Universally useful size for cake pan?
I want to buy a cake pan, but I don't do a lot of baking (yet?) and I'm not sure what size to get. The one I was looking at is a 8x8 square. I prefer square aesthetically, but I don't have to have it. I wondered what do recipes typically call for? Is there a size that will be most universally useful so I don't end up having to try to modify a lot of recipes, which I really wouldn't know how to do anyway. Thank you.
If you had two 9-inch rounds, an 8x8 square, and a 9x13 rectangle, you probably never have to adjust a recipe -- those are pretty much the gold-standard sizes.
(and I have silicon pans for the round and square...they don't stick, they don't rust, they're easy to store, and easy to clean. The rectangle is too big of an unsupported area to be good with silicone)