Anolon has been producing and distributing cookware and bakeware for a long time. Rachael Ray is an extremely popular celebrity brand. Both brands of bakeware are budget-friendly and widely available, including at Macy’s, JCPenney, Amazon, and similar stores. a few.
Which one would you pick? I know this is not an easy answer.
Which factor is more important to you, price or durability? Or perhaps You may prefer variety or have certain colors that complement your kitchen decor.
I have compared baking pans from both brands and analyzed their product availability, characteristics, and design to help with the decision-making process.
It may be surprising to learn who manufactures the products of these brands and that one of the brands’ pans appears to have better build quality.
Make the best choice for your needs – check out the test results and product info I’m providing! Let’s dive right into this thorough analysis!
In this in depth article, I'll talk about:
- The products we are comparing
- Which pan cooks more evenly?
- How good is the nonstick surface?
- Which pan is better constructed?
- Which baking pan holds more food?
- Specifications of the products tested
- Anolon & Rachael Ray Carbon Steel Pans
- Difference between the Cucina & Yum-o! Lines
- Sizes & Shapes Available
- Color Options
- Size, Shape, & Color Options Charts
- Other Bakeware Types Offered
Anolon Vs. Rachael Ray Bakeware Cooking Performance Tests
I conducted baking and other performance tests to provide more information about the products of these brands.
Two 9-inch cake pans were chosen to be tested, one from the Anolon Advanced line and one from the Rachel Ray Yum-o line, as they are commonly found in residential kitchens.
About The Bakeware Products I Compared
I tested and compared the following baking pans:
- Anolon Advanced 9-inch square cake pan
- Rachael Ray 9-inch Yum-o! Oven Lovin’ square cake pan
Here are their technical details.
|Anolon Cake Pan||Rachael Ray Cake Pan|
|Material||Carbon steel with a nonstick coating||Carbon steel with a nonstick coating|
|Pan Height||Inside before the curve: 1.5 inches Outside: 1.75 inches||Inside before the curve: 2 inches Outside: 2.20 inches|
|Pan Width||Inside: 8.5 x 8.5 inches Outside including handles: 10.5 x 11.75 inches||Inside: 8.5 x 8.5 inches Outside including handles: 10.25 x 12.25 inches|
Test 1 -Which pan is more effective at producing an evenly-risen cake?
For this experiment, I used Betty Crocker cake butter and split it into two parts. Following the package instructions, I greased the bottom and sides of the pans with butter and poured equal amounts of cake mix into each pan. I preheated the oven to the designated temperature and put the two pans on the same shelf.
I cooked the items for 28 minutes, removed them from the oven, and allowed them to cool in their pans for 10 minutes.
I removed the cakes from the pans and observed how even the top surfaces looked. The Anolon cake showed considerably more evenness than the Rachael Ray. See the images below.
The winner: Anolon.
Test 2 – Are these pans really non-stick?
I conducted a test using the preceding trial as input and performed an additional test to ascertain whether the pans were nonstick according to the manufacturer’s claims.
The initial test for the cakes involved examining any sticking of the cake to the bottom of the pans after 10 minutes had passed. The pans were free of residue.
The cake box recommended placing butter on the bottom in order to prevent sticking. Therefore I decided to perform another simple test.
I preheated the oven to 325° F and added an egg to each pan without additional oil, butter, or sprays. I placed the pans side-by-side in the oven. After waiting for 15 minutes, I removed the pans from the oven.
After 5 minutes, I inspected them to determine if the eggs were sticking to the bottom.
No residue remained, and the pans were clean. Both pans appear to be non-stick.
The winner: A tie.
Test 3 – Which pan has thicker walls?
Measuring the thickness of these pans’ walls without cutting the product material is complex without engineering tools.
Thus, I attempted to determine which pan had thicker walls by calculating its weight and dimensions.
I weighed the two cake pans. The Anolon pan has a weight of 644 grams (22.71 oz), while the Rachael Ray pan is 473 grams (16.68 oz).
