A flan pan is a round, shallow cake pan used for making flan.
They can be made of tin, steel or non-stick covered metal. They range in width anywhere from 20 to 35 cm (8 to 14 inches.) The sides are almost always fluted.
Some have flat bottoms. Others have raised bottoms in the centre, causing the cake when turned out of the pan inverted to have a plateau in the middle with raised edges around it.
The bottoms may be false (aka loose base) bottoms that detach, or fixed.
Flan pans are similar to a Mary Ann pan but shallower; a Mary Ann pan may have a fluted or straight edge.
In Germany, the pan is called an “Obsttortenform”, (“fruit cake form”), because the flans there are almost always topped with fruit. This pan is also translated into English as “flan pan.”
Grease non-stick ones before using (sic).