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.

Lodge's New Cast-Iron Bakeware Means Caramelized Crust for Days

American cookware brand Lodge, known for its hardy home-on-the-range-style skillets and grill pans, is officially moving (further) into the bakeware space and bringing its signature cast iron with it...

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cake baking pans

by midtownDiner123 13 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

by Mojave 7 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 6 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)

by AfrocentricRN29 6 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?

by charmdesign 10 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....

by PutSomethingTogether 6 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. ...

Should I be worried about Aluminum bakeware?

by WallaceGrover 8 years ago

I'm on the market for new kitchen things, and a restaurant supply store I am thinking of using has mostly aluminum bakeware (non-anodized as far as I know). I didn't think anything of it until I st...

Oven-to-Table Bakeware, says oven safe up to 250. Would this be centigrade?

by slaird 7 years ago

Hi, I just bought a deep dish, made in Portugal. It says on label "100% stoneware, microwave, freezer, dishwasher safe" It also says "oven safe up to 250" Do you think this is centigrade?

unicorn of bakeware

by eLizard 7 years ago

a friend is looking for a pan to replace one that finally bit the dust. it's a 8 or 9 inch round spring form uncoated cake pan that allowed you to make a cake with a hole in the middle. but it's n...

Is a Pizza Stone necessary?

by Justpaula 9 years ago

I do love pizza. But, I have never made it! I am a pretty swift home cook and fairly decent baker, but I have recently taken an interest in learning and trying more bread baking. I got some mus...

Need some glass bakeware: is all glass the same?

by Winny94 7 years ago

Simple question: is glassware simply glassware or is there degrees of quality, or other qualities i should look for? Im just looking for a 9x13 general purpose dish to do lasagnas, casseroles, b...

Bakeware materials question

by rasputina 7 years ago

I have a set of WS Goldtouch which I do like but there are times when my square or 13x9 are occupied with dishes when I need them. Plus there are some dishes where I don't want to worry about scrat...

Chantal dutch oven - cracking enamel - alternative bakeware for no knead bread?

by dine_in 13 years ago

I picked up a very low cost Chantal dutch oven at Marshall's, marked down for some exterior chips and dings. It's cast iron with an enamel coating. I've been using it regularly to bake no knead b...

Alpico or pillivuyt bakeware sizes and recommendations

by reckyg 8 years ago

Recommendations between these two? Also, I'd love a square baker approx 8x8 and a rectangular 9x13. Can anyone help me with how quarts might translate to these sizes? I just ordered a large recta...

Silicone vs. Metal Bakeware?

by mymeowzer 9 years ago

Hi, I am going to make individual brownies using a pan with 6 wells for baking them. I am trying to decide whether silicone or metal would be best to work with. I am concerned about too done edges...

Looking for bakeware recs

by muimi07 8 years ago

I'm in the process (re)building my bakeware stash. I've always gotten cheapo pans which works for a bit but gets warped and rusted after awhile. This time, I have a bit more to start with so I want...

All-Clad bakeware: induction capable?

by rheostaticsfan 9 years ago

I'm actually hoping to use all-clad bakeware as miniature roasting pans (8" square, or 9" round), and then use them on my induction burner to deglaze. Does anyone know if they're induction com...

Best Material for Bakeware?

by jljohn 9 years ago

There are plenty of threads around here that go into great detail about the best material for pots and pans, but I've seen very little regarding bakeware. I'm thinking about cookie sheets, jelly r...

"vintage" bakeware??

by kseiverd 9 years ago

Actually, don't do much baking, but saw these 2 pans in a thrift shop and just couldn't resist. They were marked $.75 each but were HALF PRICE today. One is rectangular and marked EKCO 880 Chicag...

Baking with Paper Bakeware

by PrairiePie 9 years ago

Has anyone used the Michael's paper loaf pans? It says no greasing, etc but it didn't work so well for me. Anyone tried this?