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Is it better to choose a square or round baking pan?

The four corners of the square baking pan have sharp edges due to their relatively large curvature, and their heat distribution gradient will have a maximum value, and the heating will be faster. The circular baking pan has continuous rotational symmetry, which means that no matter how many degrees you turn it, it returns to itself. This determines that his heat distribution must also be angularly uniform, so under the condition of a certain total energy, there is no phenomenon that all individual points of the square disk are heated particularly greatly. The final conclusion is that "round pans heat more evenly than square pans and don't burn the edges less easily" no doubt! I personally agree that "the square pan is easy to burn the four corners and edges, while the round pan is more evenly heated, and it is not easy to burn the edges", which is indeed a personal experience. When I first started baking, I used the rectangular baking pan that comes with the oven. Every time I finished baking, the biscuits at the four corners were darker in color and often burnt. Later, I updated the equipment and replaced the round baking pan. The color of the whole plate of biscuits is more uniform.