Equipment Review: Best 13 x 9 Metal Baking Pans (Cakes, Brownies, Sticky Buns) & Our Testing Winner

[@KarbonElement]

I LOVE America's Test Kitchen... They really help me out with products that best works for me and doesn't waste my money....

[@Forevertrue]

I appreciate these tests. I cannot afford to go through that many pans to find the best. Now over the years baking still I do not do it enough to do get this kind of results. Thank you again! Keep them coming!

[@hktshop1875]

for you www.ebay.com/itm/323613165014

[@joyceannsingh]

Q

[@geo80551]

I have 2 golden touch WS pans. They are awesome. They are ceramic coated not Teflon. They do retain heat a few minutes longer than average. I was able to make a good batch of brownies the first time vs 3 or 4 on other pans. They are also made in the USA.

[@HuyVu-iw3ww]

I watched this video 4 years ago when the pandemic nicely forced me cooking at home. Now I am watching it again to enhance my bakeware collections. Thanks for the great video.

[@zephroth]

I have the wiliams sonoma goldtouch pans. they are unbelievably non-stick. Items that stuck to everything dont even touch it. Only thing that stick is hot sugar. Care is a bit of a hassel but well worth it.

[@janedoe805]

I just love when you guys Test stuff at your Kitchen! I own several of William Sonoma pans and while I’m not fond of spending “Lots” of money... When it comes to Williams-Sonoma it just seems you always get what you pay for. I have never been disappointed by anything made or sold there. From their Cookware to their Tablecloths, everything is made well with the highest quality materials. You’re not “Replacing” the same item 6 months down the line.

[@mikescookingstudio3136]

I bought the Goldtouch 1.5 lb loaf pan> I absolutely love it!!! I bought it just to make Julia's ultimate banana bread. The pan performs beautifully!!!

[@maria-ef1gw]

@Mike's Cooking Studio What made you choose the 1.5 over the 1 pound pan? :)

[@mikescookingstudio3136]

@@maria-ef1gw Mostly the price at the time was good, and I had a Williams-Sonoma birthday card which I had a $25.00 credit on.

[@lsieu]

I've been experimenting with the Williams Sonoma GoodTouch(r) bakeware line over the past year. I have used them in my oven, BBQ and toaster oven air fryer with very good results. I like it so well that when a friend's grandson and his fiance picked another bakeware set, I asked them if I could upgrade them to the set that included the 9x13 GoldTouch baking pan. I feel great that they agreed and I could give them something of quality that might well be the only set they will need for their lifetime. The weight and quality, seems to me to be professional grade.

[@michaelprozonic]

The Williams-Sanoma Gold Touch are excellent baking pans and cookie sheets. We even have their deep dish pizza pans in a set of 4-7” and one large 14"

[@mandolinman2006]

Usually recipes recommend lowering the temp by 25° for dark finishes.

[@CaptainFabulous84]

You'd think America's Test Kitchen would know this.

[@geo80551]

Gold touch is actually considered a medium finish. Not light nor dark. I have 3 and wouldn't trade them for a 4 dollar pan. There is a big difference.

[@helpfulnatural]

mandolinman2006 I've tried it with a dark finish pan baking brownies. No matter how much I shortened the baking time or reduced the temperature of the oven, they always burned or dried out. Dark pans just don't work well at all. They are inexpensive for a reason.

[@eugeniovincenzo1621]

I agree my brownies come out perfectly in dark pans with good crust if you make adjustments as you stated...

[@v7ran]

CaptainFabulous84 this is late but the dark pans retain heat for longer causing the edge pieces to burn. Even if you lower the time or temp, it’ll still burn.

[@dianna7043]

I love these product reviews. They really make an impression. I enjoy the step by step explanation of each test and showing us the results. Thank you for doing these.

[@promakos962]

I needed a new 13 x 9 pan, so I watched this. I'm very thankful for your review because I had a 25% off coupon with free shipping from Williams Sonoma :) Now my sheet cakes won't have a domed top and overdone edges.

[@lynnsteiner1580]

I own all WS goldtone pans and highly recommend them. I only use Bak Klene baking spray or parchment paper on my pans.

[@Moore2Lifepantrylovinprepper]

USA pans are the bomb! My bread pan never fails

[@hxhdfjifzirstc894]

I have four of their half sheet pans that I love. Non-stick.

