Specs are compiled from manufacturer listings and verified buyer reviews and can change over time — please confirm the key details on the product page before buying.
A 13×9 cake pan has one job that matters more than any label on the box: it has to release what you baked and stay flat while doing it. If your last brownies came out with a torn crust or your cake domed and stuck at the corners, the pan was the problem, not your recipe. This guide covers nine rectangular pans that get that job done, ranked so you can pick in a couple of minutes instead of an afternoon.
One quick note before the reviews: this list uses flexible, human-like matching for pan size, so we accept the standard 13×9 or 9×13 rectangular pan and everyone here fits that family. Not every pick carries the exact measurement printed on the listing, so check the stated interior size on any pan where an exact fit matters to your recipe or your oven rack.
I’m Mo Min — the founder and writer behind Non Toxic Blog. This guide is built by comparing the manufacturers’ published specifications and the patterns across verified customer reviews, so you get each pick’s real strengths and trade-offs instead of marketing spin.
Most buyers just want the pan that releases cleanly, cleans up in a minute, and does not twist out of shape after a few hot washes — and the picks below are chosen for exactly that.
Our Picks at a Glance
How To Choose The Best 13X9 Cake Pan
You bake birthday cakes, brownies, sheet-pan dinners, and lasagna in a 13×9 pan, so it gets used constantly and goes from a hot oven to a sink of water. That is why your buying decision usually lands on three things: how well the coating releases food, whether the pan stays flat under heat, and how much effort cleanup takes. Everything else is preference.
Coating chemistry: what you are actually baking on
Most 13×9 pans fall into three coating families: traditional nonstick, ceramic-based nonstick, and raw anodized or bare aluminum.
Traditional nonstick is the slickest and the least expensive, and it releases food with almost no prep. The trade-off is that it is the most scratch-prone surface, so a metal spatula or a knife tip can mark it.
Ceramic-coated pans skip the PFAS family of chemicals in the coating and still release cleanly, which matters if you want to avoid those substances touching your food. The catch is that ceramic can lose its slickness faster than a well-cared-for traditional nonstick if you abuse it with high heat or abrasive scrubbers.
Raw anodized and bare aluminum pans have no coating to peel at all. That means zero flaking risk and no chemical breakdown concerns, but you give up some of the slickness, so a light greasing still helps with certain batters.
Warp resistance: the spec buyers actually feel
Warping is what turns a flat pan into a rocking, leaking mess. Look for a rolled rim, a heavy gauge of steel or aluminum, and any textured surface the maker added to stiffen the pan. A pan that twists when it hits cool water will never sit flat on your rack again, and no coating survives a pan that bends.
Size versus usable surface
Here is the trap that catches a lot of buyers. The 13×9 measurement usually describes the interior baking surface, not the footprint. The handles and rim sit outside that, so a pan labeled 13×9 can measure well over 15 inches across the outside. If you bake in a countertop oven or a toaster oven, measure the interior of the oven before you buy, not the pan’s advertised surface.
Quick Comparison
| Model | Best For | Material | Oven Safe To | Handles & Rim | Amazon |
|---|---|---|---|---|---|
| Circulon Symmetry Rectangular Cake Pan, 9″ x 13″★ Best Overall | Everyday all-round baking | Heavy gauge steel | 450 degrees F | Wide heat-safe handles | Amazon |
| Circulon Nonstick Rectangle Baking Pan, 9 x 13 InchMetal-Safe Pick | Metal-utensil users | Heavy-duty steel | 450°F | Wide handles, rolled edges | Amazon |
| Nordic Ware Treat Rectangular Cake Pan, 9×13Best Texture Grip | Bars, brownies and lasagna | Carbon steel | — | Open easy-grab handle | Amazon |
| OXO Good Grips Non-Stick Pro Cake Pan, 9 x 13-Inch | Straight-sided layer cakes | Aluminized steel, ceramic coating | — | Expanded rim handles | Amazon |
| Wilton Recipe Right Non-Stick Oblong Cake Pan, 13 x 9-Inches | Big-batch everyday baking | Steel, nonstick surface | — | Oblong pan edges | Amazon |
| Farberware Golden Bake Rectangular Cake Pan with Lid, 9×13 | Taking bakes on the road | Heavy-gauge insulated steel | 450 degrees F | Insulated walls, BPA-free lid | Amazon |
| Fat Daddio’s POBCC-9132 Sheet Cake Pan with Removable Bottom | Cheesecakes and tiramisu | 14-gauge anodized aluminum | 550° F | Removable bottom, push-up base | Amazon |
| Caraway Non-Stick Ceramic-Coated 9″x13″ Rectangle Pan | Non-toxic coating priority | Aluminum, ceramic coating | 550ºF | Rectangle pan body | Amazon |
In‑Depth Reviews
1. Circulon Symmetry Nonstick Rectangular Cake Pan – Chocolate – 9″ x 13″
Our pick — over 4.5★ from 700+ verified ratings; the strongest balance of quality and price.
