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 Pans That Every Baker Should Know 
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Joined: Mon Sep 13, 2010 1:47 pm
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Post Pans That Every Baker Should Know
Pans That Every Baker Should Know
by: Scotty Mac

If you are ready to tackle any baking project it is important to have a range of tools in your baking arsenal. My baking pans are the back bone of my baking operation.

It is important to note that baking pans are made of metal, not to be confused with baking dishes that are traditionally made of glass. I prefer to use pans for baked goods. Most newer baking pans come with a non-stick surface, making them much easier to clean.

Here is a breakdown of the pans I keep handy in my cupboard.

Springform Pan: This unique pan is actually two pieces. Round in shape, the pan has a locking device on one side that will release the base of the pan, making cakes easier to remove. This clever device is great for cakes that are too delicate to be turned over, like a cheesecake, torte or flourless cake. The separate parts are also great for easy clean up.

Muffin Pan: Also known as a muffin tin, a muffin pan is unique in shape. It features circular craters up to 2 inches deep that are used for baking mini-cakes (or muffins!). The pan usually comes with slots for 6 or 12 muffins and is also perfect for baking cupcakes!

Bread Pan: The bread pan is easily recognizable by its “loaf” shape. The rectangular shape helps the loaf rise while it is baking. This pan is ideal for making beer bread, or pumpkin bread.

Bundt® Pan: The Bundt® pan is all about presentation. This oddly shaped pan is used for baking decorative, fluted cakes. The tubed center allows for even cooking while the carvings on the side of the pan create a unique, decorative cake.

Tube Pan: The tube pan is much like a Bundt® pan without the fluted sides. The walls are a bit taller, but the circular cake still cooks evenly. This pan is commonly used for Angel Food Cake.

Baking Sheet: A baking sheet is flat, with short sides that keep food from sliding off. Also known as a sheet pan, the baking sheet is generally used for cooking baked goods. The pan comes in lighter or darker shades of grey. Darker shades will create a crispier end product.

Cookie Sheet: Unlike a baking sheet, a cookie sheet is completely flat. There are no sides. Cookie sheets are often mistaken for baking sheets, but the open sides ideal for scraping cookies off as they have finished baking.

Pie Pan: This shallow circular-shaped pan has slanted sides for easy removal of pie pieces.

Tart Pan: Unlike a pie pan, a tart pan has straight sides. Like a Springform pan, the bottom of the pan is often removable. The pan sometimes has fluted sides, but also comes in a smooth variety. The tart pan creates a taller, less slanted shape than the pie pan.

What is your favorite type of baking pan? Are there any that I missed?

About The Author
Scotty Mac is the founder of and an authority in the baking field. He has been baking bread for over 30 years.
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Mon Nov 29, 2010 12:26 pm
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