I then determined the total area of the pans, which included the bases, walls, and handles.
When the total weight is divided by the area, the results are as follows.
|Walls x 4||52.50 sq inches||87.50 sq inches|
|Tops x 2||12.75 sq inches||15.38 sq inches|
|Tops with handles x2||31.50 sq inches||20.50 sq inches|
|Base||76.56 sq inches||76.56 sq inches|
|Total||173.31 sq inches||199.94 sq inches|
|Weight (grams)||644.00 grams||473.00 grams|
|Weight per square inch (grams)||3.72 grams (0.13 oz)||2.37 grams (0.08 oz)|
The calculations suggest that the walls of the Anolon pan are, at minimum, 50% thicker than those of the Rachael Ray pan.
The Winner: The Anolon pan has a higher density of metal than the Rachael Ray pan.
Test 4 – Capacity
This test tried to measure which pan could hold more cake mix or other food inside.
I filled both pans with water up to the curved line on their walls. Then I measured how much water each could hold.
The Anolon pan was filled with 7 cups of liquid, while the Rachael Ray pan was filled with 9 cups.
The winner: Rachael Ray.
Tests Outcome Chart
|Anolon Cake Pan||Rachael Ray Cake Pan|
|Most Even Rise||Winner|
|Nonstick||A tie||A tie|
Specifications and Characteristics of the 9-inch Cake Pans I Tested
The cake pans I evaluated were constructed of heavy gauge carbon steel and featured a non-stick coating made from polytetrafluoroethylene on both the exterior and interior.
The two items have wide, opposite rims with rubberized handles to ensure a secure grip and comfortable hold.
Handles and Grips
The pans are equipped with two silicone grips, one located at each handle, enabling a secure grip. The handles can withstand temperatures of up to 450-500°F without melting.
The ‘Suregrips’ silicone grips on the Anolon pan cover the entirety of the handle, including the edges. These appear to be of higher quality than those offered by Rachael Ray’s, as they are also smaller.
Dimensions & Weight
- The Rachael Ray cake pan has a slightly larger total area compared to the Anolon pan, but their interior bases have similar sizes. The cakes I tested were both 8.5 by 8.5 inches when removed from the mold.
- The Rachel Ray has a larger capacity, measuring 2.0 inches in height on the interior and 2.20 inches on the exterior, higher than the 1.5 and 1.75 inches, respectively, of the Anolon pan.
- The Anolon pan is heavier, weighing approximately 50% more per square inch, indicating that the steel is much thicker.
- The Anolon pan appears to be of a more robust construction.
These products do not come with brochures, but I have included pictures of the box in which the Anolon cake pan is sold and a copy of the pamphlet that was included with the Rachel Ray pan for review purposes.
To access the information that accompanies these products, click the links below.
Rachael Ray vs. Anolon Bakeware Lines: Design Features & Variety Comparison
This section outlines the specifications, variety, and product design options available for carbon steel from both brands. I will be focusing on steel bakeware with silicone grips, but I will include some information about other bakeware products by both brands as well.
Choosing between these products may be challenging as they have similar performance and both offer reasonable prices. Both brands use high-quality materials that are designed to last.
Anolon Carbon Steel Pans With Grips
Anolon manufactures a carbon steel line with silicone grips known as Advanced. This line is popular and well-known for its quality bakeware and cookware. Anolon also has other product lines, which will be introduced later on this page.
Rachael Ray Carbon Steel Bakeware With Silicone Grips
Rachael Ray’s main bakeware lines are “unnamed” line without grips and two almost identical lines with grips called Cucina and Yum-o Oven Lovin’
What’s the difference between Rachael Ray’s Cucina and Yum-o! bakeware lines?
it is difficult to discern any significant differences between Rachel Ray’s Cucina and Yom-o lines. I conducted extensive research to compare these lines and inquired with the company but did not receive a response. However, I was able to get the information I was looking for by conducting my own inspection of the products and reading answers from the company’s customer service team on different websites.
