A bakeware obsessive explains why a medium aluminum pan is non-negotiable for even baking, with precision tips on heat conductivity, batter depth.
Author: Brett Jamison
Brett Jamison
Brett spent over a decade working in restaurant kitchens across the American South before trading the line for a writing desk. He has tested hundreds of dutch ovens, cast iron skillets, baking sheets, and cake pans in his home kitchen in Nashville, and he believes that the right cookware is the single most underrated factor in everyday cooking. His reviews cut through the marketing noise and tell you exactly what holds up after a year of real use.
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