Cake Pans

No. In this case, "staying hotter longer" is another way of saying "has greater thermal mass". You preheat the pan, and when you drop the steak on it, it still has enough kick to sear the other side, too.

Reply to
Dave Bell
Loading thread data ...

Alan snipped-for-privacy@visi.com wrote in news: snipped-for-privacy@4ax.com:

Holds it's temperature better. Means less thermal loss when you add colder foods to it. Also makes it better for slow cooking.

Reply to
Mike H

Alan snipped-for-privacy@visi.com wrote in news:frfae2d966lk4569od1ij8p56n52jedkbm@

4ax.com:

No, it means it doesn't loose as much of it's heat when it heats the meat.

Reply to
Mike H

What about glass cake pans??

Scott

Reply to
Scott O

Hi Frank,

From what I gather, you are interested in what is the best type of cake pan, not all this nonsens about what type of material is best: steel, alluminum, glass....

If you want to make good cakes I recommend the double layered airbake cakepans, which I believe are doulble walled alluminum.

With this type of cake pans, the cakes rise nice and uniformly, unlike glass cake pans which have a high bubble in the center.

I believe the air-bake pans are better because the double layered insulation properties of the pan and the thermal conductivity of the aluminum result in an even heat distribution in the cake while it is cooking resulting in an even rise.

Regardless of why it works best, the double latered airbake pans work the best.

Best of luck,

T>Hi, this is my first posting to the group.

Reply to
Tony Jansen

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.