Coming up with a good joke is like baking a cake. I can’t do either.
All kidding aside, baking is both serious business and relaxing past-time. My mother-in-law cranks out cakes, breads and cookies as if it’s nothing. Every time we go to her house, there’s myriads of freshly-baked goods around.
Since I’m no baker, I decided to pick her brain to help out assembling this list setting out all the different types of bakeware.
While you don’t need every item in this list to bake competently, this list should help you out when getting your kitchen ready for baking up a storm.
Table of Contents
- 1. Baking Sheet
- 2. Cake Pans: Round, Square and Rectangular
- 3. Bundt Pans
- 4. Jelly Roll Pan
- 5. Loaf Pan
- 6. Springform Pan
- 7. Roasting Pan
- 8. Baking Dish/Casserole Dish
- 9. Brioche Pan
- 10. Doughnut Pan
- 11. Flan Pan
- 12. French Bread Pan
- 13. Muffin Tin
- 14. Pie Plate
- 15. Popover Pan
- 16. Shortbread Pan
- 17. Tart Pan
- 18. Tube Pan
- What materials are used to make bakeware?
Clear out your cabinets to make some space for the ultimate bakeware collection. Here goes…
1. Baking Sheet
Often referred to as a “cookie sheet” in homes across America, a baking sheet is a flat, rectangular metal pan that is used to bake a variety of different foods in an oven. Used for so much more than just cookies, a baking sheet is perfect for baking bread, pizza, rolls, pastries, and so much more.
Baking sheets may have different modifications, depending on what they are intended to be used for. For example, some baking sheets may have perforations, so that when used to cook pizza, the crust can cook better or faster. Others may have an air pocket in between the layers of aluminum, with an eye on protecting food from burning.
Baking sheets may have one or more raised edges to help you remove the food in and out of the oven.
2. Cake Pans: Round, Square and Rectangular
Found in practically every kitchen, cake pans are made in round, square and rectangular shapes. Which shape you choose; depends on what type of cake creation you are trying to make.
For example, if you go with round or square shapes, you may have decided to make a layer cake. However, if you have put all of your cake batter into a large rectangular shape, you may be making a large sheet cake.
3. Bundt Pans
Fun fact… did you know that there is not one specific recipe for bundt cake? Bundt cake refers to the actual shape created by the Bundt pan, as opposed to the recipe itself. So basically, whatever recipe you decide to whip up and put into a bundt mold, you can call it a bundt cake!
So, what exactly is a bundt pan like? Its outside edge is round, and it has a tubular, hollow center. As for the rest of it, a bundt pan has almost a cathedral-like, doughnut shape. There are many different, unique bundt designs you can choose from.
4. Jelly Roll Pan
Ever heard of a jelly roll pan before? It is essentially a baking sheet with raised sides on it. To make perfectly-spiraled jelly rolls, you will need to have a jelly roll pan, simple as that. Have one on hand and you can use it for other things, such as roasting vegetables, baking biscuits, cookies or scones.
5. Loaf Pan
What would a baker’s kitchen be without a loaf pan? The thought of making homemade banana bread is making my mouth water right now. Rectangular in shape, a loaf pan is deep walled, and is used to bake one loaf of bread. Available in varying sizes, a loaf pan is also used to make meatloaf. Also referred to as bread pans, a loaf pan is something that every kitchen should have.
While I’m no expert baker, I am an experienced loaf pan user from my single days when I made meatloaf weekly. So easy to make and kept me fed for several days. All hail the meatloaf.
6. Springform Pan
Essentially, a springform pan is a cake pan that has walls that you can remove from the base of the pan. Springform refers to the way that this style of pan is constructed. To secure the walls to the bottom of the pan, you use a latch. To remove the walls, you simply open up the latch.
Nine-inch round, is the most common size of springform pan. However, squares, rectangles and hearts are other shapes you can find.
A springform pan is ideal for situations when you can’t easily invert your dessert to remove it from the pan. Some desserts, such as cheesecakes and tortes are very vulnerable when you try and remove them from a traditional cake pan. It is situations like these when a springform pan comes in handy.
Another ideal scenario when a springform pan is called for is when you are making a wedding cake. When you remove the springform wall, a perfect, nice and clean edge is left behind.
7. Roasting Pan
If you are making a turkey or ham this holiday season, you may become well-acquainted with a roasting pan. It is essentially a large, deep pan that may have a removeable rack inside of it where the meat sits atop.