My conclusion is that the products from both lines are almost identical. They only differ in color and product type availability. The Cucina line is bronze, and the Yum-o is graphite.
The main difference seems to be related to a commercial aspect rather than performance or design. A portion of the proceeds from the Yum-o line supports a non-profit initiative established by Rachael Ray to encourage healthy eating habits within families.
Now that you have a better idea of what these lines are about let's compare the Anolon and Rachel Ray's product offers with silicone grips.
The Anolon Advance Vs. the Rachael Ray Cucina and Yum-o Lines
Sizes & Shapes
Both brands offer 9-inch round and square cake pans, 12-muffin or cupcake pans, and a variety of cookie sheets and pans in standard sizes (9×13, 10×15, 11×17 inches).
Anolon’s Advanced line includes products that are not available in Rachael Ray’s selection. These specials comprise of pizza crisper, baguette tray, square springform cup, and fluted cake pan. Rachael Ray offers exclusive products, including six and 24-cup muffin pans.
The primary distinction between these two brands’ offers is the available sets. Most Anolon products are available in individual packaging. The brand only offers one set, consisting of 5 products. Rachael Ray offers sets of 2-10 pieces of bakeware, providing a wide range of combination packages.
Most of the products in the Advanced, Cucina, and Yum-o lines are listed in a chart further on in this section.
Anolon “Advanced” bakeware is available in two color combinations depending on the product type: graphite with gray grips and bronze with brown grips.
Rachael Ray’s bakeware offers a few more color combinations. The “Cucina” line comes in bronze with grips available in blue, red, or brown variations. The “Yom-o!” line comes in graphite with blue, orange, or red grips.
Steel Bakeware Size, Shape & Color Options Charts
Below you can find most of the options made from steel with grips currently available from the Anolon and Rachael Ray brands.
Anolon’s Carbon Steel Bakeware Options
|Round||cake pan||yes||9-inch||Bronze with brown grips, graphite with grey grips||Advanced|
|Square||cake pan||yes||9-inch||Bronze with brown grips, graphite with grey grips||Advanced|
|Rectangular||cookie sheet||yes||14 x 15 inches||Bronze with brown grips, graphite with grey grips||Advanced|
|Rectangular||cookie sheet||yes, one grip only||14×16 inches||Graphite with grey||Advanced|
|Rectangular||cookie sheet||yes||10×15 inches||Bronze with brown grips, graphite with grey grips||Advanced|
|Rectangular||cookie sheet||yes||11×17 inches||Bronze with brown grips, graphite with grey grips||Advanced|
|Round||pizza crisper||yes||13-inch||Graphite with grey grips||Advanced|
|Rectangular||cake pan deep with a lid||yes||9×13 inches||Bronze with brown grips, graphite with grey grips||Advanced|
|Rectangular||sheet pan with crisper||yes||10×15 inches||Graphite with grey grips||Advanced|
|Round||fluted cake pan||yes||9.5 inches||Graphite with grey grips||Advanced|
|Rectangular||baguette tray||no||3 units||Graphite||Advanced|
|Rectangular||muffin & cupcake pan||yes||12 cup||Graphite with grey grips||Advanced|
|Rectangular||muffin & cupcake pan with lid||yes||12 cup||Bronze with brown grips||Advanced|
|Rectangular||loaf pan with insert||yes||9×5 inches||Graphite with grey grips||Advanced|
|Round||cake pan||yes||9-inch||Bronze with blue or red grips||Cucina|
|Square||cake pan||yes||9 -inch||Bronze with blue or red grips||Cucina|
|Rectangular||loaf pan||yes||8×5 inches||Bronze with brown grips||Cucina|
|Rectangular||cookie pan with a crispy sheet||yes||10×15 inches||Bronze with brown grips||Cucina|
|Rectangular||cake pan with a lid||yes||9×13 inches||Bronze with brown grips||Cucina|
|Rectangular||muffin & cupcake pan||yes||12 cup||Bronze with brown grips||Cucina|
