case, because they heat up faster, retain heat better and more evenly, and are a better way to ensure that you get a crispy crust on the bottom of your pie, not a soggy one. And as mentioned before, shatter or break during baking.

@cindyshafer1957 2 года назад

@Outcast76 I understand your problem with breaking. I use a glass dish in 500 degree oven for beer can chicken. It cooks for an hour at that temperature. I don't have a problem with breakage as long as I don't put any liquid into it once it is hot. Been using glass for almost 45 years and only broke 3 baking dishes. Most people I know laugh at me for still using but I am good with that. Happy baking.

@autmun42 2 года назад

I have a lot of Nordic ware live them

@candacecook9510 2 года назад

What about an angel food cake pan?

@Leguminator 2 года назад

When I was young (when dinosaurs roamed the earth) I bought a cheap aluminum angel food cake pan from my grocery store, I didn't pay more than a few bucks for it - and it's been a reliable work horse for 30+ years.

@kahwana1604 10 месяцев назад

@Leguminator Agreed! The best products were made way back in the day. Today it's hit & miss!

@deselectric 2 года назад

Thumbs up for team cake 🤷‍♂

@DeborahCaldwell77 2 года назад

Thanks Captain Cake

@zachkorinis3935 2 года назад

I've never had a good time longterm with nonstick cookware synthetic or ceramic, I accept pyrex but its risky around my butter-fingers. for my money you cant beat metal.

@Coonwhiz 2 года назад

Why can't a springform pan double as the regular cake pan?

@sd4dfg2 2 года назад

I'm curious about that too.

@seechangenyc280 Год назад

@@sd4dfg2 Dunno but not as easy to use...

@Genevieve1023 Год назад

It can.

@clairressagoad2789 2 года назад

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 9x5 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…

@ajs11201 2 года назад

I'm with you on that. For me, my loaf pans are good old-fashioned Pyrex. They perform well for me, and they're easy to keep clean with their slightly rounded corners.

@stanmarcusgtv 2 года назад

@@ajs11201 agreed, the glass works - I also use silicone cake pans and nothing ever sticks

@davidsobel3303 2 года назад

I love my Anchor Hocking glass loaf pan but I use parchment paper most of the time and despite using the fold and cut method, the rounded corners make it difficult to get a good fit

@seechangenyc280 Год назад

The USA Pans loaf pan is fab. I have never had a problem and I have been baking up a storm. I did a ton of research before I bought it. For many reviewers, it's their number one pick. I agree (though I have only used one other and it was awful, though I could blame it on my technique).

@oldcowbb 2 месяца назад

why are springform always non-stick, i want my chiffon cake to stick when it's cooling

@francinecorry633 8 месяцев назад

The 9x13 USA cake pan is great at $25.Williams Gold Touch will set you back $49.95 plus shipping if you don`t live near a store.Ouch!

@CookingWithCash 2 года назад

The Bundt pan is $39.95 at Williams-Sonoma not $31. 🙂

@Lo-mu8cx 2 года назад

Team cake! Adam knew what he was doing… 🍑

@SS-kw2fl Год назад

My Nordicware hasn't held up well in spite of very gentle use.

@lemmykilmister873 2 года назад

🤔

@xfactor3000 2 года назад

Just looking at a Bundt pan gives me anxiety.

@russbear31 2 года назад

Why? They're easy to use if you use baking cooking spray to grease and flour all of the nooks and crannies of the pan. Last weekend I made my favorite coffee cake, using a bundt. Came out great.

@fablan3308 2 года назад

Maybe next time show the them in use it doesn't look like you've never used before

@MR-ij8qj Год назад

Hello cheesecake here I come

@AndrewArndts 2 года назад

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.

@kkirs1 2 года назад

Did Nordicware sponsor this video?!

@seechangenyc280 Год назад

Bundt pans from Nordic Ware's anniversary collection are the top pick of lots of reviewers.

@patriciagreely9163 Год назад

Disappointing to see so many Pfas coated pans. Only the loaf pan is safe. Please be mindful that food should nourish us, not poison us. No non-stick pans are truly safe.

@rmgtnsteele 2 года назад

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 9x13. What about just plain aluminum, ATK?

@trickvro 2 года назад

If your experience tells you that non-stick doesn't make a difference, then I think your experience is a real outlier. Non-stick makes my life significantly easier, and I know I'm not the only one. ATK's whole job is to cook and bake things day in and day out. That gives them eons of experience, above and beyond what you or I have. If they're recommending non-stick, I think we can trust that they have a good reason.

@rmgtnsteele 2 года назад

@@trickvro Ya know, I just can't buy that non-stick makes a difference in a cake pan. It's more expensive & will need replace much sooner than plain aluminum. Besides, even ATK says to grease, flour, & line with parchment paper (I use waxed). So what does the non-stick get you? A pan that lasts maybe 5 years. I've got 50+ year old plain aluminum pans that aren't giving up any time soon. Now that's what I call a good investment.

@seechangenyc280 Год назад

@@trickvro my favorite cake person who wrote the Cake Bible recommends non-stick (I'm not sure she always did)...so do a lot of other well-known bakers.

@mslindadoll 5 месяцев назад

Do yourself a favor; get a cake plate.

@alejandroalartiz9451 2 года назад

"Pan" is bread in spanish.

@christinesibona6553 Год назад

All that nonstick coating is bad news for people and the environment. These are forever chemicals that ruin groundwater.

@mikeb6389 2 года назад

Over priced items.

@marcuspd7502 Месяц назад

When is ATC going to stop promoting and cooking with aluminum cookware and bakeware? For years we’ve known of the dangers of aluminum leeching into food and how high levels of aluminum in our bloodstreams can cause major health issues. For an institution that seems to rely so much on science and diligent testing, it baffles me how often I see aluminum foil, aluminum products, and nonstick cookware containing PFAs being used every time I watch even the newer shows. It seems like you’re more concerned with losing sponsorship than the health of your audience.