Bakeware what should I look for?

Discussion in 'Cooking Equipment Reviews' started by chef7734, Apr 13, 2011.

  1. chef7734

    chef7734

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    I am doing my wedding registry and looking at bakeware. I have narrowed it down to calphalon from bed bath and beyond and all-clad gold line. I have not really baked much at home and at work I use commercial half and whole pans. What should I look for in home Bakeware. I am planning on doing a lot of baking now that I am getting married.

    sent from my thunderbolt.
     
  2. chefedb

    chefedb

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    Heavier the better it last longer and conducts heat better( Do not buy any dark colored pans if possible as they tend to make product your making darken.
     
  3. phatch

    phatch Moderator Staff Member

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    What are you going to bake? That tells us more about what to recommend.

    Heavy is generally good. I've got a couple of cast iron pieces I like a lot. Some cast iron "muffin" pans (small) are fantastic for popovers. But  they heat differently so wouldn't be my choice for something cooked for a short time.
     
  4. chef7734

    chef7734

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    Everything from bread to cakes and cookies. Basically replace all our store bought products with healthier fresh baked.

    sent from my thunderbolt.
     
  5. phatch

    phatch Moderator Staff Member

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    My bread baking has taken a more european turn than a loaf pan turn.  So I'd recommend a good big baking stone. I also like the no-knead bread a lot. I picked up an inexpensive non stick aluminum "dutch oven" for this. I removed the cheap plastic handles and it's worked well.

    Pick up a couple of Silpats or other silicone baking liners Parchment paper too of course. With the standard aluminum half sheet pans, this bakes many things well. Also good to put under a pie to catch any fililng that comes out and is simple to clean up.

    Rimless baking sheets of course. Mine are the air bake style (and brand I think too). I've been happy with them. They also double nicely as a bread/pizza peel for the baking stone.

    You should try some silicone bakeware. Not everyone likes it but i'm a fan. You need to get a good quality silicone and not one wtih a lot of filler. The test for this is to fold the silicone bakeware tightly. If it turns white at the crease, it's not good quality. I like how it browns and releases. The downside is you need to use a baking sheet under it to give it form. And when you're unmolding, it can be a little tricky to not flex and break the cake.

    I've been using a round silicone 9" pan for cheese cakes. It doesn't leak in the bain marie. Unmolding is a little trickly and I usually lose some crust, but that's invisible wnen upright and served. Yes, a little more hassle than a springform in the unmolding, but no LEAKS!.

    I use silicone for my cupcakes and such as well.  Don't buy a whole set, just a 9 inch round is quite versatile and see how you like baking in it.

    I'd like to find one in 9x13 for sticky casseroles like lasagna, but I've not found a good quality one.
     
  6. panini

    panini

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    Patch,

       I have always used SS or allclad mc2 roasters for my lasagna.

    For years my wife has been involved with some company that sends you kitchen items to use and review.

    A while back they sent a lasagna pan. It's probably over 3" high. It's cast iron with porcelain enamel.

    OMGosh, this is a great pan!!! Even heating, easy clean up etc. I don't know the price. It has something to do with

    Mario Batalis line. It's red. It is now my go to pan.

      If you place a parchment circle under your cheese cake crust it makes for real easy release.

    Pan