| Material | Material Description | Strengths | Weaknesses | Recommended Uses |
|---|---|---|---|---|
| Aluminized Steel | Aluminized steel is carbon steel with aluminum alloy applied to both sides. With proper care, pans made of aluminized steel provide bakers with the most economical, ergonomical and energy efficient baking pan available. |
• Excellent heat transfer and heat tolerance
• Good forming characteristics
• Good base for release coatings and re-coating
• Corrosion resistant with proper care |
• Care must be taken to avoid scratching the aluminum surface
• Dough left directly on aluminized steel will cause oxidation of the surface
• Aluminum coating is sensitive to strong cleaners
• Holes leave exposed steel edges, so not a good choice for perforated pans |
• All pan types |
| Aluminum | Aluminum is a light weight, highly conductive metal with excellent corrosion resistance. |
• Lighter than stainless or aluminized steel
|
• Low strength is best for light duty applications | • Perforated screens with a steel frame |
| Stainless Steel | There are two grades of stainless steel commonly used in the baking industry. Type 304 is non-magnetic and typically used in foodservice and type 430 is magnetic with excellent corrosion resistance. |
• 430 has excellent corrosion resistance
• Stainless steel pans are not as sensitive to strong cleaners |
• Poor heat transfer characteristics
• Retains heat much longer than aluminized steel
• More than twice the cost of aluminized steel |
• Perforated pans
|