For a big pudding I use the 2.8 Liters Corning Ware Baking Pan. For a smaller amount of pudding I use a round, well greased glass cake Pan. Except for the Loaf Pans, all the others are available depending on the dish you are creating. I even use lasagna aluminum pans for my favorite bread puddings. I put the pan in the oven, into a bigger baking dish with approximately 1 inch of water. That is the Bain Du Marie process that always produces the best puddings. I use the Bain Du Marie Process always, even if it is not called for in the recipe. I hope I am not confusing you. Please, let me know.

Gladys/PR