Food & Wine: Chefs and Home Cooks Swear by Fat Daddio’s Springform Pan

Fat Daddio's

FAQ

Frequently-asked questions.

General

How do I buy Fat Daddio's products?

Fat Daddio’s does not sell directly to the public… but you can!

Fat Daddio’s bakeware and baking tools are available through specialty-bakeware distributors, wholesale outlets, restaurant suppliers, preferred online resellers, and finer gourmet and kitchenware retailers.

If you’re looking for a specific product, Google Fat Daddio’s and the PRODUCT NUMBER (ex. Fat Daddio’s PRD-83…). The product numbers are available in the Catalog section of our website.

If you need assistance locating products or are located outside the US, please contact us and we will help you find the nearest retailer or online reseller.

How do I sell Fat Daddio's products?

We rely on fantastic partnerships from distributors and retail outlets worldwide.

You can contact us for more information, or fill out a preliminary wholesale application and we will contact you directly with the next steps.

Apply now.

Why should I use anodized aluminum bakeware over any other material?
Is anodized aluminum bakeware safe?

We created our Anodized Aluminum bakeware line with safety in mind. Fat Daddio’s Anodized Aluminum bakeware contains no coatings, chemical additives, extra metals, dyes, CFC’s, PTFE’s or PFOA’s. Nothing that can transfer, chip, peel, flake, pit or rust into your baking. You can read more about the anodizing process and safety here.

Can I put my anodized aluminum bakeware in the dishwasher?
Can I use metal spatulas, spoons or knives on my bakeware?

If you desire to protect the surface of your pan or silicone bakeware from scratching, we recommend always using plastic or silicone tools. However, scratches to our pans will not affect the performance, safety or lifetime of our bakeware. Even with scratches and markings, you can never cause the anodizing to chip, peel, flake, pit or rust from the pan.

Can I use my anodized cake pan on the grill?

Yes! These pans can be used on a grill up to 550° F (288° C). The bottom and exterior of the pan will discolor some, but it remains safe to use. We do not recommend use directly on stove tops.

Can I use my anodized cake pan in my Instant Pot®? Pressure Cooker? Air Fryer?

Yes! You can find a brief list of cake pans in different shapes and sizes here that fit inside the most popular appliances available on the market.

What is patina?

After the first few uses of your bakeware, the baking surface will build up a patina that will eliminate or minimize the need for pan prep.

Peter Barham, author of The Science of Cooking, describes patina as a “do it yourself non-stick coating”. Baked goods that stick is typically a chemical bond between the protein molecules from egg and the metal surface of the pan. You reduce sticking by preventing contact of these egg proteins with various forms of pan preparation. The more surface is covered, the less sticking. By allowing the natural oils from pan preparation to build up over time, you create a pan with less reactive surfaces to stick to. It reminds us of cast iron pans that have been seasoned through years of use.

What size pastry bag do I need?
For writing on a cake or small detail work, a 12″ pastry bag is ideal. If filling tarts or cream puffs, use an 18″ pastry bag.
  • 12″ pastry bags hold 1 1/2 cups of filling
  • 14″pastry bags hold 2 1/2″ cups
  • 16″ pastry bags hold 4 cups
  • 18″pastry bags hold 6 cups
How do I trim a pastry bag?

Sometimes, a pastry bag will need to be trimmed to fit couplers or large pastry tubes. It is a fairly simple process.

