As a published baking cookbook author, I’ve tested out MANY baking pans. And I’m happy to recommend my absolute must-haves to fellow home bakers. This list is a great place to start if you’re a beginner baker, are creating a registry, or are shopping for a gift for someone who likes to bake (or wants to learn).
Today I’m sharing a list of my very favorite baking pans, which I personally use and love. I originally published this post in 2016 and many of my preferred brands have remained the same because they’re such great quality. These are the baking pans that my team and I find the most useful, most versatile, and best quality for their price. They’ve also held up well over the years, which is saying something considering I most likely give them more of a workout than the average home baker!
These are My Favorite Brands
All of the baking pans in today’s list are items I own. None of this post is sponsoredโtruly just items I love and am happy to recommend to fellow home bakers. A lot of these links are affiliate links.
Overall, my favorite lines are Nordic Ware, Calphalon, Wilton, Fat Daddio, and USA Pan. You can’t go wrong with any baking pans from these brands.
You can find some more of my baking tool recommendations here:
- 14 Best Baking Tools That Every Baker Needs
- Favorite Candy-Making Tools
- 10 Best Cookie Baking Tools
- 100+ Gifts for Bakers
- Best Cake Decorating Tools
8 Baking Pans for Your Kitchen
I use these 8 best baking pans more than anything else in the kitchen and highly recommend them to any and all bakersโboth beginner and advanced.
1. HALF SHEET PAN
What I own and love: Nordic Ware Half Sheet Pan or USA Pan Bakeware Half Sheet Pan.
I use half sheet pans for baking cookies, scones, vegetables, potatoes, fish, meat, croissants, pastries, breads, pouring out toffee or chocolate bark, cookie decorating parties, Christmas sugar cookies, and so much more. Both of these brands are excellent quality and have stood the test of time (and frequent use). The 12ร17-inch size is just the right size for a dozen cookies, and the rimmed edges prevent any sauces/syrups from dripping off the sheet. Traveling with a sheet cake or cookies? Or just want to keep things fresh? Get the half sheet pan with a lid!
- Parchment sheets are handy for lining these pans!
Quantity recommended: at least 2.
2. 9×13-INCH BAKING PAN
What I own and love: In metal, I recommend USA Pan Bakeware Quarter Sheet Pan or this Nordic Ware sheet pan. In glass, I highly recommend Pyrex Basics 3 Quart Glass Baking Dish.
One of the most useful pans in a baker’s kitchen is the 9ร13-inch rectangular baking pan, also known as a quarter sheet pan. This holds about 3 quarts and can be used for everything from homemade brownies, lasagna, vanilla sheet cake, casseroles, overnight cinnamon rolls, rice krispie treats and more. This pan can be made of glass, metal, or ceramic, though I recommend metal or glass because ceramic takes a long time to heat and your bakes will most likely need an extended bake time.
Quantity recommended: 1
3. 9×9-INCH SQUARE PAN
What I own and love: Wilton Recipe Right Square 9-Inch Covered Pan, Nordic Ware Natural Aluminum Square Cake Pan with Lid, or USA Pan Bakeware Square Cake Pan.
I use a 9×9-inch size square pan ALL the time for things like brownies, cookie bars, fudge, caramels, small cakes, and more. Since they’re so versatile, I recommend having 2. I like these pans to have lids because I usually use them for dessert bars, which travel well. The 8×8-inch square bake pan size also works for most recipes, but if swapping one size for the other, keep in mind the bake time may change.
Quantity recommended: 1
4. ROUND CAKE PANS
What I own and love: Fat Daddio’s 9-Inch Cake Pan or Fat Daddio’s 8-Inch Cake Pan.
Fat Daddio’s is a common preferred brand for cake bakers. I began using these pans in 2018 to bake layer cakes and immediately fell in love. They’re great quality for the price! I recommend owning 3. If you own fewer, you’re limited to how much batter you can bake at once. It’s best to bake cake batter all at once, and if you own only 2 round cake pans, you have to wait to bake that final layer if you’re making a 3-layer cake. Purchase 2-inch deep cake pans or those labeled “deep dish” styleโsome round pans are only 1.5 inches high, and you could end up with batter spilling over the edges. Pay attention to whether the cake recipe calls for an 8-inch or 9-inch round cake pan, and adjust your baking time accordingly if you swap one for the other.
