Your cart is empty

Add items to get started

Main Menu

Bakeware

Q: What's the difference between Basic Bakeware and Specialty Bakeware?

Basic bakeware covers everyday essentials like round cake pans, sheet pans, and muffin pans. Specialty bakeware includes unique shapes and professional formats such as tart rings, petit four molds, and silicone moulds for advanced baking applications.

Q: When should I use a springform pan vs. a standard round cake pan?

Springform pans have a removable base and latch-release sides, making them ideal for delicate bakes like cheesecakes and mousse cakes. Standard round pans are better for sturdy sponge cakes that can be inverted safely.

Q: What's the difference between standard and professional-grade cake pans?

Professional-grade pans are made from heavier-gauge anodized aluminum, which provides more even heat distribution and prevents warping, resulting in more consistent baking results.

Q: How do I care for my professional bakeware to make it last?

Avoid abrasive scrubbers and harsh detergents. Hand wash with warm soapy water and dry thoroughly to prevent oxidation and maintain the surface quality.

Q: Do I need different pans for different cake sizes?

Yes. Using the correct pan size ensures proper batter depth and baking time. A pan that is too large can lead to overbaking, while a small pan may cause overflow or an uneven rise.

Whether you're baking a simple sponge or a multi-tiered showpiece, the right pan makes all the difference. Our Bakeware collection brings together professional-grade pans, moulds, and accessories built for consistent heat distribution, effortless release, and repeatable results — so every bake comes out exactly as intended. From everyday essentials to specialty formats, this is your complete professional baking setup, all in one place.

Sub Categories

BASIC BAKEWARE

SPECIALTY BAKEWARE

BAKEWARE ACCESSORIES

Sub Categories

BASIC BAKEWARE

SPECIALTY BAKEWARE

BAKEWARE ACCESSORIES

Notification message

Martellato 1.9 x 1 in Financier Silicone Mold, Black

SKU: 100246

Item Code: 30SF025

Martellato 2 in (51 mm) Mini Muffin Silicone Mold, Black

SKU: 100243

Item Code: 30SF022

Martellato 6.9 x 11.8 in (17.5 x 30 cm) Eclair Silicone Mold, Black

SKU: 100279

Item Code: 30SIL504N

Out of Stock

Martellato 6.9 x 11.8 in (17.5 x 30 cm) Circle Silicone Mold, Black

SKU: 100275

Item Code: 30SIL500N

Fat Daddio's Anodized Aluminum Square Cake Pan, 9 in x 9 in x 2 in

SKU: 120040

Item Code: PSQ-992

Fat Daddio's Anodized Aluminum Square Cake Pan, 8 in x 8 in x 3 in

SKU: 120039

Item Code: PSQ-883

Fat Daddio's Anodized Aluminum Round Springform Pan, 10 in x 3 in

SKU: 120037

Item Code: PSF-103

Fat Daddio's Anodized Aluminum Round Cake Pan, 7 in x 2 in

SKU: 120030

Item Code: PRD-72

Fat Daddio's Anodized Aluminum Sheet Cake Pan, 10 in x 15 in x 2 in

SKU: 120021

Item Code: POB-10152

Fat Daddio's Anodized Aluminum Heart Shaped Cake Pan, 6 in x 3 in

SKU: 120016

Item Code: PHT-63

Fat Daddio's Anodized Aluminum Fluted Tart Pan with Removable Bottom, 9 1/2 in x 1 in

SKU: 120014

Item Code: PFT-95

Fat Daddio's Anodized Aluminum Standard Muffin Pan, 12 Cavities, 2 7/8 in Diameter

SKU: 120012

Item Code: MFN-STD

Fat Daddio's Anodized Aluminum Mini Muffin Pan, 24 Cavities, 2 1/8 in Diameter

SKU: 120011

Item Code: MFN-MINI

Fat Daddio's Stainless Steel Heavy Duty Cooling and Baking Rack, 14 in x 17 in

SKU: 120010

Item Code: CR-1417

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 9 in x 5 in x 2 1/2 in

SKU: 120007

Item Code: BP-5643

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 7 3/4 in x 3 3/4 in x 2 3/4 in

SKU: 120006

Item Code: BP-5642

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 6 3/8 in x 3 3/4 in x 2 3/4 in

SKU: 120005

Item Code: BP-5641

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 9 in x 3 in

SKU: 120004

Item Code: PCC-93

Martellato Round New York Roll Ring – Ø 100 mm x H 35 mm

SKU: 100221

Item Code: 30NYR001

PME Foil Lined Cupcake Cases, Candy Cane Stripes, Pack of 30

SKU: 110029

Item Code: BC849

Prev 1 2 3 4 5 6 … 23 Next

Frequently Asked Questions

What's the difference between Basic Bakeware and Specialty Bakeware?

