How to Select Baking Pans

It's amazing how affected baked goods are by the pan you use. Choosing the right ones for the job will ensure the best results.

Difficulty: Easy

Instructions

Things You'll Need:

• Baking Pans
• Baking Sheets
• Cake Pans
• Cookie Sheets
• Loaf Pans
• Muffin Pans
• Sheet Pans
• Cookie sheets
• Baking sheets

1. 

   Check your recipes. Recipes for baked goods usually specify which type of pan to use.

2. 

   Assess the size of your oven and your refrigerator. The best pans are the ones that fit easily in both.

3. Purchase three pans to start with: a cookie sheet, a sheet pan (with about a 1-inch rim) and a deep baking pan for brownies and lasagna (with a 2- or 3-inch rim). Most baked goods can be made with these three pans.

4. 

   Purchase specialty pans for molded cakes and breads (muffins, round cake pans and a spring-form pan for cheesecake, for example) and other specialty recipes.

5. Choose sturdy bakeware that's made of steel or aluminum and doesn't bend easily. Thicker bakeware distributes heat more evenly.

6. Keep two identical sheet pans on hand; placing one pan inside the other and cooking some recipes double-panned will keep the bottom of baked goods from overcooking.

Tips & Warnings

• It is not necessary to choose nonstick cookware, although in some cases (especially cookie sheets) nonstick surfaces make life easier.
• Invest in parchment paper and use it. Parchment is silicon-treated paper that's ovenproof and completely nonstick. When used as a pan liner it will extend the life of your cookware immeasurably.
• Many molded baked goods are easiest to make in two-piece pans. Many tart pans, bundt pans and pie pans are designed to separate into two pieces for easy unmolding.

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[lildobrowski]

on 9/4/2009 I swear by my baking stone from Pampered Chef. It is the most amazing thing EVER!!!! I love, love, love it. You can get it from any Pampered Chef consultant. If you don't have one, I'll lend you mine, his name is Javier and since I respect his privacy, I will give his blog address instead of phone number: http://www.JavierRamosBlog.com

You won't be disappointed, the baking stone by Pampered Chef is the best hands down for any kind of baking.
Lil

[Cookinsforme]

on 5/16/2007 I prefer heavy carbon coated steel pans. I think the finished product is better but that's just my preference. :)

on 11/22/2005 Aluminum pans are far superior to stainless steel for baking purposes. Aluminum is a better conductor of heat; food will not burn as easily in aluminum.