Nobody wants a collapsed pan of gooey cinnamon rolls in the bottom of the oven. So, always buy the heavy-duty foil pans if you can. They aren’t much more expensive, but they’re way more stable and less likely to buckle under the weight of a dense banana bread. The cheap, dollar-store ones are best for dry snacks or storage.
Can I Bake With Aluminum Foil Pan | The Tube
Also, never, ever use a foil pan under the broiler. The direct, intense heat can melt the pan’s rolled edges or even cause the aluminum to discolor and weaken. Stick to the regular, gentle heat of a normal oven for best results.
And here’s a pro tip: if your recipe calls for a glass or ceramic dish, remember that aluminum will create a different texture. You might get a dreamy, crispy edge on your cornbread that a glass dish would never give you. That’s not a bug; that’s a feature.