The 13×9 that releases cleanly and still looks good enough to leave on the counter.
Start with what wins people over: the release. The surface is a premium nonstick built on a pattern of raised circles rather than a smooth sheet, and that difference shows up the moment a brownie lifts out in one piece. It is the pan’s headline trait for good reason.
Cleanup is the second thing this pan does better than most. Wipe it with a warm sponge and it comes back to new, which is why hand washing is recommended over the dishwasher even though it is rated safe for both. The chocolate-brown coating holds its color instead of darkening or staining the way pale pans do.
Versatility is the quieter strength. The chocolate-brown pan is oven safe to 450 degrees F, so it moves from brownies to a sheet-pan chicken dinner without a second pan. Wide handles give a generous, confident grip even through bulky oven mitts, and the heavy gauge steel is built with a warp-resistant rolled rim.
What earns it first place
- Raised-circle nonstick surface releases food cleanly and wipes down fast
- Oven safe to 450 degrees F with wide, firm handles for mitt-wearing hands
- Rolled-rim heavy gauge steel is designed to resist warping
- It is the one pick that doubles as a sheet-pan dinner pan
Where it asks for care
- The coating is the long-term question mark — some owners eventually see peeling, so skip metal blades in this pan
- Hand washing keeps the nonstick alive longer than the dishwasher run it is technically rated for
Grab this one if: you want a single 13×9 that bakes cakes, brownies and savory dinners and cleans up in under a minute.
Handle it gently if: you like cutting straight in the pan — the coating scratches under a knife tip.
2. Circulon Nonstick Bakeware Rectangle Baking Pan / Cake Pan, 9 Inch x 13 Inch, Gray
Circulon’s other 13×9 loosens the leash — this one is built to survive a metal spatula.
If the pan above makes you nervous about scratches, this is the sibling to look at. Its total food release system is rated metal-utensil-safe, which means the thing that ruins most nonstick pans is off the table here. The raised-circle surface is the same idea Circulon built its name on, and it delivers the same greasing-free release.
Weight is where it splits from the Symmetry. This one weighs 1 pound; the Symmetry weighs 2.2. Both are easy to handle, but the lighter build here is noticeably less substantial in hand. The other split works in this pan’s favor — its outside runs 14.5 x 10.5 x 3.25 inches, a slimmer footprint than the Symmetry’s 15.5 x 9.75 x 2 inches.
What it does best is daily duty without worry. Heavy-duty steel spreads heat evenly, the warp-resistant rolled edges hold their shape, and it cleans up with a quick hand wash. Bakes come out even and nothing clings to the surface, from cakes to roasted chicken.
The honest trade-off: the interior is a true 9×13, but the pan’s total length with the handles runs past 15 inches. That is fine on a standard rack and a problem if you bake in a small countertop or 14-inch toaster oven. Measure your oven before committing.
Reach for this if: you cook with metal tools and refuse to baby a pan.
Look elsewhere if: you bake in a compact countertop oven where every inch of footprint counts.
3. Nordic Ware Treat Rectangular Cake Pan, 9×13
A featherweight carbon steel pan that refuses to twist under oven heat.
Nordic Ware’s answer to warping is a subtle diamond texture pressed into a carbon steel surface. The texture is not decoration — it stiffens the pan, which is why buyers report it holds its shape instead of bowing and rocking. A PFOA-free nonstick coating sits on top and releases brownies and bars cleanly.
At 0.71 kg, this is the kind of pan you can pull from a hot oven one-handed with the open easy-grab handle. Tipping the scale the other way is capacity: 4.5 liters of interior room, so a thick lasagna or a double batch of bars pours in without spilling over the rim.
Where it earns its place is everyday reliability. Bakes come out even, cleanup is a quick hand wash, and the value holds up over years of use rather than one season of enthusiasm. The open handle also makes it easy to stack beside other pans in a crowded cabinet.
