Bakeware

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	Baking Sheets	Muffin Pans	Tart Pans	Pie Pans

Square Cake Pans	Round Cake Pans	Springform Pans	Loaf Pans	Bundt® Cake Pans

Specialized Bakeware

Madeleine Pans	Popover Pans	Ramekins	Custard Cups	Pineapple Upside-Down Cake Pans

Baking Accessories

Mixing Bowls	Rolling Pins	Pastry Scrapers	Pastry Blenders

Cookie Cutters	Pastry Brushes	Cooling Racks	Cake Lifters

Crème Brûlée Torches	Pastry Bags	Pastry Tips

Related Buying Guides

Sifters	Kitchen Mixers	Measuring Cups and Spoons	Spatulas	Whisks