[@ecleveland1]

I know this is about baking pans but being from the south I can't help but interject. The best cornbread is cooked in a cast iron skillet hands down. Get it hot with some oil or better yet bacon drippings in the bottom before adding the cornbread batter and finish with melted butter when it comes out of the oven.

[@gmaureen]

ecleveland1 I was thinking the same as I watched this, the only pan for baking cornbread is a cast iron skillet.

[@oshkoshbjosh]

I could not agree more. I think they actually have a cast iron skillet review that they bake cornbread in.

[@grievousangelic]

I NEVER trim brownies or cakes for a more "professional" appearance. I'm a home cook. Now, the point that a squared off pan makes for a more even cook is the way to convince me to buy a more expensive baking pan. But honestly? Cornbread works best in a cast-iron skillet. No contest.

[@edgarenriqueespana8013]

They're professional cooks and thus will most likely, very often, cook stuff that would be sold, that's why they mentioned it.

[@judycee9263]

Plus, square corners are harder to clean. My sticky buns in a glass 13 x 9 come out perfect. Who doesn't like chewier corners and softer center brownies anyway?

[@Diamonsarr]

@@judycee9263 me :)

[@MikehMike01]

There’s a lot of dogma in the professional chef world. Just look how many of these ding dongs cut horizontally on an onion, despite that cut accomplishing nothing.

[@senior_ranger]

This needs to be updated!!!!

[@Jolene8]

Sticking with my aluminum pans made here in the U.S.A. I've baked everything from cornbread to sticky buns in them and never had a problem. We've tried every other pan from non stick to anodized; light to dark, but the good old aluminums always pull through. Yes, even with caramalized sugar. :)

[@g.aellis3777]

Ok so as a pastrychef, I need to comment on this one. I do watch the show frequently. So the Fat Daddies with the removable bottom and the frames that sit inside sheet pans, are specifically for cakes and nothing else. So I really feel like some of these tests weren't fair because that isn't what they are meant for. They are professional pans. The frames cut down on kitchen cost, so any sheet pan can be turned into a cake pan. Fat Daddios is meant to help remove the cake, although I wouldn't choose that type personally. I also don't understand why you would use tin foil in the tests. Parchment paper is more practical and very commonplace for these uses. Kitchen professionals use hotel pans for sticky buns and cornbread. At home I personally would use either my Pyrex casserole dish or my le cruset small casserole for those tasks.

[@sahej6939]

Are the dark pans good for anything? Why sell them if all they do is dry out baked goods? I prefer stoneware for all these types of baking and I wouldn’t flip sticky buns coated in sticky sauce. parchment paper for the win , and who does a rectangular cake?

[@EricRumfelt]

13"x9" metal baking pans are fundamentally important, but........cornbread should only be cooked in a cast iron pan. Keep up the good work!

[@markalancirino]

Here's an idea: when using a dark pan, drop the heat by about 25 degrees F, like it says to do on just about every box of brownie or cake mix.

[@Lughnerson]

True, but for comparison purposes and the average user, all settings should be the same.

[@edgarenriqueespana8013]

Super pro and understandable comparison, awesome work!! sorry about your oven's mess, I don't want to think how much time and effort you put to have it back clean.

[@semco72057]

I just ordered two of the pans from the recommended company and will be awaiting their delivery since I plan to be baking some items in them.

[@richardharepax123]

For me the rounded cornered ones aren't to bad I have both and found used ones and a good cooking spray works and have a good plastic knife to cut around the edges. The fast food knifes are the best they are thick.

[@elizabethshaw734]

I love my fat daddio's 9x13 3-in deep non removable bottom pan.

[@SewAndTellwithDori]

Would appreciate seeing this review updated for what ATK describes as a "kitchen essential". Last review of these 13x9" non-stick baking pans was 2013.

[@flavnicolas9614]

OXO and William Sonoma are the best, but if I had to choose between the two I'd go for the OXO.

[@bladesandbullion3881]

Williams Sonoma Goldtouch® Nonstick Rectangular Cake Pan, 9" x 13" Is no longer available I would like to see an updated version of this video

[@wilsonline90]

Just checked their page and it's not available anymore. What should I get now? I will check it again..

[@SeattleSandro]

Gold touch pans all the way. If you bake regularly, don't waste your time with cheap pans and having to adjust temperatures for different finishes. I want consistent results and a pan that can stand up to some abuse. A cheap pan from the baking aisle at some Walmart is fine in a pinch or when you don't really care about the end result. I guess that's fine if you're making brownies from a box.

