Springform pans are good for baking a sponge or cake base. In a loaf pan you can bake, for example, sand dough, recipes with yeast or banana bread. The classic Bundt pan with the hole in the middle is also a good choice for sponge cakes, including marble cakes.
If you want to bake a large cake for many people, you can simply use the baking tray from your oven.

The choice of baking tin for homemade bread depends on the shape you want your bread to take. If you bake the bread dough in a loaf tin, all the slices of bread will be the same size, so you can use them for sandwiches that fit perfectly in a lunch box.
Alternatively, there are special baking tins for breads or you can use a round tin so that your bread is more like a flatbread.
Of course, you can also choose a bread makers, an electronic kitchen appliance that consists not only of the baking tin itself, but also of the “oven”.

On the one hand, you can choose baking tins made of metal materials. These include aluminium, stainless steel or sheet metal. These models have the advantage that they conduct heat, so that the baking time of your cake can be significantly reduced. In addition, metal baking pans are comparatively sturdy, scratch-resistant and stable. Make sure that the baking tin is of the highest possible quality so that your cake does not taste of metal.
The other option is baking pans that are not made of metal. These include silicone, ceramic or enamel. Silicone is a very flexible material, you can expose it to high temperatures, clean it in the dishwasher, heat it in the microwave and simply press your pastry out of the mould.
You can read more about the advantages and disadvantages of each material in the section "What you need to know about baking tins".

It is important that you choose a baking tin made of high-quality silicone. Only then can you be sure that the baking mould is leak-proof and durable. Before using your silicone baking mould for the first time, rinse it with warm water and washing-up liquid.
Baking tins made of other materials need to be greased before you pour in the batter, so that you can get the finished cake out of the tin without any problems. With silicone, you don't need to do this and thanks to the flexibility of the material, you can easily get the cake out of the mould.
When filling the baking tin, do not fill it to the brim, otherwise the batter may overflow. If you place the flexible silicone mould on the baking tray and fill it there, you can safely put everything in the oven.

First of all, you need softened butter or margarine. If you don't have a pastry brush handy, you can simply use a sheet of standard kitchen roll or greaseproof paper to pick up some of the grease and apply it generously inside the baking tin. The more careful you are, the less risk you run of not being able to get your cake out of the tin after baking.

How you get your baking dish clean again depends on the material and the way it is made. Many baking tins can simply be put in the dishwasher. For baking tins with a special non-stick coating, I recommend washing them by hand. Use as soft a brush as possible to prevent scratches on the surface.