Non-stick aluminium baking pans

The non-stick baking pan is the basic tool for pan pizza, focaccia, desserts, roasts, and gratins. Mamù produces PFOA-free 7-layer non-stick aluminum baking pans in all shapes and sizes: rectangular, square, oval, and round. Food doesn't stick, you can unmold them without ruining the base, and they're clean in seconds. Made in Italy, produced directly by us.

Rectangular baking pan: the most versatile

The non-stick rectangular baking pan is the most commonly used shape for home ovens, covering most preparations.

The low version is ideal for pan pizza, focaccia, and biscuits: low height, large surface area, quick cooking. The tall version is for leavened products, sandwich bread, and desserts that rise during baking. The perforated version has a perforated bottom: the heat reaches the bottom of the dough directly, resulting in a crispy base. Useful for biscuits, tarts, and crispy pizza. The lasagnera version has optimized proportions for lasagna layers: sides high enough for the sauce, an elongated shape for standard sheets of pasta.

All with a 7-layer, scratch-resistant, PFOA-free coating: no food sticks, clean unmolding, and the bottom stays intact.

Square pan: for cakes to be sliced ​​and tall focaccia

The non-stick square pan is for brownies, cakes to be cut into squares, tall focaccia, and savory leavened products. The symmetrical shape distributes heat evenly across all edges, even cooking the corners.

Shallow version for focaccia and thin pastries, tall for rising leavened products, perforated for preparations that require crispy cooking from the bottom. Five size options.

Oval baking pan: for roasts and fish

The non-stick oval baking pan is suitable for roasts, whole baked fish, and gratins that do not fit in a rectangular baking pan. The oval shape reduces the empty space around the food and distributes heat better. Three sizes available, from small fish to large roasts.

Round pan: for pizza and savory pies

The non-stick round pan is ideal for round pizza, quiches, savory pies, and round desserts. The pizza comes off without tearing the base, and every savory pie comes out intact. Available in the standard size for home ovens.

Perforated pan: why it changes baking

The perforated base isn't just an aesthetic detail. The holes let the oven heat pass directly under the dough: the base comes out crispy and dry, without the softness that occurs with full-bottom pans. Choose it for biscuits that need to stay dry, for crispy pizza, and for shortcrust pastry tarts. For tall leavened products and soft focaccias, choose the full-bottom pan: it retains moisture and supports rising.