new bakeware ... not non-stick?

Question

hi hounds,

over the past few years, with all the talk about the possible effects of teflon etc., i moved to stainless steel and cast iron for my cookware. however, i have a TON of bakeware that is all non-stick (cake pans, muffin tins, cookie sheets, springform pans, loaf pans, bundt pans, etc.) i bake once or twice a week. i'm thinking that i should start replacing my bakeware as well.

however, what to replace it with? silicone? have read mixed reviews of this ... i have silicone madeleine molds and they never seem to brown properly (but they don't stick either). aluminum? i'm a bit concerned with the health issues with alunimum. what am i left with? i've seen some le crueset baking dishes ... yikes, the price tags give me heart failure. 

any advice on this one?

thanks!!

Answer

Hi, lilaki - I recently bought this.

http://www.williams-sonoma.com/products/all-clad-stainless-steel-ovenware/?pkey=x%7C4%7C1%7C%7C4%7Call-clad%20baker%7C%7C0&cm_src=SCH

So far I used it only for my bread puddings and coffee cakes but I am very happy with it. I was kind of skeptical about heat conductivity but so far it is fine. Heat evenly and brown properly. All-Clad has various shapes not only these but also a 9 inch round, a pie pan, and a 8x8 square, which I assume you are looking for. However, I am not sure how these typical "cake-shape" pans perform. As they are tri-ply (aluminum sandwitched with stainless steel) , they might warm up slower, I suspect. It might create a problem for a cake properly rising, you know. Proper rising is critical if you want to bake a layer or a pound cake. For pies and coffee cakes, it is not that critical. I checked the reviews at Amazon, but there are only few and those might not be written by someone really bake based on how they describe their experience with those:) I might want to buy either a square or a round sometime, but I do not know when because the price is somehow heart attacking to me, too. You can almost buy a pot/pan for the price!!!

You find them sometimes at Ebay and TJMaxx etc, too. Also, Cookware & More is now offering a 20% off for All-Clad pieces including 1st quality bakeware. They are still expensive, even after discounts, compared to traditional aluminum or tin steel pans, but this discount is definitely better than nothing:)
 
http://www.cookwarenmore.com/display.php?cat=75&zid=1&lid=1&cartid=201003040474550

Last not least, for pie pans or brownie pans, consider ceramics, stoneware, and porcelain, etc. I am happy with my Apilco and Pillivuyt porcelains for the purpose. They are made of porcelain in France, so again never cheap. But if you hold it, you know why they are more expensive than other knock-offs, like CIA cordonblue, or HIC porcelains, both are made in China. Apilco/Pillivuyt are lighter but stronger. I ultimately replaced almost all of my cheaper ceramics and pyrex/Ankor Hocking bakeware with these French porcealin pieces. (I was concerned as I read the explosions/shutters of the glass bakeware in the oven.) Online retailers (cookware.com etc), Williams-Sonoma and its outlet, BBB, and Bloomies have those. Antique or used pieces are sometimes available at Ebay.

Good luck for your search.

Answer

hi all,

thanks for the advice ... i'll have to take a look. i'm in toronto so don't have easy access to the WS outlet, TJ maxx, etc. maybe i'll try some restaurant supply shops??

Answer

I love aluminum 1/2 sheet pans for baking cookies---I use parchment so I don't worry about the health issues there. I also use cupcake papers with nonstick muffin tins as I really dislike nonstick cookware in general.

Kaiser and Norpro make stainless steel cake pans without a nonstick coating (both brands available on Amazon). Pyrex is another good choice for lasagne/baking dishes and pie plates. I am not a fan of silicone bakeware at all.

Answer

Parchment for cookies and muffin papers work very well. If you're making the oversized muffins, you can get the papers at Amazon, I believe. I have the heavy duty Chicago Metallic stuff - which is really reasonable and warp free. Real workhorses. I always use parchment at the bottom of my cake pans, as well, and it works just fine. It actually guarantees the goods will come out of the pan without a bit of cursing.

Answer

After 60 years of marriage, I decided I should give up my old round cake pans and invest in the new non-stick..These are so non-stick the cake sides do NOT rise correctly, making a weird cake. I am back to my old beat up pans!! (and they say non-stick is NOT healthy)

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new bakeware ... not non-stick?

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