Kitchen Cookware

Baking Dish: A flat pan with straight sides. There are many sizes and depths available, but the most common size is 9 x 13 x 2 inches. Typical foods prepared in baking dishes include cakes, brownies, lasagna, potato dishes, meats, poultry, and fish.
Baking Sheet: A flat pan or sheet of metal used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.
Bread Pan: Rectangular and deep-walled, it is used to bake a single loaf of bread. Bread pans are typically made from aluminum, steel, glass, pottery, or stoneware. Larger loaf pans are also often used to bake meat loaf.
Brioche Pan: A type of pan or mold with fluted sides that form the base of the traditional French bread known as brioche.
Bundt Pan: A heavy-walled baking pan formed with an indented curvature and a hollow tube in the center. The heavier walls and hollow center tube allow batters to rise and bake uniformly. This pan is generally used for baking coffee cakes and sweet cakes, referred to as bundt cakes.
Cake Pan: Cake pans can be round, square or rectangular and are available in several sizes.
Doughnut Pan: A pan similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut. The pan is typically made of metal or silicone non-stick materials and is available in 6 or 12 cup sizes.
French Bread Pan: A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally in them to be baked into baguettes.
Jelly Roll Pan: A large rectangular shaped baking pan with shallow sides, which generally have a rolled rim designed to bake a thin cake that is coated with jelly and rolled into a jelly roll. Also used for baking sheet cakes, cookies and pastries.
Muffin Tin: The pan usually has individual holders connected to the tin and formed in the shape of a muffin. The muffin batter is poured into the individual pockets and as the muffin bakes, a top forms over the pocket while the base of the muffin is baked in the shape of the cup. Also used to bake cupcakes.
Pie Plate: A round baking dish with shallow sides that are 1 to 1½ inches deep. The pie plate is available in several sizes and is used to bake single crust and double crust pies.
Shortbread Pan: Made of cast iron or coated aluminum surfaces, this pan bakes shortbread cookies, biscuits, cakes, and dessert bars.
Springform Pan: A round pan, with straight removable sides that help in removing cakes such as cheesecakes and tortes.
Tart Pan: A round or oblong shallow pan with smooth or fluted sides and a removable bottom to push the baked tart out of the pan.
Tube Pan: A deep baking pan with a hollow center tube to allow more uniform baking of such items as angel food and sponge cake.

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Filed under: Bakeware