[@eliedgecomb4903]

Love Lisa. But I don’t understand why I need all three types.

[@tarac2408]

These are so great and so helpful! I’d love to see one on muffin tins and cheese graters!

[@sarahgori9598]

That William Sonoma pan is no longer available! Any chance you’ll do a new review of currently available pans?

[@fit2teach]

Love this! Thanks for making me feel like it’s not just me.

[@jrmint2]

Please show us how you clean baked on grime on baking sheets :D

[@SHELLY53100]

I WOULD LIKE TO SEE THE GOLD PAN WITH THE KNIFE TEST!!!

[@optimistichorizon]

SHELLY53100 Eactly. This is the second video I have watched of their's and both have been extremely deceptive.

[@IBUILTTHAT]

Why don't you adjust the cooking time per pan? That's how it's supposed to work, if you don't, you can have a significant bias in your results. Which in this case, it appears you do.

[@salpon]

+IBUILTTHAT Yeah it would be good to see a comparison between pans where the food is removed when it's done.

[@jb76489]

+IBUILTTHAT If they're trying to treat each pan equally, why would they treat them differently

[@salpon]

Darker pans will always cook faster. That's physics. So the cooking time should be adjusted. You can still compare the results by removing the food when it's cooked.

[@IBUILTTHAT]

It's not about the temperature of the oven, it's the heat transferred to the food. A Darker pan / pans with different coatings cook differently. There is a reason that darker pans cook faster, the adjustment is typically temperature, and in fine-tuning, time.

[@BoggWeasel]

adjusting the time doesn't help if the outside of the bake looks done and the inside is under cooked, so in order to get the inside of the bake right the outside is going to be over done. when baking, esp for consistency a pan that you can rely on is major.

[@mariadelaluzzilinskas4165]

Did American test kitchen do a testing for basic round ones? Am having a problem finding one that not slopped.

[@cherylelinsmith743]

I’m wondering if I can use the winning pan to bake a chicken thigh. I don’t need a big roasting pan

[@bakermonitor1932]

would like to see the pirex and the ceramic pans go through the same tests

13x9 inches is 33x23 cm, for all you ISO standard units guys

[@labellafamiglia11]

Absolutely love these reviews!!!!!!

[@skoshunt]

love USA pan and WS Goldtouch

[@Lindzeeann2uuu]

Good information, but I must say, brownie corner pieces are the absolute best.

[@fefejohns4587]

How much yellow cake batter goes into a 9x13x2 pan???

[@MJAMES1021]

I have the goldtouch pan which i love and js great. I also have 2 of the USA pans which are great too.

[@jajanesaddictions]

Please update with new review videos for 2019. So much has changed in cooking and cooking utensils.

[@studiosingyourstyle]

I have been baking cinnamon rolls in my pampered chef stoneware and it has never worked they do not cook fully

[@LowScoville]

Some pans have a rolled lip and water gets stuck and rusts, I really wish that you showed if any of these pans didn’t do that!

[@chowtownfoodreviews6679]

I'm a tool maker for USA pan I can say we make the best pans out there....all made in USA no cheap shit !

[@hxhdfjifzirstc894]

I have four of your half sheet pans that I love. Made in USA is a nice bonus. Especially now.

[@bethnegrey430]

I've got to check which pan I used when my Pumpkin Pie Bars come out of the oven. It's a 13x9 pan, nothing special. And yet it's not as deep as my lidded one (think church pot-lucks). The filling came up just short of the top of the pan and slopped out a bit while I was trying to get it into the oven. This one's a goner!

[@amethystjean1744]

I wish I could afford $58 (CAD) on a pan (Williams Sonoma goldtouch). Where is your best buy option?

[@osyisr6361]

Look for a another pan with the criteria of the top pans.

[@pablogratas941]

The USA Pan is solid for a fraction of the price, if you're ok with the slightly corrugated bottom. USA Pan makes the Williams-Sonoma pans so they're a similar standard of quality.

[@marktaylor1801]

Thank you so much ! This was a great help.

[@namjoonslefttoe1881]

I LOVE williams Sonoma, but the prices are so high. I only have one pan from them, a mini bundt pan one.

[@babyblackbeans]

Very descriptive and wonderful review. Thanks ATK!

