A flan pan is a round, shallow cake pan.
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.
In Germany, the pan is called an “Obsttortenform”, (“fruit cake form”), because the flans there are almost always topped with fruit.
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.
Flan pans are similar to a Mary Ann Pan but shallower; a Mary Ann Pan may have a fluted or straight edge.
Grease non-stick ones before using (sic).