@triggtube: Which baking pan is best? Well... it depends. If you are baking and need quick and strong heat to lift your bread, brown your cookies, or evenly fluff your cakes, then use something like steel, aluminum or pre-heated cast iron that can deliver a lot of heat quickly. But if you're cooking and just need slow and steady heat that holds on after cooking to keep your food warm on the table, choose something like glass, ceramic, or cold cast iron. Or mix and match and use ceramic for your brownies if you like gooey centers and firm edges, and use stainless steel for your brownies if you like them more airy and fluffy. #baking #foodscience