The document provides a list of various baking pans and molds used for oven cooking, including their shapes, sizes, and purposes. It details items such as bread pans, cake pans, muffin pans, soufflé dishes, and specialty molds, highlighting their specific functions in baking. Additionally, it references sources for further information on culinary essentials.

1. PANS FOR OVEN COOKING

2. 1. BREAD PAN
An oblong or rectangular pan used to hold
bread dough in baking
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3. 2. CAKE PAN OR CAKETIN
A metal or glass (oven – proof) pan usually of
different sizes, shapes and designs for baking
cakes
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4. 3. COOKIE SHEET
A metal sheet, rectangular in shape, used for
baking cookies, breads, cake sheets, pastries
and for other baking purposes.
william-sonoma.com

5. 4. COOLING RACK
A metal rack, slightly elevated allowing air
circulation, used in cooling selected baked
products.
creasteambarrel.com

6. 5. CUSTARD CUPS
Small deep ovenware bowls occasionally
used in serving desserts and salads
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7. 6. FLAN RING/PIE RING
A plain or fluted metal ring placed on a flat
baking tray or cookie sheet for baking tarts
and pies.
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8. 7. GEM PAN
A variation of the muffin pan with smaller
indentations
pinterest.co.uk

9. 8. MUFFIN PAN
A sheet – like pan holding 6-12 deep pans to
make muffins and cupcakes; also called
muffin tin
pamperedchef.com

10. 9. SOUFFLĖ DISH
A straight – sided, oven – proof dish wherein
soufflés are baked
en.wikipedia.org

11. 10. SPRINGFORM PAN
A deep cake pan, usually round in shape with
a special clasp allowing the rim to be
removed from the cake
argos.com.uk

12. 11. RAMEKIN
A small individual circular, usually white,
porcelain, glass earthenware oven-proof dish
from 4 – 15 inches in diameter used for egg
custards, mousses, pâtés, baked eggs, etc.
culinarylore.com

13. 12. SERVICE PAN, COUNTER, OR STEAM TABLE
PAN
Rectangular pans made of stainless steel
designed to hold foods in service counters to
keep them warm; used for baking and
steaming and used for serving and storage
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14. 13. SHEET PAN OR BUN PAN
A rectangular shallow pan to bake cakes, rolls
and cookies, and for baking or broiling
certain meats and fish
Sizes: 18x16 inches – full pan
18x13 inches – half pan
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15. 14. LOAF PANS/PULLMAN LOAF PAN
Are rectangular with either straight or
slightly flared sides, have lids.
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16. 16.TUBE PANS
Kugelhopl forms, Bundt pans and angel food
tins are deep, round pans with a tube in the
center and are used to create a specific
effect.
target.com

17. 17. PIE PANS
Are round pans with flared sides typically 1 to
2 inches (25 to 50 millimetres) in height
gourmet.warehoue.ca

18. 18. LOOSE – BOTTOMEDTART PANS
Have a removable bottom. The sides may be
scalloped or straight and are generally
shorter than those of pie pans
alieexpress.com

19. SPECIALTY MOLDS

20. 1. CHARLOTTE MOLD
A straight or slope – sided mold used to make
charlotte
pastrychef.com

21. 2. PÂTÉ MOLD
A deep round metal mold; the mold for pâté
en croûte has hinged sides to make it easy to
remove the pâté from the mold
pastrychefboutique.com

22. 3.TERRINE MOLD
are produced in a range of sizes and shapes;
some have lids. Traditionally they are made
of earthenware, but they also may be made
of metal, enameled cast iron, and ceramic.
creativecookware.com

23. 4. GRATIN DISHES
are shallow baking dishes made of ceramic,
enameled cast iron, or enameled steel.
william-sonoma.com

24. 5. THE SOUFFLÉ DISH, RAMEKIN, AND
CUSTARD CUPS
are round or squared, straight – edged
ceramic dishes that come in various sizes.
Disposable dishes made of aluminum are also
commonly used.
amazon.com
guide.alibaba.com
formtech-inc.com

25. REFERENCES:
 The American Culinary Federation, CULINARY ESSENTIALS, Pearson Education
2006, p. 124