Baking Equipment Category

Baking Equipment
angel food cake pan
angel food cake pan
These usually have removable bottoms.
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Mary Ann pan
Mary Ann pan
When inverted, cakes made with this pan have a large depression in the middle that can hold fillings.
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parchment paper, baking pan liner paper, baking paper, baking parchment
parchment paper
This is a heavy, silicone-coated paper that's used to line pans so that candies and baked goods won't stick. It's an expensive alternative to waxed paper, but it's less sticky, so it's a good choice if you're making gooey items. Parchment paper is also wrapped around foods to be cooked en papillote, or formed into cones for cake decorating. Specialty cooking stores and larger supermarkets often carry rolls or sheets of it. Paper grocery bags are sometimes recommended as a substitute for parchment paper, but it's not advisable to use them. Grocery bags will ignite at 450 degrees, and that they may have been treated with unsafe chemicals.
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parchment triangles
parchment triangles
Cake decorators use these along with decorating tips to make decorating bags.
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pizza stone
pizza stone
This is a ceramic slab that you preheat in the oven. A pizza baked on one will cook more evenly and develop a crisper crust.
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ramekin
ramekin
Ramekins are small round straight sided bowls used for baking or serving sauces. Crème brûlée, soufflés, French onion soup and dipping sauces are often served in ramekins.
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springform pan
springform pan
These pans are great for baking delicate desserts that are prone to falling apart when removed from the pan. The rim loosens from the bottom when the clamp is opened. This pan has two bottoms, so that it can serve as both a tube pan (pictured) and a layer cake pan.
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tart pan
tart pan
These often have removable bottoms.
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