Quantity recommended: at least 2, preferably 3
I include these pans in my Best Cake Decorating Tools list, too.
5. STANDARD 12-COUNT MUFFIN PAN
What I own and love: Wilton Perfect Results Premium Nonstick Cupcake & Muffin Pan or Williams Sonoma Goldtouch Pro Nonstick Muffin Pan.
I recommend owning 2 standard 12-count muffin pans because some muffin or cupcake recipes yield more than 12. My vanilla cupcakes recipe makes 14! It’s like a Baker’s Dozen +1… we’ll call it a Sally’s Dozen, LOL. And if you like baking muffins or cupcakes often (of course you do!), owning 2 of these is essential.
Quantity recommended: 2
6. 24-COUNT MUFFIN PAN
What I own and love: USA Pan Bakeware Mini Cupcake & Muffin Pan or Williams Sonoma Goldtouch Pro Nonstick Mini Muffin Pan.
This pan is for all those adorably bitesize mini muffins and cupcakes you want to make. The Williams Sonoma Goldtouch muffin pans are a newer addition to my kitchen, and I’m definitely a bit starry eyed for that matte gold finish (which also happens to be super nonstick).
Quantity recommended: 1
7. 9-INCH PIE DISH
What I own and love: Too many to list! I collect pie dishes. A great place to start is this Pyrex Bakeware Scalloped Pie Plate.
Though I own ceramic, metal, and glass, my preferred choice is glassware for pie baking. Glass heats slowly and this gradual heat is perfect to evenly cook pie, including the bottom of the crust, the filling, and the edges. You can also SEE the bottom of the crust browning, which is helpful for dishes with long bake times. This Pyrex pie dish has fluted rims, allowing you to crimp the edges of your crust with ease. It has thick glass and has never warpedโeven through my hundreds of pies!
- I also love my Emile Henry French Ceramic Ruffled Pie Dish ceramic ruffled pie dish because the pies are consistently gorgeous and so is the pie dish! However, ceramic pie dishes heat slowly and your pies may take much longer to bake.
Quantity recommended: 1
8. 9×5-INCH LOAF PAN
What I own and love: Farberware Nonstick Bakeware 9×5-Inch Loaf Pan.
You can cook everything from banana bread and zucchini bread to pull apart bread and croissant bread. This Farberware pan is incredible qualityโdurable, sturdy, and warp-resistant. A 9×5-inch loaf pan is the standard size most bread recipes call for, but you can also use the 8.5×4.5-inch USA Pan loaf pan too. I own and love both sizes.
Quantity recommended: 1
5 Extra Baking Pans That Are Useful
If you’d like to extend your bakeware collection beyond these 8 basics, I recommend these:
- 9-inch springform pan for cheesecakes and tarts. I use and recommend this Nordic Ware springform pan because it’s heavy-duty and leakproof.
- 6-count donut pan for baked donuts. I recommend the same pan year after year: the inexpensive and top-quality Wilton Nonstick Donut Pan.
- 9-inch tart pan for tarts. Make sure you get one with a removable bottom for easy cutting and serving. I recommend this Wilton nonstick tart pan because it’s great quality for the price.
- 6-count jumbo muffin pan for giant bakery-style muffins. I recommend the Wilton brand (make sure you click “jumbo”). I love extra-large muffins. You can take any regular muffin recipe and bake them in a larger size by upping the baking time to about 25โ28 minutes. Try my jumbo raspberry chocolate chip muffins recipe!
- 10-12 cup Bundt pan for Bundt cakes. I own several and my favorite is this Nordic Ware Platinum Collection Anniversary Bundt Pan. I’m so tempted to buy more of Nordic Ware’s beautiful bundt pans, tooโhow gorgeous is this gold Braided Bundt Pan, and this Blossom Bundt Pan, oh and this Cut Crystal Cast Bundt Pan…? Ahem. Where was I?
More Baking Tool Recommendations
- 14 Best Baking Tools That Every Baker Needs
- 10 Best Pie Baking Tools
- Top Recommended Cookie Decorating Supplies
- 10 Best Cake Decorating Tools
- Favorite Candy-Making Tools
- 10 Best Cookie Baking Tools
Reader Comments and Reviews
I love everything you make! I need new loaf pans. When I make turkey or beef meatloaf there is a residue left on my pans that will not come off. Any recommendations?
