Tillie Doyle
Baking pans are a necessity for any baker, whether a novice or a professional. They are used for making treats that require an oven, such as cakes, cookies, bread, and pastries. Baking pans come in various shapes and sizes, with the most common ones being round, rectangular, or square. The material used for baking pans can vary, including stainless steel, aluminum, glass, and silicone. Each material has its own advantages, such as stainless steel's durability and glass's ability to distribute heat evenly. When choosing a baking pan, it's essential to consider the type of food being prepared and the desired outcome, as different pans can impact the texture, flavour, and appearance of the final product.
Baking pan materials
Baking pans are available in a variety of materials, including oven-safe glass, stoneware, pottery, aluminum, tinned steel, carbon steel, aluminized steel, chromium-plated steel, anodized aluminum, and a combination of aluminum and stainless steel.
Stainless Steel
One of the most common materials for baking pans, stainless steel is a favourite of professional chefs as it heats up evenly and quickly. Stainless steel pans are also durable and easy to wash—they can even be put in the dishwasher. However, they are not non-stick, so you'll need to use baking paper, oil, or a baking spray to prevent food from sticking.
Aluminum
Aluminum pans are popular with bakers as they heat up quickly and distribute heat well. They are also inexpensive. However, they are not as durable as stainless steel pans and are not non-stick. For a more durable option, choose aluminum oxide pans, which are slightly non-stick. Anodized aluminum pans are another durable and somewhat non-stick alternative.
Glass
Glass baking pans are known for their durability and resistance to rust and dents. They heat up slowly but evenly, making them ideal for baking bread and casseroles. Glass pans are also a good choice for acidic foods, such as lemon curd or tomato casserole, as acid can react with metal and cause a metallic taste. However, glass pans should be handled with care as they can break if used for dishes requiring extremely high temperatures.
Clay
Similar to glass, clay pans heat up slowly and evenly, making them suitable for baked pasta, bread puddings, and gratin. Clay pans also have non-reactive and heat-holding properties, allowing you to serve food directly in the pan. However, they can break at high temperatures, so they should not be used for dishes that require very high heat.
Silicone
Silicone bakeware has gained popularity in recent years due to its flexibility and non-stick properties. Silicone pans are easy to use, lightweight, and can go from hot to cold temperatures without issue. Baked goods also pop out of silicone pans easily, making them a convenient option for bakers.
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Sheet baking pans
When choosing a sheet baking pan, look for one that is sturdy and warp-resistant. Thicker pans tend to be more durable and bake more evenly than thinner pans. The Nordic Ware Naturals Baker's Half Sheet is a popular and affordable option that performs well and lasts for years.
Having at least two sheet baking pans is recommended, so you can easily bake a variety of dishes and have one available while the other is in use.
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Cake pans
Traditional Cake Pans
Traditional cake pans are typically square, rectangular, or circular and are the standard choice for baking cakes. They feature high, straight sides and flat bottoms, resulting in cakes that can be easily torted, trimmed, or layered, making them ideal for cake decorators. These pans come in various sizes, with 8-inch and 9-inch diameters being the most common. It is recommended to have at least two of these pans for quicker baking.
Springform Cake Pans
Springform cake pans are characterised by their removable bottom and adjustable sides secured with a clamp. This design allows for easy release of the cake once it has cooled. Springform pans are perfect for delicate cakes and desserts that require careful handling. They are available in various sizes, including standard 9-inch options and smaller sizes for individual servings.
Silicone Cake Molds
Silicone cake molds are versatile tools for creating small cakes and pastries. The flexibility of silicone allows for easy removal of baked goods from the mold. Silicone molds come in various shapes and sizes, and while they are oven-safe, some recipes may benefit from lightly greasing the mold before use. Silicone baking mats can also be used to optimise oven-baked recipes.
Bundt Pans
Bundt pans have a distinctive hole in their centre, resulting in ring-shaped cakes. These pans are used to bake cakes upside down, and they come in two types: domed bottoms for rounded cakes and angular bottoms for intricate designs. Bundt pans are versatile and can be used for both sweet and savoury dishes. It is recommended to stick to a classic Bundt pan design if you are selecting only one.
Cupcake and Mini Cake Pans
These pans feature multiple indentations, allowing bakers to create multiple small cakes, cupcakes, or muffins simultaneously. Standard muffin pans typically have space for a dozen cupcakes, but some recipes may yield more, so it is recommended to have at least two pans. Cupcake and mini cake pans are perfect for creating identical portions and are often used by caterers and pastry chefs for dessert displays.
Angel Food Cake Pans or Tube Pans
Angel food cake pans, also known as tube pans, are ring-shaped with high sides that can be straight or tapered. They are usually composed of two pieces that fit together for baking and can be easily separated for cake removal. The centre tube and the sides of the pan allow for faster and more even baking. Angel food cake pans are specifically designed to achieve perfect, ultra-light baked goods.
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Springform pans
One disadvantage of springform pans is that they are prone to leakage since they are not completely sealed. This can be an issue when dealing with runny batters. Additionally, the bottom piece may be slightly offset, making it more difficult to remove the baked product from the pan. Springform pans can also be more challenging to clean due to their moving parts.
Despite these minor drawbacks, springform pans are a versatile addition to any kitchen. They can be used for a variety of sweet and savoury dishes, and their removable sides make them ideal for delicate cakes and desserts.
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Muffin pans
Standard muffin pans typically have 12 cups or wells, allowing you to bake a dozen muffins or cupcakes in one go. However, some recipes may yield more than 12, so it is recommended to have at least two standard muffin pans. Additionally, there are also 24-cup mini muffin pans available for making adorable bite-sized treats.
Overall, muffin pans are a must-have for any baker, whether beginner or advanced. They are perfect for baking a variety of treats, from sweet desserts to savoury options, and their versatility makes them a valuable addition to any kitchen.
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Frequently asked questions
There are several types of baking pans, which can be categorised based on their material and use. Common materials for baking pans include stainless steel, aluminium, glass, clay, and silicone. In terms of use, some common types of baking pans include sheet pans, cake pans, pie pans, loaf pans, and muffin pans.
Baking pans can be made from a variety of materials, including stainless steel, aluminium, glass, clay, and silicone. Each material has its own unique properties, such as heat conduction and retention, that can affect the baking process.
Baking pans come in various sizes to suit different needs. Common sizes for rectangular baking pans include 9 x 13 inches (quarter sheet), 18 x 13 inches (half sheet), and 26 x 18 inches (full sheet). Round cake pans typically come in 8-inch and 9-inch sizes, with the 9-inch size being more common.
Baking pans are versatile and can be used for a wide range of foods. They are typically used for baked goods such as cakes, brownies, cookies, and muffins. However, they can also be used for savoury dishes like lasagna, casseroles, meatloaf, and roasted vegetables.
