Best bakeware?

[trulycrabby]

My bakeware recently departed to ds23's home. Yeah!!!!

 

Time to get new stuff for the first time in oh, 30 years! :party:

 

So...what's the best, besides La Creuset?

 

I used Pyrex forever, but read that new Pyrex does not handle heat as well.

 

Regarding cost? I'm open to anything: If it's too expensive, I can just look at it and dream. :o

 

Glass, ceramic, you name it, I am open to anything! :o

 

Thanks in advance for any advice! :)

[gardenmom5]

bakeware?  for baking what?

 

for aluminum pans, I like fat daddio.  professional quality.

 

I never ever bake with pyrex.  ever.   my niece learned one of the reasons her rolls were failing was baking them in pyrex.

stoneware or cast iron.   sometimes.

 

 

eta: browse surlatable.   (I much prefer their quality to williams sonoma)

 

Edited November 16, 2017 by gardenmom5

[chocolatechip]

I really like stoneware. We have mostly Pampered Chef, but I’m sure there are other good brands.

[kewb]

I love stoneware.

[trulycrabby]

Baking what? Oh, everything!

 

Casserole dishes, bread pans, baking sheets, pies and cakes. I really did give away just about everything, except my crockpot and cupcake pan. :)

[trulycrabby]

bakeware? for baking what?

 

for aluminum pans, I like fat daddio. professional quality.

 

I never ever bake with pyrex. ever. my niece learned one of the reasons her rolls were failing was baking them in pyrex.

stoneware or cast iron. sometimes.

 

 

eta: browse surlatable. (I much prefer their quality to williams sonoma)

Thanks! I just ordered a fat daddio cheesecake pan and a couple of cake pans! Off to browse surlatable and pampered chef!

[AppleGreen]

My Pampered Chef stoneware from years (and I mean years, like 15+) is our hands down favorite. I am not sure about the quality now, but I love my baking stone and stoneware pie dish.

[Carol in Cal.]

I love Pampered Chef for things that I don't want to brown, like meringue pies or casseroles.

For cookies and cakes my favorite is the Williams Sonoma goldtone line, or the Fat Daddy line for obscure sizes.

[Tap]

Cooks Country has reliable reviews. It is free, but you do have to register for their website.  

[school17777]

Oxo has some nice glassware and the gold pans. I have been eyeing those!

[gardenmom5]

Baking what? Oh, everything!

 

Casserole dishes, bread pans, baking sheets, pies and cakes. I really did give away just about everything, except my crockpot and cupcake pan. :)

 

casserole- I will do those in either metal, stoneware, or corning ware.   I prefer metal - but it has more to do with size and how it is being served.  I really want to replace my great big metal baking pans.  16 x 12?  something like that.  I use them all the time.

dh went out and bought a deep metal catering tray for him to use for lasagna.

 

bread pans, cake pans, and baking sheets.  metal, preferably aluminum.  no exceptions.

my cheese cake pan is a slip bottom pan.  spring form pans do not heat evenly.

my tube cake pan is also two-piece..   I mostly use it for fruit cake.  hardly make angel food cake - too many leftover egg yolks.

 

pie, I prefer how they do with metal - dh tends to use pyrex.  I may pursue that, as I don't like how the crust turns out.

I do dutch babies in pyrex.  - I didn't like them in cast iron.  my pyrex is deeper than the aluminum.

 

eta: I got some 'non-stick' baking sheets from calphalon (aluminum) becasue they were big.  I have a range, so I have a bigger oven than most wall ovens.   I consider the non-stick feature pretty worthless - it really was all about the size.   14 x 17 1/4.    no edge.  those are jelly roll pans - and I do use them, but not for cookies.

Edited November 17, 2017 by gardenmom5

[trulycrabby]

casserole- I will do those in either metal, stoneware, or corning ware. I prefer metal - but it has more to do with size and how it is being served. I really want to replace my great big metal baking pans. 16 x 12? something like that. I use them all the time.

dh went out and bought a deep metal catering tray for him to use for lasagna.

