If you can't find the answer to your questions here, contact us at sales@lloydpans.com
Click on the questions to reveal the answers.
Are your cake pans non-stick?
We offer two different versions of our professional baking pans: our original heavy-duty bare aluminum pans and pans finished
with Dura-Kote. Both styles are constructed from the same heavyweight aluminum. Our bare aluminum pans require
oiling and/or flouring before baking. However, pans finished with Dura-Kote may not require any treatment prior to baking to
obtain good release. The performance of Dura-Kote as a release agent for baked goods is recipe-dependent, which is why
oiling may or may not be necessary.
What is Dura-Kote?
Dura-Kote is our exclusive pan coating. It is applied in a three-step process that begins with our dark, hard-coat anodize,
followed by two layers of our proprietary liquid sealer. Each stage involves a curing process for professional results.
How do I wash my Dura-Kote Pans?
Wash in hot water with a mild detergent and dry well with a clean towel. Do not use abrasive cleansers. Our pans are dishwasher safe, just be sure that the detergent you use does not have silicate in the ingredient list. Most powdered consumer dishwashing detergents have silicate, liquid detergents generally do not.
The best recommendation for long life is to hand wash your pans with mild detergent.
What if something sticks to my Dura-Kote pan?
If food becomes stuck to the pans treated with Dura-Kote, simply soak in hot water with mild detergent and rub with a fabric-
type nylon scrubber. Do no use a metal scouring pad or brush as this can harm the coating. Lubrication prior to the next
bake is recommended. We suggest consultation with cleaning compound suppliers for expert advice concerning the exact
type and amount of washing compound recommended.
Do I need to grease my Dura-Kote pans before I use them?
Maybe. Variances in processes and ingredients in a recipe determine its stickiness. For this reason, results may vary from
one recipe to another where our products treated with Dura-Kote are used. Some recipes need more lubricant than others
to keep food from sticking to the pan when baked. We encourage experimentation with pans treated with Dura-Kote.
Initially, try using no greasing agent at all; the Dura-Kote may provide all the lubrication necessary for good release, Due to
the wide variety of processes that exist within the baking industry, we cannot guarantee that pans treated with Dura-Kote
will not need some lubrication between bakes. Similarly, for those who initially discover that no oiling is necessary due to
good release, we cannot guarantee the number of baking and washing cycles Dura-Kote will provide before some oiling
may be necessary.
How do you clean bare aluminum and stainless steel pans?
To clean bare aluminum or stainless steel pans, such as baking sheets and pans, use a fine powder cleanser such as “Bar Keepers
Friend” , “Wenol”, or “Bon Ami” --available from most stores. Each works equally well. To use, form into a paste and apply
using a soft cloth. Rub the paste in a circular motion, spiraling from the center outward. Wash again in hot soapy water,
and dry immediately. DO NOT USE OVEN CLEANERS OR CLEANERS WITH CHLORINE BLEACH. DO NOT USE STEEL
WOOL. Nylon scrubbing pads are safe to use. This is not recommended for anodized and non-stick pans.
After I washed my bare aluminum pans they were left with a white film and/or marks on the surface
of the pan, Why?
Bare aluminum has a tendency to oxidize when not washed properly. While oxidization won’t affect either the performance
or the life of the pan, it can leave a “stain” on your cakes or cookies. The best way to eliminate oxidation is to wash your
pans in warm, soapy water (dish washing liquid and water) and then follow with a rinse of three parts vinegar to one part
water.
How heavy-duty are your pans?
Our round cake pans and cheesecake pans are manufactured from 16-gauge aluminum (about the thickness of a penny).
Our pie pans are fabricated from 18-gauge aluminum (slightly thicker than a nickel).
You call your pans commercial quality baking pans, what does that mean?
Our pans are built from heavy-gauge aluminum and are precision-engineered to give professional and consistent baking
results. We’ve been manufacturing cake pans and pizza pans for nearly 15 years and supply some of the largest baking
companies in the world. Unlike pans offered at a retail gourmet store, they’re not shipped in fancy or colorful wrap because
our customers aren’t concerned with presentation packaging. Our pans are designed for heavy commercial use, which is
why department store appearance “takes a back seat” to professional performance.
Why don’t your pans have a brand name?
