Non-stick vs. Aluminum Bakeware ✨
Which one is right for you? Let's find out!
There’s an abundance of bakeware out there like baking sheets, muffin pans, pie pans, bundt pans–just to name a few.
In the same way, there’s a wide variety of bakeware materials (e.g. silicone, glass, non-stick, stainless steel). With so many options to choose from, it can be difficult to decide which type is best for your baking needs.
For today’s post, I’ll dive deeper into two common materials: non-stick and aluminum.
Stick around as I explore both types of bakeware, compare their pros and cons, and ultimately help you decide which one might be the right choice for you. Let’s go!
Non-stick bakeware
Non-stick bakeware is designed to prevent food from sticking to its surface when baking. It’s typically made from lightweight aluminum or steel and is coated with a non-stick layer, often made from polytetrafluoroethylene (PTFE).
Non-stick bakeware is usually a dark grey shade, but sometimes you might find it in different colours. Additionally, you can find a variety of non-stick bakeware in different shapes and sizes like baking sheets, cake pans, tart pans, and the list goes on.
Aluminum bakeware
On the other hand, aluminum (or aluminum steel) bakeware is made up of a heavy-duty uncoated (or is sometimes anodized) aluminum material.
Unlike non-stick bakeware, it doesn’t come in different colors and is usually just a silvery-white shade. However, like non-stick bakeware, it comes in different shapes and moulds.
Comparing non-stick and aluminum bakeware
Non-stick bakeware
Non-stick bakeware’s biggest advantage is that it easily releases your baked goods and you rarely have to grease it. Because of the non-stick material, it makes cleaning up a breeze as food residue is less likely to cling. It’s also a budget-friendly option.
The main disadvantage when it comes to non-stick is regarding durability. Because of the non-stick coating, it can wear off over time with use. This can especially happen if you’re rough with your cleaning and usage (i.e. using metal utensils against it). Additionally, non-stick pans don’t handle high temperatures well (i.e. might cause warping) making it unsuitable for broiling or baking things like pizza or bread that require higher heat.
As mentioned earlier, most non-stick bakeware is a dark grey shade which can affect the browning and doneness of your baked goods. That is, dark baking pans can lead to quicker browning even if it’s not fully baked (of course, you can avoid this by using a light-coloured non-stick pan but I found these to be a bit more expensive).
Aluminum bakeware
Aluminum bakeware comes in first when it comes to durability. It’s resistant to rust and corrosion, providing long-lasting durability for your baking needs. Their superior heat conductivity also ensures that every portion of your baked good receives equal heat, leading to consistent results.
However, a drawback of aluminum bakeware is its tendency to react with acidic foods, leading to a metallic taste in your finished product. Similar to non-stick pans, aluminum can sometimes be prone to warping at high temperatures, affecting the overall performance of the bakeware. Proper care is also required to prevent discolouration and staining of the material.
Lastly, price is huge differentiator between non-stick and aluminum bakeware, as aluminum can often be a bit more pricier.
Great, so which one do I choose?
In summary, non-stick bakeware is ideal for home bakers who prioritize convenience and easy cleanup. It’s suitable for those who are new to baking and want to start with user-friendly equipment. If you prefer a budget-friendly and hassle-free baking experience, non-stick bakeware might be the right choice for you.
Aluminum bakeware on the other hand is well-suited for bakers who prioritize durability and exceptional baking performance. Aluminum bakeware can also help you achieve professional quality results–like the baked goods you see in your favourite café or bakery. Despite its slightly higher price tag, individuals who value sustainability and longevity in their kitchen tools may find aluminum bakeware to be a worthwhile investment.
I still can’t decide!!!
No worries! While I favour aluminum over non-stick, I personally have a mix of both in my kitchen. I found that having a combination of both types can sometimes cater to a wider range of baking needs. For example, I use non-stick bakeware for moulds with intricate/special designs as the likelihood of things sticking to my aluminum pans are higher. Meanwhile, I use my aluminum bakeware for non-fussy things like cakes and cookies.
By assessing your baking habits, preferences, and budget, you can determine whether using only non-stick or aluminum bakeware, or a combination of both, is best for you.
Final thoughts 💭
With all that said, there isn’t a wrong answer to whether non-stick or aluminum bakeware is superior. Some people prefer one over the other but don’t let that skew you away from what works for you.
Whether you opt for the convenience of non-stick or the durability of aluminum, both options can contribute to enjoyable and successful baking experiences in your kitchen (and that’s what matters most, right?).
What are your thoughts on this topic? Are you team non-stick or team aluminum? Or maybe you’re both? Let me know your thoughts below!
That’s all for this week's bake talk. Thanks for reading and I’ll see you later. 👋
So informative! I’ve been moving to aluminum but my nonstick babies still get lots of use 🩷
Great topic and great writeup. For sure we won't come to a conclusion today. 😉. IMHO it depends on what you're baking and on the gauge (read weight) of your mould. If we're baking heavy batters or heavy doughs with lots of water (read a pound cake or a rye loaf), nothing beats heavy gauge dark carbon steel molds on heavy carbon steel sheets. I even have a colleague (I bake professionally in France) who had custom heavy gauge stainless steel molds made for his pound cakes. Nothing beats that, ever. You need a kick of heat from the very beginning to max volume. On the other hand, if you're baking a sponge / génoise , you need things to go slower and a, light aluminum mold in a, light color will be great. In any case, glass, silicon, paper and ceramic molds must be avoided at all costs. Hope this helps.