Bun Pans

The full-size standard is 18" x 26", with two-thirds (16" x 22"), half, and quarter sizes for smaller ovens. Match your Bun Pans to your oven and rack spacing, and most bakeries keep a couple of sizes.

Aluminum heats fast and evenly, which is why most commercial Bun Pans are 18- or 19-gauge aluminum. Stainless resists corrosion and dents better but bakes a touch less evenly. American Metalcraft carries both.

Perforations let hot air reach the bottom of the dough, giving crustier bread, rolls, and baguettes. Solid Bun Pans are better for cookies, bars, and anything that can spread or drip. Pick by what you bake most.

Yes. Full-size 18" x 26" Bun Pans match the standard most racks and carts use, so they slide right in. Move trays to Icing & Cooling Racks once they're out of the oven.

Enough to keep the oven cycling without waiting on a wash. Most busy kitchens run several full-size Bun Pans plus a few halves for smaller batches. Buy in multiples of your most-used size.

Both, generally. Aluminum and stainless Bun Pans take oven heat and freezer cold, so you can bake, chill, and freeze on one tray. Go heavier-gauge if you swing temperatures hard.

Easily. They double for roasting vegetables, baking cookies, catching drips, and lining racks. That flexibility makes Bun Pans the most-used tray in many kitchens, so pair them with Cake & Loaf Pans for shaped bakes.