Best brioche pans according to redditors

We found 1 Reddit comment discussing the best brioche pans. We ranked the 1 resulting product by number of redditors who mentioned them. Here are the top 20.

1. Silicone Bakeware Set, 18-Piece Set including Cupcake Molds, Muffin Pan, Bread Pan, Cookie Sheet, Bundt Pan, Baking Supplies by Classic Cuisine

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Silicone Bakeware Set, 18-Piece Set including Cupcake Molds, Muffin Pan, Bread Pan, Cookie Sheet, Bundt Pan, Baking Supplies by Classic Cuisine
ULTIMATE COOKING EXPERIENCE – Incredibly durable, this baking set is microwavable, oven, dishwasher and freezer safe, making it must-have bakeware for any kitchen! Suitable for making bread, cakes, biscuits, cupcakes, muffins, pies, chocolate, fondant, party favors for birthdays and baby showers, ...
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Top Reddit comments about Brioche Pans:

u/chestypocket · 2 pointsr/Baking
  1. For measuring by weight: it feels really daunting until you do it the first time, and then it becomes much simpler. I use the King Arthur Flour Ingredient Weight Chart to do conversions. That chart is incredibly comprehensive-I've never needed a weight for anything that isn't listed, but if you ever do, you can just measure out the recommended amount and then toss it on the scale to get a baseline weight to work from.

    I have a basic digital food scale from Walmart. No idea what brand, I just like them to be digital and weigh in both ounces and grams, and have a rare feature (that allows you to place an empty container on the scale and then reset the weight to zero before you add ingredients so that you don't have to do that math manually).

    I started out converting my recipes into oz. but I ran into two problems: my scale only read two decimals, and it rounded to the nearest .05 oz. For improved accuracy, I've switched to grams and have been much happier. I only weigh items that would normally be measured by cups, like flour and sugar. Things that are measured in tsp. or tbsp. I leave alone because those weights are negligible anyway. I place a mixing bowl onto the food scale and just dump my flours and sugars directly from the package into the bowl to weigh, so I end up using fewer dishes and making less mess. After weighing, I just dump each ingredient into the mixer and stir. It takes a few minutes to switch your brain over to this system, but I absolutely believe it's worth it.

    It's also really easy to scale recipes up or down by nearly any amount-for instance, I have one recipe that uses canned pumpkin, but it calls for something like 2 oz. more pumpkin than is in a standard can, so I used to open two cans and discard the remainder because it was very difficult to figure out how to scale the recipe up when some ingredients were divisible by 1/4 cups and others by 1/3. When measuring by weight, I can easily adjust the recipe to use either a single can of pumpkin or two cans by multiplying all my ingredient weights by either .83 or 1.33 respectively.

  2. The silicone baking mats that I use are just flat sheets that sit on the surface of a cookie sheet. I've bought two sets from Amazon as well as a single at from Aldi and all have been roughly equal in terms of quality and performance. Both sets that I bought are now out of stock, but this is comparable. The worst problem that I've found is that many mats are sized to fit inside a half sheet-sized cookie sheet, while most of the cookie sheets sold for home use are slightly narrower, so the mats ride up over the edge of my trays just a bit and can make the cookies slide around as they bake. Since you aren't supposed to cut the mats down, I had to measure my trays and buy the narrowest mats I could find. If half sheet trays weren't so fanged expensive, I would have tossed all my existing cookie sheets and bought new ones to fit the mats.

    I doubt silicone mats would work to line cake pans, as you can't cut them and you would need it to cover the sides of the pan to really be effective. However, there are tons of options for silicone baking pans. Here's just one example from Amazon. I've never used these for baking, but I do have a cupcake pan and a mini loaf pan that I use for freezing things like homemade chicken stock, herbs in oil, etc. and have been very happy with them. They aren't as slick as the baking mats so you may still need to oil them-that would be something to research before diving in.