trulycrabby Posted November 16, 2017 Share Posted November 16, 2017 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! :) Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 16, 2017 Share Posted November 16, 2017 (edited) 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 2 Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted November 17, 2017 Share Posted November 17, 2017 I really like stoneware. We have mostly Pampered Chef, but I’m sure there are other good brands. 3 Quote Link to comment Share on other sites More sharing options...
kewb Posted November 17, 2017 Share Posted November 17, 2017 I love stoneware. 1 Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted November 17, 2017 Author Share Posted November 17, 2017 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. :) Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted November 17, 2017 Author Share Posted November 17, 2017 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! 1 Quote Link to comment Share on other sites More sharing options...
AppleGreen Posted November 17, 2017 Share Posted November 17, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 17, 2017 Share Posted November 17, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
Tap Posted November 17, 2017 Share Posted November 17, 2017 Cooks Country has reliable reviews. It is free, but you do have to register for their website. 1 Quote Link to comment Share on other sites More sharing options...
school17777 Posted November 17, 2017 Share Posted November 17, 2017 Oxo has some nice glassware and the gold pans. I have been eyeing those! 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 17, 2017 Share Posted November 17, 2017 (edited) 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 2 Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted November 17, 2017 Author Share Posted November 17, 2017 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 1 Quote Link to comment Share on other sites More sharing options...
4Kiddos Posted November 17, 2017 Share Posted November 17, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
hellen Posted November 17, 2017 Share Posted November 17, 2017 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 2 Quote Link to comment Share on other sites More sharing options...
Alessandra Posted November 17, 2017 Share Posted November 17, 2017 (edited) 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 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 17, 2017 Share Posted November 17, 2017 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. Quote Link to comment Share on other sites More sharing options...
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