Beginner Bakeware Needs

[BethH]

Hello everyone! As someone who is just starting to bake, I was wondering if I could get some advice on which sizes of bakeware I should purchase!?

For example, what is the most useful? A round 9 inch cake pan or a 10 inch or an 8 inch? I don't know these things and would appreciate any input.

I'm considering a square cake pan, a round or two (or three?), a bundt pan, and a springform pan. All you experienced bakers out there..fill me in! Thanks!

[Kristilyn1]

My only input is to say:

If you can afford stoneware--do it! If not, pyrex. I keep buying nonstick and replacing it KNOWING that it will get wrecked in my destructive hands......I could have purchased a set of stoneware for what I spent in the last 5 for Chef's Secret--etc.

Kristi

[BethH]

Hmmm...I was planning to purchase non stick at this Calphalon outlet store my mom found. The prices are really discounted so maybe if I wreck everything, it won't cost too much to replace. Hopefully, I won't have to though. Is nonstick bakeware fragile?

[MrsReber]

Kristi, I agree with you. I am contemplating stoneware now, too. I love my pizza stone and can only imagine how great it'd be to able to cook everything on it! I do have a couple of non-stick pans that kept quite nicely, though. One of those is my jelly roll pan. It's by Wilton. I got that from JC Penny. Also, calphalon is pretty tough. I have a nice 8x8 pan that is claphalon and it stands up to my abuse (which is saying alot!!). I find the coating comes off the baker's secret pans and they just look awful after a few months anyway.

I have several pans. An 8x8 is a must, as is a 9x13. My springform pan is 9 inches and it works well for me. I have a bundt pan, but I find I don't use it all that much. Cake pans are great. I have to get myself a couple of those. Don't forget a muffin pan either! I have 2 six cup pans. The 12-cup pans are nice, too, but it's only me and my husband so I usually don't make that many muffins or cupcakes.

I pretty much just started out with a few basics (cookie sheets, muffin pan, 8x8 and 9x13) and added on later.

[Beth H]

A small word of caution about the Calphalon -- I received some Calphalon cookie sheets as a wedding present, and everything I put on them burned to a crisp! (they're dark) I'm sure there is a way to cook effectively with them, but I never could figure it out. I do have a Calphalon loaf pan that I have been happy with, although I have to watch things in that as well.

[MrsReber]

Ah, that would explain why last night, when I made the Khalua-Cinnamon brownies, it only took them about 17 minutes to cook as opposed to 25! I couldn't believe they were done so fast! They did bake very nicely. My 8x8 pan is the only Calphalon that I have right now. It seems to be pretty good quality, though.

[CLustik]

Stoneware: Thus far, I have two pizza stones, a 9" pie plate, a deep dish baker, a 8" mini baker. I love them all. I still use my other cookware, usually because I am baking more than one pie, or a cheesecake (springform). But slowly starting a stoneware collection is the way to go. Don't pass up those pampered chef parties!

[lorilei]

I think you'll want to experiment with a number of pieces and see what you really like. If you were around for the "knife discussion", you heard everyone talking about paying attention to the way the knives FEEL. Well, the same goes for bakeware.

Keep in mind that stoneware (although I would agree is wonderful) is expensive to replace. So, if you plan on dropping things regularly, you might want to consider regular nonstick bakeware. http://www.cookinglight.com/bbs/smile.gif

I have some of everything -- a few pieces of stoneware, some pyrex (which I love), some aluminum baking sheets (eek!), and some nonstick baking pans... and I use all of them for different things.

I hate baking cookies on my baking stone -- I just don't like their consistency. But, I love how my pizza crust turns out on it. I LOVE my pyrex pie plate and will never go back to metal! It's a very personal decision.

And lastly, something to keep in mind is this: Don't fret about sizes.
Sizes are not as important as some people would have you believe. You can almost always make 10 inch recipes in an 8 inch pan -- but the recipe might turn out slightly thicker. I say, when in doubt, buy the middle size (you can then go either way easily without much adjustment). Case in point -- I own one 8" springform and have made a myriad of recipes in it which originally called for anything from a 9.5" to an 11 inch springform.

