A rondeau or brazier is a stovetop casserole pan built for both stove top and oven use. These pans have lower sides with wide bottoms, perfect for braising or cooking stews such as cioppino. It is related to the saucepot pan. […]
A silicone baking mat is a mat made of laminated and ruberized silicone. Some have reinforced fiberglass fibers or a fiberglass mesh and those types of mats are not made to be cut, trimmed or used […]
A flared bread pan is just what it sounds like – a bread pan with flared sides. Flared bread pans with rolled edges are made for heavy-duty applications. Flared bread pans also go by the […]
These are covered bread pans with a sliding cover that can be shut during baking. This will keep the bread in a uniform rectangular shape (and perfectly square slices) with no rounded top typical of […]
A brioche mold or pan is a multi-fluted pan with steeply sloping sides. In most cases, brioche pans are called by the number of flutes (sometimes called waves or curves) around the edge, for example a […]
A vegetable pan is commonly used as a casserole baking pan. It is round with sloping, rounded sides and has two handles. It is sometimes a decorative pan to serve table side after cooking.
An egg pan is simple a round pan with two handles, generally to be baked in the oven. They are sometimes decorative as the contents are meant to be served table side (a baked creme […]
A roasting pan is a large, heavy pan used for roasting meats, poultry, bones and vegetables. They are sometimes uses in conjuction with a rack to keep the meats away from the dripping fat and juices. […]