September 28, 2006

Baker’s Edge Pan

Baker's Edge PanWhen we make brownies, casseroles, or lasagna, I always want the corner pieces—I love the crispy texture of the caramelized edges. Problem is, there are only four corners. That need never be a problem again, thanks to the Baker’s Edge pan. The unique shape gives your baked goods eight corners, but more to the point, every piece can have at least two edges. For a crust-loving person such as myself, it’s a thing of beauty.

The real reason for the increased surface area of the pan’s sides is not to create more crust so much as to even out the cooking by making sure the “center” is never very far from the edge. So, no more mushy, uncooked centers and dried or even burnt edges.

Needless to say, this wouldn’t be ideal for a sheet cake, but for just about anything else you’d normally bake in a casserole or baking dish, it might be splendid. Stuffing, perhaps?

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