What owners notice: the size is the thing people rave about most — the pan takes whatever your recipe throws at it and still fits a standard rack. The sturdiness follows close behind.
Worth knowing: hand washing is the recommended care to protect the coating, so this is not the pan for someone determined to load everything into the dishwasher.
Pick this if: you bake bars, brownies and lasagna constantly and want a light pan that stays flat.
Skip it only if: you refuse to hand wash bakeware.
4. OXO Good Grips Non-Stick Pro Ceramic Coated 9 x 13-Inch Cake Pan, Biscuit
Straight walls, zero draft — the pan that gives you cake layers that stack without trimming.
Layer cakes live or die on geometry, and this OXO gets that right with zero-draft walls. That means the sides run dead straight from the base to the rim, so your baked layer comes out with clean vertical edges instead of a sloped skirt. It is a small spec with an outsized payoff when you are stacking and frosting.
The construction is heavy-gauge aluminized steel under a ceramic nonstick coating, and the coating is made without PFAS. The ceramic coating releases food easily and shields the aluminized steel from scratching, staining and corrosion. The interior coating is deliberately light in color, which the maker says promotes even browning instead of a pale, underdone crust.
Two details hold up under daily use. Rounded interior corners make the pan easier to clean than a sharp-bottomed version, and expanded rim handles are there for a firm grip in and around the oven. At 2.2 pounds this is the heaviest pan on the list — the Circulon Symmetry weighs the same, while the Circulon Bakeware pan comes in at just 1 pound, so this one feels substantial in hand. Each pan also carries its dimensions marked on the top surface, so you can grab the right size from a stack without measuring.
Why bakers pick it
- Zero-draft walls produce straight-sided layers that stack without trimming
- Ceramic coating is made without PFAS and resists scratching and staining
- Rounded interior corners cut cleaning time
- Dimension markings on the rim end guesswork in a crowded cabinet
What to weigh up
- At 2.2 pounds it is the heaviest pick here — a real consideration if lifting heavy pans is hard on your wrists
- Durability draws mixed feedback over the long haul, so treat the coating like the delicate layer it is
Best for: cake decorators who need straight, uniform layers and want a PFAS-free coating.
Think twice if: you need a featherweight pan or plan to cut directly in the tin.
5. Wilton Recipe Right Non-Stick Oblong Cake Pan, 13 x 9-Inches
The pan that has been in more home kitchens than any other on this page.
Wilton has been making this oblong 13×9 for a long time, and the accumulated feedback shows what that means in practice: even baking, a sensible weight in the hand, and a size that suits everyday recipes from banana cake to brownies. Steel construction spreads heat consistently, so your cakes bake evenly, and the nonstick surface turns out treats with a quick, clean release.
Cleanup is the practical selling point. It is dishwasher safe, though hand washing in warm soapy water before first use and after each bake gives the best results. Just keep it out of the microwave. A 5 year warranty backs the pan, which is unusual at this end of the market and takes some of the sting out of everyday wear.
Where it holds up: quality is the trait that carries this pan — it is the single most-praised thing about it by a wide margin, with ease of cleaning running a clear second. That combination is why it has stuck around kitchens for years.
The recurring catch: rust resistance is the one note that comes up against it. Dry it thoroughly after washing rather than letting it sit wet in a rack, and the pan rewards you.
Made for: high-volume home bakers who want a dependable pan with real warranty backing.
Not your pick if: you leave bakeware to air-dry overnight — this one wants a towel.
6. Farberware Golden Bake Rectangular Cake Pan with Lid, 9×13 Inch
Bake it, lid it, carry it to the party — this is the only pan here that travels.
Golden Bake’s difference is air. The rectangle pan is built with air pocket insulation between its layers, which changes the airflow around your batter and produces super-even heating — the maker’s pitch is that you stop fighting burnt bottoms. Heavy-gauge steel underneath keeps the whole thing warp-resistant through repeated oven trips.
The lid is what separates it from every other pick on this page. That BPA-free cover (a plastic lid made without bisphenol A, a chemical some people avoid in food containers) keeps baked goods fresh at home or lets you carry desserts and sides to picnics, barbeques and gatherings without a separate carrier. It is why owners call it out first as a strength. Just keep in mind the lid is not intended for oven use, so it goes on after the bake, not during.
Heat handling is solid: oven safe to 450 degrees F, and the pan is responsibly made without PFAS, PFOA, lead or cadmium by the maker’s account. It weighs 2.1 pounds, a touch heavier than the OXO’s 2.2-pound build once you have the lid in hand.
