Average Reviews:
(More customer reviews)The quality of bakeware can be the difference between a good muffin and a GREAT muffin. Try baking your favorite cornbread in a cheap aluminum tin sometime. Then bake it in a cast iron skillet. Which would you rather eat?
For most of my life, I baked muffins in hand-me-down aluminum pans. I probably would've continued doing that if not for a fortuitous accident. I'd gone to a Bowery restaurant supplier to buy a couple of cheap pans before a party. For some reason, the shop was closed during their normal business hours. That forced me to go next door, to a shop which does not sell consumer-grade pans -- only professional level pans. And that's how I ended up with my first Chicago Metallic aluminized steel pan. I was impressed with how heavy this was. It was a little intimidating, but I needed a pan right then.
I'm SO glad my (previously) preferred shop was closed that day. I baked a test batch of yogurt cakes as soon as I got home. The exterior was far more chewy and crisp than previous batches baked in thinner, less substantial pans. The interior remained moist and chewy. Bake times can be reduced, because the pan retains & transmits heat so well. If you have a lot of baking to do in a short time, this pan is your best friend.
Clean up is a snap. Wipe with a clean, soft cloth.
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