I didn't realize there were rules for
choosing bakeware. I just purchased
the same types of pie pans and cake
pans my mother used when I got
married. I did get a bundt cake pan
for a wedding gift. That thing was so
heavy it could break a toe. I had to
coat this bundt pan with a ton of
butter or shortening, or flour to keep
the cake from sticking. I only see
lightweight coated bundt pan these
days. I continue to use my beat up
aluminum pound cake pan. Thank
God my pound cakes do not reveal
the dented areas in my pan.
ANGEL FOOD CAKE PAN
Tubular design with a hollow core allows for
even heating. Ideal for angel food cakes and
bundt cakes. Straight sides and non-stick
surface help the cake rise.
Deep construction allows for high rising.
Perfect for bread, cake, and pudding.
Excellent heat conduction permits low
temperature baking for optimum results.
SHEET PAN
The workhorse of any kitchen. Thin sheet
ideal for baking cookies, rolls, and other
foods that don't produce a lot of liquids.
Upturned lips prevent products from
sliding off and allow for easy handling
CAKE PAN
Straight side walls for a clean, easy release.
Ideal for baking cakes and deep dish pizzas.
MUFFIN PAN
Models available with 6 – 48 cups for high
volume efficiency. Ideal for mini, standard,
and jumbo sized muffins or cupcakes.
Angled sides prevent crust from slumping.
Wide rim allows for simple fluting. Ideal
for fruit and custard pies. Can be used
for quiche.
SPRINGFORM CAKE PAN
Two-piece construction with removable sides for an easy release. Ideal for cheesecake, tortes, quiche, and other dishes that may be difficult to remove
from a standard pan
.
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