If you’re a budding baker, the first thing you need is to have a well-appointed collection of baking pans. Yes, there are some specialty pans that you can probably do without (mini bundt pan, anyone?), but if you’re serious about your desserts and baked goods, there’s a solid set you’ll want to have.
The choices for pans can be overwhelming. Do you want silver pans, nonstick pans, or something a little more out of the ordinary like silicone? For the most part, you’ll get the most bang for your buck out of nonstick bakeware. Why? Because it will help your desserts come out of the pan effortlessly. No more broken bundt cakes or crumbly cupcakes for you.
Now all that’s left to decide is which of the pans you’ll use most in your baking endeavors. To help you choose, best whisk, best baking sheets and best mixing bowls here are the seven best baking pans on the market today.
Good cake pans aren’t nearly as expensive as a stand mixer, and they last virtually forever, yet many of our kitchens are packed with thin, cheap cake pans that we picked up at the grocery store or had handed down to us. Get yourself something better!
A quality cake pan will give you cakes that bake up more evenly — no more wildly humped tops or burned bottoms — and come out of the pan better without any extra effort on your part.
Are you ready to become a better cake baker in one easy step? Here are three of our favorite cake pans that everyone should own.
What Makes the Best Cake Pan?
Professional bakers use two-inch-deep aluminum cake pans for just about everything from wedding cakes to biscuits. The aluminum heats quickly and evenly, while the high sides give cake batter plenty of room to rise while keeping the cake from overbaking.
As for what shapes and sizes to keep on hand, there are three that you’ll use over and over again: a 9-inch round (two of these, ideally, if you’ve got the room), a 13×9-inch rectangle pan, and an 8-inch square. More on each of these below!