Baking Pans

Common Questions About Baking Pans

Which baking pan do I need?

Baking equipment is named for the type of baked goods produced in each piece. If you want to serve your guests simple treats such as cookies, you'll need a cookie sheet. If you want to offer fancier delicacies such as tarts, flan, or quiche, you'll need to invest in the springform pans necessary to produce a flawless top on these fragile dishes. Fortunately, individual baking pans are usually inexpensive and made from durable materials, so frequent reinvestment won't be required.

The quantity of pans you'll need depends on what you'll be cooking. A home baker only needs a handful of pans for hundreds of cake, pie, and muffin recipes. However, a commercial bakery needs a wide array of pans to provide a comprehensive – and interesting – baked goods menu. Many pans can be used to bake multiple dishes, though whatever you bake must hold the shape of the pan you use. If you have limited storage space, consider which pans will stack and which can be used for multiple styles of baked good to reduce the total number you have to keep in your kitchen.

What are springform and removable bottom molds?

These are specific pans that can be used to craft custards, tarts, or quiches without turning them out like you would a traditional, fixed-bottom cake pan. Springform pans have a clasp on the side that holds their shape during baking. When the product is finished baking, the clasp can be unhooked, and the sides of the pan can be removed without disturbing the product. Removable-bottom tart molds and quiche dishes do not have a buckle to hold the sides together – the sides are fixed, but the bottom can be pushed up through the sides, bringing the finished tart with it. Both pan styles enable users to remove a delicate baked good from the pan without damaging the crust or the top, which is necessary for items like quiche, tarts, or custards, which would otherwise crack.

What materials are used to make commercial baking pans?

The two most common materials for a commercial baking pan are aluminum and stainless steel. A few other rarified options are available, such as cast iron, but almost all options are going to be aluminum, stainless steel, or a combination of the two. Aluminum distributes heat better than stainless steel, providing a more even bake, but stainless steel is sturdier than aluminum and retains its shape and finish longer. Aluminum is often dishwasher safe, while stainless steel is not (anything with a non-stick coating usually needs to be washed by hand). Consider how these pieces fit into your existing warewashing procedures before making a purchase. Most baking pans list whether or not they are dishwasher safe on the product specifications page.