The results of this informal little experiment were pretty surprising, we have to admit. We may have to rethink what kind of pan we use!
The loaf we baked in the lightest pan was the palest and most tender all over, with no distinctly hard, buttery crust, and it also suffered the most significant balding. Next came the loaf baked in the dark metal pan: It was less patchy, with darker and denser exterior. Lastly, the glass! The glorious glass. The cake practically slipped out of the pan (a dream!), no crumb left behind, and the entire bottom was an even shade of the deepest, most glistening gold.
But when we flipped the loaves right-side up and sliced into them, that aesthetic difference disappeared. Sure, the cakes baked in the darker metal pan and the glass pan had a slightly more distinct crispy crust (and some, like me, would argue that this is the best part of a quick bread). And they had less soft give—a finger pressed into the surface was met with more resistance.
But in the end, all the three slices were nearly indistinguishable. Was the loaf from the glass pan the tiniest bit drier in the center? I could not tell.
Yet most baking experts would advise against switching willy-nilly between loaf pans of different materials—and all those I consulted prefer light-colored metal pans to glass, and for good reason.
Why? Let's rewind to fourth grade-level science. Whereas metal is a conductor, glass is an insulator: It's slower to heat, but once hot, it does a better job of retaining that heat. And while that can result in more even baking (see the beautiful expanse of the bottom of the far-right loaf), it can also mean that the edges and bottoms—especially of a sugary cake—will brown too quickly, and sometimes before the inside has cooked through. Once out of the oven, your loaf will take longer to cool down (which might result in a slightly drier finished product).
So what kind of loaf pan (or any other pan, for that matter) do you prefer? Are you fan of glass pans or do you generally opt for metal? Share your thoughts in the comment section below!
Article Source: Food52
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