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Bakeware

Outfit your kitchen right. Get the scoop from Chowhounds on what brands and materials are best for baking, what size dishes you need, and where to shop for the best.

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E. Dehillerin---what to buy?

Pirendeus
by Pirendeus 3 years ago

I'm taking a trip to Paris (possibly once in a life time) and plan to visit E. Dehillerin. Any suggestions on something useful and memorable to buy that's not common in the u.s.? I think my kitchen...

new bakeware ... not non-stick?

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by lilaki 10 years ago

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 tha...

Doughmakers Muffin Tin

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by Libranflight 3 years ago

http://www.ebay.com/itm/142173386100 Just sharing some info I found, for fans of Doughmakers bakeware. They used to be made in the USA but quite a while ago, manufacturing was moved to China. ...

Vintage, hard-to-find and cult brand names

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by fairdose 6 years ago

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...

Will it break? What's safe to put in a toaster oven?

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by redbeanbun 8 years ago

Greetings Hounders. We recently replaced our toaster oven with one of those fancy Breville compact smart ovens. Then I read on the internet that putting oven safe glassware like pyrex or anchor h...

Durable bakeware

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by zackly 6 years ago

I’m looking for economically priced bakeware that doesn't chip and/or rust. I buy these gray colored non-stick pans (Norpro?)that initially work great but quickly degrade. The coating chips off t...

Help! Need a sub for pie weights that isn't dried beans

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by momnivore 9 years ago

I'm making a crust for a blood orange tart and forgot that it needs pie weights. I know you can substitute dried beans but what if you don't have any? Can I try a smaller pie dish on top? Thanks!

Help with bakeware!!!

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by UnderPressure 4 years ago

I found this great recipe for french baguettes on Food Wishes and the bread comes out amazing- my issue is, the bread sticks to the bottom of the cookie sheet. In the video he uses a silicon mat,...

Lasagna in a metal pan

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by cblackwell44 11 years ago

Will my lasagna turn out okay if it cooks in a metal baking dish? I understand that there are far better alternative, but it's either an undersized glass pan or a properly sized metal pan. Thanks!

Nonstick OXO Pro vs. USA Pan

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by DLovsky 4 years ago

Maybe I'm late, but I recently (2 months ago) found this OXO Good Grips® Pro Nonstick line at the local BB&B with a somewhat higher price tag (of course, it's OXO). http://www.bedbathandbeyond.com...

Silicon: Is it the non-stick component of parchment paper and is it safe?

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by gfr1111 4 years ago

Reynolds won't tell you on its website if silicon is the "natural non-stick" component of parchment paper that makes it non-stick. Is it? Is it safe to use? Apparently, it was not for breast impl...

Natural vs. Anodized Aluminum Bakeware

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by JayCook 4 years ago

What is the difference in practical use? Which is preferred? I bought Nordic Ware Natural Aluminum Bakeware because of some great reviews. It did bake brownies and cookies very well. However, fi...

Mauviel 1830 bakeware

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by itryalot 4 years ago

I bought these on impulse- one tart/muffin pan, one pie pan and a pizza pan with holes. They were $3 ea, all originally priced at more than $25. They are black steel with a fine non stick coating....

cake baking pans

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by midtownDiner123 11 years ago

are my non-stick springform pans the reason my cakes are really too crisp on the edges? if so, can i get a suggestion on pans that won't cause this problem? i'm going to get an oven thermometer...

Mystery Emile Henry

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by Mojave 5 years ago

Hello everyone. I thrifted two Emile Henry pieces this weekend for a total of $25. I have searched the style numbers imprinted on the bottoms and cannot find but one or two others from ebay. I ...

Should I downsize my bakeware? Things I should add?

pistachio peas
by pistachio peas 5 years ago

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 g...

Stop The Pyrex/Glassware Shenanigans (Extreme temperature change issues)

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by AfrocentricRN29 5 years ago

I have seen a few threads about not using pyrex because of explosion issues. I am not sure if there are some other reason for the explosion, but I just want to tell all my cooks out there (both roo...

Care for baker's half sheet and What does Ina use?

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by charmdesign 8 years ago

I bought a Nordic Ware baker's sheet and I wonder if there is any way to keep the sheets from turning dark? I also wonder which sheet's Ina uses because her always look nice and silvery.

Other options than aluminum bakeware? Non-stick steel or....

PutSomethingTogether
by PutSomethingTogether 5 years ago

Seems like most the bakeware out there is Aluminum. I don't want to get in a big debate whether Aluminum is good or bad for you to cook with. I still cook with it some but want to phase out of it. ...