Bakeware buying guide

Bakeware

Home-baked goods invariably taste better than anything you could buy in a store. After all, finally sitting down to a warm muffin or a slice of cake after you've worked on it for an hour (or a few hours) is very rewarding! Making sure you have the right bakeware for the task is important. Don't forget, you'll also need plenty of mixing bowls , measuring cups , an apron , and maybe even a hand mixer . Get ready, get set, get baking!

Bakeware Materials

When it comes to bakeware , there are a few different materials to choose from. Traditional choices like ceramic and metal are joined by relative newcomers like silicone and glass . (Of course, oven-safe glass isn't all that new - Pyrex ® was introduced to the market in 1915.) How do they compare?

Ceramic

Slow to warm, but holds heat for a while.

Often attractive enough for serving.

Can't be used on open flame.

Shares many properties with glass cookware, but unlike glass it may not be safe to use metal utensils on ceramic cookware .

Unfinished stoneware is a popular choice, but can be difficult to clean.

Metal (Non-stick)

The quality of a metal pan depends heavily on the finish.

Dark finishes will absorb heat better, making for better browning.

Some non-stick finishes are not safe for use with metal utensils .

Look out for pans with air insulation -- you may not get the browning results you want.

Glass

Glass is a great choice for baking finicky dishes since you can see how your food is progressing.

Glass heats slowly but retains heat well. It is also much easier to clean than unfinished stoneware, and is safe for metal utensils.

Cook's Illustrated (subscription required) is very fond of their Pyrex® 13"x9" baking dish.

Silicone

Silicone is the latest in bakeware technology.

Flexible pans mean that baked goods are easy to remove.

Silicone has the advantage of being more non-slip than other kinds of pans, but watch out -- a greased silicone pan can still be very slick!

Essentials

Jelly roll pans are wide, shallow pans for making thin layers of cake.

Baking sheets are flat and may or may not have a lip.

Muffin pans usually make 12 or 15 muffins. Mini-muffin pans make small muffins!

Tart pans are like pie plates, but shallower.

Pie pans or pie plates are good for sweet and savory pies, as well as cheesecake!

Square cake pans are handy to have around for casseroles as well.

Round Cake Pans make layer cakes easy.

Springform pans can open up when the cake has finished, allowing you to get it out of the pan without damage.

Loaf pans are useful for breads, loaf cakes, and meatloaf.

Bundt® cake pans make beautiful, dome-shaped cakes with ornate fluting.

Specialized Bakeware

Madeleine pans sure bring back the memories.

Popover pans allow plenty of air circulation so each popover is a perfect puff.

Ramekins are great for individual custards or other pudding-like desserts.

Custard Cups are similar to ramekins but are usually made of glass. (Also good for ice cream.) Custard Cups

Pineapple upside-down cake pans let you make this classic retro dessert with ease.

Baking Accessories

Mixing Bowls in a variety of sizes are an absoulte must for any kitchen.

Rolling Pins make even, flat sheets of dough or pastry.

Pastry Scrapers are good for moving dough around on a surface.

Pastry Blenders are necessary for the perfect pie crust.

Cookie Cutters come in all kinds of shapes, from basic round to complex, seasonal patterns.

Pastry Brushes allow you to delicately brush on a glaze or an egg wash.

Cooling Racks represent the final stage in baking.

Cake Lifters are like giant-sized spatulas and let you lift a cake or pie without damaging it.

Crème brûlée torches are the finishing touch for this delicate custard. (They're also handy for roasting red peppers.)

Pastry bags are meant to be filled with frosting or icing and attached to a pastry tip.

Pastry tips allow you to decorate cakes with different shapes and sizes.

Related Buying Guides

Sifters

Kitchen Mixers

Measuring Cups and Spoons

Spatulas

Whisks


Jelly roll pans are wide, shallow pans for making thin layers of cake.	Baking sheets are flat and may or may not have a lip.	Muffin pans usually make 12 or 15 muffins. Mini-muffin pans make small muffins!	Tart pans are like pie plates, but shallower.	Pie pans or pie plates are good for sweet and savory pies, as well as cheesecake!


Square cake pans are handy to have around for casseroles as well.	Round Cake Pans make layer cakes easy.	Springform pans can open up when the cake has finished, allowing you to get it out of the pan without damage.	Loaf pans are useful for breads, loaf cakes, and meatloaf.	Bundt® cake pans make beautiful, dome-shaped cakes with ornate fluting.


Madeleine pans sure bring back the memories.	Popover pans allow plenty of air circulation so each popover is a perfect puff.	Ramekins are great for individual custards or other pudding-like desserts.	Custard Cups are similar to ramekins but are usually made of glass. (Also good for ice cream.) Custard Cups	Pineapple upside-down cake pans let you make this classic retro dessert with ease.


Mixing Bowls in a variety of sizes are an absoulte must for any kitchen.	Rolling Pins make even, flat sheets of dough or pastry.	Pastry Scrapers are good for moving dough around on a surface.	Pastry Blenders are necessary for the perfect pie crust.


Cookie Cutters come in all kinds of shapes, from basic round to complex, seasonal patterns.	Pastry Brushes allow you to delicately brush on a glaze or an egg wash.	Cooling Racks represent the final stage in baking.	Cake Lifters are like giant-sized spatulas and let you lift a cake or pie without damaging it.


Crème brûlée torches are the finishing touch for this delicate custard. (They're also handy for roasting red peppers.)	Pastry bags are meant to be filled with frosting or icing and attached to a pastry tip.	Pastry tips allow you to decorate cakes with different shapes and sizes.


Sifters	Kitchen Mixers	Measuring Cups and Spoons	Spatulas	Whisks