Grip & Control: Pastry Pan Handles (Explained)

Having the right bakeware is essential for any baker, from novice to professional. The grip and control provided by pastry pan handles can make or break your baking experience.

Why Pastry Pan Handles Matter

Baking pastries requires precision and finesse to achieve the perfect texture and presentation. Unlike hearty breads and cakes, delicate items like tarts, quiches and cream puffs need to be maneuvered gently to preserve their airy nature and structural integrity.

Sturdy, ergonomic handles on pastry pans provide better leverage and control compared to tiny, flimsy handles. This makes it easier to transport pans in and out of the oven, rotate for even baking and ultimately unmold baked goods without breakage.

Proper grip and control prevents slipping or tipping, which could lead to uneven baking or total collapse of pastries. With a steady hand and the right pan handles, you can perfect temperamental recipes like macarons, meringues and soufflés with greater ease.

Choosing Pastry Pans with Optimal Handles

When selecting pastry pans, the first consideration should be handle design. Here are key factors to evaluate:

Length

Handles should be at least 2 inches long to allow grasping with multiple fingers for better traction. Extra length also provides leverage when tilting or turning the pan.

Width

Thicker, wider handles prevent uncomfortable pressure points on fingers during prolonged gripping. Optimal width depends on hand size but at least 1⁄2 inch is preferred.

Angle

Perpendicular handles position wrists in natural alignment for best comfort and control. Avoid pans with narrowly angled handles that can strain wrists.

Material

Silicone-coated and textured handles enhance non-slip grip, even with wet or floury hands. Smooth metal handles tend to slip easily.

Connection

Handles should be securely riveted to the pan on at least two sides to support the weight of batter without loosening or wobbling.

In addition to handles, opt for heavier gauge aluminized steel or aluminium construction over thin, lightweight pans that warp easily. Heft helps retain heat for better baking results.

Proper Handling Techniques

Once you’ve selected optimal pastry pans, proper handling is also key for control and safety. Follow these tips:

Two-Handed Grip

Grasp handles with both hands whenever carrying filled pans to and from the oven. This prevents spilling, maintains balance and protects from burns.

Fingertip Grip

Lightly grip just the tips of handles when tilting or rotating pans during baking for maximum maneuverability. Keep wrists straight to avoid strain.

Oven Mitts/Towels

Protect hands from burns by wearing snug oven mitts or folding dry towels over handles during extended contact with hot pans.

Dry Hands/Tools

Wipe wet batter or flour off handles and hands before attempting to grip. Use a bench scraper, spatula or towel for extra traction if needed.

Balanced Stance

Stand with feet shoulder-width apart, knees soft when lifting or carrying heavy pans for stability. Engage core muscles to support the back.

Use Both Sides

Alternate use of both handles rather than repeatedly gripping the same side. This prevents uneven wear and discomfort from pressure points.

Solutions for Existing Bakeware

If your current pans have small handles that slip or easily burn hands, try these solutions before replacing:

Handle Covers

Slip soft silicone covers over existing handles for a more comfortable, non-slip grip. Flexible options mold to any handle size.

Double Up

Layer multiple folded towels over handles for insulation and improved traction. Secure towels by wrapping handles with twine or rubber bands if needed.

Oven Mitts

Designate a pair of well-fitting oven mitts just for handling hot pans. Look for grippy silicone mitts with a snug wrist fit and adequate length to protect forearms.

Handle Extenders

Clip-on metal handle extenders instantly increase length and leverage. Helpful for maneuvering pans in cramped ovens or lifting heavy loads.

Upgrade Handles

For permanent improvement, replace flimsy handles with commercial-grade riveted versions. Sturdier construction provides better grip, control and heat protection over time.

Tips By Baking Skill Level

Those learning to bake as well as seasoned experts can benefit from pastry pans with easy-grip handles. Here is guidance tailored for various skill levels:

Beginner Tips

Prioritize comfort first. Choose lightweight pans with padded, textured handles that are gentle on hands as you build baking confidence.
Cool pans completely before attempting to unmold delicate items like flans or cheesecakes. Letting go of hot handles increases risks.

Use both hands and have a clear workspace for safely carrying filled pans. Remove clutter and keep floors clean to prevent slips.

