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Cookware 78

Should I downsize my bakeware? Things I should add?

pistachio peas | Apr 27, 201508:39 AM

I am moving and thinking about downsizing a bit, especially if some duplicate/redundant items can be replaced with things I need. I'd love suggestions for things to get rid of and things I should get.

I have:

-3 standard size jelly roll pans (Two are relatively new Nordicware, purchased from Costco; one beat up one is reserved for roasting vegetables)
-1 half jelly roll pan (Chicago metallic - I love this pan for making croutons, small batch roasting, etc)
-1 muffin tin (USA pan, aluminized steel)
-1 madeleine tin (vintage, never used)
-1 springform
-2 nine-inch round cake pans
-3 loaf pans (2 are Farberware non-stick; 1 is a vintage Pyrex with lovely "herb" design)
-1 aluminum angel food cake tube pan with removal bottom
-1 smaller ring pan, not sure what it's called. It is much less deep than the angel food cake pan
-1 glass Pyrex pie plate
-one 8x8 Pyrex glass pan
-one 3 qt rectangular Pyrex glass pan
-one 3 quart lasagna pan (aluminum, I believe)

I also have Pyrex bowls, gratin dishes, and a few stainless steel mixing bowls. I'm donating the plastic mixing bowl set that came with my SO.

I really want a rectangular tart pan with a removal bottom. And I think I might want a bundt pan, but I really should get rid of a couple things first.

Other questions:
Do I need to keep my hand mixer if I have a KA stand mixer? Are Silpats really worth it?

Please help! :)

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