Before you cut…

  1. Untwist the ring from coupler that you will use.
  2. Slide the coupler down to the end of the pastry bag. Give it a push, to be sure that it is snug. Mark the tip with a marker.
  3. Trim bag at marked area.
  4. Add desired pastry tip on top of the coupler. Slide ring over tip and tighten around coupler.
How do I fill a pastry bag?
  1. Slide desired decorating tip into bottom of pastry bag.  Slide coupler over tip and tighten around pastry bag and decorating tip. Twist pastry bag around decorating tip to form a plug.  This will keep your filling from oozing out until you are ready to go.
  2. Place pastry bag (tip down) into a wide-mouthed container, fold the opening of the bag inside-out around the container edges.  Pull it down over the container a few inches to hold it in place.  This will keep the pastry bag’s opening from getting messy as you fill it up.
  3. Fill pastry bag with your desired ingredient.  Don’t fill pastry bag more than 3/4 full.  Full bags are difficult to handle and messy!
  4. Squeeze the top of pastry bag closed and twist at the end to make air tight.
  5. Hold filled pastry bag with your dominant hand with the top pinched between your thumb and index finger and the bag cradled in your hand.  Untwist the bottom at the tip.  Squeeze gently until the filling flows into the decorator tip.
  6. Squeeze filling from the top, never from the bottom.  This allows more control.  Squeezing from the middle kneads and warms your filling, which results in running icings.
How to temper chocolate?

The tempering process is done when you are making truffles and other chocolate candies. This is unnecessary for baking or making chocolate sauce.

The Classic Method

  1. Melt 1lb of chocolate in a double boiler. Follow the temperatures below* for melting the chocolate you are working with. Once it has reached the temperature (for dark chocolate 120°F, 49°C) pour 1/3 of the chocolate on a cold table or marble surface. Keep the remaining 1/3 at the same temperature.
  2. Use your bench scraper and offset spatula, and work the chocolate. You will continually spread the chocolate with the spatula and wipe it up with the bench scraper. This is the process to cool the chocolate, which can take anywhere from 2 to 10 minutes. The chocolate needs to cool to the cooling temp from the chart** below. (For dark chocolate, 82°F, 28°C). This will turn your chocolate to “mush”. Yep, that’s the technical term.
  3. Now you add your mush back to the 1/3 chocolate that has kept its melting temperature. Use your rubber spatula (be sure there is no moisture on it) and stir the chocolate gently until it is smooth. Do not be rough, or you will get air bubbles. Do this until your chocolate reaches its reheat temp on the chart*** below. (For dark chocolate 90°F, 32°C). That is it. Now you are ready to pour into chocolate molds. Be sure that you continue to check your temperature and keep it constant.

The Seeding Method

If you do not own a marble slab, you can still temper your chocolate like a pro using small, finely chopped pieces of chocolate incorporated into your already melted chocolate. This technique relies on adding stable, crystalized chocolate that naturally lowers the temperature of the melted chocolate until you reach the range you need for perfectly tempered chocolate.

Ingredients & Tools Needed:

  • Chocolate, 1 lb
  • Chef’s knife
  • Kitchen thermometer
  • Flexible spatula
  • Food processor
  • Heat safe bowl
  1. Chop 3/4 of the chocolate on a chopping board. You can also use chocolate that is already in buttons or pistoles.
  2. Finely chop the last ¼ of the chocolate or process it in your food processor.
  3. Fill a saucepan with water and place it on the stovetop. Slowly heat it, but do not bring it to a boil. Put your heat safe bowl on top of the pot, making sure it does not touch the bottom of the pot. Put the 3/4 quantity of chocolate into the bowl and stir regularly with the spatula until chocolate melts smoothly.
  4. To begin the seeding process, melt the chocolate to the following initial temperature ranges:  Dark chocolate: 28-29°C (82-84° F), Milk chocolate: 27-28°C (81-82°F), White chocolate: 26-27°C (79-81°F). These temperatures are established to ensure the chocolate is at a point where the cocoa butter fats melt.
  5. Once the above ranges are achieved, slowly stir in the remaining finely chopped chocolate you have set aside. Stir until you reach the final temperatures:  Dark chocolate: 31-32°C (88-90°F), Milk chocolate: 29-30°C (84-86°F), White chocolate: 28-29°C (82-84°F).

QUICK TIP: Work in a cool area, that is not too humid. Moisture will kill your tempered chocolate every time.

