OK, let me say first off that I'm a sucker for unusual, even quirky, bakeware, kitchen utensils, etc. I just found (and bought, of course) a couple of interesting cake pans at Home Goods. They're 20cm x 9.5 cm (approx. 3 1/2 in. deep by 7 1/4" wide.) They have a champagne-colored non-stick coating and loose bottoms like a tart pan. A quick search on google makes me think that these are more commonly seen in the UK, then here in the US. Do any CHers ever use pans like this? Is there a particular type of baked good that is more appropriately baked in a pan like this? Or can they be used, with recipe quantity/temp/time adjustments perhaps, for most cake recipes?