Cookware and Bakeware
A few choice pieces of bakeware will go a long way
in the kitchen.
Baking pans & casserole dishes:
There are baking pans and there are casseroles. To put it simply,
casseroles are generally deeper than baking pans and are usually round
Some have handles but most have tight-fitting lids.
They are measured by volume. Baking pans are shallow, usually from 1½
to 2 inches deep, and are measured from inside edge to inside edge.
The following are some suggested pieces, with the most standard sizes
- 8 x 8-inch square
- 9 x 9-inch square
- 9 x 13-inch rectangle
Tip: If a casserole dish's volume
is not marked, you can determine its size by pouring premeasured cups
of water into the pan until the water reaches the rim.
Roasting pan: A 13 x 16-inch
triple-ply (or "clad") stainless roasting pan with riveted handles and
nonstick interior. Make sure it comes with a rack.
Baking sheets: Whether or not the
sheet has a rimmed side or is insulated is less of a factor than
color—lighter colored pans will give you the best results.
Muffin pan: A heavy-gauge nonstick
12-muffin pan is best. And it’s not just for muffins, it can double up
for hors d’oeuvres and side dishes.
If you like to bake, add these to the list:
Pie pans: 9-inch; glass helps you
keep an eye on crust browning.
Cake pans: 8- or 9-inch rounds; a
light-colored interior will help keep crusts from getting too dark.
Bread pan: 9 x 5 x 3-inch, glass
or metal. Glass will help you gauge how brown bread gets.
Six 7-ounce ramekins.
Silicone muffin pans: The silicone prevents
sticking so these pans are great for sugary muffins, individual
quiches and cheesecakes.
Springform pan: Straight-sided (2 to 3 inches high)
pan that has a separate detachable bottom so cakes, tortes and
cheesecakes can be removed easily.
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