Fluted tube pan: The fluted sides bring a decorative look to the finished product. It comes in various sizes; a 12-cup pan is the most common.

 

Springform pan (8- or 9-inch is most common; 10- and 11-inch are also available): This round pan, used for making cheesecakes and other desserts that are tricky to remove from their pans, has a bottom that is separate from the side. A clamp holds the pan together and opens to allow the side to easily be pulled away from the baked dessert.

 

Tart pan (10- to 11-inch) with removable bottom: The removable bottom makes it easy to neatly transfer a tart to a serving plate. (Shallow quiche or flan pans are one piece, without removable bottoms.)

 

Tube pan (10-inch): Also known as an angel food cake pan, this deep pan has a hollow tube in the center that promotes even baking. Most tube pans have removable bottoms.