Basic bakeware covers the everyday essentials every baker needs—round cake pans, sheet pans, muffin pans, loaf pans, and baking cups and liners.

Specialty bakeware goes further, offering unique shapes and professional formats like tart rings, petite four molds, flexipans, silicone moulds, cake rings, and specialty cake pans for more advanced or niche baking applications.

When should I use a springform pan vs. a standard round cake pan?

Springform pans have a removable base and a latch-release side, making them ideal for delicate bakes that can’t be inverted—cheesecakes, mousse cakes, and no-bake tarts.

Standard round cake pans are better for sponge and butter cakes that are sturdy enough to be turned out.

If you’re baking cheesecakes regularly, a dedicated springform pan is essential.

What are flexipans and silicone moulds best used for?

Flexipans and silicone moulds are ideal for individual portions, entremets, and any bake where a perfect, damage-free release is critical.

Their flexibility means you can push the bake out from the bottom without any greasing or lining.

They’re especially popular for petite fours, individual mousse cakes, and frozen desserts that need a flawless finish.

What's the difference between standard and professional-grade cake pans?

Professional-grade cake pans are typically made from heavier-gauge aluminum or anodized aluminum, which distributes heat more evenly and resists warping over time.

This means more consistent baking, cleaner edges, and better release—especially important when you’re baking multiple batches or working with delicate recipes.

How do I care for my professional bakeware to make it last?

Avoid abrasive scrubbers and harsh detergents that can damage non-stick coatings or anodized surfaces.

Hand washing with warm, soapy water is recommended for most professional pans.

Always dry thoroughly before storing to prevent oxidation, and avoid stacking pans without a protective layer between them.

Do I need different pans for different cake sizes?

Yes—using the correct pan size ensures your batter depth, bake time, and rise are all on point.

Using a pan that’s too large will produce a thin, overbaked layer, while one that’s too small can cause overflow or underbaking.

We carry a full range of sizes so you can match the pan to your recipe every time.

All Categories

Menu

Menu

Bakeware

Sub Categories

Sub Categories

Martellato 1.9 x 1 in Financier Silicone Mold, Black

Martellato 2 in (51 mm) Mini Muffin Silicone Mold, Black

Martellato 6.9 x 11.8 in (17.5 x 30 cm) Eclair Silicone Mold, Black

Martellato 6.9 x 11.8 in (17.5 x 30 cm) Circle Silicone Mold, Black

Fat Daddio's Anodized Aluminum Square Cake Pan, 9 in x 9 in x 2 in

Fat Daddio's Anodized Aluminum Square Cake Pan, 8 in x 8 in x 3 in

Fat Daddio's Anodized Aluminum Round Springform Pan, 10 in x 3 in

Fat Daddio's Anodized Aluminum Round Cake Pan, 7 in x 2 in

Fat Daddio's Anodized Aluminum Sheet Cake Pan, 10 in x 15 in x 2 in

Fat Daddio's Anodized Aluminum Heart Shaped Cake Pan, 6 in x 3 in

Fat Daddio's Anodized Aluminum Fluted Tart Pan with Removable Bottom, 9 1/2 in x 1 in

Fat Daddio's Anodized Aluminum Standard Muffin Pan, 12 Cavities, 2 7/8 in Diameter

Fat Daddio's Anodized Aluminum Mini Muffin Pan, 24 Cavities, 2 1/8 in Diameter

Fat Daddio's Stainless Steel Heavy Duty Cooling and Baking Rack, 14 in x 17 in

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 9 in x 5 in x 2 1/2 in

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 7 3/4 in x 3 3/4 in x 2 3/4 in

Fat Daddio's Anodized Aluminum Bread Loaf Pan, 6 3/8 in x 3 3/4 in x 2 3/4 in

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 9 in x 3 in

Martellato Round New York Roll Ring – Ø 100 mm x H 35 mm

PME Foil Lined Cupcake Cases, Candy Cane Stripes, Pack of 30

Frequently Asked Questions

Offer Terms & Conditions