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Bakeware Comparison Chart

Following are pros and cons of the various materials used to produce bakeware which will help you decide which type you would prefer to purchase.





Best For


Most common material used for bakeware which is usually covered with a non-stick coating

Cost-effective, non-stick coating allows for easy release; cost-effective

Poor conductor of heat (not a problem inside a hot oven)

Dishwasher safe; for best results, hand wash in warm, soapy water

General baking

Aluminum/Cast Aluminum

Used by professional bakers and second most common type

Excellent conductor of heat

Higher cost than steel

Dishwasher safe; for best results, hand wash in warm, soapy water

Baking with elegant shapes and fine detail

Stainless Steel

Highly polished, beautiful bakeware


Poor conductor of heat; expensive

Dishwasher safe

Savory dishes


Newest material in bakeware

Good release, even heating, convenient storage, withstands drastic temperature changes (i.e. freezer to oven)

Less elaborate detail than most metal pans; requires cookie sheet under it

Dishwasher safe

Baking & molding desserts such as ice cream, gelatin and mousse

Cast Iron

Not widely used

Produces highly detailed baked goods

Very thick and heavy

Hand wash without soap

Braided breads, cornbread and detailed baked products

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