COASTAL CUPBOARD FAVORITE
Baker’s Edge Brownie Pan:
We could tell you how great we think this pan is, but we’re going to let America’s Test kitchen do the talking this time. Here’s what they have to say about this revolutionary pan:
“Could this simple redesign of a conventional baking pan really eliminate the problem of undercooked middles and burned edges when baking foods like brownies, bar cookies, and even lasagna? When we tested the pan in our kitchen, we were pleased to discover the answer was yes. The heavy-gauge cast aluminum pan evenly distributed heat while cooking, and because the Baker’s Edge has more edge baking surfaces than most pans, it gave each serving of our brownies two chewy edges (a great thing if you like edge pieces!). And when we made lasagna in the pan, we discovered another advantage of the interior walls -- they kept the food stacked, which made for a better presentation and neat, easy serving. We also liked the pan’s handle design -- when it’s turned over, the recessed handles can still be gripped, unlike bakeware in which the handles become flush with the counter when the pan is flipped over.”
- Equipment Corner, America’s Test Kitchen