Pick the right dish for your baking project.

Our first piece of advice: Read the recipe from start to finish.

Simple and plain are best.

cooling cake round for Best Carrot Cake

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Spend wisely and invest in sturdy, well-made pieces that can last for years.

Lost in the technicalities?

Not to worrywe’ve done all the necessary research for you.

chocolate cake batter in a pan

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Here are our picks for the go-to pans every home baker should have.

Baking Pan Materials

When baking, material matters.

Aluminum

When it comes to baking pans, aluminum is the all-around winner.

Southern Living Angel Food Cake batter in the pan before baking

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These pans have become a standard baking choice for their lightweight nature and ability to distribute heat evenly.

Aluminum pans are not non-stick, though, so be sure to grease them well.

We recommend sticking to aluminum or non-stick pans when you’re looking for an even, consistent bake.

Nordic Ware Platinum Collection Anniversary Bundt Pan sits on counter

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Silicone

Mostly reserved for novelty items, silicone baking pans are not ideal for conducting heat.

They also come with removable bottoms and ‘feet’ for helping cool these cakes properly without collapsing.

That often means propping the pan on these feet upside-down while the cake cools.

Southern Living Sheet Pan Pancakes spreading batter in pan

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Our go-to size is a 10-inch pan.

The one catch is that these pans must be well greased to ensure a flawless release.

Some people refer to baking sheets as cookie sheets, but an actual cookie sheet is rimless.

Southern Living White Cake with Cranberry Filling and Orange Buttercream layers in pans

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make a run at select pans that are 2 inches deep to avoid spill-overs.

We like light-colored aluminum pans over other round pans on the market.

We love them for buttery pull-apart loaves or even makingno-churn ice cream.

Southern Living Peanut Butter Brownies spraying the pan

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These pans come in two sizes, 9x 5-inch or 8 1/2 x 4 1/2-inch.

The difference in size may seem slight, but will yield different rises on loaves.

The removable bottom on a tart pan is key for easily releasing the delicate pastry shell.

Southern Living Carrot Cake Quick Bread in the pans after baking

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The fluted edges are another signature part of the pan’s design.

(Or batter leaking out.)

Overtime, with regular use the seal can weaken, which is something to keep in mind.

Southern Living Caramel Pecan Tart dough in tart pan before baking

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(Pie plates happen to make excellent vessels for breading things like chicken, too!).

Either a 12-well or 2, 6-well versions will do.

We like non-stick versions that make for easy cleanup and a clean release if not using liners.

Fit Crust into Pan

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Bake up a dozen (or more!)

Southern Living Chocolate Bourbon Pecan Pie pecans and chocolate chips inside the pie crust

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Southern Living Banana Muffins in the pan before baking

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Southern Living Peanut Butter Kiss Cookies after baking on cooling rack

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