Chocolate Temperatures for Tempering

Melting Temp*
  • Dark Chocolate   120°F (49°C)
  • Milk Chocolate   115°F (45°C)
  • White Chocolate 110°F (43°C)
Cooling Temp**
  • Dark Chocolate    82°F (28°C)
  • Milk Chocolate    80°F (27°C)
  • White Chocolate  78°F (26°C)
Reheating Temp***
  • Dark Chocolate    90°F (32°C)
  • Milk Chocolate    86°F (30°C)
  • White Chocolate  82°F (28°C)

Signs of Good Tempered Chocolate

  1. Glossy sheen
  2. Firm snap
  3. Good taste
  4. Melts near your body temperature

Bad Tempered Chocolate

  1. Dull sheen
  2. The cocoa fat rises to the surface and “blooms”
  3. Unappealing appearance

Baking & Decorating

Why is my cake sinking?

The most common reason cakes sink is underbaking. If a cake is not baked through, it does not have a chance to set and will sink. Avoid opening the oven until the cake is at least ¾ way baked.

Other reasons sinking cakes can occur…

  1. Oven temperature. Check the actual temperature of your oven to see if it runs too hot or too cold.
  2. Too much baking powder or baking soda in the recipe.
  3. Undermixing the batter.
  4. Incorporating too much air in to the batter (overmixing).
What is patina?

After the first few uses of your bakeware, the baking surface will build up a patina that will eliminate or minimize the need for pan prep.

Peter Barham, author of The Science of Cooking, describes patina as a “do it yourself non-stick coating”. Baked goods that stick is typically a chemical bond between the protein molecules from egg and the metal surface of the pan. You reduce sticking by preventing contact of these egg proteins with various forms of pan preparation. The more surface is covered, the less sticking. By allowing the natural oils from pan preparation to build up over time, you create a pan with less reactive surfaces to stick to. It reminds us of cast iron pans that have been seasoned through years of use.

What size pastry bag do I need?
For writing on a cake or small detail work, a 12″ pastry bag is ideal. If filling tarts or cream puffs, use an 18″ pastry bag.
  • 12″ pastry bags hold 1 1/2 cups of filling
  • 14″pastry bags hold 2 1/2″ cups
  • 16″ pastry bags hold 4 cups
  • 18″pastry bags hold 6 cups
How do I trim a pastry bag?

Sometimes, a pastry bag will need to be trimmed to fit couplers or large pastry tubes. It is a fairly simple process.

Before you cut…

  1. Untwist the ring from coupler that you will use.
  2. Slide the coupler down to the end of the pastry bag. Give it a push, to be sure that it is snug. Mark the tip with a marker.
  3. Trim bag at marked area.
  4. Add desired pastry tip on top of the coupler. Slide ring over tip and tighten around coupler.
How do I fill a pastry bag?
  1. Slide desired decorating tip into bottom of pastry bag.  Slide coupler over tip and tighten around pastry bag and decorating tip. Twist pastry bag around decorating tip to form a plug.  This will keep your filling from oozing out until you are ready to go.
  2. Place pastry bag (tip down) into a wide-mouthed container, fold the opening of the bag inside-out around the container edges.  Pull it down over the container a few inches to hold it in place.  This will keep the pastry bag’s opening from getting messy as you fill it up.
  3. Fill pastry bag with your desired ingredient.  Don’t fill pastry bag more than 3/4 full.  Full bags are difficult to handle and messy!
  4. Squeeze the top of pastry bag closed and twist at the end to make air tight.
  5. Hold filled pastry bag with your dominant hand with the top pinched between your thumb and index finger and the bag cradled in your hand.  Untwist the bottom at the tip.  Squeeze gently until the filling flows into the decorator tip.
  6. Squeeze filling from the top, never from the bottom.  This allows more control.  Squeezing from the middle kneads and warms your filling, which results in running icings.
How to temper chocolate?

