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Cookware

Baking/roasting pans--which material is best?

LolaP | Dec 10, 200907:22 AM     13

Hi everyone! I seriously need to expand my baking/roasting pan collection and I would love your thoughts on which material is best. I currently own a 7x11 Pyrex pan:
http://www.pyrexware.com/index.asp?pa...
And a 9-inch square Le Creuset stoneware pan:
http://www.lecreuset.co.uk/en-us/Prod...

I am in serious need of bigger pans--I am constantly having to split things between the two pans when I bake them. So my question for all you knowledgeable readers out there is: what size and type of pans should I add to my collection? Should I branch out into metal or ceramic? Thoughts on glass and stoneware? Pros and cons for each type? Brand recommendations?

More about my cooking habits: I cook dinner for myself and my (always hungry) boyfriend about five nights a week, and I like to make enough to have leftovers for lunch the next day. I like to roast cut up chicken parts and whole chickens, root veggies, meatloaf, casseroles, and larger cuts of meat, and I also make frequent use of the broiler for fish and meats (I have a gas oven with bottom broiler drawer.) I have used both the pyrex and the le creuset in the broiler, although I now see I may have been pushing my luck with the former. I bake gingerbread and other homey cakes like that in these pans as well. I do not own a microwave, so that is not a factor.

I searched but couldn't find a thread along those lines, so if you know of one, please point me in the right direction. Any help/thoughts/advice would be greatly appreciated!

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