The one honest friction point: lid removal divides people. Some find it easy to lift off, others find it stubborn. Treat it as a snug fit that needs a firm hand rather than a quick pop.
Choose this when: your bakes need to leave the house and arrive intact, lid included.
Better options exist if: you want maximum nonstick slickness for layer cakes — this trades a little of that for travel convenience.
7. Doughmakers 9″ x 13″ Cake Commercial Grade Aluminum Bake Pan
No coating to peel, no scratches to fear — just aluminum with a pebble-textured surface.
The core spec here is the absence of one. This is commercial-grade 18 gauge aluminum with no nonstick coating at all, heat safe to 428 degrees F. There is nothing to flake, chip or break down, which is the whole point. The baking surface measures 9 x 13 inches inside a pan that runs 15.25 x 10.25 x 2.5 inches overall including handles and rim.
What it uses instead of a coating is a patented pebble pattern, designed in Terre Haute, Indiana. The pebbled bumps lift batter slightly and let air circulate underneath, so cookies and cakes brown evenly and release quickly. That pebbled surface releases food without shortenings, oils or sprays.
This is also the pan for cooks who reach straight for a knife or a metal spatula. Where a coated pan would scar, this one shrugs it off — scratching does not affect performance. The maker rates this bare aluminum more durable and more rust resistant than nonstick and aluminized steel, and the reinforced rolled edges hold the pan flat.
Where it asks something back: care is specific — hand wash promptly in hot soapy water and towel dry. Bare aluminum rewards that routine and punishes lazy soaking.
Best when: you want a coating-free pan you can cut in and scrape without a second thought.
Not the one if: you want the absolute easiest release for sticky, sugary batters — coated pans still out-slick bare metal there.
8. Fat Daddio’s POBCC-9132 Anodized Aluminum Sheet Cake Pan with Removable Bottom, 9 x 13 x 2 inch
Push the bottom up and the whole cake stands free — no flipping, no cracking.
Cheesecakes, tiramisu, ice cream cakes, upside-down cakes — anything where the top has to stay untouched — benefits from this pan’s removable base. You bake, then push up on the bottom to release the whole thing in one piece. For brownies and thick bar cookies the design works the same way. Interior measures 9 x 13 x 2 inches with a capacity of 9.5 cups.
The material is 14-gauge anodized aluminum, and it earns points for what it leaves out: no extra metals, chemical additives, dyes, PFAS, CFCs, PTFEs or PFOAs. Anodized aluminum handles citrus-based foods that would pit bare aluminum, and it will not rust, peel or flake. Anodized aluminum heats and cools faster than steel, which helps prevent over-baking and dry cakes, and the pan is rated to 550° F. It is also pressure cooker, air fryer and freezer safe.
Where it lands in the lineup is durability for daily use. Fat Daddio’s builds these for both home kitchens and commercial bakeries, and a lifetime warranty backs that claim. Hand washing is recommended.
What it does that others cannot
- Push-up removable bottom releases delicate desserts without flipping them
- 14-gauge anodized aluminum is free of PFAS, PTFEs and PFOAs and will not rust or flake
- Rated to 550° F and safe in a pressure cooker, air fryer and freezer
- Backed by a lifetime warranty for home or commercial use
The one thing to plan around
- Thin batters can seep between the bottom panels — save this pan for thick batters, or line the base for runny ones
- Hand wash only, and the removable bottom means no cutting straight through to the counter
Made for: cheesecake, tiramisu and ice cream cake bakers who need the top to survive the turn-out.
Save it for: thick batters — leak-prone thin recipes are the wrong assignment for a removable base.
9. Caraway Non-Stick Ceramic-Coated 9″x13″ Rectangle Pan
The countertop showpiece for bakers who read every line on the coating label.
Caraway’s rectangle pan is aimed squarely at the buyer who cares what is in the coating. It is free of PTFE, PFOA, PFAS, lead, cadmium and other materials that can leach into food, and the ceramic nonstick surface needs less prep before baking and takes minimal scrubbing afterward. The pan handles oven temperatures up to 550ºF, the highest rating among the coated picks here alongside the Fat Daddio’s.
The everyday experience matches the design. Brownies, cakes, lasagna and chicken parmesan all work, and the pan heats well and cleans up easily with a hand wash. Owners consistently describe it as beautiful, high quality and genuinely nonstick, with food coming right off the surface. It also dresses up a kitchen in a way most bakeware does not.
