Late Victorian-era bakers had easy access to virtually every design and type of baking pan imaginable. Recipe books mention a wide variety of pans, and some vintage cook books provide a listing or graphic of the pans, such as the Royal Baker Pastry Cook image, provided, below.
What about cooks earlier in the 19th century? Long before the era of mail-order catalogs designed to meet the needs of consumers outside of cities, people purchased their household needs at the tinsmith (or other artisan) or general store.
Baking pans went well beyond a cake pan or two. In the images from advertisements (Newspaper and Catalog), below, you’ll see a wide variety of baking pans:
- various cake pans in multiple types and in multiple metals,
- bread pans,
- muffin pans,
- pie plates,
- drip (dripper) pans,
- gem pans,
- patty pans,
- “common square” pans,
- and more!
Title Page of the Royal Baker Pastry Cook by Prof. G. Rudmani, the Late Chef De Cuisine of the New York Cooking School. Published by Royal Baking Powder Company, 1888.
“12c for Muffin Pans,” advertised in Buffalo Evening News of Buffalo, New York on May 10, 1888. Notice the muffin pan construction: individual muffin cups, held together with a metal band and attached where the rims meet.
“5c for Novelty Cake Pan”, as advertised in Buffalo Evening News of Buffalo, New York on May 10, 1888. Note the fluted edges on the cap ends of the cake pan.
Vintage, Antique “Perfection” Cake Pans, square, two shown in photograph taken by eBay seller, who dated the set of pans with “Patent: May 16, 1893“. vintage. Image: Ebay..
“Perfection” Cake Tins (for pound, fruit, and cup cakes [term for the recipe, not the size of finished cakes], and “Perfection” Tin for Bread and Loaf Cake. Angel Cake with Tube (“perfection” style). Advertisements in the 1895 Montgomery Ward Spring and Summer Catalog.
See a patent image for a tube pan, similar to the “Angel Cake, with tube” listing, immediately above, in the Montgomery Ward Catalog, in my post about Angel Food Cake.
“Improved Perfection Cake Tins. Indispensable to perfect Success in Cake Baking. Perfect in their Simplicity. The most delicate Cake is easily removed without breaking. Perfection tins require no greasing.” Advertisement published in Three Hundred Tested Recipes, 2nd Edition, December 1895.
“Perfection” Cake and Pie Tins. “The side cut (illustration) shows the method of removing the cake from a “Perfection” Tin by placing the tin upon a tumbler or bowl, the removable bottom supporting the cake while the rim drops to the table.” Published in the 1895 Montgomery Ward Catalog.
Tubed Cake Pans, “Agate Iron, Extra Deep, Tubed Cake Pans.” In sizes 2, 3, 4, 5, and 6 quarts. Price ranging from 27 cents to 48 cents. For sale in the 1895 Montgomery Ward Spring and Summer Catalog.
Patty Pans, five different shapes, in the 1895 Montgomery Ward Spring and Summer Catalog.
Jelly Cake Pans [see dimensions noted in image] offered in the 1895 Montgomery Ward Spring and Summer Catalog No. 57 (without illustration). [Note: illustrations of jelly pans are offered by other companies in other images in this post.]
Agate iron pie plates, ranging in size from 7×5/8-inch to 11×1-inch, and in price from $1.15 to $2.15 each. Sold in the 1895 Montgomery Ward Spring and Summer Catalog No. 57.
Extra Deep Pie Plates, Tin Pie Plates, and Jelly Cake Pans (tin). Jelly Cake Pans are an item least-similar to today’s offerings, and this illustration from the 1895 Montgomery Ward Spring and Summer Catalog provides dimensions, prices, and measurements, allowing today’s cooks a clear understanding of this outdated baking pan.
Cake Pans (and Cake Molds) offered in octagon, tube cake, tube cake scalloped, and scalloped designs. Published in the 1895 Montgomery Ward Spring and Summer Catalog.
Iron Gem Pans, both shallow and deep. The shallow pan weighs 3 lbs 5 oz, and costs $0.16. The deep pan weighs 5 lbs., and costs $0.20. Advertised in the 1895 Montgomery Ward Spring and Summer Catalog.
