Published May 1, 2007.
A square cake pan is a kitchen essential, but should you buy a glass, nonstick, or traditional metal model?
We tested crumb cakes and corn bread in seven 8-inch pans to see how the various options performed. Pallid crusts plagued items baked in one type of pan. Another cake pan turned out respectable color on our corn bread and crumb cake, though it was outshone by the deep, evenly golden sides and bottoms on baked goods prepared in our top-ranking pans. Our overall winner yielded baked goods that stood a full two inches tall and sported straight (rather than flared) sides, making it easier to cut symmetrical pieces and split cakes and breads into two even layers.
