Hi Frank,

From what I gather, you are interested in what is the best type of
cake pan, not all this nonsens about what type of material is best:
steel, alluminum, glass....

If you want to make good cakes I recommend the double layered airbake
cakepans, which I believe are doulble walled alluminum.

With this type of cake pans, the cakes rise nice and uniformly, unlike
glass cake pans which have a high bubble in the center.

I believe the air-bake pans are better because the double layered
insulation properties of the pan and the thermal conductivity of the
aluminum result in an even heat distribution in the cake while it is
cooking resulting in an even rise.

Regardless of why it works best, the double latered airbake pans work
the best.

Best of luck,

Tony

On Mon, 14 Aug 2006 10:06:57 -0700, "Frank103" >
wrote:

>Hi, this is my first posting to the group.
>
>I read that light colored, shiney (aluminum?) cake pans, as opposed to the
>kind that are treated with a non-stick coating, are preferred because they
>reflect the heat and thus the cake bottom doesn't get too dark. I would be
>interested in knowing your thoughts and preferences as to cake pans. Thanks
>in advance.
>Frank
>