I. BAKING PANS
There are many different kinds of pans and sizes used in baking. It is important that you use the correct size and shape to ensure the right texture and appearance of your baked goods.
1. Spring form Pan
- This is a round pan, used for making cheesecakes and other desserts that are tricky to remove from their pans. It has a bottom that is separate from the side. A clamp holds the pan together and opens to allow the side to easily be pulled away from the baked dessert.
|spring form pan|
- Generally,pies are baked in a deep pan with sloped sides that can hold a large amount of filling. There is a wide range of materials for pie plates; oven-proof glass, glazed ceramic, heavy foil, aluminum, tinned steel, stainless steel and non-stick coated steel.
|Aluminum pie pan|
- These pans are available in 12 and 6-cup pans. The standard muffin cup is about 2-3/4 inches in diameter and 1-1/8 inches deep. It holds at least 1/2 cup batter.
|Regular muffin pan|
- These are available in 6-cup pans, the jumbo muffin cups are at least 3 inches in diameter and 11/2 inches deep. Each jumbo muffin cup holds approximately 1 cup batter.
|Jumbo muffin pan|
- These pans are available in 12 to 24-cup pans, the mini muffin cup is approximately 13/4 inches in diameter and 7/8 inch deep. Each muffin cup holds approximately 2 tablespoons batter.
|mini muffin pan|
- Loaf pans are used to make quick breads, brioche and meat loaf. Aluminum loaf pans can turn out tender cakes, while dark, non-stick or glass pans will produce a crunchy, chewy crust.
|bread loaf pan|
7. Bundt/ Tube Pan
- This deep pan has a hollow tube in the center that promotes even baking. Most of them have removable bottoms. It is also known as an angel food cake pan.
- A ramekin is an individual baking dish that resembles a miniature souffle dish, it is about 3 to 4 inches in diameter. They are usually made of porcelain or earthenware and can be used for both sweet and savory dishes; either baked or chilled.
A tiny baked pastry filled with a creamy cheese custard is also referred to as a "Ramekin."
9. Souffle Dish
- These dishes are oven proof and come in a variety of sizes ranging from 3 1/2 ounce to 2-quarts. It is round and has straight sides to facilitate the souffle's rising.
10. Baking/Cookie Sheets
- It is perhaps one of the most essential pieces of bake ware; these flat, rigid sheets of metal are used to bake cookies, breads and biscuits. It usually has one or more turned-up sides for ease in handling. Common sizes for baking sheets are; 17x14 inch & 12x15 inch. For even heat circulation, baking sheets should be at least 2 inches smaller all around the interior of the oven. The most common kinds of baking sheets are aluminum, dark non-stick and insulated sheets.
|Baking sheet-One side turned up|
|Baking sheet-two sides turned up|
11. Cake Pans
- These pans are used to make cakes. Just like loaf pans, aluminum cake pans can turn out tender cakes while dark, non-stick or glass pans will produce crunchy, chewy crusts. They come in different shapes and sizes e.g. Round, square, love-heart shaped, bible-shape, flower, rectangle or sheet size etc.
|heart shaped pans|
|bible-shape cake pan|
|Square cake pans|
Many of these pans can be found in most leading supermarkets in Kenya or kitchen-ware stores such as Topserve Ltd. Jua Kali artisans also make some of these pans at a more economical cost.
Hopefully this list helps you with choosing of your baking pans in your home-baking. Any other additions or suggestions are welcome, thanks ^_^!
If you would like to start a baking business - make sure to get our book "How to Startup a small baking business successfullly" - printed book is 500/- and E-book is 250/-. Click here to find out where to get the printed book and how to get the E-book.