Baking is considered to be an exact science. Ingredients are meticulously measured and only the right tools are used so that you could yield the perfect bread, cakes and pastries. Unlike cooking, substitutes are seldom allowed in baking because if you do not put the right, important ingredients such as baking powder, baking soda, eggs, yeast, etc., it would not look and taste the same. The same principle also goes with the materials in baking, particularly the baking pans.
Specific cakes call for specific cake baking pan, and so does the other baked goods. If your cake has liquid milk as the main ingredient, aluminum pans should not be used because it would react with the milk when heated. Shapes of the pans are also considered in baking cakes. When a recipe calls for a square baking pan, the ingredients are specifically measured to be fit with the pan. If you use a rectangular one, it would not have the same thickness as it should have and might be crispy on the sides.
Silicon pans are more ideal compared to the conventional ones because of its heat resistant, non-stick features and durability. Though costly, if you are really in to baking, it would be a good investment. And for other ideas, you could visit http://www.cakepanstop.com for other matters regarding cake baking pans.