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What Is Aluminized Steel and Why Is It Better to Bake With?
Shannon Vestal Robson
By Shannon Vestal Robson
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Now is the perfect time to turn on the oven and get cookin’ — or bakin’. It’s not just the weather, but also the fact that Brandless has a whole new line of aluminized steel bakeware to either build your kitchen collection with — or replace your old pieces with professional-grade tools. From a 12 cup Muffin Pan and 9 in Round Cake Pan to the Loaf Pan, Half Sheet Pan, Quarter Sheet Pan, and Bake and Roast Pan, we have all the baking staples you need. And yes, you definitely need these pieces — because these might be the last ones you ever need to buy.

Why? All our bakeware is made with aluminized steel. Never heard of it? Let us explain what it is and why it’s so great.

Aluminized steel is steel coated with an aluminum alloy. What that results in is a baking material that has the benefits of both: the strength and weight of steel, and the corrosion resistance of aluminum. The most important thing is how that translates to your bakeware — or rather, the baked goods you make with aluminized steel.

With the heat conductivity of aluminum plus the superior heat retention of steel, the bakeware piece heats up and retains that heat evenly. That means whatever you’re cooking is getting the appropriate heat distribution, reducing the chances of your food baking or cooking unevenly. (Translation: your food is more delicious and you look like Martha Stewart.)

Know how baked goods can sometimes rise unevenly (think: mounded cake layers that are frustrating to layer and frost, muffin tops that look less than perfect, and that weird lip around a loaf)? Not with aluminized steel.

Sure, aluminized steel might be what’s preferred for professional kitchens and bakers, but you can get in it too — you’ll just feel like a pro.

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