Before purchasing any pans, consider the types of baked goods you will be making and measure your oven and refrigerator to ensure they fit into both.
(Listed in alphabetical order.)
Baguette Pan | Baking Sheets | Baking Pan | Baking Stone | Baking Tiles | Banneton | Bundt Pan | Cake Tin/Pan | Dariole | Moulded Pans | Muffin Tins/Pans | Oven Dish/Baking Dish | Parchment | Pizza Pan | Pizza Screen | Pizza Sheet | Pie Pan/Plate/Dish/Tin | Ramekin | Silicon Baking Mat/Liners | Springform Pan | Soufflé Dish | Steamed-Pudding Mould | Tart Pan/Tin | Tube Pan
A long metal pan with two parallel half-cylindrical tubes approximately 3 x 16-inch (7.5 x 40 cm) used for baking French baguettes.
Sheets and pans are basically the same except for the size of the rim.
Look for flat, rigid, heavy, durable, aluminium, rimmed baking sheets ideally restaurant-quality with a lip. Inexpensive ones start warping at temperatures over 300°F/150°C. Good-quality, heavy-gauge aluminium baking sheets are good heat conductors and will give you more even results for baking and roasting.
If you’re only going to use it for baking cookies, you’ll get superior air circulation with unrimmed sheets preferably with one or two raised edges to grip.
Ones known as full sheets in the food-service industry, are too large to fit into residential ovens so it is best to avoid them. (See bakeware pan size.)
Heavy-duty half sheets are generally 13 x 18-inch (33 x 45 cm), and so called because they’re half the size of full sheets. Half sheets are great for everything – cookies, breads, biscuits, stuffed pork loin or potato galette – and because they stay flat, you can freeze things on them too. They are durable and affordable. They even conduct heat evenly and not too quickly.
Baking sheets have many functions so a quarter sheet pan size can be helpful for storing things in the freezer, toasting nuts or breadcrumbs, as a mould for a small batch of polenta or baking a small free-form crostata.
Most of the same principles that apply to baking sheets apply to pans too. And while baking pans typically have a 1 to 1.5-inch (2.5 to 3.75 cm) rim, a 2-inch (5 cm) one will ensure your contents stay inside your pan and not overflow in the oven.
- A deep baking pan with a 2 or 3-inch (5 or 7.5 cm) rim is ideal for squares, casseroles and pasta dishes like lasagne.
- A sheet pan will have about a 1-inch (2.5 cm) rim.
- A rectangular jelly-roll pan is usually 15.5 x 10.5 with 1-inch deep sides (39 x 27 x 2.5 cm) for sponge cakes for jelly rolls and roulades. Smaller ones 12 x 7 x 3/4-inch (30 x 18 x 2 cm) and larger ones 17 x 11 x 1 (43 x 28 x 2.5 cm) are also available.
A heavy, thick, round or rectangular light brown stone used to reproduce the brick bottoms of commercial bread and pizza ovens. Round ones average about 14 inches (35 cm) in diameter. Place on the lowest oven shelf and preheat with oven. Bake items directly on the stone, or on the stone in pans or baking sheets. It can be stored in the oven when not in use.
Thick, unglazed tiles 8 to 12-inches (20 to 30 cm) square sold individually or in a set on an aluminium tray for easy handling. Choose high-fired tiles which are less likely to crack than low-fired ones. Tiles are generally less expensive than baking stones while producing similar results. Place on the oven floor in a gas oven or on an oven rack in the lowest position in an electric oven leaving an inch (2.5 cm) border on either side for air circulation. Preheat the oven to 500°F/260°C for one hour before baking.
French, cloth-lined woven basket used for bread to rise in prior to baking.
A cake pan similar to a tube pan, with a hollow centre tube, except with fluted sides. Ensure all the creases are well greased to prevent cakes from sticking.
Deep pan/tin made of metal, glass, or silicone to bake cakes in. Usually round in shape but can also be square or rectangular. Springform ones have an easier release mechanism to remove your cake without damage. Typically they are 1 to 1.5-inch (2.5 to 3.75 cm) deep, but a 2-inch (5 cm) one will ensure your cakes will not overflow in the oven.