Fat daddios cake pans seem to not be working for me I baked a small cake in one and the cake was stuck when I was ready to take it out floured properly and everything
Hi Beverly, are you using this parchment rounds method?
Hi Sally, I bought the 9×5 inch Farberware non-stick loaf pan ( grey coloured) on your recommendation. I have made three loaves in it. ( your zucchini bread, your orange-glazed cranberry bread, and my own recipe for banana bread. I greased the pan with butter and floured it, as Iโve always done with my old loaf pans. Two of my loaves were overdone after 55 minutes, and the sides and bottom of the loaves were dark brown. For the orange cranberry loaf, I removed it from the oven after 45 minutes and it was perfect, even though you said yours takes one hour. Iโm wondering if the Farberware non-stick pan is known to bake loaves quicker, or if I made a mistake by greasing and flouring my pan. I didnโt cover my pan with foil half way through baking because Iโve never had to do that before with my old shiny metal pans.
Hi Jill! We always use a non-stick spray, like pam, on our baking pans. A darker colored pan will give more browning than a lighter one, especially if your oven is running a little hot. Do you use an in-oven thermometer? We always recommend using one. Covering with foil does help baked goods bake through more evenly, in our experience. Hope these tips help!
Thank you for posting this. It’s exactly what I’ve been looking for, for years. So easy to understand and clears the way for successful baking.
I’m glad you’ve found this helpful. Thank you!
Sally you have truly inspired and taught me how to bake! I am obsessed now and really only use your recipes and suggestions. Just got one of your cookbooks! Thank you for all the hard work you
All your suggestions are great thank you. I own a few of your suggestions. But I am giving up on the Nordic cake pans. They stick really bad. I hand wash by wiping clean, using the Dawn wash and tried every known prep method. Failure after failure.
I’m surprised to not see Corningware on this list. I have a lasagna pan, several pie plates and casserole dishes that have stood the test of time…they’re easily 40-50 years old. Easy to clean using “Bar Keepers Friend” on a sponge and look better than a metal pan on your table or buffet.
What temperature and how long would I bake if I use small loaf pans to bake My Favorite Banana Bread?
Hi Pam, if using our banana bread recipe in smaller loaf pans, you can use the same temperature but baking time will vary depending on the exact size of your pans. Keep a close eye on them and use a toothpick to test for doneness.
I really appreciate reading every word of your recipe you are truly inspiring. Thank you
My oven rack is not big enough for 3 9″ pans. Do I bake third one on lower rack or bake separately
Hi Rose! If your oven bakes quite unevenly, we would just wait to bake the third pan. Otherwise, you can rotate the pans halfway through.
Thank you for the pan list. I have a question for you- what can I do so my loaf pan breads donโt get hard on the edges? Example-banana and lemon breads. Thanks
Hi Annmarie, a little browning on the edges is normal, but are you using especially dark pans by chance? Darker pans cause baked goods to bake quicker and can sometimes make them crispier along the bottoms/edges. You can also tent your breads with foil half way through bake time. This will allow the middle of the bread to continue baking through, while preventing the edges and sides from over browning. Hope this helps!
Look forward to your posts. Enjoy the very helpful information and recipes. Thank you!
I am doing a school report on baking and this helps me sooooo much
Hi Sally,
I just purchased Fat Daddioโs 9โ round pans, and thereโs a sticker that suggests to reduce the temp by 25 degrees. Iโm about to make your red velvet cake. Should I bake at 325 or 350? Thank you so much!
Hi Christie, we use Fat Daddio’s cake pans often with the temperatures listed in our recipes. Hope you enjoy the red velvet cake!
I used your easy pumpkin recipe and they were really great. Now I just go to your website for recipes.
I’m so glad to read this! Thank you so much.
Should I fill empty muffin cups with water when I donโt have enough batter to fill the muffin tin?
If I canโt fill all the muffin cups, should I try to separate the cups
Thankyou
Hi Meg, we don’t typically do that, but some bakers prefer filling their empty muffin tin cups with water to promote even baking. Separating the cups should help, too.
Thanks for all the wonderful recipes and helpful information you provide on your website and emails. I recently received an Emile Henry pie dish and am wondering if I need to make any changes (time or temperature) to my recipe since I now understand that ceramic is slower to heat up.