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Baker's Edge

Could this simple redesign of a conventional baking pan really eliminate the problem of undercooked middles and burned edges when baking foods like brownies?

Published Mar. 1, 2008

What You Need To Know

This redesign of a conventional 9- by 13-inch baking pan features nothing more than three internal walls that extend across the pan. Could they really eliminate the problem of undercooked middles and burned edges when baking brownies, bar cookies, and even lasagna? When we tested this pan in our kitchen, we were pleased to discover that the answer is yes. The heavy-gauge cast alumin...