What effect does it have on baking time compared to a metal pan?
1142431
As far as I could tell, none. But as you probably know, baking time primarily depends on your oven's temperature.
739442
I personally wouldn't use the inner pan in a regular oven because of the possibility of it warping. I don't remember if the manufacture recommend it or not.
493453
I've been told that there is better heat distribution with the thicker metal. Hope that helps :)
642348
I have baked cakes and cupcakes in this oven. The only thing I noticed is that when baking with the convection oven on, it takes less time for the baking to be done. So I check sooner than the directions suggest.
1673540
I bought this as a gift for my Friend. However, I do not have experience baking in this cake pan. My Friend says her cakes come out fine. If it were me, I would probably still cut out a piece of parchment paper the size of the bottom. In the old days with regular aluminum cake pans, people would cut a piece of wax paper and put it at the bottom. So, I don't know what else to tell you other than perhaps go back to the greasing pan and then flour method. I wouldn't grease it heavy though. I wish I could be more helpful.
1121070
Carbon steel pan is lighter and does not hold it's heat as long. But using it in the oven works great.
2010537
There is no difference in using a convention feature than using a regular oven, it cooks faster. Let me know if this answers you question.
989679
The finish can effect the way things brown ... some materials and finishes cause baked goods to brown faster then others. (i.e. glass compared to metal compared to non stick) ...so this finish would be one that doesn't contribute to an acceleration in browning. It doesn't stop things from over browning if if you over cook or use too much heat.
483344
I used these and had no problems with baking time. I actually only use the baking time on recipe as a base. I always check in less time than called for. Baking times can vary with different ovens. Check when you start to smell the bread. I always test cakes and breads with a toothpick in center or think wooden skewers. I really don't think you'll have a problem. I made them for a bake sale and they were great. Good Luck.
1190418
The nonstick surface appears to be much more durable than the earlier Teflon, but I wouldn't recommend using metal. Use wood or plastic.
1343029
The defused simply allows you to use pans that do not have the correct surface to interface with the induction surface. It does not affect the cooking time, however I rarely use it. I hope this helps answer your question.
517205
according to my research, the lower PSI on High pressure setting can affect the cooking time slightly. if a recipe shows a time range, obviously the longer time would be selected for the electric PC. i don't understand the one reply that said to "knock off 2/3rds..." when the lower PSI of the electric model would clearly call for slightly more time.
709391
The pan works perfect with breads, because the perforation give the dough a nice crunch, but leaving the inside nice and soft that is mainly the purpose of this pan. i don't think it will make a difference if the oven is pre-heated or not the pan will work the same. Now the for any bake good before putting it in the oven you will always need to pre-heat unless you are only heating up something.
556993
Not me. To the contrary, I believe this pan bakes more evenly and take a little less time than my old non-stick pan.
1066878
We made doll cakes for years--probably before the Wilton pan came out (this was in the 50's & 60's) and we used a deep, narrow, glass Pyrex bowl to bake the cake in. Never had a problem with uneven baking. Not sure if the same would hold true for the metal Wilton pan, but you could always experiment, either with the Wilton, or with a glass or metal mixing bowl of the right size & shape.
1492849
the silicone pans hold nicely, specially the Chicago Metallic, this specific one has an inside metal frame, they do last a lot I have another brands for almost 10 years now, and to clean then it is a very easy task since there is no way you can scratch them as the metal ones. I have made on this cream pound cake and they came out perfect, what you just need to do though is to reduce and adjust the cooking time from your standard recipe since the product comes out smaller and cooks faster.
1541744
I've made biscuits and pizza on both (although not bread, but one is a quick bread with a chemical leavener and the pizza dough I did use yeast), and while the dough did turn out drier and slightly crisper on the Silpain, it wasn't the kind of result that I expected, compared to a stone. I would say, overall, for baking breads, it's a slight (but noticeable) improvement; it promotes a slightly crisper crust, but I would still opt for a pizza stone if I had the choice.