Basic Pans for Baking

These pans come in two primary sizes, 8 and 9 inches, and are the classic choice for baking cake layers. Look for pans with straight rather than flared sides, and make sure those sides measure at least 2 inches tall. A nonstick surface is a must. If your pans have a darker finish the cakes will bake more quickly than in light-colored pans.

A two-piece springform pan allows the baker to make sticky or delicate cakes and skip the tricky step of inverting to remove them from the pan. (Think cheesecakes.) Even the best springform pan can leak, but a good one will have a tight seal that minimizes the problem. A nonstick surface is a must, and handles make it easy to move this pan in and out of a water bath. We prefer models that don’t leave an unsightly seam in the cake where the buckle fastens; sport flat (not rimmed) base surfaces, which allow the bottom to double as a serving plate if the cake is too fragile to transfer to another platter; and clean up in the dishwasher.

This pan is used to make its namesake, as well as cupcakes like the chocolate ones in this class. Standard models have ½ cup “holes,” and a nonstick surface is absolutely essential. Extended rims allow you to remove the tin from the oven without sticking your thumb into a baked good. A heavy tin will be less likely to buckle (a problem if you throw a hot pan under running water in the sink).