Types of Baking Pans - as part of the expert series by GeoBeats. Hi, I am Lori Parrett with Cakewalk Chicago. Cakewalk Chicago offers classes on supplies for bakers, cake decorators and candy makers. One of the staples of any good baker or pastry chef is a delicious cake. So some of the tools that you are going to need include really good quality baking pans, so when I have the choice, I like to use a heavy gauge and a dized aluminum pan. The reason I enjoy these is because they tend not to scratch, they release beautifully and they tend not to over darken cakes. And because of the weight of them, I am able to make sure that my cakes bake completely and evenly. These aluminum pans also come in a variety of shapes as well which really lends some nice designs for the average baker, and you can make lots of good stuff with them. The only time that I tend to use a pan that is not a heavyweight is if I need a specialty shape pan. These tend to be a little bit lighter weight but they allow the baker to create some really great things without having to be a intricate baker. And you can also use plastic pans. The plastic pans are fantastic because they do go into the oven up to 375. You use them just as you would a regular pan, but you can also get some really great shapes at a fraction of the cost of some of the shaped pans or some of the heavy gauge aluminum pans.