Get the most out of your baking with these round, square, rectangular and round pans, as well as our top pick, the Fat Daddio round pans.

Get the most out of your baking with these round, square, rectangular and round pans, as well as our top pick, the Fat Daddio round pans.
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Every step, from proper buttering and sugaring to preheating the oven, is critical to creating the perfect cake, but choosing the wrong shape can compromise your preparation. The colorful ceramic and pyrex pans look great, but they just don’t conduct heat as well as the all-metal pans used in specialty bakeries around the world. No matter the shape, from round to rectangular, from loaf to bun, choosing the right shape is the key to getting perfect crumbs every time.
If you’re new to baking or just looking to improve on your recent snacking habit, aluminum molds might come in handy, says Roger Rodriguez, Vesta Chocolate owner, pastry chef and chocolatier. “They are great for short-term, high-temperature baked goods like cakes, cookies, muffins, etc. They heat up and cool down quickly and can even contribute to browning,” he says. Read on to find out why we chose the Fat Daddio ProSeries Anodized Aluminum Round Bakeware as the best bakeware and our complete list of the best bakeware.
Bake at home like a pro with this Fat Daddio ProSeries 3-round baking tray set. Delicious cakes are consistently baked in these anodized aluminum baking pans. Aluminum is preferred due to its light weight and excellent thermal conductivity, allowing rapid heating and cooling. However, aluminum can penetrate acidic foods and leave a metallic aftertaste. Unlike many aluminum pans, they won’t react with citrus or cocoa powder thanks to an anodizing process that makes the metal’s surface resistant to corrosion.
The rounded edges make these molds easy to grab with large gloves when they are hot, while the straight edges make for an easy-to-use cake shape. Choose from a variety of depths and widths from 2″ to 4″. Bonus: The pan is oven safe up to 550 degrees Fahrenheit and even pressure cooker, deep fryer and freezer safe.
The benefits of the split mold are twofold: its ability to hold very fragile, wet ingredients together and the ease with which the mold loosens after the cake has hardened. Think perfectly creamy cheesecake with a cracker crust or deep-fried pizza with a thick crust. The anodized aluminum is rust resistant and heats up quickly for the most even baking. The waffle texture on the bottom helps separate the cake.
Have you ever wondered why angel food pie is cooked in a frying pan? The ultra-light and airy dough contains a lot of beaten egg whites, which can become rubbery when overcooked. Tubular pans make angel food pies light and springy, reducing cooking time. The two extended arms are reversed for faster cooling. This non-stick version from Chicago has an additional split-in-two feature for a seamless transition from cooking to serving utensils. The pan holds up to 16 cups of batter or a box of boxed cake mix.
You don’t always need texture on your cake, but when you do, there’s nothing like a Bundt pan. While the cake is cooling, the crumbs in the pan are perfect for frosting. This beautiful golden-look pan is made from durable die-cast aluminum with a PFOA-free non-stick coating to help pies separate after cooking. (Be sure to oil all those little crevices!) Nordic Ware, the inventors of Bundt’s iconic frying pan design, releases new casts regularly, so keep an eye out for everything from floral patterns to ribbon-like shapes.
A sturdy rectangular pan is a must for any baker, and this highly affordable model from Farberware is a great excuse to update your collection. With the lid included, it will come in handy at any meal or dinner party. The sturdy construction makes this pan resistant to warping while still browning evenly on all sides. In addition, it satisfies other 450 degree Fahrenheit baking needs. Rounded edges and non-glued gold-plated steel make it durable and easy to transport. Unlike many other coated models, this pan is dishwasher safe, but not the lid.
Every bakeware shape has its perfect purpose, and there’s nothing better than brownie, cornbread, or a cobbler in a square pan for those chewy, crunchy corners. Constructed from aluminized steel and wire for greater heat dissipation, this commercial quality pan features a non-stick silicone coating and a unique ribbed surface that promotes more even cooking through micro-circulation of air. Record the cooking time and adjust for the first few uses, then adjust the recipe as needed. To maintain the integrity of the non-stick coating, use only non-metallic cookware.
Make banana bread? This Chicago pan is the perfect shape and size for any thicker batter, and it can take longer to cook at a higher temperature. Heavy-duty aluminized steel conducts heat evenly and efficiently for a crispy brown crust and a moist, even crumb for a perfect bite. In addition, the pan holds its shape: the wire prevents deformation, and the folded edges are reinforced.
Start your next party by baking mini tarts in this 6-hole pan that’s also perfect for cinnamon buns, burgers, mini tarts and more. Features a BPA-free, non-stick silicone coating that removes quickly for easy cleaning. Wash in hot water with a little mild soap and rub gently.
Minneapolis-based Nordic Ware is celebrating its 65th anniversary with specialty products like this frying pan that we love to bake Bundt’s classic corrugated cake in miniature form. Like traditional frying pans, this cast aluminum frying pan features a non-stick design with a large center tube and special attention to crisp detail, from alternating vertical grooves to handles that make it easy to remove and lift.
Cupcake pans are a useful tool for baking everything from brownies to banana bread and even fancy millefeuilles. The Fat Daddio Round Pan browns evenly and comes out clean, best in class.
Most pans, unless otherwise noted, are non-stick coated. To keep your pots performing at their best, keep them away from most dishwasher detergents and abrasive soaps. Be careful with metal spatulas or knives, or even with rough sponges, they can damage the prepared surface of the baking dish. To clean, soak cake pans in warm, soapy water and hand wash as needed. Let the pots dry completely before putting them away. If discoloration has occurred, you can season the pan the same way you would season cast iron: rub a few drops of your favorite baking oil into the pan with a rag, then place it in a warm oven at 250 to 300 degrees Fahrenheit. Bake for 10 minutes, then puree while warm.
Plan ahead to make sure you have the right type of mold for the right pie result. Different cakes work best depending on many factors, including temperature, where the cake is placed in the oven, and the depth of the cooking container. Pans come in varying degrees of consistency based on subtle differences such as ribs or steel versus aluminum. Always check pastries as they cook, and look for signs such as jagged edges and sticky centers that can cause the cake to overcook. Anodized aluminum is non-reactive, which means acidic ingredients in the dough, such as buttermilk, natural cocoa powder, and citrus fruits, won’t leach the metal out of the mold and into the baked goods.
When baking cakes, a straight-sided pan is a good choice because of its clean lines, which make decorating and stacking easier. Save these corner pie shapes. In a skillet, the top of the pie will cook too quickly and the bottom and center will remain sticky. In this case, try different positions and different depths of the cake pan in the oven. Check the oven temperature from time to time with a thermometer for any unresolved problems. Typically, beginner bakers only need a few items to get started, such as rectangular and round shapes.
Yes. Whether heat from convection can reach the surface depends on the depth of the baking dish. For example, the top of a skillet will turn brown,” says Rodriguez.
The cake tin can have bevelled edges so you can store it with other tins. However, according to Rodriguez, round cake pans with bevelled edges were likely used for the pies. Instead of using bevelled tins, opt for “an aluminum cake tin with straight sides and a removable bottom,” he says. “This makes it much easier to remove the cake from the mold.”
Alyssa Fitzgerald is a chef, recipe developer and food writer with over 15 years of experience in the food industry. For this article, she interviewed Vesta chocolate owner, pastry chef and chocolatier Roger Rodriguez to find out what the pros are looking for in a cake mold. She then uses those ideas, market research, and her own experience to come up with a list.