You can tell a lot about a baking pan by how it treats a simple blondie. Too thin a gauge, and you’re left with scorched edges and a raw middle. Too dark, and your cake rises like a volcano in the centre while the edges over-brown. Trust me, I learned the hard way after pulling out blondies that looked golden on top but were basically pudding underneath.
So I did what any slightly obsessive baker would do: I lined up a dozen square pans, baked the same batter in each, and compared results. Some warped, some lied about their size (an “8-inch pan” that’s actually 7.5 inches is baking betrayal, if you ask me), and some were just flawless. Here’s the truth about which pans are worth your money.
Why This Test Works
Most reviews stop at “it looks sturdy” — but pans reveal themselves in the oven. Here’s why my method mattered:
- Yellow cake test – Showed which pans heated evenly.
- Durability test – Scratched with a knife, because let’s be real, we all do it.
- Blondie test – Dense dough + chocolate + butterscotch = if a pan survives this, it’s a keeper.
- Cleanup test – If I need a toothpick to dig crumbs out of the corners, it’s a no from me.
My Top Picks
Best Overall: Nordic Ware 8×8 Aluminum Pan
Heavy-gauge aluminium, one solid piece (no weird seams), and bakes like a dream. Blondies came out evenly golden, cakes rose just right, and the sloped corners make it easy to clean. Scratched a bit in my knife test, but performance wasn’t affected.
Buy if: You want a reliable, long-term pan that just works.
Another Excellent: Williams Sonoma Traditionaltouch Pan
Sharp corners = stunning brownies with crisp edges. Heavy-duty, even bake. Only downside? Cleaning those corners is a faff.
Buy if: You love sharp, picture-perfect squares and don’t mind a bit of scrubbing.
Best Nonstick: USA Pan 8-Inch Square Pan
This one surprised me — its Americoat nonstick is clear, so it bakes like uncoated metal. Even, golden results, easy release. Like Williams Sonoma, those sharp corners need extra cleaning effort.
Buy if: You want nonstick convenience without burnt edges.
Best Glass: Pyrex Sculpted Tinted Dish
I usually don’t recommend glass, but the smoky tint helped absorb heat. Cakes baked decently, blondies had crispier edges (if you’re into that). Not as even as metal, but serviceable.
Buy if: You like chewy, caramelised edges and don’t mind slower heating.
The Ones I Wouldn’t Buy Again
- All-Clad Pro-Release – Dark coating = uneven bakes.
- Wilton Perfect Results – Thin, dark metal = overdone edges.
- Anchor Hocking Glass – Clear glass baked unevenly.
- Fat Daddio’s – Scratched easily + dark bottoms.
- Great Jones Little Hottie – Too small (7.5 in), threw off bake times.
- Made In Ceramic Dish – Too big (10.5 in), cakes flat + dry.
What I Learned (So You Don’t Have To)
- Light-colored metal wins – Dark pans almost always over-brown.
- Heavy-gauge matters – Thin pans heat too fast.
- Corners are a choice – Sharp = pretty, rounded = easier to clean.
- Size isn’t always true – Measure your pan; don’t just trust the label.
FAQs
Q: What’s the best pan for brownies?
The Nordic Ware for classic, even bakes. If sticking is your nemesis, the USA Pan’s nonstick coating is the way to go.
Q: Can I use glass instead of metal for brownies?
Yes, but expect slower heating and crispier edges. Reduce the oven temp by 25°F if swapping metal for glass.
Q: How do I keep my cakes from sticking?
Light spray of oil or butter + parchment sling. Nonstick sprays alone can sometimes brown edges too much.
Q: Are ceramic pans worth it?
Not really for brownies or cakes. They’re often mis-sized and don’t conduct heat evenly. Save them for casseroles.
Q: Do professional bakers use nonstick pans?
Nope. Pros usually use uncoated, heavy-gauge aluminium pans — tougher, more consistent, and built to last.
Q: Can I put these pans in the dishwasher?
Stick to handwashing for metal pans (to preserve finish). Glass can handle dishwasher cycles just fine.