Angel Food Cake Pan or Tube Pan
A baking pan, usually round, with high
sides (about 3 inches) a center tube and often a removable bottom. It's
used to make angel food, chiffon, and pound cakes, as well as special
Bundt Cake Pan
A baking pan with a center tube and
curved, fluted sides used for baking cakes and quick breads. Most often
available in a 12-cup size, miniature sizes can also be found.
These dishes are made of heat-resistant
glass and are usually round, square or rectangular. Used for baking cakes
and other desserts, they're also perfect for lasagna and other main
Jelly Roll Pan
A rectangular baking sheet with
1-inch-deep sides. Used for baking thin cakes. The most popular size used
for recipes and cake mixes is 10x15 inches. Larger sizes are available.
A black metal pan with deep cups
specifically designed for baking popovers.
A round, open dish with a high side and
smooth interior specially designed for baking soufflés.
A round, deep pan with a removable side.
Specially designed for making cheesecakes and other desserts that cannot
be turned upside down to remove them from the pan.
A baking pan with low fluted sides, about
1 inch, that's used for pastry with a sweet or savory filling. Most are
round, but they're also available in squares and long rectangles. Sizes
range from 4 inches (may be called a tartlet pan) to 13 inches.