Things You'll Need:
- Baking Pans
- Baking Sheets
- Cake Pans
- Cookie Sheets
- Loaf Pans
- Muffin Pans
- Sheet Pans
- Cookie sheets
- Baking sheets
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Step 1
Check your recipes. Recipes for baked goods usually specify which type of pan to use.
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Step 2
Assess the size of your oven and your refrigerator. The best pans are the ones that fit easily in both.
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Step 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.
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Step 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.
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Step 5
Choose sturdy bakeware that's made of steel or aluminum and doesn't bend easily. Thicker bakeware distributes heat more evenly.
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Step 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.

















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