Baking pan basics
Baking sheet
Shiny surface reflects
heat for softer, not
crisper, cookies.
Also use for pizza
and frozen entrées.
Tube pan
Recipes for light,
spongy cakes will
specify this type of
two-piece cake pan.
The pan is inverted to
neatly remove the cake.
Bundt pan
Darker bakeware
gives heavier cake
crusts. Bundt pans
turn cake-mix cakes
into festive desserts.
Some are glazed
in the pan.
Jelly-roll pan
This 15 x 10 x 1-inch
pan also can be used
for cookies, pizza and
bread. The dark finish
gives even browning
and crisp crusts.
Rectangular pan
Use this 13 x 9 x 2-inch
pan for brownies and
bar cookies as well as
lasagna and casseroles.
Check recipe or mix box
for pan size.
Loaf pan
These pans are
8 x 4 x 2 inches or
9 x 5 x 3 inches. They
are used for quick
breads as well as
meat loaf or even
frozen desserts.
Square pan
Use this 9 x 9 x 2-inch
pan for brownies,
bar cookies, coffeecakes, corn bread
and small casseroles.
Muffin tin
This handy pan is
ideal for muffins,
corn bread or cupcakes. Tins are also
sold with six cups
and with mini cups.
Pie pan
Pie pans are metal;
use for basic baking.
Pie plates are glass
or ceramic. Use either
for quiches and
quick potpies.
Cake pan
Sizes are 8 x 11/2
inches or 9 x 11/2
inches. Buy at least two
for layer cakes. If using
dark-finish pans, reduce
oven temperature by
25 degrees.
Source: Adapted from Better Homes and Gardens’ Making a Home:
Housekeeping for Real Life. For more information, visit
www.bhg.com.
