10 Inch Deep Aluminum Round Baking Pan

Specifications

Item #	Description	Capacity	Top Out	Top In	Bottom	Depth	Rim	Case Pack
4064-35-250	10" Round Baking Pan, Deep	78 fl oz	9 7/8" (251mm)	9 1/4" (235mm)	7 1/16" (179mm)	3 1/8" (79mm)	FC	250

The Large Deep Round for Crowd-Size Baking

Some bakes are sized by the crowd, not the family: the celebration cake for thirty, the coffee cake that anchors a brunch buffet, the cinnamon roll pan that disappears in minutes at a church social. Item # 4064-35-250 is the large-format answer—a 10 inch deep round with 78 fl oz of working volume, taking the deep-pan concept up to the size where standard recipes need scaling and this pan does not.

Surface and Depth in Proportion

Large cakes fail differently from small ones: the wide center takes longer to set, so the rim overbakes by the time the middle is done. This pan's proportions—9 1/4 inch surface against a 3 1/8 inch wall—keep the batter layer shallow enough for heat to reach the center in a standard bake cycle, while the depth holds the full rise. Aluminum's fast conduction across the wide floor closes the remaining gap, so the crumb reads evenly from edge to middle.

Batch Yield for Retail and Events

A 10 inch tall round portions into sixteen to twenty generous slices, or a full grid of bakery squares for counter sale. For event and church kitchens, one pan replaces two 8 inch bakes—one oven cycle, one pan to carry, one dome lid to cover—simplifying production when the calendar is full.

Beyond Cake: Deep Savory Bakes

The same pan works on the savory side: deep-dish cornbread for a crowd, baked pasta rounds, strata and breakfast casseroles for brunch service. The 78 fl oz depth holds layered savory dishes that would overflow a casserole, and the pan goes from oven to buffet line without a transfer.

Completing the Family

This pan closes out a four-format family: 8 and 10 inch deep rounds for standard batters, and 8 and 10 inch tube pans for angel food and chiffon. A bakery can run its entire round-cake program—foam batters and standard batters, family size and crowd size—on one supplier and one lid system. Each case holds 250 pans at 22 lbs.

FAQs

What is the 10 inch deep pan used for?

Crowd-size baking: celebration rounds for thirty, large coffee cakes for brunch buffets, family-size cinnamon roll pans, and deep savory bakes such as strata and baked pasta. The 78 fl oz volume takes large recipes without scaling down to multiple pans.

How does it differ from the 8 inch deep version?

Capacity and yield. The 10 inch version holds 78 fl oz against the 8 inch version's 66 fl oz and portions sixteen to twenty slices—replacing two smaller bakes with one oven cycle, one pan to carry, and one lid to cover. Choose by batch size and crowd.

Does a wide, deep cake bake evenly in foil?

Yes. The proportions do the work: a 9 1/4 inch surface against a 3 1/8 inch wall keeps the batter layer shallow enough for heat to reach the center in a standard cycle, and aluminum's fast conduction across the wide floor closes the edge-to-center gap.

Can the pan handle savory dishes?

Yes. The 78 fl oz depth holds layered savory dishes—deep-dish cornbread, baked pasta rounds, breakfast strata—that would overflow a standard casserole, and the pan goes from oven to buffet line without a transfer.

What does the full pan family cover?

Four formats: 8 and 10 inch deep rounds for standard batters, and 8 and 10 inch tube pans for angel food and chiffon. One supplier and one lid system covers the entire round-cake program. This pan cases 250 at 22 lbs; samples are available before you commit.