Christina Tosi

But if you probably go back and read a few of their other recipes, you'll understand sort of how they like to use and describe

the type of baking pans that you use.

But in general, what I will say, Christina, is cake pan, baking pan or otherwise, you don't need super fancy stuff.

You just need a pan that's like high quality stainless steel metal.

And it has an even width of its material on the sides and on the bottom so that you get a nice, even, consistent bake.

There shouldn't be any warping or otherwise, because if you do that, it means that the material is too thin.

It's going to conduct way too much heat and sort of burn the bottom of whatever you're baking, cake, cookie, pie, or otherwise.

But most pans, like if you have a 9-inch cake pan, you can usually bake most of those things in an 8-by-8-inch baking pan.

It might be a little bit taller.

Totally.

All the time.

I used to, when I first started Bake Club, like almost, right?

Not a whole novel, but well, I guess I would film all the recipes.

So as I was making things in real time, I had enough time where the mixer was mixing or the thing was baking in the oven where I could sort of do the like, okay.

Well, also it was the pandemic is when we started Bake Club, right?

Like,

Let's say you don't have flour.

What else can be flour?

Or let's say you don't have a nine inch cake pan.

You can still bake this cake, right?