Muffin Pans, both 8 cups in frame and 12 cups in frame. Comes in shallow and deep sizes. Turk’s Head Pans, “Plain stamped ware”. Lady-Finger Pans are stamped and seamless, available in two sizes. Advertised in the 1895 Montgomery Ward Spring and Summer Catalog No. 57.
“Dripping Pans, Patent Improved Sheet Iron Dripping Pans. These pans have a raised bottom and do not bulge down in the center like the ordinary dripping pan. They wear longer for this reason, and are always straight, never getting out shape; just as cheap as the common.” Available in 8 different sizes, at 8 different prices, ranging from $0.08 to $0.20 each. Sold in the 1895 Montgomery Ward Spring and Summer Catalog.
19th Century Cake Pan, “Antique, Copper, Tin-Lined, Bundt Pan – 19th Century”. Image taken by the seller on eBay, and priced at $199.00 in used/good condition. Pan is unmarked, and measures 10,5 cm (4,1 inches) tall, diameter is 24,5 cm (9,7 inches). No repairs or cracks.
Various Cake Pans offered for sale in the 1897 Sears Catalog no. 104. Includes- Tubed Cake Pans, Scalloped Cake Pans, Muffin Pans, Turk’s Head Pans, and Patty Pans of four different shapes.
Iron Gem Pan, deep, weight 5 lbs. Price 17c(ents). A second option (not pictured) is the Iron Gem Pan, oval pattern, weight 3 lbs. 5 oz., 10 cups, shallow. Cost 14c(ents). Sold in the 1897 Sears Catalog No. 104.
Pie Plates (plain tin, and extra deep options) offered for sale in the 1897 Sears Catalog No. 104. Prices range from 18 cents to 40 cents, depending on size and depth.
“Pure Aluminum Dripping Pans” available in 4 sizes and at 4 prices. Pure Aluminum Deep Pie Plates sold in the 10-inch size, at 21c(cents) each or at $2.35 per dozen. Pure Aluminum Jelly Cake Pans: Size- 9-inches, 21c(ents) each, or per dozen, $2.35. Sold in the 1897 Sears Catalog.
Jelly Cake Pans (plain tin construction), and gray enameled jelly cake pans, offered in four different sizes, in the 1897 Sears Catalog No. 104. While this image is poor, the dimensions are helpful in describing the pan’s shape. Other images within this blog article are clear and show the jelly pan well.
“Pure Aluminum Improved Perfection Cake Pans”, For Layer Cakes and Pies. Size: 9.25×1-inch. Price 39c(ents). Another cake pan, also “Perfection”, “for deep cakes”, measures 10.25×2.75-inches. Price, each, 65c(ents). The third image (bottom) represents “for deep cakes, No breaking of cakes when removing from pans. The removable bottom supports the cake, and is lifted out with the cake on it. Size: 10.25×2.75-inches. Price, each 69c(ents).” Sold in the 1897 Sears Catalog No. 104.
Pure Aluminum Straight Pie Plates (1 inch deep), and Pure Aluminum Mountain Cake Pans, 1/4 inch deep. Sold in the 1897 Sears Catalog No. 104. The Mountain Cake Pans (at 9- and 10-inch diameter options) are worth mentioning, even without an illustration, as many of the 19th century cake recipes contained in the cook books I cited in this blog article series, are “Mountain Cake“, but no information is given about depth, size, or appearance of such cakes. Am I the only one surprised that “Mountain Cake” is baked in a pan all of one-quarter inch deep?
Deep Bread Pans (tin) and Common Square Pans (tin). Sizes and prices listed. Offered in the 1897 Sears Catalog No. 104.
Pure Aluminum Bread Pans, each 37c(ents). Pure Aluminum Muffin Pans, and Pure Aluminum Corn Cake Pans. Note both description says the cups are “in frame”, but this frame is a sheet of aluminum, rimmed, with the cups set within sized holes, far different from the other style where the cups are secured by a wire rim and brads of some kind where the cups meet. Sold in the 1897 Sears Catalog No. 104.
Please scroll down and comment:
Do any of the offerings shown here surprise you?
Do you know of other baking pans or special cake tins not included in this article?
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Used copies of Sears, Roebuck & Co. (1894) | Used copies Montgomery Ward & Co. (1895) | Listings for Montgomery Ward & Co. Catalogue No. 13 (Spring and Summer, 1895) on eBay
Copyright © 2018 Kristin Holt LC