What buyers agree on: quality is the trait they praise most by a wide margin, with ease of cleaning a strong second. The look and the release both hold up over repeated use.
The trade-off to accept: the coating asks for care. Hand wash it, keep metal tools out of the pan, and it keeps its slickness — skip that and ceramic wears faster than you would like. There is also no lid, so storage means covering the pan yourself.
Right pick if: a non-toxic coating and a pan you are happy to leave on the counter both matter to you.
Look at a lower-cost ceramic option if: the coating chemistry is the priority but the styling is not.
Understanding the Specs
Interior size versus overall footprint
The 13×9 number almost always describes the baking surface inside the pan, not the space it takes up. Handles and rims sit outside that measurement, so a pan with a 9 x 13 inch interior can measure over 15 inches across the outside. That is why a pan can fit a standard recipe perfectly and still refuse to fit a compact countertop oven. Check the interior size for your batter and the overall length for your oven rack, and note that Fat Daddio’s lists both: a 9 x 13 x 2 inch interior inside a 10 x 14 x 2 inch overall frame.
Heat rating and what it means for your recipes
The oven-safe rating is the ceiling, not a target — bake at your recipe’s temperature and the number just tells you the pan will not complain. The spread across this list runs from 428 degrees F on the Doughmakers bare aluminum pan to 450 degrees F on the Circulon and Farberware pans, up to 550° F on the Fat Daddio’s and Caraway. Higher ratings give you more headroom for broiler finishes and hot-oven breads. On any pan with a lid, confirm whether the lid is oven safe before it goes in — Farberware’s lid is designed to stay off during baking.
Coating type and release
Nonstick coatings decide how much prep and scrubbing a pan costs you. Traditional nonstick is the slickest but the most scratch-sensitive. Ceramic nonstick skips the PFAS family and still releases cleanly, though it wants gentler handling to keep its slickness. Bare anodized or textured aluminum has no coating to peel at all — Doughmakers uses a pebbled surface and Fat Daddio’s uses anodized aluminum, both giving you nothing that can flake into food.
Dishwasher versus hand wash
Dishwasher-safe is not the same as dishwasher-recommended. Several pans here carry a dishwasher-safe rating while still asking for hand washing in warm soapy water to protect the coating over time. Wilton states this outright on its 13×9, and Circulon recommends hand washing even though the pan is rated safe for the machine. If you want a long-lived nonstick surface, treat hand washing as the default and the dishwasher as a rare convenience.
FAQ
Is a 13×9 pan the same as a 9×13 pan?
Why does my 13×9 pan not fit my toaster oven even though the size matches?
Should I grease a nonstick cake pan before baking?
Can I use a metal knife or spatula in a nonstick cake pan?
Is a removable-bottom cake pan better than a solid pan?
Do I need to hand wash a dishwasher-safe cake pan?
What does PFAS-free mean on a cake pan?
What causes warping in a 13×9 pan?
Can I use a 13×9 cake pan for lasagna and savory dishes?
How long does a nonstick 13×9 cake pan last?
Final Thoughts: The Verdict
The standout 13×9 cake pan here is the Circulon Symmetry Nonstick Rectangular Cake Pan because it delivers the three things a rectangle pan has to do — clean release, quick cleanup and warp resistance — while staying oven safe to 450 degrees F and handsome enough to leave out. Choose it if you want one pan that handles cakes, brownies and sheet-pan dinners without fuss.
If metal utensils are non-negotiable in your kitchen, the Circulon Nonstick Bakeware Rectangle Baking Pan is the one rated to survive them. For layer cakes that need straight sides, the OXO Good Grips Non-Stick Pro and its zero-draft walls are the better match, while the Fat Daddio’s POBCC-9132 earns its keep on cheesecake night. And if a PFAS-free ceramic coating is what brought you here, the Caraway Rectangle Pan is the pick built for exactly that buyer.
Whichever you choose, start with the pan’s interior size against your recipe and its overall length against your oven rack. That one check prevents the most common 13×9 disappointment before a single batch is baked.
How We Picked
We do not accept paid placement. Every pick is matched to a real buyer and a real use-case; we do not hands-on test units.
Sources & Methodology
Specifications: manufacturer listings and product documentation. Review insights: verified customer reviews, as of September 2026. Pricing: not shown on this page (it changes often); check the current price via the retailer link.
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