production
I'll cut to the chase: This eight- by three-inch anodized aluminum
pan is far and away my favorite. It's the brand we kept at the cake
shop where I used to work, what I've always ordered when stocking a
new restaurant kitchen, and the only thing I use at home. Not too
expensive, either; a set of three will cost you about 36 bucks.
Not only will the extra depth benefit any cake (more on that
below), it makes the pan more versatile, so it can be used in a
broader range of recipes and take the place of many specialty pans.
(In my restaurant days, I lined them with plastic to use instead of
large ring molds for molded desserts.) The unusual depth makes this
pan perfect for thick sponge cakes that are meant to be split into
thin layers, such as génoise or chiffon, as well as for charlottes,
mousse cake, and even cheesecake, too.
Nesting, Nonstick
This is the style of cake pan most of us grew up with, readily
available at most any supermarket. The sides of the pan are angled,
allowing one pan to rest inside another, a "feature" that can make
it rather tricky to frost the sides of a layer cake.
At first blush, you might think these pans produce a perfectly
excellent cake, but let me draw your attention to a few problem
areas: the dark and wrinkled crust along the top, the thick brown
crust along the bottom, and a slightly darker band of cake just
above it.
Straight-Sided, Anodized-Aluminum, Extra-Deep
As I've said, my favorite type of pan isn't just made of anodized
aluminum; it's also ultra deep, like this eight- by three-inch cake
pan from Fat Daddio's.
Those super-tall sides shield the cake in the oven, allowing it to
bake up smooth and pale, which means the top crust will be delicate
and thin above the moist and fluffy crumb. The added protection
offered by a tall-sided pan is especially helpful for folks with
ovens that can run a little hot, or those whose electric ovens have
a powerful top coil.
Straight-Sided, Anodized-Aluminum, Extra-Deep, 9-Inch
Most boxes of cake mix include directions for baking with eight- or
nine-inch pans, leading lots of folks to believe those two sizes
are virtually interchangeable. But they're really not: When you're
working with a cylinder, an extra inch of width represents a huge
increase in volume. So, when you're using the same amount of
batter, not only will the cake be much thinner by nature, a new
problem will arise: under-filling. Without sufficient batter in the
pan, a cake doesn't rise as well or as evenly; the change in
surface area means the batter will set faster than it can rise,
leading to weird bubbles, cracks, and blemishes in the crust.
Company Information
JF Sheet metal Technology Co.,Ltd was founded in 2014, is a hardware materials and products sales,
sales support and agent import and export of various commodities
enterprises.Its services include baking industry, automobile
industry, household appliances industry, social and public
facilities, etc.We uphold practical, persistent, responsibility,
enterprise spirit.Take the good faith as this, creates the win-win
management idea, creates the good enterprise environment.To a new
management model, perfect technology, and thoughtful service,
excellent quality to survive.We always adhere to customer first,
hard service to customers, adhere to use their own services to
impress customers.
FAQ
Q: Are you trading company or manufacturer ?
A: We are factory.
Q: How long is your delivery time?
A: Generally it is 5-10 days if the goods are in stock. or it is 15-20 days if the goods are not in stock, it is according
to quantity.
Q: Do you provide samples ? is it free or extra ?
A: Yes, we could offer the sample for free charge but do not pay
the cost of freight.
Q: What is your terms of payment ?
A: Payment<=1000USD, 100% in advance. Payment>=1000USD, 30% T/T in advance ,balance before shippment. If you have another question, pls feel free to contact us.
