Ceramic material has moderate thermal conductivity and can evenly distribute heat, making it suitable for dishes that require slow baking or long-term insulation (such as baked rice, baked vegetables, desserts, etc.) High quality ceramics have a smooth surface and a certain natural anti sticking effect after glaze treatment, suitable for baking ingredients with less oil (such as fish and cakes) Ceramic baking trays come in a variety of colors and shapes, and can be directly served as tableware, enhancing the sense of dining ceremony.

Metal materials have high thermal conductivity and fast preheating, making them suitable for foods that require high temperature and quick baking (such as steak and pizza bottoms). Strong compatibility, suitable for various cooking methods such as ovens, gas stoves, induction cookers, and even direct frying. Stainless steel surface has no coating and is prone to sticking when baking low-fat foods (it is necessary to brush oil or pad baking paper in advance). After stopping heating, the temperature drops quickly and the food tends to cool down, making it unsuitable for dishes that require insulation. Some cheap stainless steel baking pans may experience uneven heating due to insufficient thickness, resulting in localized burning. Most of them have a silver gray metallic texture, with weak aesthetic appeal, and require additional plating on the table.