tube pan help

[funtime2 Senior Member Find all posts View Profile Close funtime2]

Does anyone have trick to make a baking tube pan not drip the batter when it is baking? My pan does not appear to be bent or warped either.

[BobP Junior Member Find all posts View Profile Close BobP]

line it with plastic wrap then add batter

[funtime2 Senior Member Find all posts View Profile Close funtime2]

Bob - do you mean wax paper?

[BobP Junior Member Find all posts View Profile Close BobP]

saran type, I do this when i'm cooking large amounts of au gratin potatoes and that type of sticky stuff. It is also used to line leaky pans in bakeries. Line the inside of the pan and wrap around the outside of the pan tightly.
Iwould put a small amount of water in another pan to set it in and moisture will ensure the plastic won't burn. The food will come out clean with no mess. Good luck, Bob

[funtime2 Senior Member Find all posts View Profile Close funtime2]

Thanks for the clearing up my foggy mind. This is a new one to me. I could see the smoke coming from the oven when the plastic wrap caught on fire. I will try it the next time I use the pan - for today I am finished with the pound cake that I was baking and it turned out great, just some of it is still on the bottom of the oven. I guess I will have the clean up the mess when I get finished eating a slice of the cake.

[jericap Super Moderator Find all posts View Profile Close jericap]

okay, i have to ask....I use that Saran wrap when I cook something in the oven also, but cover it w/aluminum foil, such as lasagna. BUT.....
How does plastic not melt on the outside of a pan on the wire racks?

[jericap Super Moderator Find all posts View Profile Close jericap]

it melts on the toaster...or is that the breadbag?

[funtime2 Senior Member Find all posts View Profile Close funtime2]

jeri - bob said to set the pan in another pan that has water in it.

[jericap Super Moderator Find all posts View Profile Close jericap]

let me know how it turns out. I would be interested in the texture of the cake.

[BobP Junior Member Find all posts View Profile Close BobP]

The plastic won't melt or burn because the batter or whatever food you have will only reach a temperture of 180 degrees at most, and plastic won't burn that low. The water in the holding pan provides temp control as water can't get hotter than 212. The surface texture of the food touching the wrap will be like that of food cooked in a teflon type pan, which is controled more by the food being cooked (sugar content)and temperature, and not like those rubbery weird pans, which insulate the heat from the food and make it soft and gummy. Bob

[wackymother Senior Member Find all posts View Profile Close wackymother]

When I make anything drippy in the oven, like a pie or a cake with a batter that might go over the edge, I put an aluminum-foil lined roasting pan on the rack below, to protect the bottom of the oven. Or I put the cake pan or pie pan right on the lined roasting pan and then the whole thing goes into the oven.

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

When I make anything drippy in the oven, like a pie or a cake with a batter that might go over the edge, I put an aluminum-foil lined roasting pan on the rack below, to protect the bottom of the oven. Or I put the cake pan or pie pan right on the lined roasting pan and then the whole thing goes into the oven.

you bake???

[3kids4me Super Moderator and Super Mom Find all posts View Profile Close 3kids4me]

you bake???

[wackymother Senior Member Find all posts View Profile Close wackymother]

Ay yi yi! YES, I bake. In addition to my many other talents, I ALSO bake!

[jericap Super Moderator Find all posts View Profile Close jericap]

The plastic won't melt or burn because the batter or whatever food you have will only reach a temperture of 180 degrees at most, and plastic won't burn that low. The water in the holding pan provides temp control as water can't get hotter than 212. The surface texture of the food touching the wrap will be like that of food cooked in a teflon type pan, which is controled more by the food being cooked (sugar content)and temperature, and not like those rubbery weird pans, which insulate the heat from the food and make it soft and gummy. Bob

Thank you BobP for the explanation, I understand it better now!