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In baking, the purposes of certain tools and equipment overlap with one another in usage due to the versatility of each one, that also serves a unique function. While there are specific tools like whisks and spatulas that are used across a variety of baking recipes – from applying frosting to smoothing surfaces, to whipping air into egg whites or cream. Similarly, some of the cooking pans or tins can be used for techniques like proofing, cooling and even for mis en place, apart from actually being used for baking. Here are some of the different types of baking equipment and how they must be used.
Sheet Pan
Image Credits: Amazon India
Baking sheets are versatile and are primarily used for baking cookies, sheet cakes and roasting vegetables. They have low sides, which allows for easy removal of baked goods as well as for even distribution of heat in the oven, making them ideal to use for when the temperature must affect your food equally for best results.
Cake Pans
Cake pans come in various shapes and sizes, such as round, square or rectangular; along with other shapes. Used for baking cakes and brownies, greasing and flouring them before adding cake batter prevents sticking. Cake pans, although primarily used to bake cakes, can also be used for no-bake recipes and to set food into a specific kind of shape.
Muffin Tin
Image Credits: Sara Haas
Muffin tins are used for baking muffins, cupcakes and small individual quiches. You can line the cups with paper liners or grease and flour them for easy removal and use these tins to bake large batches of eggs for breakfast or use as a base to hold fondant flowers that are used in decorating cakes.
Loaf Pan
Loaf pans are designed for baking bread, pound cakes and meatloaves. The loaf pans can also be useful to proof dough for bread-making as well as for setting ice cream, when lined with cling film. Loaf pans are also ideal to make small batches of desserts and tea cakes for single or double servings.
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Pie Pan
Image Credits: Tasting Table
Pie pans are used for making sweet and savoury pies, quiches and tarts. They typically have sloped sides and can be made of glass, ceramic or metal and come in varying sizes of increasing order. Pie dishes also double up as serving dishes for hot desserts like crumbles or a warm apple pie and typically serve as tableware, when necessary.
Springform Pan
Springform pans have a removable bottom and a latch on the side, and are commonly used for baking cheesecakes and delicate tortes. The removable bottom makes it easy to release the baked goods without damaging them or ruining their form. Springform pans are ideal for baking desserts that are delicate (think Basque cheesecake) and require minimal movement while extraction.
Bundt Pan
Image Credits: King Arthur Baking
Bundt pans have a decorative, ring-shaped design and are used for making bundt cakes. The intricate designs inside of a bundt pan usually help the cake also develop these patterns on the outermost layer, especially when using for recipes that do not require frosting or icing. Using the centre crevice of a bundt pan to also hold a cob of corn while separating the kernels, for better grip and avoiding a mess all around your work platform.