A small, cylindrical mould usually in anodised aluminium for use in the oven, fridge or freezer depending on what you’re making – individual cakes, sponges, puddings, crème caramel, savoury mousse or chilled desserts. Dariole is a French term referring to a small filled pastry which was its original use. Available in different diameters approximately 2 to 2.5-inch (5 to 6 cm), heights approximately 2 to 2.5-inch (5 to 6 cm) and some even come in a tray to hold them up-right especially useful in a water bath.
A deep, rectangular pan usually 9 x 5 x 3-inch (23 x 12.5 x 7.5 cm) available in a variety of materials. Besides baking the obvious loaves of bread, it is useful for banana bread, meat loaf, pate and more.
Many molded baked goods are easiest to make in two-piece pans. Many tart pans, bundt pans and pie pans are designed to separate into two pieces for easy unmolding.
A speciality pan particularly helpful to make small breads such as cupcakes or muffins. Pans come with either 6 or 12 individually moulded cavities for batter generally 2 ½ inches (6 cm) wide. Giant muffin pan moulds are 3 ¼ inches (8.25 cm) wide. Miniature, gem or mini muffin pans moulds are 1 ¼ to 2 inches (3.18 to 5 cm) wide with 12 to 24 cups in total. Gem refers to small non-yeast breads or cakes.
A broad category of containers made out of heatproof material in various shapes and sizes. These bakeware dishes can be used for cooking savory dishes like lasagna, roasting meat or vegetables, as well as baking squares or cakes.
Dishes generally have handles with a tight-fitting lid and are made out of glass, metal or ceramic. Ones with handles make it easy to carry the finished dish from the oven to the table. And lids convert it into a storage container until you’re ready to serve.
- Casserole: A deep, round, oval or square, ovenproof container with handles and some with a tight-fitting lid generally made of earthenware. The term casserole refers both to the dish and the ingredients it contains. Casseroles are both cooked and served in the same dish. Cocotte is the French word for “casserole”. Casserole generally refers to both individual- or large-sized dishes but sometimes “cassolette” refers to an individual-size.
- Gratin: A classic wide, shallow, round or oval shape designed to increase a dish’s surface area and thus increasing the crispy topping portion for each serving. Ideal for gratins, pasta, roasts, desserts and pies.
- Tatin: A uniquely shaped round, shallow container for sweet and savoury dishes. It is named after the Tarte Tatin whereby apples are placed in a dish with pastry on top and turned upside down before serving.
- Terrines: A rectangular loaf shape container perfect for pates and vegetable terrines but can also be used for poaching fish and baking breads and cakes.
- Tian: A French word for a Provencal, vegetable oriented dish and the shallow, earthenware, gratin container it is cooked in.
Professionals always use parchment. Parchment is silicon-treated paper that’s ovenproof and completely nonstick. It gives you more even results, prevents sticking, helps to protect from burning and is easy to move around. When used as a pan liner it will extend the life of your cookware immeasurably.
A deep-dish pan or baking sheet (see pizza sheet), able to withstand intense heat without warping, for baking pizzas on. Typically pans are 1.5 to 2 inches (3.75 to 5 cm) deep with a diameter of 6 to 18 inches for round pans or 12 or 14 inches (30 or 35 cm) for square pans. Ideally find pans in black steel with removable bottoms to aid removing the pizza. Never cut a pizza while in the pan as future pizza dough will cling to the cut marks.
A flat, round, heavy wire mesh bordered with strong wire tape used to transport pizza instead of a pizza peel, or to bake directly on it – especially helpful for large pizzas or ones with heavy toppings. Available from 8 inches to 2 feet (20 to 244 cm) in diameter, choose one that fits comfortably inside your oven. If used for baking on, brush with oil before assembling the pizza on it, and place directly on preheated tiles or on an oven rack in the middle or top position.
A round baking sheet with a shallow sometimes rounded rim used for baking pizzas. An essential for thick-crusted or heavy topping pizzas. Ones with many small, perforated holes to imitate a pizza screen allow moisture to escape during cooking to produce evenly brown, crisp dough. Round tray pans range from 6 to 18 inches (15 to 45 cm); square ones are usually 12 or 14 inches (30 or 35 cm) and rectangular ones are commonly 12 by 16 inches (30 x 40 cm). Black-steel ones with less than 1/2 inch (1.25 cm) rims are preferable for crisp crusts and easy removal.
