If you’re stocking up your kitchen cabinets with baking dishes then you may have come across the terms ramekin, cocotte, and souffle cup. Unless you’re an experienced chef, you may be unaware of the differences between these types of baking dishes, and what they are used for. Here we investigate what differentiates ramekins from cocottes and souffle cups, helping you to decide if you need any of these items, and which will be best suited for your own cooking style.
These pans have a number of similarities but also some key differences. They can be used interchangeably in some circumstances, though not all. Here we look at the ways to identify these types of pans and discuss which types of baking they are best utilized for.
The length of time your bundt cake needs to spend in the oven will depend primarily on the size of the pan. A standard 12-cup bundt pan will take around 45 minutes to cook, but it’s not unusual for bundt cakes to need over an hour in the oven.
The standard size of a 2-quart baking dish is 8 × 8 inches and 2 inches deep. There are also 2-quart rectangular baking dishes that are about 11 × 7 × 1.7 inches, as well as round baking dishes measuring 9 inches wide and 2 inches deep. However, there are variations for each shape.
Springform pans can be a useful piece of kitchen equipment for home baking. Here we will look at the various sizes available, and that size will work best for particular recipes.
Bundt pans are a piece of baking equipment that you will need if you want to make a Bundt cake. They come in a range of sizes, and you will need to buy the correct size for your needs because Bundt cakes do not come out well if they are not filled to the top with batter.
Ramekins are small dishes that are traditionally round, with a fluted exterior surface and a smooth interior surface. They are commonly used for individual French desserts such as creme brulee and souffle, but they also have many other uses and come in a wide range of sizes to suit various requirements.