|Rectangular||cake pan with or without a lid||yes||9×13 inches||Graphite with blue or orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||sheet pan with insert||yes||10×15 inches||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||loaf pan with insert||yes||9×5 inches||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||meatloaf pan||yes||9×5 inches||Graphite with orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Round||cake pan||yes||9-inch||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Square||cake pan with a lid||yes||9-inch||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||crispy sheet pan||yes||9×13 inches||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||cookie pan||yes||9×13 inches||Graphite with blue, red, or orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||cookie pan||yes||10×15 inches||Graphite with blue, red, or orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||cookie pan||yes||11×17 inches||Graphite with blue, red, or orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||cake or lasagna deep pan||yes||9×13 inches||Graphite with red or orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||mini muffin||yes||24 cup||Graphite with blue grips||Yum-o! Oven Lovin’ Non-Stick|
|Rectangular||muffin pan||yes||6 cup||Graphite with orange grips||Yum-o! Oven Lovin’ Non-Stick|
|Round||springform pan||yes||9-inch||Graphite with red or orange grips||Yum-o! Oven Lovin’ Non-Stick|
Other Bakeware Product Lines
Anolon offers four main lines of pans with nonstick surfaces – Allure, Gourmet, Eminence, and Advanced. Allure, Eminence, and Gourmet are made of steel without grips, and Advanced includes silicone grips. The Allure line is the main option without grips, and it has a 15% lower price tag than the Advanced line. It is available exclusively in bronze.
The Eminence and Gourmet lines are limited to a few products and available on select websites.
Rachel Ray’s “Unnamed” Line is comparable to Anolon’s Allure line. This line has a lower price compared to the option with grips, approximately 10% cheaper, and it is available in light silver color.
Anolon also offers an aluminum line called “Pro-Bake,” which features cookie sheets, pizza pans, loaf pans, and round and square cake pans.
Characteristics of The Carbon Steel Bakeware With Non-Stick Surface From Both Brands
Are the pans really nonstick?
Both brands’ carbon steel products are coated with PTFE (polytetrafluoroethylene), providing them with a non-stick surface.
Is the PTFE used safe and non-toxic?
PTFE was originally created by Dupont and was widely known by the name “Teflon.” It’s non-toxic under temperatures under 260 °C (500 °F).
According to the manufacturer, these products do not contain perfluorooctanoic acid (PFOA), a chemical that was commonly used to produce PTFE in the past and had the potential to be harmful to people’s health.
Rachael Ray and Anolon both recommend a maximum temperature of 500° F (260° C) and 450° F (232° C), respectively.
Avoid using the broiling function of the oven, as it may melt the silicone grips.
Are they stove-safe, or can be used on induction stoves?
Carbon steel is a magnetic material that will activate an induction stove’s heat. However, this bakeware should not be placed on any stovetop. If you do that, the non-stick coating and the pan paint will be damaged.
Other useful recommendations
Here are some recommendations to handle these pans safely and keep them in good shape.
- The silicone grips look very attractive and can be helpful when the pans are warm. However, after some time in the oven at high temperatures, these grips can get very hot. Using oven mitts is highly recommended.
- Using nonstick cooking sprays is not recommended. Oils can mark and stain them.
- Use plastic, silicone, and wooden tools, do not use metal utensils, or you’ll likely scratch the non-stick coating.
Are these pans and oven trays dishwasher safe?
The manufacturer information available on various websites is inconsistent. Both brands state that their products are dishwasher safe, but they recommend handwashing.
According to Rachel Ray’s brochure, the product should be hand-washed, while the official website states that it is dishwasher-safe, but hand washing is recommended.
Customers have reported that the pan color may become dull after washing it in the dishwasher, most likely due to the harsh chemicals found in detergents.
I have owned Anolon pans for over two decades and have regularly washed them in the dishwasher with no problems. No rusting has occurred. However, when left wet, drops of discolored water may be visible.
My advice if you use a dishwasher is to be sure that they are thoroughly dried right away.