The roasting pan may be large enough to hold vegetables and other ingredients in the bottom, where they can sit inside of the meat juice and absorb all of the goodness.
Roasting pans range from very inexpensive and cheaply-made to very high-quality. For example, many people choose to buy disposable aluminum foil roasting pans to cook their meats in, so that they don’t have to worry about cleaning up afterwards.
High-quality, reusable roasting pans are made of either stainless steel, coated enamelware, cast iron, or covered clay.
8. Baking Dish/Casserole Dish
Also known as a casserole dish, a baking dish is great because it doubles as a serving dish. A favorite at family gatherings, a casserole dish is essentially a large, deep pan that is used to bake delicious concoctions in the oven. Although other sizes are available, the most common size of casserole baking dish is 9 x 13 x 2 inches. Baking dishes may be constructed of glass or stoneware.
Although baked dishes have existed for thousands of years, around the 1870’s the current idea of baking a casserole in them solidified. Particularly in the 1950’s the idea of casserole cooking as a one-dish meal gained in popularity.
Today, a wide variety of foods are prepared in baking dishes, which include brownies, cornbread, lasagna, cobbler, meats and poultry.
9. Brioche Pan
Are you familiar with the French Bread known as Brioche? This highly-enriched pastry contains a proportionally high amount of butter and eggs. This gives Brioche a light and slightly puffy texture. Its crust is golden, dark and flaky, as it is given an egg wash after the proofing process.
So, now that you are ready to try Brioche for yourself, you need the proper pan for baking it. A brioche pan or mold has fluted sides which are used to form the columns on the base of the bread that are alternating in appearance.
10. Doughnut Pan
Make your own yummy sweet treats with the help of a doughnut pan. A doughnut pan is used to bake doughnuts in the oven, as opposed to frying them in oil. This allows you to make lower calorie doughnuts. Doughnut pans are made of metal or silicone non-stick surfaces. They can be purchased in 6 or 12 cavity selections.
After baking the doughnuts, you get to decide how far to take the sweetness. You can leave them plain, roll them in powdered sugar, frost them, or add sprinkles for the kiddos if you like.
11. Flan Pan
Are you a fan of flan? If so, don’t let your baking collection be without a flan pan! Adapted by various countries, flan is simply a sweet dessert that consists of whole eggs, milk, sugar and vanilla.
Here is how a flan pan is unique. This round, shallow cake pan has a bottom that is raised in the center. This causes the cake to have a plateau in the middle with raised edges when it is turned out of the pan. Some varieties have a loose bottom.
Flan pans may be constructed from tin, steel or non-stick covered metal. Their width ranges anywhere from 8-14 inches, and their sides are always fluted. Single serving sizes are also available.
12. French Bread Pan
Oui’ let’s make some French bread! Specifically, what is made in a French Bread Pan is a baguette. Here is what you need to make French baguettes.
A French bread pan is generally made of metal or aluminum, although they may also be made of earthenware or terracotta. It measures 16 to 20 inches long. It has a curved base, so that long lengths of dough are able to be laid horizontally within them. There may be perforations within the tubes, that allows the steam to escape. This lets the steam escape, allows the bread’s crust to brown and become crisp.
13. Muffin Tin
How would you bake a batch of cupcakes for your kid’s birthday party without a muffin tin? How would you make a batch of fresh blueberry muffins for breakfast for that matter?
Very common in households across America, muffin tins are a staple in most kitchens. A muffin tin is a mold that will either have 6 or 12 individual cavities for pouring muffin or cupcake batter and baking them in the oven.
Muffin tins are generally available in 3 different sizes, ranging from mini, to medium, to large. Muffin tins are made of a non-stick aluminum. Silicone muffin cups are another option, if you wish to make individual muffins or cupcakes, instead of making an entire batch.
14. Pie Plate
Made of glass, aluminum, stoneware, or ceramic, a pie plate is another baking staple in any well-stocked kitchen. Also referred to as a pie tin, a pie plate is used to craft many different flavors of pies such as pumpkin pie, cherry pie, and apple pie, just to name a few.
Round in shape, a pie plate has shallow, slanted sides that measure 1 to 1 ½ inches deep. A pie plate can be either 8, 9 or 10 inches in diameter. There is also such thing as a deep-dish pie plate that can be used to bake a savory dish.
