Baking Instructions

Due to the efficiencies of anodized bakeware, you may need to reduce recipe temperature or timing. Temperature reductions of 5 to 25° F. are common among professional and commercial bakers using Fat Daddio’s anodized bakeware. Your adjustments may vary as ingredients, altitude, pan size and oven performance all effect baking results. 

Expand the topics below to get the most out of your bakeware.

Pan Preparation for Professional Results

CAKES: A traditional method using unsalted butter and flour is recommended. Shortening or lard can also be used effectively in place of butter. Many commercial spray release products are also very effective*. We recommend Baker’s Joy. 
*BAKING TIP: We do not recommend the use of olive oil or aerosol release sprays containing olive oil as they can leave a sticky residue, and may discolor the pan over time.

PASTRIES AND COOKIES: Generally, there is no pan preparation needed for these items. Most recipes have a higher fat content than cakes and provide a very effective release. If you are baking pastry or cookies with a low-fat content, you can simply line the sheet with a silicone baking mat or parchment paper.

BREADS: For first-time use, we recommend butter, coconut oil, canola oil, lard or shortening. If needed, dust with flour for sweet breads and cornmeal for yeast breads. After the first few uses, the baking surface will build a wonderful patina that will eliminate or minimize the need for pan prep.
PIES, TARTS, QUICHES: Most crust recipes have a high butter and fat content that will provide a natural release. Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep.


How Much Batter Do I Need?
For 1″ or 2″ deep pans you will want to fill them so they are 1/2 full of batter. With pans that are 3″ or 4″ deep the batter needs to be 2/3 full in the pan.
Here's a Cake Batter Capacity Chart for Fat Daddio's pans that will help determine how much batter you will need. 
On occasion, you may need the batter capacity for a certain recipe or a special pan. Here is a quick method to calculate how much batter a pan will hold. Fill the pan to the brim with water. Use a measuring cup to determine how much you poured. Subtract 1/2 the amount of water from the total to determine capacity for 1″ or 2″ deep pans and subtract 1/3 the total amount for pans that are 3″ or 4″ deep. 
What Temperature should I bake at?
One of the most common questions that we are asked, and it's the hardest question to answer. Baking temperatures depends on numerous variables, such as the ingredients, altitudepan size and oven performance, etc. You get the idea. There just isn’t a ‘one-size-fits-all’ answer. Instead, we must go through a list of questions to help determine the answer. Because the pan heats faster, we are trying to avoid the sides from baking faster than the rest of the cake creating a thicker, darker crust than may be desired. Remember baking is science and we must experiment to achieve great results. 
What temperature do I bake this?
•Oven type ~  Are you using a standard electric oven, a gas or a convention oven? The oven type and the age of your oven play a large part in your temperature determination. At the Fat Daddio’s Test Kitchen, we have an industrial convection oven that bakes much faster than my electric oven at home. I have learned to adjust the time and temperature for recipes for both ovens. Here is an interesting article (Bake at 350) that explains more about how oven temperature really works.
•Pan Size ~ The general rule of thumb when baking is “the bigger the pan the lower the temperature”. You bake a chocolate 9″ round cake for about 30-35 minutes at 350 F. But, if you were putting the same recipe in a 14″ pan you need to lower the temperature to 325 F for 50-55 minutes. Also, if you put that same recipe in a standard cupcake pan then your would bump the temperature up to 375 F and bake for 15-20 minutes (Learn more about converting a cake recipe to cupcakes). For larger pans you may need to use a heating core of flower nails.
•Altitude ~ This may be one of the most complicated variables. The higher the altitude, the lower the air pressure, which greatly affects baking. Not only do you need to adjust the time and temperature, but also the sugar, liquid and flour. See our High Altitude Baking page.
•Ingredients ~ If you add any ingredients that add liquid to your recipe, such as an extra egg, the baking time may be affected as well.
So, what is the best solution?
Honestly, the best solution is to follow your senses. Of course follow all the guidelines listed above, but pay attention.
  • If your cake starts to smell good, it’s probably getting close to being ready to take out of the oven.
  • Look at it. Does it jiggle when you move the pan? It’s probably not ready.
  • If you lightly touch the top, does it spring back? If so, it’s probably ready.
  • Insert a cake tester, toothpick, or knife into the middle. If it comes out clean then it's probably done.
  • Another benefit to ProSeries anodized pans is that they cool quicker preventing overbaking when you take them out of the oven… unlike many heavy steel pans that retain heat. 
Make sure that you check the cake when you first start smelling it. Set the timer to check it again and repeat as necessary. The most important thing is to keep track of all the things that you have done and WRITE IT DOWN for the next time. Remember baking is science…record your results!
Help! My Bread Is Stuck In The Pan.
Generally, bread sticking to the pan is caused by one of two things the coating in the pan or the temperature the bread was baked at. Let's take a look at both, so that you won't have a ruined loaf.
Coating the Pan: If you are using a Fat Daddio's bread pan for first time, we recommend using butter, coconut oil, canola oil, lard or shortening. Avoid using olive oil (or sprays that contain olive oil).
Sweet breads ~ you can dust with flour. Or use a spray with flour, such as Baker's Joy.
Yeast breads ~ you can dust with cornmeal, to provide additional release.
After the first few uses, the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.
Temperature: Fat Daddio's bread pans are made of anodized aluminum. Many bread pans on the market are made of steel. Because of this, Fat Daddio's bread pans will bake bread much faster and more evenly, and also cool faster. This will give your bread an even color throughout.
Adjust the temperature down 10 to 30 F from the recipe.
Pay attention to the baking cycle. Record your baking time on your recipe for future baking.
High Altitude Baking Tips
  • At high altitude, the air pressure is lower than at sea level so foods take longer to bake. 
  • Liquids evaporate faster so you might need to adjust amounts of flour, sugar and liquids.
  • Gases expand more so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Bread doughs may need shorter rising times.

CLICK HERE for the High Altitude Baking Chart.

Baking Instructions

Temperatures, baking times, batter capacity? We whip up a few answers.

Still have questions? Send us a message!