FAQ

Fat Daddio’s bakeware and pastry tools are available for purchase online at shop.fatdaddios.com as well as at many authorized distributors, wholesale outlets, restaurant suppliers, preferred online resellers, and finer gourmet and kitchenware retailers.

If you’re looking for a specific product, Search Fat Daddio’s plus the PRODUCT NUMBER (ex. Fat Daddio’s PRD-83…). For a list of specific product numbers and SKUs, see our current product list.

If you need assistance locating products or are located outside the United States of America, please contact us and we will help you find the seller nearest you.

While we specialize in bakeware manufacturing, we also assist in diverse commercial and industrial applications with low minimum order quantities within the industry. Read case studies.

Contact us with your specific manufacturing needs.

Read more: Custom Manufacturing

Fat Daddio’s Anodized Bakeware is not coated with any sort of non-stick surface or coatings of any kind. The anodizing process is a chemical and extra material-free baking solution. We recommend prepping your bakeware before baking to ensure an easy release.

However, many users of our bakeware do attest to its “not-stick” properties following pan prep as the smooth surface of anodized bakeware is less porous than natural aluminum and other bakeware materials.

Read: Why Anodized?

Fat Daddio’s Anodized Aluminum, Natural Aluminum Bakeware, Silicone Mats and Molds can take the heat up to 550° F (288° C).

Our Stainless Steel Bakeware is temperature rated up to 932° F (500° C).

Keep in mind, high heat can discolor your bakeware over time but will not affect the performance. DO NOT not use bakeware on stove tops.

Yes! These aluminum pans can be used on a griddle, grill or in a smoker up to 550° F (288° C). The bottom and exterior of the pan will discolor but not degrade, it remains safe for continual use. We DO NOT recommend use of bakeware directly on stove tops.

We strongly recommend always using  silicone, nylon, wooden tools or plastic (as a last resort) to protect the surface of your pan or silicone bakeware from scratching.

However, scratches to our anodized aluminum pans will not affect the performance, safety or lifetime of our bakeware. Even with scratches and markings, it is safe to continue to use as you will never cause the anodized aluminum pans to chip, peel, flake, pit or rust.

Yes. Fat Daddio’s silicone baking mats are made from food-grade, platinum silicone. The reinforced surface keeps the mat flat and stable at oven temperature, so it will not warp, curl, or melt under normal baking use.

Fat Daddio’s silicone mats are rated to 400° F (205° C), complementing our anodized and natural aluminum bakeware. Staying within this range preserves the mat’s non-stick surface and lifespan. Exceeding the rated temperature, or placing a mat under a broiler or directly on a stovetop or open flame, can damage the silicone and is not recommended.

Yes. Silicone mats hold up well from 40° to 400° F (-40° to 205° C), which makes them suitable for flash freezing pastries, macaron shells, and other doughs directly on the mat before baking, in addition to standard oven use.

A silicone baking mat is the better long-term choice for everyday baking, while parchment paper is better suited to single-use or high-mess jobs. A single mat replaces hundreds of sheets of parchment, reduces waste, and gives more consistent, even browning because it holds its shape and lies flat. Parchment is still useful for tasks like lining a pan for easy lift-out, wrapping food, or one-off jobs where you would rather discard the liner than clean it, such as very sticky candy or caramel work.

Yes. Fat Daddio’s silicone baking mats and work mats are made from food-grade silicone.

Yes. A well cared for silicone baking mat can be reused for thousands of bakes. With proper handwashing and storage flat or loosely rolled, a mat will typically last for years of regular use. Signs it is time to replace a mat include visible tearing, a permanently sticky or matte surface that no longer releases food cleanly, or exposed fiberglass mesh at the edges.

No. Silicone baking mats are naturally non-stick and do not require greasing, flouring, or spraying for most recipes. Adding oil or cooking spray is unnecessary and can leave a residue that builds up over repeated uses, so we recommend baking directly on the clean mat surface.

A silicone baking mat is sized to fit a sheet pan and is used for baking, while a silicone work mat is a larger countertop surface used for rolling, kneading, and fondant work. Fat Daddio’s baking mats are built to quarter sheet and half sheet pan dimensions for use inside a pan. The work mat is a standalone surface printed with inch and centimeter grid lines and circle guides, designed for rolling dough or fondant on a countertop rather than for baking inside a pan.

Silpat is a brand name commonly used to describe silicone baking mats in general. Fat Daddio’s silicone baking mats are made from the same category of platinum, food-grade silicone with a fiberglass mesh core, rated up to 400° F (205° C). They are built to standard dimensions so they fit directly into the Fat Daddio’s bakeware sizes most home and commercial bakers already own.

The standard cake pan sizes you should use depends on factors like batter thickness and how many cake servings you want. Ideally, you should use the pan size your recipe calls for.

However, there are some general sizes you can use.

• Round cake pans: 8 or 9 inch interior diameter
  The depth to use comes down to preference. However, you cannot bake a 3 inch deep cake in a 2 inch cake pan, but you CAN bake a 2 inch height cake in a 3 or 4 inch deep pan.

