What is the best steel for baking pans?

What is the best steel for baking pans?

Choosing the right baking pan material is not only about durability, but also about food safety, even heating, and easy demolding. For best results, 304 (18/8) stainless steel is the undisputed industry gold standard. Here’s why:

Benefits of 304 stainless steel:

1. Food safe and non-reactive:

Contains 18% chromium and 8% nickel, creating a non-porous surface that won’t react with acidic ingredients (citrus, tomatoes) or discolor over time.

2. Rust resistant:

Chromium forms a protective oxide layer that prevents corrosion even with frequent cleaning. Avoid “stainless” blends that don’t contain nickel—they may dent or rust.

3. Even heating:

Thick 304 steel distributes heat evenly, preventing hot spots that cause uneven baking.

4. Durable and warp resistant:

Unlike thin aluminum or carbon steel, it retains its shape at high temperatures (up to 500°F/260°C). Avoid the following materials:

- Aluminum: reacts with acids, scratches easily, warps at high temperatures.

- Non-food grade steel: may leach metals (like nickel or iron) into food.

- Cheap "stainless steel" mixes: often don't contain enough nickel, causing rust.

Pro Tip:

Check if the mold has an 18/8 or 18/10 grade printed on it (e.g. 304, 316). Apply a light coat of butter or cooking oil to ensure perfect release every time.