cake pan?
10-19-2018, 07:05 PM
#1
Super Member
Thread Starter
Join Date: Mar 2007
Location: Southern MN
Posts: 2,376
cake pan?
I made an apple cake and used a 9" cake pan that I had for several years. There was a little rust in the pan, but I wiped it out and sprayed it with cooking oil. 1 day later the bottom of the cake and apples has turned black. Is it still good to eat? I will be throwing the pan away.
10-20-2018, 02:58 AM
#2
Senior Member
Join Date: Dec 2016
Location: Upstate SC
Posts: 680
I for one would not eat it. Chances are the pan was made in China and you can't be sure of the materials used, especially those under the top coating. I had a couple of non-stick 9x13 pans that had the same issue. Tossed them too. Use a coupon and get a Wilton's pan at Michaels, Joann, or Hobby Lobby and start over.....
just my 2 cents worth....
just my 2 cents worth....
10-20-2018, 06:35 AM
#4
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Join Date: May 2008
Location: MN
Posts: 24,407
When possible, I use glass (Pyrex, Anchor Hocking, etc.) for baking things that have apples or rhubarb in them.
There is something about the acid in the fruit that reacts with metal that makes the baked item icky in a day or two.
There is something about the acid in the fruit that reacts with metal that makes the baked item icky in a day or two.
10-20-2018, 12:18 PM
#5
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Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
[QUOTE=bearisgray;8146359]When possible, I use glass (Pyrex, Anchor Hocking, etc.)
I have always been told to avoid “Anchor Hocking” glass pans because they tend to have more flaws in the glass, and tend to break while cooking. Have I been misinformed?
I have always been told to avoid “Anchor Hocking” glass pans because they tend to have more flaws in the glass, and tend to break while cooking. Have I been misinformed?
10-20-2018, 01:13 PM
#6
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Join Date: May 2008
Location: MN
Posts: 24,407
[QUOTE=madamekelly;8146498]
I vaguely remember reading/hearing about "exploding" glassware.
My personal experience:
When removing hot containers from the oven - I put them on a dry cutting board or dry hot pads or dry wire racks.
Once I put a glass lid over a hot burner. (I was not thinking on that one !) It exploded into lots of little pieces. Not one of my finer moments.
Glass will break if dropped or dinged around. It's also important to avoid scratches on it. So - use a plastic knife for cutting.
I have lots of metal cake pans that "someone" - not me! - had gouged while cutting cakes or bars. That did not make me happy.
Do not plunge a hot pan or lid into cold water. Can cause breakage.
Originally Posted by bearisgray
When possible, I use glass (Pyrex, Anchor Hocking, etc.)
I have always been told to avoid “Anchor Hocking” glass pans because they tend to have more flaws in the glass, and tend to break while cooking. Have I been misinformed?
I have always been told to avoid “Anchor Hocking” glass pans because they tend to have more flaws in the glass, and tend to break while cooking. Have I been misinformed?
My personal experience:
When removing hot containers from the oven - I put them on a dry cutting board or dry hot pads or dry wire racks.
Once I put a glass lid over a hot burner. (I was not thinking on that one !) It exploded into lots of little pieces. Not one of my finer moments.
Glass will break if dropped or dinged around. It's also important to avoid scratches on it. So - use a plastic knife for cutting.
I have lots of metal cake pans that "someone" - not me! - had gouged while cutting cakes or bars. That did not make me happy.
Do not plunge a hot pan or lid into cold water. Can cause breakage.
Last edited by bearisgray; 10-20-2018 at 01:18 PM.
10-21-2018, 04:49 PM
#7
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
Old tin pans will turn black and will turn other things black if haven't been washed for a while. They were not made in China. I have a food mill that I need to wash just before use or it will turn things black. If I used it yesterday, I still need to wash before use. Whatever that black is, it will not hurt you. It's just unsightly. I would cut off the black part, eat the cake, and wash the pan well before each use.
The exploding dishes were the pyrex type that were made in China. So don't put those dishes in the oven unless you know they were made in this country.
And remove your baked goods soon after baking. Do not store leftover cake in them.
The exploding dishes were the pyrex type that were made in China. So don't put those dishes in the oven unless you know they were made in this country.
And remove your baked goods soon after baking. Do not store leftover cake in them.
10-21-2018, 07:08 PM
#9
Super Member
Join Date: Aug 2013
Posts: 9,300
Originally Posted by Murphy224
I for one would not eat it. Chances are the pan was made in China and you can't be sure of the materials used, especially those under the top coating. I had a couple of non-stick 9x13 pans that had the same issue. Tossed them too. Use a coupon and get a Wilton's pan at Michaels, Joann, or Hobby Lobby and start over.....
just my 2 cents worth....
just my 2 cents worth....
10-21-2018, 07:32 PM
#10
Super Member
Join Date: Jul 2013
Location: Houston, TX
Posts: 9,518
The only thing I have heard about exploding glass bakeware is the junk made in China which some of the newer things are. I tried to find lids for some of my corning ware only to find they weren't available. I finally found a place called "World Kitchen" that had some. I didn't realize they were the Chinese replacements. I ordered two, but the don't fit well. It was after that that I heard about the exploding Chinese bakeware so I don't use those lids in the oven.
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