Chicago Metallic Commercial 12-Cup Muffin Pan

Once available only to commercial kitchens, the pan is made of professional-weight aluminized steel, so it won't buckle or bend under intense heat and consistently provides fast and even heat distribution. Muffins brown quickly and evenly--there's no need to turn the sheet midway through baking. Bakers new to aluminized steel should pay extra attention at first, since this heavy-gauge pan bakes muffins more quickly than lighter-gauge varieties. The pan gradually darkens with use, which actually improves heat retention, but it may also require that oven temperatures are lowered by 25 degrees to ensure even browning. The traditional uncoated surface of this sheet makes it extra rugged and a great conductor of heat, but butter, oil, or parchment paper should be used to prevent foods from sticking. Greasing or lining the pan simplifies cleanup, since the pan will go from oven to dishwasher with no scrubbing in between. The shallow rim of the pan ensures a tidy oven as well--melting cheese and loose nuts stay contained. --Emily Wolf