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A traditional round cake pan (either or both 8 and 9 inch sizes) is an essential. Choose good quality, seamless, heav metal pans. Remember - dark steel pans means adjusting down the oven temperature. Less usefull, but handy to have is a springform pan. These pans open on the sides to release the finished cake. Very handy to have if the cake is delicate and might stick to the pan.
|Sheri Ann Richerson|