A slope-sided dish with a flat or fluted rim to hold the edge of a pie crust. Most of the popular American pie pans are made of Pyrex glass but they also come in aluminium, tin, heavy black steel and fired clay. Most are one piece but some steel pans have removable bottoms.
A standard pan is 9 inches (23 cm) in diameter and 1¼ inches (3.18 cm) deep although they also come in 4½, 9½ and 10-inches (11.5, 24 and 25 cm). Deep-dish pie pans are 1½ to 2 inches (3.75 to 5 cm) deep.
Individual baking dishes 3 to 4 inches (7.5 to 10 cm) in diameter made of porcelain or earthenware used for baked or chilled sweet and savory dishes.
Many bakers use them. Baked goods slight right off without adding any grease to the sheets.
The sheets are reusable, non-porous, stain resistant and will not retain odours or flavours. The flexible material can be folded for storage. Since heavy liners can actually inhibit browning, they’re best for delicate baking like lady fingers or sugar work.
With its easy release mechanism, a round springform pan with high, straight sides 2 ½ to 3 inches (6 to 7.5 cm) is ideal for sweet and savory cakes and tarts especially those with press-in-the-pan crust and soft fillings. The spring or clamp at the side of the pan expands the sides allowing you to remove it from the separate base for easier unmolding and minimal damage. Some also have waffled bottoms which keep crusts from getting soggy by allowing air to circulate during baking.
Choose ones that form a tight seal between the base and ring and with an easy to lock and unlock clasp. Wash by hand and for quicker cleanups, line the bottom with parchment or wax paper.
A straight sided dish made of ovenproof glass or pottery. Soufflé’s are generally served directly from the oven to the table so it should be attractive as well as practical.
Size is important as the batter should be filled 3/4 to 7/8 full to allow the soufflé to rise 2 to 3 inches (5 to 7.5 cm) above the dish. As a guide a four-egg soufflé requires a quart (1 L) dish and a six-egg requires a 1.5 quart (1.5 litre) dish. The dish can be greased or ungreased depending on preference. One filled 3/4 full won’t generally extend to the top but, if filled to the top, a collar is required to guide the height of the soufflé.
Make a collar by cutting a double thick band of waxed or buttered paper 4 inch (10 cm) wide and long enough to go around the dish with at least an 3 inch (8 cm) overlap. Wrap around the outside of the dish with the buttered side in and secure with paper clips or string so that it extends 2 to 3 inch (5 to 8 cm) above the rim.
A speciality mould for steamed pudding with decorative sides and bottom, a tight fitting lid and some with a central hollow tube for even heat distribution. Puddings can also be cooked in a variety of containers if not available.
A shallow tin with frilly edge for quiches and tarts. Often confused with a pie pan (a slope-sided pie pan), a tart pan has straight sides that can be either straight or fluted. Most tart pans are made of metal, and some have a removable bottom, allowing you to slip off the outer ring without marring the crust. Tart pans come in an endless variety of shapes from round to rectangular and size ranges from 4 to 12 inches (10 to 30 cm) across and 3/4 to 2 inches (2 to 5 cm) deep. Smaller than 4 inches (10 cm) is a tartlet pan.
In place of a tart pan, some bakers use a tart or flan ring. This thin metal circle generally ½ to 1 inch (1.25 to 2.5 cm) deep in varying diameters, sits directly on a baking sheet resulting in a much crisper bottom crust. Rings are especially good for savory tarts without a lot of sugar in the crust. A sweet crust will brown during baking no matter how it is formed.
Round tart pans are also sometimes referred to as quiche pans which are sometimes ceramic or fired clay pan. Some bakers believe that the material especially if unglazed bakes superior crusts. Despite being more difficult to remove slices, the straight sides allow for more filling into the shell and a neat finish. These pans can also double as serving dishes.
Often associated with Angel Food Cake, a round pan with deep sides and a hollow centre tube for baking. The centre tube distributes heat evenly along the centre of the cake.
If a recipe asks for this pan and you don’t have one, a work around is to place a glass in the middle of a round pan which allows the heat to reach the middle. A disadvantage to this approach is that it can cause some uneven cooking since it is a different material to the pan and it can move after the batter is in the dish.