Can steel vessels be used for cake making in oven?

While steel can withstand high temperatures, it is not generally recommended to use steel vessels for cake making in the oven. Here are a few reasons why:

1. Heat Distribution: Steel vessels tend to distribute heat unevenly, which can result in uneven baking and browning of the cake. The uneven heat distribution can cause some parts of the cake to overcook while others remain undercooked.

2. Non-Stick Properties: Steel is not naturally non-stick, and cakes can easily stick to the surface, making it difficult to remove them without damage. Non-stick baking pans or tins are preferred for cake baking to prevent sticking and ensure easy release.

3. Corrosion and Rust: Steel vessels are susceptible to corrosion and rust, especially when exposed to moisture and heat. Over time, rust can form on steel vessels, affecting their durability and safety for food preparation.

4. Durability and Lifespan: Steel vessels may not last as long as other baking pans made from materials such as aluminum, ceramic, or glass. Steel vessels can warp or become damaged with repeated heating and cooling cycles.

5. Reactions with Ingredients: Steel can react with certain ingredients, such as acidic batter components, which can alter the flavor and color of the cake.

For cake baking, it's best to use baking pans or tins specifically designed for oven use and made from materials like aluminum, anodized aluminum, non-stick coated steel, ceramic, or heat-resistant glass. These materials provide even heat distribution, non-stick properties, and durability, ensuring successful cake baking.