Which Bakeware to Use?

I have been asked about baking pans — which materials perform best and are safest — teflon-coated aluminum, steel, glass or the new silicone.

I don’t use teflon pans. PFOA used in the manufacture of teflon is toxic, and the EPA has fined DuPont for releasing PFOA into the environment and covering up the danger.

Aluminum and steel are the best heat conductors for baking. If you use an aluminum pan, just line it with parchment paper, which you can find in rolls near the wax paper and plastic wrap. Parchment paper is a fantastic disposable, recyclable non-stick surface. If you use parchment, you don’t need to grease or oil the baking surface.

I have tried silicone baking utensils, but they are such good insulators that the baked goods come out raw. I’d avoid silicone for that reason alone.

Glass transmits heat too quickly, causing the bottoms to burn before the center can bake.
This might work for a crispy pie crust, but is not what you want for a cake or cookies.

Original Source: http://goodbaker.com/blog/?p=5