Baking Pans

A baking pan is usually round, with high sides, a center tube and often a removable bottom. It's used to make angel food, chiffon, and pound cakes, as well as special breads. The baking pan has generally a square or rectangular shape. The traditional pans are made of tinned steel, and can be quite versatile in shape.

Lining of Baking Pans
Kitchen Baking Pans are lined with paper for easy removal of cakes, to prevent them from overbrowning and to keep the sides soft. It is necessary to line only the bottoms of the pans but the sides can be lined to help keep the cake moist. Lined pans require a preliminary light coating of butter to anchor the paper.

The materials used for lining pans are :

• Baking parchment, waxed paper for more delicate cakes.
• Aluminum foil for pans that are difficult to shape.
• Brown paper bags for fruitcakes that require long slow baking.
• The parchment paper molds are ok to use in the oven for baking sweets, since the temperature used is well below the burning point.

There are several materials used for making Baking Pans :

• Shiny Aluminum Pans - These are ideal for producing a tender, lightly brown cake rust.
• Dark Colored Metal Pans - These are ideal materials to make pans.
• Stainless Steel Pans - This material is widely used because of its moderate price and versatility. The material does not corrode and does not react with alkaline and acidic foods.
• Cast Iron Pans - The material is relatively inexpensive, fairly heavy and conducts heat evenly. Hence, it is ideal for making baking pans.
• Copper Pans - It is an excellent conductor and enables quick and even distribution of heat. It is relatively expensive but is still used for making baking pans because of its good thermal conductivity.
• Glass Pans - It is easy to use, and accommodates the microwave.
• Ceramics Pans - These are great for making individual pot pies, desserts or serving up lasagna and they come in a variety of sizes, shapes and styles.
• Teflon Coated Pans - Teflon coating is scratch resistant and ensures easy cleaning of the pans. It also increases the life span of baking pans.

The baked goods depends largely on the baking pan used. The recipe of the baked goods decides the use of a certain size and shape of a pan. There are many different types of bakeware, such as, round pans, square pans, rectangle pans, tube pans, bundt pans, jelly roll pans, loaf pans, springform pans, roasting pans, and casseroles.

How to select a Baking Pan

• Take an appropriate size of the pan.
• The pan should be easily fit in the refrigerator and the oven.
• If the pan is close in size and volume to the original, the cooking temperatures and times should not have to be adjusted.
• Measure volume by filling the pan with water and then pouring the water into a measuring cup to measure how much water is in the pan, or you can also measure the water as you pour it into the pan.
• Choose sturdy bakeware that does not bend easily.

Size and Volume of Some Common Baking Pans

Bakeware Pan Size	Approximate Volume	Bakeware Pan Size	Approximate Volume
Round	Loaf
6" x 2"
	4 cups	8" x 4" x 2 1/2"
	4 cups
8" x 1 1/2"	4 cups	8 1/2" x 4 1/2" x 2 1/2"	6 cups
8" x 2"	6 cups	9" x 5" x 3"	8 cups
9" x 1 1/2"
	6 cups	Bundt
9" x 2"	8 cups	7 1/2" x 3"	6 cups
9" x 3"	12 cups	9" x 3"	9 cups
10" x 2"	11 cups	10" x 3 1/2"	12 cups
Pie
	Tube
8" x 1 1/2"	4 cups	8" x 3"
	9 cups
9" x 1 1/2"	5 cups	9" x 3"
	12 cups
9" x 2"	8 cups	9 1/2" x 4"
	16 cups
10" x 1 1/2"	6 cups	10" x 4"	16 cups
Square	Tart
8" x 8" x 1 1/2"	6 cups	11" x 1"	4 cups
8" x 8" x 2"	8 cups	Muffin Cup
9" x 9" x 1 1/2"	8 cups	1 3/4" x 3/4"	1/8 cups
9" x 9" x 2"	10 cups	2 3/4" x 1 1/8"	1/4 cups
10" x 10" x 2"	12 cups	2 3/4" x 1 1/2"	1/2 cups
Rectangular	3" x 1 1/4"	5/8 cups
11" x 7" x 2"	6 cups	Casserole
13" x 9" x 2"	14 cups	1 quart	4 cups
Jelly Roll	1 1/2 quart	6 cups
10 1/2" x 15 1/2" x 1"	10 cups	2 quarts	8 cups
12 1/2" x 17" x 1"	12 cups	2 1/2 quarts	10 cups
Springform	3 quarts	12 cups
8" x 3"
	11 cups	4 quarts	16 cups
9" x 2 1/2"
	10 cups
9" x 3"	12 cups
10" x 2 1/2"	12 cups