The tempering process is done when you are making truffles and other chocolate candies. This is unnecessary for baking or making chocolate sauce.

The Classic Method

  1. Melt 1lb of chocolate in a double boiler. Follow the temperatures below* for melting the chocolate you are working with. Once it has reached the temperature (for dark chocolate 120°F, 49°C) pour 1/3 of the chocolate on a cold table or marble surface. Keep the remaining 1/3 at the same temperature.
  2. Use your bench scraper and offset spatula, and work the chocolate. You will continually spread the chocolate with the spatula and wipe it up with the bench scraper. This is the process to cool the chocolate, which can take anywhere from 2 to 10 minutes. The chocolate needs to cool to the cooling temp from the chart** below. (For dark chocolate, 82°F, 28°C). This will turn your chocolate to “mush”. Yep, that’s the technical term.
  3. Now you add your mush back to the 1/3 chocolate that has kept its melting temperature. Use your rubber spatula (be sure there is no moisture on it) and stir the chocolate gently until it is smooth. Do not be rough, or you will get air bubbles. Do this until your chocolate reaches its reheat temp on the chart*** below. (For dark chocolate 90°F, 32°C). That is it. Now you are ready to pour into chocolate molds. Be sure that you continue to check your temperature and keep it constant.

The Seeding Method

If you do not own a marble slab, you can still temper your chocolate like a pro using small, finely chopped pieces of chocolate incorporated into your already melted chocolate. This technique relies on adding stable, crystalized chocolate that naturally lowers the temperature of the melted chocolate until you reach the range you need for perfectly tempered chocolate.

Ingredients & Tools Needed:

  • Chocolate, 1 lb
  • Chef’s knife
  • Kitchen thermometer
  • Flexible spatula
  • Food processor
  • Heat safe bowl
  1. Chop 3/4 of the chocolate on a chopping board. You can also use chocolate that is already in buttons or pistoles.
  2. Finely chop the last ¼ of the chocolate or process it in your food processor.
  3. Fill a saucepan with water and place it on the stovetop. Slowly heat it, but do not bring it to a boil. Put your heat safe bowl on top of the pot, making sure it does not touch the bottom of the pot. Put the 3/4 quantity of chocolate into the bowl and stir regularly with the spatula until chocolate melts smoothly.
  4. To begin the seeding process, melt the chocolate to the following initial temperature ranges:  Dark chocolate: 28-29°C (82-84° F), Milk chocolate: 27-28°C (81-82°F), White chocolate: 26-27°C (79-81°F). These temperatures are established to ensure the chocolate is at a point where the cocoa butter fats melt.
  5. Once the above ranges are achieved, slowly stir in the remaining finely chopped chocolate you have set aside. Stir until you reach the final temperatures:  Dark chocolate: 31-32°C (88-90°F), Milk chocolate: 29-30°C (84-86°F), White chocolate: 28-29°C (82-84°F).

QUICK TIP: Work in a cool area, that is not too humid. Moisture will kill your tempered chocolate every time.

Chocolate Temperatures for Tempering

Melting Temp*
  • Dark Chocolate   120°F (49°C)
  • Milk Chocolate   115°F (45°C)
  • White Chocolate 110°F (43°C)
Cooling Temp**
  • Dark Chocolate    82°F (28°C)
  • Milk Chocolate    80°F (27°C)
  • White Chocolate  78°F (26°C)
Reheating Temp***
  • Dark Chocolate    90°F (32°C)
  • Milk Chocolate    86°F (30°C)
  • White Chocolate  82°F (28°C)

Signs of Good Tempered Chocolate

  1. Glossy sheen
  2. Firm snap
  3. Good taste
  4. Melts near your body temperature

Bad Tempered Chocolate

  1. Dull sheen
  2. The cocoa fat rises to the surface and “blooms”
  3. Unappealing appearance

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