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The most common springform pan is a round pan 9 inches (23 cm) in diameter. However, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including anodized aluminum, heavy-gauge steel, and glass. Optional features include a non-stick surface and a waterproofing seal around the base.
Most recipes will call for a tin for metal and a dish for glass or ceramic, while a pan can refer to either. In a pinch, you can swap one for the other in many recipes.
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms.
The first (marked (1) below) is an insert, which nestles into the pan, supported by a lip and two small "ears", or flairs at the mouth of the insert. This variety remains almost entirely within the heating utensil while in use. The second (marked (2) below)is a ribbed design with a single handle, similar to a Sauce Pan in construction.
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Until the 16th century, window glass or other flat glass was generally cut from large discs (or rondels) of crown glass. Larger sheets of glass were made by blowing large cylinders which were cut open and flattened, then cut into panes. Most window glass in the early 19th century was made using the cylinder method. The 'cylinders' were 6 to 8 ...
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