I've seen one post on this subject and didn't glean too much info from it. I'm hoping to get a bit of feed back here. I'm thinking about a 9 in round baker (probably 2) two loaf pans and two shallow bakers (12 x 15 in) and a 9 x 13 baker.
I don't bake too much but I've got a really bad collection of bakeware now. In addition to baking, I'm envisioning using these pieces for casseroles, sides, dips, serving etc.
Any thoughts are welcome. I'll add that I'm not a fan of nonstick and that I love being able soak/easily clean my bakeware. I do realize that these are astronomically priced but I've got through so many cheap, junky pieces that I really don't want to have to go through bakeware again.
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