There are many types of pans that can be used in cake recipes and it is important to use pans appropriate to the recipe, baking time and occasion. There are different basic types of pans with specific uses.

Springform is a type of pan without a non-stick coating and has a side and bottom parts that can be detached. This pan is ideal for cake recipes like cheesecakes and frequently used in molding mousse cakes and layered cakes. The pan is commonly made of shiny tin. However, new products in the market also feature assorted color of exteriors.

Angel food is a type of tube pan with detachable side and cone, and has no bottom part. These are made specifically for angel food cakes. The pan requires no grease in baking angel food cake. One of the characteristics of these cakes is that they need to stick or have close contact to the sides of the pan. After baking, they need to be cooled in reversed position. A knife then is used to run between the cake and the sides of the pan to let loose the cake without damaging the form.

Ring shaped pans on the other hand comes in three kinds. First is the ring or tube. These pans are made in plain aluminum materials. Some of the pans come with opening at the center or without opening and with or without a non-stick coating. This is ideal for most type of cakes and it needs to be oiled prior to baking.

The second type is bundt. These pans are made from aluminum or cast iron materials. Bundt pans are available with or without non-stick coating and generally needs to be greased before using. Cakes baked in bundt pans are very appealing and carry unique shapes.

The third kind is Savarin. These baking pans are especially designed for Savarin cakes. They come in unique shapes, with ring pans made from aluminum. The products that are baked from this pans offer interesting and lovely looking desserts.

Another type of pan is round pans. They are usually made from aluminum and with or without non-stick coating. They are wonderful for layered type of cakes and genoise cakes. Round pans are come in several sizes, with sizes ideal for cakes are 8.5 to 9.5, 9.5 to 10.5

There are also square pans, usually made from both aluminum and tin. The standard size of 9 inches by 9 inches by 2 inches is ideal for preparing brownies, bars, and slices. The cakes that are baked in this pan appear uneven, with the side portion thinner while those near the center portion are thicker and mounted.

Rectangle pans are variations of the square pan. These create a rectangular shaped cake, as the name connotes. Rectangular pans are made from aluminum or tin. The size of the pan is 9 inches by thirteen inches by two and a half inches. Similar with square pans, desserts baked in this type of pan have irregular appearance, with the center thicker and higher than those on the sides of the pan.

Loaf pans are ideal for any cake recipes and loaf breads. It normally holds an aluminum body. Loaf pans have nonstick surfaces to easily remove finished products.

There are also special pans for making muffins. This muffin pan comes with non-stick coating and is made in aluminum or cast iron.