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Mar 28, 2010 03:13 PM

Cake pans

Once again I need your wonderful equipment shopping advice!

I'm typically a cookie and cupcake baker only since cakes are too big for a college student living on her own. However,now I've decided to attempt cakes to bring in to work. i have a silicone bundt mold I bought ages ago but most recipes seem to call for square cake pans.

Question is which sized pans would you consider as essential? So far the recipes i've seen call for 9x13x2 or 8 inch square pans. Now in the long run which sizes and shapes (round vs square) do you use most often for casual baking, not business oriented. I need to equip my tiny apartment kitchen with affordable BUT good quality cake pans as I already know from experience how easily a cheap muffin pan rusts!


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  1. My thoughts would be:

    8" square
    Two 9" rounds

    And you'd be set for anything that might arise.

    7 Replies
    1. re: Jennalynn

      I'd add a Bundt pan, just because...otherwise, Jennyalynn has it exactly right.

      1. re: MikeB3542

        Sounds good enough, that should fit =) Now comes to question what brand name would you recommend? I live in small college town Gainesville so I would like to know whether whatever is recommended can be found easily in stores or should I get everything online.

        Thanks again!

        1. re: Lorry13

          If there is a restaurant supply in your area, that's your best bet.

          I like heavy aluminum, not those dark "non-stick" pans. Bakers pans of heavy aluminum will last forever and should not be crazy expensive. They will be a little more than your "Bakers Secret" variety. But you won't toss them out in 2 years. I've had mine over a decade and they're still going strong.

          You can also get them online. Shop around, but here's a good place.

          A 9" round - $7.30

          8x8" square - $13.40

          9x13 - $17.55

          And you might want to toss in a muffin tin for cupcakes etc.

          Happy baking!

          1. re: Jennalynn

            My only suggestion would be that, whether bought at a restaurant supply or online, is go deep. A 9x3 is only a few cents more than a 9x2, and it really helps give your cake lift without overflowing. Most pans have a depth option.

          2. re: Lorry13

            Find a restaurant supply store and get no-name aluminum pans. Do not get any dark colored 'non-stick' pans (everything you make will burn). Also invest in silicone parchment paper (rounds and sheets/rolls) and some non-stick spray.

        2. re: Jennalynn

          How about ramekins although they are not cake pans? I have 6 pieces of 6 oz and 4 pieces of 8 oz, but maybe 6oz is more traditional? I use 8 oz mostly for small individual souffles and pies while 6 oz for puddings and cupcakes. Mines are Apilco, french porcelain. They are usually more expensive than other made in china pieces but I got them at WS outlet stores and Ebay for very good prices:) You can use them as small prep bowls for general cooking, too.

          Also, I sometimes use my 8" lodge cast iron skillet for souffle and clafoutis for rustic look. It is not a cake pan, but a multi purpose pan :)

          Restaurant supply stores are always good. In addition, Amazon usually has metal cake pans for 4 for 3 deals. If you buy 4 pans, you can save the cheapest price for one. If you buy 4, it usually become more than $25, so you can save shipment, too.

          Good luck!

          1. re: hobbybaker

            For a starter set I think things like ramekins and springform pans and even a loaf pan can wait.

        3. +1 on all suggestions. if you can afford it, i'd also invest in a good 9- or 10-inch Springform pan.


            great source, all sizes and cheap prices. Make sure you buy pans with straight sides and heavy duty aluminum.