Round cake pans, for baking layer and other kinds of cakes, are most often 8 and 9 inches (20 and 23 cm) in diameter with 1 1/2- to 2-inch (4- to 5-cm) sides; 10-by-3-inch (25-by-7.5-cm) pans are used for tortes and cheesecakes. Some have removable bottoms. Choose good-quality heavy metal pans. If using black steel or dark anodized aluminum, which absorbs heat faster, you may have to reduce oven temperature by 25°F (14°C).