In an oven, where the temperature can fluctuate up to 50 degrees in a normal baking cycle, the ideal baking vessel should retain heat well enough to maintain an even temperature. Yet, it should not retain heat so well that a cake, bread or cookie will burn in the time required for complete baking. Kaiser chose heavy-gauge steel as the base material for the La Forme collection, because it conducts heat gently and evenly, and produces the perfect balance necessary for a golden brown crumb or outside of the cake, and a perfectly baked, moist interior. Cakes and breads baked in La Forme cook uniformly, and cookies baked on La Forme cookie sheets brown evenly and maintain their shape.

La Forme's heavy-gauge steel eliminates warping in every piece of bakeware. Select La Forme pans are manufactured with the cut- and acid-resistant Magnum coating. This allows baked goods to be cut in the pan.