How to get rid of stains
Pans can become stained when oil or cooking sprays are used, which is typically not recommended by the manufacturer. One of my cookie sheets got a few light stains, and I have been trying to find a way to get rid of them.
I consulted Rachael Ray’s brochure and the Anolon website for advice.
- Rachel Ray recommends combining water with either lemon juice or vinegar.
- Anolon suggests making a solution from water and vinegar, pouring it into the pan, and then putting it in the oven.
None of these suggestions proved effective. I will continue to search for solutions and will update this article upon finding one. If you have any information that could be helpful, please provide it in the comments.
Both brands are produced and distributed by the same corporate group. Mayer Manufacturing Co. Ltd. produces cookware, and its American subsidiary Meyer Corporation, based in California, distributes the products in the U.S.
Meyer Manufacturing Co. Ltd., the second largest cookware distributor in the world, has been in operation since 1981, and its headquarters are based in Hong Kong.
As anticipated, the two brands have similar lifetime warranties due to being manufactured by the same company.
Both brands’ warranties cover the following:
- Products for the lifetime of the original purchaser.
- Defects in materials or workmanship under normal residential use.
They do not cover the following:
- Damage due to commercial use, accidents, abuse, normal wear and tear, and misuse.
- Second or consecutive owners.
- Incidental or consequential damages.
- Stain, scratches, discoloration, or damage due to overheating.
Where is the bakeware produced?
Both brands produce their bakeware products in factories in China and Thailand. The 9-inch cake pans we tested were manufactured in China.
Which Brand is The Most Affordable?
Comparing product prices is difficult as Rachel Ray’s items are generally only available in sets, not individually, and these sets differ from those offered by Anolon. However, I was able to find a couple of examples of individual product pricing.
Note that prices can differ significantly between sites, and discounts of up to 40% are not uncommon.
The following list prices from Amazon are provided for comparison purposes.
|Product||Anolon Advanced 9-inch Square Pan||Rachael Ray Yum-o! 9-inch Square Pan||Rachael Ray Cucina 9-inch Square Pan|
|Product||Anolon Advanced10x15 Cookie Sheet||Rachael Ray 10×15 Cookie Sheet|
The examples above show that Anolon products are around 30 to 40% more expensive than those sold by Rachel Ray.
What’s the Best Choice for You?
To assist you in selecting the pans and brands that meet your culinary requirements and budget, here is a summary of my findings.
What these bakeware brands have in common:
- They are produced and distributed by the same company
- Both brands are manufactured in China or Thailand.
- They have exactly the same lifetime warranties.
These are the main differences that can influence your purchase choice:
- The Rachael Ray bakeware is 35% less expensive than Anolon, making it a cost-effective option.
- Anolon products are sturdier and of higher quality compared to the Rachel Ray options.
- The Anolon pans have at least 50% more steel than Rachael Ray’s. Thereof are expected to offer more even heat distribution, improved baking results, and enhanced resistance to warping.
- If cost is not a concern, Anolon might be the most suitable option for you. After two decades of using them, Anolon pans have proven to be highly durable.
- The Rachel Ray lines may be a cost-effective option if you are looking for short-term value. The performance tests I conducted between the products of both brands did not indicate any significant variations in baking results.
- Pick Rachel Ray if you prefer buying sets of products instead of individual items. Anolon only provides a set of five products, whereas Rachael Ray has multiple sets in quantities of two, three, four, five, six, and ten.
- Pick Anolon if you are looking for a baguette tray, a round fluted cake pan with grips, a pizza crisper with grips, or a square springform pan. These products are not offered by Rachel Ray.
- If you are looking for 6 or 24-cup muffin pans, Rachel Ray is the only one that produces them.
My humble opinion
I have been using Anolon brand cooking pans for more than 20 years, and I am highly satisfied with their performance and quality. Below there is a picture of one of my round cake pans. It still looks and performs great since we got it in 2002.
If a product’s longevity is an indication of its quality, the Anolon pan I have serves as proof that it is a reliable brand.
Best luck in your search!