Pans, Containers, and Molds

Many of the pots and pans found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil syrups and to cook creams and fillings. This section, however, concentrates on specialty containers and molds for the bakery. The following is a representative sample of the more important of these, in alphabetical order. Molds are of two types: those for baking dough or batter items, and those for giving shape to refrigerated items such as mousses and bombes. Other containers, such as mixing bowls, are included in the list.