![]() Thin, flimsy metal pans or pans with a dark-colored nonstick coating (pan coatings come in many shades of gray “dark” means anything closer to black than silver) should also be avoided because both conduct heat too quickly. Ceramic and glass conduct heat less efficiently, baking your cake more slowly, and potentially throwing off baking times. ![]() ![]() Metal is more durable than ceramic or glass, and it’s what most recipes are designed for. The large majority of cake pans are made of metal-either aluminum or coated steel-and we think it’s best to stick to those that are. A good cake pan, no matter what the shape, should be sturdy and resistant to denting or warping, otherwise you risk ending up with a misshapen bundt or a leaning layer cake. But there are a few things to look for in any pan. Certain qualities are unique to a particular type of pan, and we saved those for the individual sections on each below.
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