Round Pie Pan vs Rectangular Cake Pan: Which Do You Need?
By Cookware Brands | Published: 2026-11-02
Category: Comparisons
Compare the Meyer 23 cm round pie pan and the 23x33 cm rectangular cake pan on shape, depth and release. Learn which nonstick bakeware shape fits your bakes and why you may want both.
Quick answer
Choose the Meyer 23 cm round pie pan for pies, quiches and tarts, and the Meyer 23 x 33 cm rectangular cake pan for sheet cakes, bars and casseroles. The round pan's sloped sides suit fillings; the rectangular pan's larger flat area handles volume and even browning.
Shape decides what bakes well
A round pie pan with sloped sides is built around a filling: the rim supports a rolled crust and the slope helps you lift slices without tearing. A rectangular cake pan gives you a broad, flat base, so batters spread thin and bake evenly from corner to corner, which is why it works for sheet cakes, bar cookies and savoury casseroles.
The practical limit is geometry. You cannot swap a deep-dish pie into a shallow rectangular pan without changing the crust-to-filling ratio, and a large sheet cake will not fit a 23 cm round pan. Match the pan to the recipe's shape and depth rather than forcing a substitution.
Nonstick release and cleanup
Both pans use a nonstick coating, so release and washing are easier than with bare metal. That matters most for sticky fillings and sugary bar cookies. The trade-off is care: avoid metal utensils and abrasive scrubbers to protect the coating, and follow the manufacturer's washing guidance rather than assuming dishwasher safety.
Trade-offs at a glance
- Round pie pan: Best when the recipe is a pie, quiche or tart. The round shape and sloped sides support crusts and deep fillings, but you give up the flat area needed for sheet cakes or bar cookies. Buy this first if you bake pies more often than sheet cakes.
- Rectangular cake pan: Best for sheet cakes, brownies, bars and casseroles. The 23 x 33 cm size gives you more usable surface, but it is not shaped for a rolled pie crust or a deep-dish pie. Buy this first if you bake for groups or make traybakes regularly.
- Owning both: The two pans cover different jobs, so owning both removes the need to improvise. If storage is tight, start with the shape you use most and add the other when a recipe calls for it. Check your cabinet space before buying the second pan.
Product facts
- Meyer Nonstick Bakeware Round Pie Pan 23cm: Heavy-gauge steel construction with a nonstick coating on a 23 cm round pan. The steel promotes quick, even heating for crisp crusts, while the nonstick surface releases fruit pies and quiches cleanly.
Meyer Nonstick Bakeware Round Pie Pan 23cm - Meyer Nonstick Bakeware Rectangular Cake Pan 23cmx33cm: Heavy-gauge steel with a premium nonstick coating in a 23 x 33 cm rectangular pan. The larger flat area suits sheet cakes and bars, and the coating makes turning out and cleaning up simpler.
Meyer Nonstick Bakeware Rectangular Cake Pan 23cmx33cm
Which pan fits you?
Best for
- Bakers who make fruit pies, quiches, tarts or deep-dish favourites
- Anyone who wants a dedicated pan for rolled crusts and fillings
Not for
- Bakers whose main output is sheet cakes, brownies or bar cookies
- Cooks who need one pan to handle large batches or casseroles