15. Popover Pan
If you plan on making popovers, regular muffin tins just won’t do the trick. Popover pans are needed to give popovers their large, airy, fluffy shape. Here is what a popover pan is like.
A popover pan has larger containers than a traditional muffin tin does, and the cups are spaced much further away from each other. Each cup is connected by a wire rack. This spacing allows the popovers to have plenty of room to grow. As the popovers bake, the head of the baked popover explodes into an irregular, puffy shape and doesn’t touch the head of the popover next to it.
16. Shortbread Pan
Is your mouth watering just thinking about shortbread cookies? A traditional Scottish biscuit, shortbread is made of one-part white sugar, two parts butter, and three parts plain wheat flour. This crumbly, buttery cookie needs a special pan to make it, and you guessed it, it is called a shortbread pan.
A shortbread pan is made of a heavy cast-iron, or possibly a coated aluminum surface. It may have a decorative mold inside of it, which gives the cookie a special texture or design. Cakes, dessert bars or cornbread can also be cooked inside of a shortbread pan.
17. Tart Pan
Round or oblong in shape, a tart pan will have smooth or fluted sides and a removable bottom. Not to be confused with a pie pan, tart pans come in an endless array of sizes and shapes. A tart pan can be round or rectangular and can be as small as 4 inches across all the way to 12 inches. Any smaller than 4 inches across and it is called a tartlet pan. The depth of a tart pan may range from ¾ to 2 inches.
Another name for a round tart pan is a quiche pan. Perhaps this is because quiches are so commonly made inside of them. Quiches are usually baked in a ceramic tart pan that does not have a removable bottom. This type of tart pan doubles as a serving dish for the quiche.
18. Tube Pan
Many people refer to a tube pan as an angel food cake pan, due to the fact that the main thing baked in a tube pan is sponge cake or angel food cake. A tube pan is round, and (you guessed it) has a long, hollow tube protruding from its center. A tube pan may exist as a single piece, or the tube piece may exist as a separate section. The tube allows the cake to bake evenly. After the cake is baked, you flip the pan upside down and the shape of the cake pan remains.
Related: 21 different types of baking mixers (don’t forget the mixer for all your baking mixes… without it, a baked good you do not have).
What materials are used to make bakeware?
Does it really make a difference what material your bakeware is constructed from? You betcha. For example, if your bakeware has a dark, colored surface, the food may brown easier, as it absorbs the heat of the oven easier. On the other hand, if the pan is aluminum, it may reflect the heat and the food may not brown as well. Let’s take a moment to talk about some of the most common materials used in bakeware.
A good conductor of heat, aluminum delivers even baking. However, the shininess may prevent proper browning. For best results, choose a heavier-gauge aluminum, for the evenest baking.
The most appreciated quality about aluminum foil bakeware is that it is disposable. It is a great thing to be able to make a meal and not have to worry about scrubbing dishes afterwards. Convenience is another factor. You can take a dish with you to a gathering and not worry about having to bring anything back home. They can be used for roasting meats, baking casseroles, and baking bread or pizzas for example.
The advantage of glass bakeware is that it conducts heat well, and food tends to brown well. Another advantage is that glass is easy to clean and doesn’t stain. Glass that is ovenproof can be taken out of the refrigerator or freezer and be put right into a hot oven. However, it should be noted that because glass bakeware tends to heat faster than other materials, you should reduce your baking temperature by 25 degrees from the recipe of whatever you are baking.
Silicone bakeware is a new technology for baking that does not require glass or metal. By using synthetic polymer, this type of bakeware is created by actual silicone. This rubber-like texture is made from natural occurring elements and is FDA approved as a food-safe substance. Bread loaf pans, pie pans, cookie sheets and casserole dishes are just some of the products that can be safely made with silicone. Even cooking utensils can be created with silicone for a new malleable and colorful way to cook. One of the best reasons to use silicone bakeware is for its ability to withstand high temperatures that glass and metal aren’t always able to handle.
Created from stone that has been fired at a very high temperature, stone bakeware has a look all its own. Its nonporous surface is not glazed. Heat is evenly distributed throughout the stone during cooking. The advantages of stone bakeware is that your food will retain its warmth long after it has been taken out of the oven.
It should be noted that stone bakeware takes a little bit longer to heat up in the oven. For this reason, you may need to add on a few extra minutes to your baking time.
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