[@sarashiekh3998]

Is Teflon coating non stick pan better for baking?plz tell me

[@Ronibearable]

This was not a fair test! The Removable bottom is specifically a cheesecake pan, that has a crust to prevent the liquid from seeping out and is an alternative to a round springform. I really think this test was flawed America's Test Kitchen! You should have used a Fat Daddio's pan WITHOUT the removable bottom. I have many FD pans, including two 9 x 13 solid bottom. I would have loved to know how the solid bottom fared against the WS. Dec 2018 price, FD $ 19.20, WS $36.00. For twice the money it may be slightly better, but no one would if the 20 dollar pan is just as good because you did not use a true comparison. Disappointing.

[@mgtowp.l.7756]

What About The Fissler Cookware?

[@evh347]

Great video. How about a best bakeware set review?

[@foodgeek.]

Rounded corners are to prevent residues and ease cleaning. No surpise this is called "Sanitary finish".

[@ytugtbk]

Another outstanding review from ATK.

[@blainecompany2735]

I love ATK you've saved me from buying so many trendy products 😂

[@kimdavis3835]

I assume that with the dark coated pans you lowered the oven to cook in them. I do however agree with your choice.

[@keisreeman]

I pounded my All Clad roaster with a hammer on an anvil until it was roughly 13×9. Its no surprise that it performs much better than the William Sonoma model recommended here.

[@Jupe367]

The William Sonoma has a folded edge corner on the outer edge. That to me would be difficult to clean if you have food caught in between the edge.

[@richardharepax123]

Try a toothbrush. I know it sounds bad but as a dishwasher it works

[@plugrapls]

the Williams Sonoma loaf pans are also great, guess I know another item for my Xmas list..

[@LeandrewRowsey]

can the winning pan be used to make cheesecake in

[@philipwebb960]

Sharp corners brown/burn much faster than round corners. Apparently, everyone but America's Test Kitchen knows that.

[@lucybellescott7531]

Glass, Porcelein, & (Metal USA pans & USA pan Goldtouch made for Williams Sonoma) but do not put nonstick pans in dishwasher!

[@aleonm5197]

I wonder how the Mauviel copper pans would fare in this

[@ceeceemac9072]

Great info yet again. Thank you! That explains a lot.

[@pcluvvw7129]

USA pan is my favorite. As far as the alleged squished look, seems a bit sensational for TV. Made plenty of types Buns in that pan and it doesn't looked squashed. But they are so so easy to clean! The Muffin pans are a the best if you've ever over filled them. You know how awful it is to clean, with USA muffin pan it slides off easily.

[@kathywade5548]

after cake is made can you store it in refrigerator?

[@ct5468]

Thank you! 🤓

[@ThuyTran-rc9gh]

Would it be the same thing if I decided to use a 9x9 size pan?

[@ErikaKinetic]

Cornbread is best baked in an iron skillet.

[@geo80551]

I just made some cornbread in my 9 x 9 gold touch pan. Came out great. Cast iron skillets have competition now for cornbread.

[@hiddengems2844]

I have a lot of gold touch- good. Only problem with baking sheets is they are a NIGHTMARE to clean. You can’t use much or it damages the nonstick finish. Hope I don’t have any of the same issues with the cake pans or it’s going to be an issue

[@ThiNguyen-bm1dw]

Hidden Gems how do you clean it?

[@HeWearsGlasses]

Hello 👋 Could someone tell me what pan I should bake lasagna inside of? Thanks 👏

[@tlsnana9539]

Roel M. Mata it’s a little late . . . but the tomato acidity would damage aluminum pans. I usually us a Pyrex casserole dish. If using metal, I think I’d use the us pan or the gold pan. I have a couple of the US pans and they are great. Both are made in America by the way.

[@seikibrian8641]

The HIC Porcelain Lasagna Baking Dish shown at the start of this video got their top score of "Highly Recommended" when they did a test of "broiler-safe baking dishes" (some people like to finish lasagna under the broiler for a crisp topping). If the price of the HIC exceeds your budget, the current winner in their tests of glass baking dishes is the Pyrex Easy Grab 3-Quart Oblong Baking Dish. It's not broiler safe, but it's less than $20.

[@skybirdbird]

i would love to see a review on stainless steel bake ware as i believe it is healthier to cook with... tkx for the review...