We don’t stamp our pans with a logo because our primary customer base is the retail and commercial wholesale bakery
market, and quite frankly, they don’t care about a name in the pans. What matters most to our customers is how well our
pans perform and hold up to abuse. Widespread customer satisfaction over our 15-year history clearly answers that question.
Do you sell Wholesale?
Wholesale pricing is available for qualified customers. Please contact our sales department for information concerning
qualification.
Why don’t you sell spring form pans?
Our company does not manufacture spring form pans because our bakery customers were looking for an alternative. We
designed our loose-bottom cheesecake pans with the professional baker in mind. This simple two-piece pan is designed
to give superior baking performance and excellent release. Because of the elimination of the spring-style latch, hot and
cold spots created by that device are a thing of the past. The uniform baking achieved by our loose-bottom pans allows
cakes and cheesecakes to literally “bake-off” the sides for easy removal. In addition to great release, our loose-bottom
pans minimize or eliminate slumping and cracking of desserts. And, as extra “icing on the cake”, our customers don’t miss
the broken latches!
Can I bake regular cakes in your cheesecake (loose bottom) pans without it running out the bottom?
Absolutely! Cake batter is dense enough to seal the loose-bottom insert, locking it firmly in place. Bake as you would in a
traditional cake pan and remove product, when cooled, by pushing the loose bottom up from the outer pan.
Can you make custom cakes pans or custom cookie cutters?
Our custom design team has the technology to manufacture nearly anything our customers can envision. Please contact
our sales staff for information concerning minimum purchase requirements, set-up fees and/or tooling charges associated
with customization.
Do I need to adjust my baking temperature or time when I use your cake/pastry rings?
The answer to this question lies in which of our two styles of cake rings is used. Aluminum cake rings will bake at the same
time and temperature as our aluminum round pans. For stainless steel baking rings, however, the temperature should be
reduced by 25 degrees and the time spent in the oven should be decreased by approximately 10% to 15% of standard bake
time.
What is a heating core and when do I need to use one?
Our Heating Core is the secret to fast, efficient, and professional baking results for larger cakes. This item will not only
substantially reduce your baking times, it also will allow your cakes to rise evenly too! To use, place the heating core (open
side up) in the pan, and fill it with batter as you would the rest of the pan. No adjustments are necessary with bake time.
When finished baking, pop the cake in the Heating Core out, plug the hole and decorate. The cake from the Heating Core
will naturally bond together with the rest of the cake, and no one will be the wiser! Our Heating Core is recommended for
round pans that meet or exceed 11” in diameter, square pans that meet or exceed 12” in diameter, and sheet cake pans that
are 12” x 16” or larger.
What are the measurements for a quarter, half, and full sheet pan?
While this is a hotly debated question, a TRUE bakers full-sheet cake pan measures 16” x 24”. A half-sheet pan, then, measures 12” x 16” and a quarter-sheet pan measures 8” x 12”. A standard half sheet measures 13” x 18”. An oversized half
sheet measures 12” x 18” and an oversized quarter-sheet measures 9” x 13”.
Lloyd Sheet Pans outside dimensions: 18"x26" Full-Sheet Pan, 13"x18" Half-Sheet Pan, 9"x13" Quarter-Sheet Pan. The typical consumer sheet pan is a half-sheet pan.
Questions? Contact us: sales@Lloydpans.com
Technical Manufacturing Details
Over the last 10 years we have implemented a lean manufacturing philosophy that saves energy and labor costs while reducing our factory time to produce a product. By adding a Green initiative we are not only efficient but have an eco-friendly factory that produces the greenest products possible.
Free Shipping & Volume Discounts
Free GROUND freight is available for orders that meet or exceed $200.
| Order Total |
Shipping Cost |
| $.01 to $99.99 |
$10.00 |
| $100.00 to $199.99 |
$16.00 |
| $200.00 or more |
Free Ground Shipping |
Express Shipping
We ship within 24 hours for express shipping if the item is in stock. If the item is not in stock we will notify you via email and help you with the best options.
For more information see our Terms page.
Volume Discounts
Orders of $200 (US) or more, exclusive of S&H fees or applicable taxes shall be eligible for the following discounts:
| Order Total |
Discount |
| $200 or more |
Free Ground Shipping |
| $500 to $1,999.00 |
15% Discount |
| $2,000 or more |
20% Discount |
Contact Lloyd
If your questions can't be answered here contact Sales or Customer Service for specific information.