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Cake and Pie Pans If you are just starting to build your collection of pans for baking, you will want to start with the basics (and then when you become obsessed with baking like all bakers, you can move on to the fancy molds and beautifully shaped pans that will capture your imagination)
Layer cake pans Lightweight or heavy aluminum round layer cake pans, with or without a nonstick surface are best. The standard depth is 1 1/2 inches, and these pans usually have slightly sloping sides; you should have at least two, or, ideally, four. Straight-sided pans are usually 2 inches deep; have two on hand for those recipes specifying that depth.
A beginner’s guide to pans
**** two 8-inch round cake pans (1 1/2 to 2 inches tall)
**** two 9-inch round cake pans (1 1/2 to 2 inches tall)
**** two 8-inch square cake pans (1 1/2 to 2 inches tall)
**** two 9-inch square cake pans (1 1/2 to 2 inches tall)
**** two 81/2-by 41/2- by 21/2-inch loaf pans
**** two 9- by 5- by 3-inch loaf pans
**** Bundt pan and/or tube pan (at least 10-cup capacity)
**** one or two 9- and 10-inch springform pans (if you buy only one buy the 9-inch pan)
**** one or two 12-cup muffin tins (21/2 inches across is standard)
**** 9-inch pie plate
**** 9-inch tart pan with removable bottom
*****10-inch tart pan with removable bottom
As with kitchen equipment it’s wise to purchase the best you can afford; buy highest-quality, heavy-gauge pans, and you will have them for a lifetime.
Rectangular and Square Baking Pans Straight-sided pans made of sturdy aluminum, with lips that make it easy to grasp them, are many baker’s favorites. They are easy to grasp with a pot holder without touching the batter. They will not dent or bend out of shape. It’s nice to have one or two of the following: 8 x 8 x 2 inches, 9 x 9 x 2 inches. and 13 x 9 x 2 inches. Darker pans conduct heat better than light-colored pans, giving cakes a browner exterior.
Loaf Pans They come in several sizes and are used mostly for baking yeast breads and loaf cakes. The two most common sizes are the 6-cup (8 1/2-x-4 1/2-x-2 3/4-inch) and 8-cup (9-x-5-x-3-inch) pans. Some bakers prefer a pan that measures 10 x 4 1/2 x 3 inches, specialty cookware shops sell it. Because it is narrower than the standard 8-cup pan, the loaves bake taller and have a prettier shape. It’s a good idea to have two each of the standard 6- and 8-cup pans and one of the longer, narrower 8-cup pans.
Tube Pans Bundt pans are tube pans with scalloped sides. The most common size measures 10 inches across by almost 4 inches tall and has 12-cup capacity. The pans are made of cast aluminum and almost always have a dark nonstick finish. A word of caution: do not wash this type of pan in the dishwasher! Instead, wash it hot sudsy water, using a nonabrasive scrubber.
A Kugelhopf pan, named for the classic multi-ridged German cake, is very handy. Use this whenever you want an attractive fluted edge for a cake, pound cake, or yeast bread. The pan is made of shiny tin and has fluted sides. It comes in several sizes, but the most common measures 8 1/2 inches across the top and 4 inches deep and has a 9-cup capacity. The tube extends about 1 inch above the rim of the pan.
The standard angel food cake pan is made of aluminum, with a removable central tube portion, and measures 10 x 4 inches. Small “feet” extending from the rim allow air to circulate when the pan is turned upside down after baking. Do not use a pan with a nonstick coating: you want the cake to stick to the pan as it rises so that it can attain its maximum height. Angel food cake pans are also used for sponge cakes, chiffon cakes, pound cakes, and some sweet yeast cakes. A 9-x-3-inch one-piece tube pan, used in some recipes, is also nice to have.
Pie Pans Pyrex pie plates absorb heat readily instead of reflecting it, ensuring that crusts bake through and giving them a beautiful golden brown color.
Tart pans These are 1-inch-deep round pans, usually with scalloped sides and a removable bottom. It’s nice to have a 9-inch, 10-inch, and 11-inch pan. Be sure to dry the pans thoroughly after washing, or they may develop rust patches (these are easy to remove by washing and drying).
Muffin Pans These come in mini, standard, and “Texas” sizes. The mini-muffin pans have 12 cups. The standard pans have either 6 or 12 cups. The “Texas” pans have 6 cups. Most bakers prefer nonstick muffin pans. It’s good to have two of each size. Standard-sized pans are also used for cupcakes, in which case it’s best to line pans with paper cupcake liners.
Spring form Pan These round cake pans have removable sides with spring-loaded hinges. They are perfect for cheesecakes and other cakes that bake higher than 2 inches or cakes that would otherwise be difficult to unmold. They’re made of shiny or dark aluminum or of stainless steel. Have one of each with a diameter of 8 inches, 9 inches, and 10 inches.
Baking Pan Liners Cooking parchment, available in rolls or pre-cut sheets, can be cut to fit any size baking sheet, and it makes an excellent natural nonstick surface for all baking all sorts of cookies, pastries, and breads. The reusable silicone liners are even better, especially for cookies. There’s no buttering the pan and no spraying. Simply lay the liner on your baking sheet, and when you’re through, wash it in sudsy water, then rinse and dry it. Although they are expensive, they’ll last forever.
Double Boiler A double boiler is a nested set of two pans; the bottom pan is filled with an inch or so of water, and the smaller pan set on top. A double boiler is useful for gentle cooking: for melting chocolate, cooking boiled icings, and making certain custard sauces. It’s easy to improvise a double boiler from two saucepans of different sizes or a heatproof bowl and a saucepan.
Cooling Racks Come in many sizes and shapes, they can be round, square, or rectangle, small or large, are footed made of closely spaced mesh or metal wires. The best are study and have feet that are at least 1/2 inch high, allowing air to circulate freely around the baked goods. You’ll want two or three round, square, or rectangular wire racks for cooling cakes. Cake layers are often un-molded onto one rack, covered with another, and inverted again to cool right side up; for a two-layer cake, you’ll need three racks. The racks stand on short wire “feet” that allows air to circulate under them. A large rectangular wire rack is useful for rectangular cakes and for large batches of cookies.