[MrsReber]

Lorilei, I totally agree, That's why I have a 9.5 inch springform pan. It's in between both sizes so I use it for everything. I also have a 9 inch pyrex pie plate that I always use for pies. It looks nicer, too, than a metal pie plate.

Another issue for me with the stoneware is storage. I really have nowhere to put it right now.

[JodiL]

I'd have to double-check to be sure...but I think the CL Complete Cookbook says that if bake in a dark pan (as opposed to shiny metal) you should reduce the temp by 25 degrees. That may be why your brownies or cookies are burning! I'll check tonight, just to be sure.

Jodi

[Grace]

As someone who likes to bake more than cook, I can suggest a few things. Although I have several non-stick pieces, shiny metal is indeed a better choice for items that should be browned. They come out better, and don't get burned as easily. And don't get those cookie sheets with the "air cushions" in between (two sheets of metal with a space for air in between - they claim to bake without burning) they're horrible, and get a terrible review in every publication I ever read that has tested them.

Also, as far as cake pans go, you should get straight sided ones (as opposed to ones that "nest" together which are slightly sloped). The straight sided ones will not nest and take up a little more cabinet space (and are more $$?), but your cakes will come out straighter and more even and beautiful. Plus they'll bake a little more evenly. Otherwise, it seems like the suggestions for types and sizes already given have been good! And I agree wholeheartedly with the stoneware idea for at least your pie pans. I have the stoneware from Longaberger basket, and truly, your pies will always be perfect and beautiful too. Good luck!

Grace

[This message has been edited by Grace (edited 08-04-2000).]

[Angelina]

I only have one stoneware piece, and it's a pizza thingie...and wouldn't use it for anything else. I don't have any non-stick pans. Should I? I never had any problems with the plain metal ones. I also own a cushioned cookie sheet and it makes wonderful cookies, just right! But then, I also have a wonderful oven. It's as old as the hills, a ghastly brown, but anything I put in it comes out golden and perfect. And considering I love baking and I live in a rented apartment, that's perfect. http://www.cookinglight.com/bbs/wink.gif

[KateH]

I wonder if it depends on the brand of cushioned cookie sheet. I was just looking at Cook's Illustrated's rankings, and they rate the Wearever CushionAre as not recommended (burned biscuits, did not spread cookies well), but they did recommend the AirBake Insulated Bakeware (saying only that it baked slowly, but evenly).

I have the AirBake, and I have noticed a little slowness, but other than that I've liked them.

However, after Grace's wonderful pie crust instructions (that worked!), I defer to her on any baking matter. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by KateH (edited 08-04-2000).]

[Grace]

LOL!!!

You guys are too funny! Hey, I say, if it works for you, then who am I to argue?!!! I was only reporting what I read anyway, not from personal experience, so those with personal experience carry more weight by me! I sit corrected....(who stands in front of their computer??)

Anyhow, I own two "1/2 sheet pans" (that's what they're called) that came from a restaurant supply store. They are relatively heavy, and very, very shiny, and are the best cookie sheets I have among many different kinds!

And KateH, I'm so glad the pie crust came out for you. There's nothing worse than putting in all that time and energy and getting a terrible result, so I'm happy I was able to help!!

Grace



[This message has been edited by Grace (edited 08-04-2000).]

[Angela]

I love my Pampered Chef stoneware pieces! I have the pizza stone, 8" baker, and 13x9 pan. All the rest of my baking "equipment" is plain old metal (most of which are pratically antiques, if not already, as I inherited them from grandma) and I like them as much as the stoneware. Though I usually reach for the stoneware first. I have never had any problems with any of my pans not baking properly, sticking, etc. The stoneware is also fun watching brown with age.
Happy Baking!

[Abby]

Not too long ago I made cookies and alternated my cookie sheets while baking so I could get another batch of cookies in the oven as soon as the last is ready. I alternated my AirBake sheet and my Calphalon sheet, and the AirBake ones stuck to the pan and also for some reason had a different texture. The Calphalon ones were perfect. It seems as though the few things I've tried on the AirBake sheet have stuck!

[This message has been edited by Abby (edited 08-05-2000).]