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.

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?

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.

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.

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.

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.

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).

Water baths are a technique commonly listed to bake cheesecakes. The reason for a water bath was to ensure that the temperature was consistent throughout the metal of the pan. Many bakeware pans are stretched during production causing the metal to be uneven in thickness. Fat Daddio’s Cheesecake and Springforms Pans are not stretched using this technique, and have an even metal thickness all the way through eliminating the need for a water bath.

Cheesecakes are a more delicate baked good than most bakes. While not always necessary, we recommend introducing a baking pan with water in it to the lowest shelf of your oven to create a moist atmosphere for it to bake in. This helps both preserve the top and prevent your cheesecake from drying out.

These pans are designed with thick batters or baked goods with a crust in mind. If you decide to follow the traditional method of using a water bath, we recommend that you wrap the outer bottom and sides of the pan with aluminum foil before placing it in a larger baking pan full of water. Cheesecake batters can be thin and this process helps prevent water from seeping into your mix.

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 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

• 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.