 

bread pans, cake pans, and baking sheets. metal, preferably aluminum. no exceptions.

my cheese cake pan is a slip bottom pan. spring form pans do not heat evenly.

my tube cake pan is also two-piece.. I mostly use it for fruit cake. hardly make angel food cake - too many leftover egg yolks.

 

pie, I prefer how they do with metal - dh tends to use pyrex. I may pursue that, as I don't like how the crust turns out.

I do dutch babies in pyrex. - I didn't like them in cast iron. my pyrex is deeper than the aluminum.

 

eta: I got some 'non-stick' baking sheets from calphalon (aluminum) becasue they were big. I have a range, so I have a bigger oven than most wall ovens. I consider the non-stick feature pretty worthless - it really was all about the size. 14 x 17 1/4. no edge. those are jelly roll pans - and I do use them, but not for cookies.

I had to google "dutch babies," wow they look great! :o

[4Kiddos]

I have Pampered Chef pans that are amazing- going on 13 years now.

 

Emile Henry also makes really nice stoneware. I have three loaf pans that are perfect.

 

I also just bought Sur la Table's casserole and they are so nice.

[hellen]

I love my USA Pan so much, I'm considering upgrading my other pans even though they are adequate. I have 2 loaf pans, one is a USA Pan and the other is Calphalon or something like that. I made a double batch of bread last week. The USA Pan wasn't even dirty. The other had some dough stick to it.

 

https://www.amazon.com/gp/aw/d/B0029JQEIC/ref=mp_s_a_1_5?ie=UTF8&qid=1510888324&sr=8-5&pi=AC_SX236_SY340_FMwebp_QL65&keywords=usa+pans&dpPl=1&dpID=41YMYohnAcL&ref=plSrch

[Alessandra]

I love my USA Pan so much, I'm considering upgrading my other pans even though they are adequate. I have 2 loaf pans, one is a USA Pan and the other is Calphalon or something like that. I made a double batch of bread last week. The USA Pan wasn't even dirty. The other had some dough stick to it.

 

https://www.amazon.com/gp/aw/d/B0029JQEIC/ref=mp_s_a_1_5?ie=UTF8&qid=1510888324&sr=8-5&pi=AC_SX236_SY340_FMwebp_QL65&keywords=usa+pans&dpPl=1&dpID=41YMYohnAcL&ref=plSrch

The USA pans get top reviews. I replaced my older 9x5 and 8x4 bread pans with USA ones. From the looks (distinctive ribbing), I am guessing that the branded pans from King Arthur and Sur La Table are from USA.

 

For a sheet pan, I like this model, which Cooks Illustrated gave top reviews to. I have four of them (easy storage when pans are the same size) and use them for roasting veggies, doing sheet pan dinners, etc.

 

https://www.webstaurantstore.com/vollrath-5314-wear-ever-heavy-duty-half-size-13-gauge-aluminum-bun-sheet-pan-sanitary-open-bead-rim-13-x-18/9365314.html

 

This is the cookie sheet I like best, because it is big. I am still using one I bought decades ago and it looks like new. I recently bought three more, because cookies baked better on this sheet than on my other ones.

 

https://www.webstaurantstore.com/vollrath-68085-wear-ever-17-x-14-aluminum-cookie-sheet/92268085.html

 

Some fun places to shop online are Fante's and bakedeco.com. I've ordered from both.

Edited November 17, 2017 by Alessandra

[gardenmom5]

I had to google "dutch babies," wow they look great! :o

 

they're very yummy.  I normally do two 9" pie plates at a time.   I have done a 9 x 13 once.   I was concerned about any differences in cooking.

 

dudeling insists on powdered sugar being sprinkled on them.   I just put a bit of jam - or fresh berries if I have them.