I finally baked my comparison loaves yesterday. I used Williams Somona Gold Touch 8 1/2 x 4 1/2 loaf pan v Bundy’s Chicago Metallic 8 1/2 x 4 1/2 loaf pan.
The Chicago Metallic pans are unglazed aluminized steel. Williams Somona’s Gold Touch is golden glazed aluminized steel. Williams Sonoma’s pan weighs 109g more than the CM.
I baked Chef Bo Frieberg’s Vanilla Pound Cake. After 30 minutes I noticed both loaves beginning to over-brown. I tented them and continued baking another 27 minutes.
Taking into account the 109g difference in pan weight, each pan had the exact gram weight of batter.
Pictures below show the results.
The cake in the CM pan rose beyond the rim and developed a wing. The WS cake did not rise but initially had a rounded mound. Browning by the pan’s rim occurred on both pans but not to the extent of the first loaves I baked. I assume the tenting helped in this regard.
If you look at the picture of the side views, the CM cake had a beautiful golden color. The WS side of cake was definitely darker and somewhat mottled.
I cut the CM cake. The crumb is very nice. The cake is moist and really, really good. I didn’t cut the WS cake yet.
The last time I made this cake, I used the WS pan and the household version of CM’s professional line pan (not from Bundy), which is very dark in color. The Cake in that CM pan was very dry. The cake in the WS pan was not as dry.
I’m not giving up.
Two things I did not do according to the recipe is line the pan’s sides with parchment nor did I grease with butter. I used a spray because I feel butter has more tendency to burn. I will line the entire pan next time and use heating core nails. I didn’t use it this time because I wanted to keep the experiment as consistent with the first attempt as possible.