[@helpfulnatural]

skybirdbird I have several stainless steel cookie sheets. They constantly warp when baked in any temperature above 300F. A bit annoying, actually. :( I believe that's why you never see reviews or demos using them. It's unfortunate because like you said, stainless steel is much healthier to cook with.

[@skybirdbird]

helpfulnatural but they do go back to shape when they cool... at least mine do... i also have a couple of cookie pans that do not do this... i will never give up my stainless... :-)

[@helpfulnatural]

skybirdbird Yes they do go back to normal when they cool but whatever you're baking can come out uneven due to the warping. I use mine a lot for chicken wings or roasting veggies.

[@sahej6939]

Why not stoneware? What’s an example of an SS you’re talking about, I’m always up there at 425-450 range, not 300 lol

[@dannycarrington1601]

I'm not a professional baker so rounded corners don't matter to me. I'll gladly put up with rounded corners for less than half the price of the Williams Sonoma pan.

[@richardharepax123]

Same here I have both and found them used and have gotten the same results with the medium colored ones. The darker ones just take out sooner

[@kamikity]

I thought it's common sense that whenever you are using a darker color pan you follow the exact recipe but reduce baking temperature by 25F...... are these tests done in this standard? (but I always stay away from dark pans anyway....)

[@Forevertrue]

Well some of us just stop in the BB and B or Walmart and buy what they have. I will look online and a little closer now when I start to buy again. I also have some cheap baking pans that lost their coating on the bottom of so baked goods, they are in the garbage.

[@watermain48]

Nice review, thanks.

[@nathansteele302]

any reviews for ranges or refrigerators in the future? Viking or Wolf or Bluestar? Viking or Sub-Zero?

[@seikibrian8641]

This is a late reply, but for any who are monitoring: It's unlikely that ATK will review major appliances, because they have sponsorship from Wolf, and it would be a conflict of interest.

[@lilianpelayo7019]

Thanks

[@CentralNH]

Any thoughts on lasagna pans?

[@williamjones7163]

You had me at corn bread.

[@milendory]

You are the best! Thank you.

[@Rena-ej7vv]

... but why would you make cornbread in anything but a cast iron?! Nerp.

[@dsr8223]

Seriously!

[@MikehMike01]

They’re in Connecticut they only know how to cook New England foods

[@grannysweet]

wish i could find more videos with this host.

[@hxhdfjifzirstc894]

Search for Lisa McManus

[@prettyinpunk666]

Thank you, great explanations!

[@hardliqjoe3469]

Can you guys test out bread pans?

[@mikescookingstudio3136]

If ya mean loaf pans, I can tell you which one will win. The Goldtouch loaf pan from Williams-Sonoma. I have the 1.5 1b size. Best pan I have ever owned

[@FlashOhJoy]

hardliq joe I have a Goldtouch bread pan, (9x5) and I love it, its my best bread pan...and I do have a lot of them!

[@unclerat2131]

Can you imagine the temp agency explaining the job to the soon to be equipment tester?

[@kaseemmay09]

can you guys do round cake pans i would love to see that

[@user-dx8nj7qj2g]

actually if my family needs a 13 x 9 pan, we just buy an aluminium one, either keep it if what we're using isnt dirty, or throw it out instead of cleaning

[@Dasycottus]

Praised be Lisa McManus, supreme arbiter of kitchen truth 🙏

[@shelbymarie2249]

Have you tested food processors?

[@glassesgirl9044]

yes

[@hxhdfjifzirstc894]

Have you tested google?

[@MarkHennessey]

I guess it's time to pay Williams-Sonoma a visit...

[@nathansteele302]

most of the stuff at w-s lower grade if it's "exclusive" and overpriced if you can find it somewhere else online. check out cutleryandmore.com there are a few others but this is my go to.

[@nathansteele302]

Nathan Steele but I will be getting this , if ATK says its the best I believe it

[@aowatson1]

I can't say I have ever looked at a brownie or cornbread with a curvy edge nd thought. 'ew, I can't eat that.' It's not like they all become middle pieces.

[@philipwebb960]

Food in sharp corners overcooks compared the the rest of the batter in the pan.

[@helpfulnatural]

I have a USA pan, loaf pan that I've used barely half a dozen times. It has a non-stick silicone finish and I've only baked either bread or pound cake in it, and never used any utensils on it. It has developed pitted spots in the finish on the inside bottom of the pan. Will not repurchase this brand.