The Best Pan for Sheet Cakes Brownies and Bars


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This anodized aluminum pan—which features an easily removable bottom and is made of non-reactive metal—has changed the way we bake.

Brussels sprouts
? I’m your man. While I’ve definitely made plenty of mistakes in my time as an avid home cook, I’ve been at it long enough to adapt and improvise when I’m making a meal.
When it comes to baking, on the other hand, my confidence vanishes. I’ve been known to leave peach cobbler in the oven until it turned the same color as a rubber tire, and I can’t tell you how many loaves of bread have mysteriously refused to rise under my careful, anxious watch. So making cake has been out of the question since the beginning. The risk factor was just too high. Cakes crumble, they fall apart when I try to take them out of the pan, they burn on the bottom and under-bake on the top (how is this even possible?), the list goes on. So when Stella Parks—our resident baking genius—recommended a particular aluminum sheet pan that she swears by for all sorts of savory and sweet baking projects, I was intrigued.

With a name like Fat Daddio’s, I was in love with this pan from the get-go. But incredible branding aside, it really is head and shoulders above the pans I’d been relying on for all my home baking needs. This one has a removable bottom, making it extremely easy to transfer delicate cakes once they’ve cooled. And since the bottom pops out of the pan in one piece, it won’t snap or buckle like a springform pan with a latch might do.
from Amazon
The pan’s lightweight aluminum conducts heat quickly and evenly, so cakes and bars don’t end up spotty and inconsistently cooked. Plus, it’s made of reflective material, which reduces browning along the bottom, keeping

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