Another question about Bundt pans

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Tenebrae

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I recently bought a 12-cup heavy duty aluminum Bundt pan which has a silver coating inside. It was a replacement for my old 9-cup Bundt pan with a Teflon-like coating inside. (The coating seems to be rubbing off, so I don’t want to use it any more.) I never had trouble with the 9-cup pan, but now when I use the new one, the cakes come out with a tough, thick crust on them. I grease & flour the pan before filling it, or use cooking spray, and bake at 350 degrees. What am I doing wrong?
(When I bought the new pan, it was the last one on display, without any box or instructions with it.)
 
Tenebrae said:
I recently bought a 12-cup heavy duty aluminum Bundt pan which has a silver coating inside. It was a replacement for my old 9-cup Bundt pan with a Teflon-like coating inside. (The coating seems to be rubbing off, so I don’t want to use it any more.) I never had trouble with the 9-cup pan, but now when I use the new one, the cakes come out with a tough, thick crust on them. I grease & flour the pan before filling it, or use cooking spray, and bake at 350 degrees. What am I doing wrong?
(When I bought the new pan, it was the last one on display, without any box or instructions with it.)
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I don’t know, but I wonder if you could google the company and find instructions online?
 
Going from a 9-cup recipe to a 12-cup recipe obviously changes the measurements, but it might also change the temperature required. It seems to me that a higher temperature has more of an effect on the surface of the concoction, and less (relatively speaking) on the interior, while a lower temperature would allow for a more thorough cooking while not giving the crust on the outside.
 
Spirithound said:
Going from a 9-cup recipe to a 12-cup recipe obviously changes the measurements, but it might also change the temperature required. It seems to me that a higher temperature has more of an effect on the surface of the concoction, and less (relatively speaking) on the interior, while a lower temperature would allow for a more thorough cooking while not giving the crust on the outside.
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That’s what I think too, adjust the cooking temp and/or the cooking time.
 
Make sure your oven is pre-heated, if necessary get a second oven theromoter. Let the oven get to the desired temp for a couple minutes so that when you open the door you aren’t making it do all the work over again. It can make a big difference in “crusts” and things like that.
 
Are you sure that it was necessary to replace your old Bundt pan? Mine is over thirty years old, and the coating has worn off, but I just either grease and flour it well or use vegetable spray, and it works just fine. Every time I look at that old pan, I think of all of the wonderful times our family has had over the years eating cakes and breads made in it. Maybe this is just a case of things not being made as well today as they use to be.
 
Marysann

DO NOT ever cook or bake with old cookware that has flaking teflon. It is poisonous and can make you VERY sick. As well as (in some circles) being show to cause cancer. Teflon can aslo put out noxious fumes at a temp as low as 400 which easily can be reached when cooking something at even 350. The glue used to adhere the teflon to the pan is also EXTREMELY toxic.

nationmaster.com/encyclopedia/Teflon and ecomall.com/greenshopping/teflon4.htm

Teflon itself recommends never keeping a bird in the kitchen due to problems with toxicity teflon.com/NASApp/Teflon/TeflonPageServlet?pageId=/consumer/na/eng/news/news_detail.birdsafety.html

New Teflon and Silverstone, on the other hand, are fairly safe…with straight up silverstone being the best due to the application process and tendency not to flake when damaged.
 
I have read in recipes that baking times are different for “shiny” pans vs. “dark” pans. Don’t ask me what the difference is – I just wondered if that could have anything to do with it.
 
Thanks, everybody, for your suggestions. I think I’ll try baking at 325 degrees and see what happens. The problem is, my oven isn’t all that reliable–doesn’t seem to hold a consistent temperature.
 
Purplesunshine, the teflon on my pan isn’t flaking, it has just worn off. I have never seen teflon flake off of anything, and I have been cooking for a LONG time. Thanks for your concern.
 
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