Bakeware

I am still looking at bakeware, and as when I asked before several suggested Pillivuyt and Apilco. For those who have used both these and the Le Creuset (not the CIE, just the ceramic), can you te...

I have a multi-function hand mixer that is on it's last leg. I am planning to get a hand mixer again. Unclear if I go for one of the $20-30 type or splurge on a $70-100 one. I already have a ...

My wife bought me a Westbend aluminum cake carrier from the 50s. It's in great condition. What is the best way to protect the bottom, as we cut cakes? There are cake boards, but I wanted to see...

Happy holidays everyone. I received a silicone Leuke bread baker for Christmas and am curious of others’ experience with/thoughts about it. I use other silicone bakeware ( muffin cups, round c...

My parents bought Rena cookware back in the early 1970's which we still have and all the pieces are still in near-perfect condition 40+ years later. I'm wondering if there are other vintage, ret...

or does it not stand up to the heat?

by arielleeve 2 years ago

I've been doing a ton of research and can't come to a conclusion about the best metal cake pans. Looking for 8". Cook's Illustrated recommends the Nordic Ware, Serious Eats the Fat Daddio. Some thi...

Hi Everyone! My husband and I recently closed on our first home. We are looking to invest in some high quality knives, pans & bakeware. Up until now I have either had hand me downs, or less exp...

Have any of you used the Temp-tations bakeware? QVC sells it and I saw an infomercial this morning about it. It is very pretty but I am particularly interested in the 9x13 dish. It is deep and co...

Hi, I am wanting to try making individual souffles and have chosen some ramekins. I'd also like to try creme brulee at home. I got the taller 8 oz for the souffle thinking that would be a bette...

I've been looking at some of the Signature Calphalon ceramic nonstick bakeware. Although I have WS Gold, USA Pan silicon-coated, SS, and stoneware baking pans, I am intrigued by a NS, more durabl...

Just saw Chowhound's picks for must have baking items - along with their recommended brands, of course. I made a list of what I have and don't have. Bear in mind I am mostly a bread baker and make ...

I'm sorry if there is a recient thread like this, but I'm new. I'm at my wits end. I have a tin pan that was my mother's when I was growing up. It's been through the dishwasher countless times. ...

I had a Cuisinart 5.5 qt that I got about 10 years ago when I got married. I disliked it for a number of reasons, so I finally sold it on FB marketplace and purchased a KitchenAid Artisan 5qt. I ...

Here is the place to share what does and does not fit in this oven, the latest Air model.

The new January, 2011 issue of Consumer Reports has a five page spread on "Glass bakeware that shatters." While they stopped short of saying not to buy the stuff, it's pretty clear that there are ...

by hungryinmanhattan 9 years ago

I know about wrapping the outside of the pan with foil, but that doesn't prevent the leaks. It just catches the batter so it doesn't make a mess. It still leaked into the foil! Any great tips to s...

Does copper bakeware need to be lined in tin? I just bought two copper baking pans and want to know if I ought to get them re-tinned / tinned.

I cannot recall who posted the thread on the Oxo bakeware, but anyhow it caught my eye a couple months back and I bought a boatload to replace the wife's stuff... She has not used it at all yet,...

The subject line tells you everything you need to know - I'm looking for an alternative to Emile Henry that isn't made in China. Nothing wrong with Emile Henry, it has all been great, just wonderin...