Baking pans are used to bake runny batters or foods that need to be held together, such as squares, cakes, loaves and crumbles. These pans come in a wide range of sizes, shapes and materials, including oven-safe glass, aluminium, stoneware and silicone.

Muffin pans

A single pan usually contains six to 12 individual round cups.
Batter or filling is placed in each section to make cupcakes, muffins or individual tarts.
Sizes vary from miniature cups (one to two inches in diameter each) to large (four inches per cup).

Loaf pans

Used for baking bread or cake loaves such as pound cakes and banana bread.
These rectangular pans feature high walls and range in size from miniature to extra-large, though the most popular size is nine by five inches.

Cake pans

As the name suggests, these are used for making cakes and come in a plethora of shapes, both basic (round, square, rectangular) and themed (hearts, animals, you name it).
Bundt and tube pans feature a hollow centre tube that helps create an evenly baked cake and golden crust. Bundt pans have a decorative design embedded inside for pretty presentation, while tube pans are smooth inside.

How to shop:

Glass, stoneware or pottery: Some bakers prize these dual-purpose baking pans that can go from oven to table. They retain heat longer than metal pans, keeping your fresh-baked goods warm for hours.
Metal: This is the most common type of baking pan. Keep in mind that dark-coloured metal results in darker crusts, whereas shiny, reflective options yield lighter-hued crusts.
Silicone: They rarely need greasing, distribute heat quickly and evenly, and can be used in the oven and stored in the fridge. An added bonus: silicone baking pans are dishwasher safe and easy to clean, since they can be flipped inside out. The downside is, they don’t give your baked goods a golden crust, nor do they last as long as other materials.

A basic set of baking pans should include:

One 12-cup muffin pan,
One standard (nine by five inch) loaf pan,
One medium (nine inch) cake pan.