• Cheesecake pans: 9 inch interior diameter
  Most recipes call for a 9 inch round removable bottom cheesecake pan or Springform pan.

• Square cake pans: 8 or 9 inch
  A 3 inch depth is ideal for brownies or bar desserts.

• Sheet/rectangular cake pans: 9 x 13 or 10 x 15 inches
  Fat Daddio’s POB-9133 or POB-10153

• Bread loaf pans: 9 x 5 x 2.5 inches
  Fat Daddio’s BP-5643

• Baking sheet pans: 18 x 13 inches
  Compare to cookie sheets and jelly roll pans.

• Angel food pans: 10 x 4.25 inches
  This is a large true “pound cake” size, 9 cups (2129 ml).

• Ring mold pans: 10 x 3.5 inches
  Makes a large cake.

• Pie pans: 10 inch exterior diameter
  These are the same size as most premade, grocery store pie crusts (sold as 9 inch pie crusts). Important Note: Traditionally, in the pie industry, pie pans are measured across the exterior of the pan not the interior. In other words, a Fat Daddio’s 9 inch pie pan (PIE-9) creates an 8 inch pie. If you want a resulting 9 inch pie, you would use Fat Daddio’s 10 inch pie pan (PIE-10).

Read: Baking Instructions> Serving Chart

In the baking industry measurements are generally determined by the internal baking surface of the bakeware. In other words, baking in an 8 x 3 round cake pan will result in a 8 x 3 round cake even if the external measurements of the round cake pan are greater, 9 x 3. Most bakeware is measured similiarly.

There are less straight forward exceptions that will require you to pay special attention to how measurements are determined.

• Traditionally in the pie industry, pie pan sizes are determined by the exterior measurements. This means, baking in a Fat Daddio’s 10 inch pie pan will result a 9 inch pie at its widest point (or fit most 9 inch grocery store pie crusts). Similiarly, a 6 inch pie pan will bake a 5 inch pie.

Wash your silicone mat by hand with warm, soapy water and a soft sponge, then air dry or towel dry before storing. Avoid abrasive scrubbers, scouring pads, or sharp utensils, which can dull the non-stick surface over time. Baked-on residue usually lifts with a short soak. Most silicone mats are also dishwasher-safe on the top rack, though handwashing will extend the life of the surface.

Read: Silicone Bakeware Care

Gradual discoloration after repeated use is normal and does not affect food safety or performance. It usually comes from oil and sugar residue baking into the surface over time, similar to the patina that builds up on bakeware and cookware. Discoloration happens faster if the mat is placed directly on an oven rack rather than inside a pan, since direct rack contact exposes it to more concentrated heat. If the surface becomes torn, permanently tacky, or stops releasing food cleanly, that is a sign to replace the mat rather than normal wear.

Read: Silicone Bakeware Care

Folding is not recommended, since a sharp crease can weaken the mat over time and negatively alter its appearance. Store silicone mats flat, or loosely rolled if flat storage space is limited.

After the first few uses of your bakeware, the baking surface will build up a patina that will help 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 the result of a chemical bond between the protein molecules from egg and the metal surface of the pan. You reduce sticking to the bakeware 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. Consider cast iron pans that have been seasoned through years of use to achieve a similar result.

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).

Yes! Our anodizing is non-reactive to acidic foods and will not leach residual tastes or extra metals. In fact, it is ideal for recipes that contain citrus, cocoa, sourdough, coffee, brown sugar, wine, or tomato-based ingredients.

You can read more about anodizing here.

Absolutely! Fat Daddio’s anodized aluminum bread pans are great choice for baking sourdough and rye loaves.

Sourdough is naturally acidic, which can react with metals like traditional aluminum. However, Anodized aluminum bakeware is food-safe and non-reactive preventing any metallic taste and smell, discoloration, or corrosion even at high baking temperatures.

Macarons are typically baked on a silicone baking mat or parchment-lined aluminum sheet pan. A silicone mat gives macarons a consistent, even release without added grease and helps prevent the hollow shells or uneven feet that can come from an inconsistent surface. Bakers who flash freeze shells before piping also use silicone mats directly in the freezer, since they hold their shape and do not absorb moisture the way parchment can.

The tempering process is done when you are making truffles and other chocolate candies. This step 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

Both pans release a finished cake from the bottom rather than by inverting it, but they do it differently. A cheesecake pan, sometimes called a push pan, has a solid one-piece wall and a loose bottom disc that you push up from underneath. A springform pan has a two-piece wall held closed by a hinged latch, which you release before lifting the ring away.

Neither pan is watertight by design. Both are intended for thick batters and crumb-crust bakes rather than for submersion.

Either works. Choose the cheesecake pan when you want the fewest possible seams, the most secure handling in a busy kitchen, and a clean edge on a crumb crust. Choose the springform pan when you want to unwrap the sides away from a delicate bake rather than push it upward, or when a recipe specifically calls for one.