Intermediate Tips

Practice controlled tilting and rotation to evenly bake temperamental recipes like meringue. Gripping just the tips of perpendicular handles gives the best wrist alignment.
Invest in commercial-grade pans as you refine techniques. Riveted stainless steel handles provide the durability needed for frequent baking.

Customize based on recipes. Use pans with longer handles when baking multiple items per batch. More leverage helps avoid overcrowding when pulling pans in and out.

Advanced Tips

Modify handling for specialty recipes e.g. grip only the edge of parchment to lift delicate tuile cookies or use a cardboard round to pull sticky caramel tarts from the pan.
Double up sheets pans placed below when baking extra-wet recipes like custard tarts to catch any leaks if the pan tips.

Consider custom options like commissioning pans with handles extra-long for oversized batches or cast-iron versions for superior heat retention.

Common Baking Issues and Handle Solutions

Here are solutions for common baking mishaps related to improper pastry pan handles:

Issue: Batter sticking to sides of pan

Solution: Choose aluminized steel or aluminium pans which have slicker surfaces. Proper prepping with parchment paper or non-stick spray also prevents sticking.

Issue: Uneven baking

Solution: Opt for perpendicular, riveted handles that provide better control when rotating pans. Quickly return pans to the oven after rotating to prevent sinking.

Issue: Pastries sticking when trying to unmold

Solution: Allow pastries to fully cool first. Use a plastic bench scraper or thin offset spatula to gently loosen edges before inverting onto a rack.

Issue: Pastry collapsing after unmolding

Solution: Use two hands to gently invert the pan onto a rack. Support the base of delicate pastries with a cardboard round or your hand placed underneath.

Issue: Hot handles burning hands

Solution: Grip handle tips only momentarily while wearing oven mitts. For extended contact, wrap handles in towels and secure with twine. Let cool completely before direct handling.

Choosing the Best Pastry Pans

With so many options on the market, it can get overwhelming trying to select the right pastry pans for your needs. Here is a summary checklist of what to look for:

Handles at least 2 inches long for leverage

Perpendicular handle angle for wrist comfort
Textured, silicone grip for control
Riveted stainless steel construction for durability

Heavier gauge steel/aluminium to retain heat
Commercial-grade quality improves with frequent use
Customize size and handle length as needed

Brands like Matfer Bourgeat, Nordic Ware and USA Pan are known for their professional-style pastry pans with highly functional handles suitable for everything from batch baking cookies to creating delicate tarts and flans.

While premium pans tend to cost more upfront, their superior performance and longevity make them worth the investment for serious bakers. Going the custom route can also help fulfill unique needs.

Conclusion

Pastry pan handles play a critical role in grip, control and user experience when baking. Choosing pans with easy-grip handles sets you up for success with even the trickiest recipes. Evaluate design factors like handle length, thickness, angle and material to prevent slipping, burning and other mishaps. Implement proper handling techniques, add accessories as needed, or upgrade pans completely for ultimate functionality.

Whether you’re a beginner learning basics or expert tackling specialty items, sturdy, ergonomic handles make the process more efficient, safe and enjoyable from start to delicious finish.

Frequently Asked Questions

What is the best material for pastry pan handles?

The best handles have silicone, plastic or another “grippy” material coating the exterior for enhanced traction, even with messy hands. Stainless steel offers superior durability for frequent baking.

Should I buy cheap pastry pans as a beginner baker?

It’s better to start with quality pans with good handles from the get-go to learn proper technique, compared to flimsy pans that can pick up dents or warp easily. They’ll transition better as your skills improve.

How do I know if my handles are properly riveted?

Quality riveted handles should have smooth headless rivets securing them on at least two sides of the pan. Handles should not jiggle or feel wobbly when you wiggle them.

Why do my hands burn when handling hot pans?

Make sure to grip only the tips of perpendicular handles using oven mitts or folded towels for insulation when pans are hot. Always allow pans to completely cool before direct handling to prevent burns.

My tarts keep sticking when I try to remove them from the pans. What should I do?

Before attempting to unmold, allow tarts to fully cool in the pan. Run a thin spatula or bench scraper around the edges to loosen, then gently invert onto a rack. Support the base as you flip.