FAT DADDIOS 9 1/2 INCH FLUTED TART PAN

Aluminum is recognized as the ideal metal for outstanding baking results.

By reflecting heat rather than absorbing heat, aluminum reaches baking temperatures faster and cools quicker.

This is critical for cake, pastry, and delicate dessert recipes.

Dark steel or heavy steel based bakeware retains heat and continues baking your recipes long after being removed from the oven.

If aluminum is good then anodized aluminum is perfection.

Believe it or not, aluminum is porous like a sponge and will absorb fats, sugar, oil, dish soap and detergents.

Anodizing ‘safe-seals’ the natural pores of aluminum creating a:smoother, thicker, safer more versatile baking surface.

Anodizing creates a non-reactive surface which allows you to bake a wider variety of ingriedents like citrus fruits and tomato based foods and sauces.

These ingredients react poorly with ‘natural aluminum’ and ‘aluminized-steel’ products and can actually leach unwanted flavors, and even aluminum, back in to your baking.

Anodizing is not a coating.

It’s an environmentally-friendly process that contains no chemical additives, dyes, CFC’s, PTFE’s, or PFOA’s.

Anodizing is the reason Fat Daddio’s bakeware will never chip, flake, peel, pit, or rust.