Most recipes are written for a 9 inch interior diameter. Read: What size cake pan should I use?

Removable bottom pans are not sealed vessels, so a thin batter can seep through the bottom seam, and on a springform, through the latch seam as well. This is normal for the format and is not a defect.

Two things reduce it. First, use a firm, well-pressed crumb crust, which acts as a barrier across the bottom seam. Second, place the pan on a sheet pan while it bakes to catch any seepage and to make the pan easier to move. If you are baking a very thin batter, or using a true water bath, wrap the outer bottom and sides in foil before it goes into the oven.

Usually not, and the reason is in how the pans are made.

A water bath exists to even out heat through the metal of the pan. Many pans are stretch-formed during production, which thins the metal unevenly and creates hot spots that a water bath compensates for. Fat Daddio’s cheesecake and springform pans are not stretch-formed. The wall thickness is consistent from the base to the rim, so the heat arrives evenly without a water bath.

What still helps is humidity. Cheesecake is delicate, and a dry oven dries and cracks the surface. Instead of a full water bath, set a separate baking pan filled with water on the lowest oven shelf. You get the moist atmosphere without putting your cheesecake pan in standing water.

If your recipe calls for a traditional water bath, or you prefer the method, here is how to do it without water reaching the batter.

1. Press and chill the crumb crust before filling. A firm crust is your first barrier.
2. Wrap the outer bottom and sides of the pan in heavy-duty aluminum foil. Use one wide sheet if you can, and bring the foil up past the batter line. If you must use two sheets, cross them and fold the seams away from the pan.
3. Fill the pan with batter, leaving room at the rim.
4. Set the wrapped pan inside a larger, deeper pan.
5. Add hot water to the outer pan until it reaches about one inch up the side of the cheesecake pan. Add the water after both pans are on the oven rack to avoid carrying and sloshing.
6. Bake as directed. Consider reducing the temperature and extending the time. Read: Slow and Low
7. Lift the pan out of the water, remove the foil, and cool on a rack before chilling.

Fat Daddio’s pans are designed with thick batters and crumb crusts in mind. Because cheesecake batter can be thin, the foil wrap matters more than the pan you choose.

Chill the cheesecake fully before you attempt release. A warm cheesecake will slump.

For a cheesecake pan, run a thin offset spatula or a knife around the inside wall, set the pan on a can or a sturdy jar narrower than the pan bottom, and press the outer wall straight down. The cake rides up on the bottom disc. Keep the disc under the cake for serving, or slide the cake off with a large offset spatula onto a cake board.

For a springform pan, run the spatula around the wall, release the latch, and lift the ring straight up rather than pulling it outward.

If release resists, warm the outside wall briefly with a hot, wrung-out towel.

Cracking is almost always a heat and moisture problem rather than a pan problem.

1. Oven too hot. The edges set and contract before the center does. Reduce the temperature by 25° F and extend the bake.
2. Oven too dry. Add a pan of water to the lowest shelf.
3. Overbaked. Pull the cheesecake when the outer two inches are set and the center still moves slightly as one mass.
4. Cooled too fast. Turn the oven off, crack the door, and let the cheesecake sit for an hour before it goes to the counter.
5. Overmixed batter. Air worked into the batter expands, lifts, and then collapses. Mix on low once the eggs go in.
6. Batter stuck to the wall. As the cake settles, a batter ring gripping the wall pulls the surface apart. Grease the wall even when the recipe does not say to.

Yes. Both formats suit anything you cannot invert: ice cream and icebox cakes, mousse and entremets, deep-dish tortes, quiche and savory tarts, cinnamon roll pull-aparts, and layered chilled desserts. The removable bottom is what matters, not the recipe category.

For no-bake and frozen applications, the anodized surface releases cleanly straight from the freezer.

• 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

Typically, a pastry bag will need to be trimmed to fit couplers or large pastry tubes.

Before you cut…

1. Untwist the ring from coupler that you intend to use.
2. Slide the coupler down to the end of the pastry bag, and push it through to be sure it is snug. Mark the tip with a marker.
3. Trim bag at marked area.
4. Add the desired pastry tip on top of the coupler. Slide the ring over tip and tighten around the coupler.

1. Slide intended decorating tip into the bottom of pastry bag. Slide the coupler over the tip and tighten around the pastry bag and decorating tip. Twist the pastry bag around the decorating tip to form a plug. This will keep your filling from oozing out until you are ready.
2. Place pastry bag tip down in a wide-mouthed container and 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 to keep the pastry bag’s opening from getting messy as you fill it up.
3. Fill the pastry bag with your desired ingredients. Do not fill the pastry bag more than 3/4 full. Full bags are difficult to handle and messy!
4. Squeeze the top of the pastry bag closed and twist at the end to make it air tight.
5. Hold the 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 and squeeze gently until the filling flows into the decorator tip.
6. Squeeze filling from the top, but never from the bottom to allow for more control. Squeezing from the middle kneads and warms your filling, which will result in running icings.