Baking Trays | BakeryBits

Not all trays bake with the same results. Look for heavier pans or those with fluted surfaces for increased stability while baking and excellent heat transfer. Better quality pans are seasoned with oil to build a non-stick surface, or, like USA Pan and Chicago Metallic, they are coated with a very tough clear silicone glaze to release the baked good after baking.

Trays and pans from Chicago Metallic and USA Pan are some of the toughest pans, anywhere. Similarly the Netherton Foundry pans are very hard-wearing and all of these, if treated well, should last a very long time without giving any trouble.