Basics

Baking pans include round, square, rectangular, spring-form, tube, loaf, sheet, and muffin pans made from a variety of materials. Rimless baking sheets or the backs of sheet pans are used for baking cookies. Pie pans, tart pans with removable bottoms, round pizza pans, flan rings, and sheet pans are all among the baker’s supplies. Heavy-gauge aluminum pans with a dull finish are ideal. Dark or glass pans require baking at 25°F (-6°C) lower than the suggested temperature. Silicone is a poor conductor of heat and is therefore most effective for small pans used for cupcakes or financiers. See cupcakes and small cakes. Silicone has excellent release if cooled completely before unmolding.