Who Makes good bakeware

[Chaoster]

Is the glass Pyrex the best bakeware out there? I have all different brands of "non-stick" bake ware. From Ecco to bakers secret pro pan 9x13 pan to Cuisinart large and small baking sheets from Costco. The non-stick coating all come off chip off after a short time. Is there a better product out there or an I using this non-stick stuff wrong?

 

[msp2mco]

Good question. I have worked in corporate test kitchens for years and tested recipes in many different types of bakeware, so I think I can offer some good advice.

IMO, the best consumer bakeware to use is shiny aluminum. Not nonstick. Not Pyrex. Not colorful silicon. Not airbake. Shiny aluminum absorbs and transfers heat well. It's lighter color results in less burning or over browning of food. Most nonstick (although it has gotten better over the years) is darker and food browns more quickly in it. As you said, it also flakes off or is easily damaged. Pyrex also absorbs more heat than recipes are usually developed for and results in over baking around the edges. However, Pyrex is great for casseroles and acidic foods that may react with aluminum.

It is hard to find aluminum bakeware though. Mirro and Wilton both have this type of bakeware. It is easier to find at a traditional hardware store than Walmart. I also buy it at second-hand stores if it looks like it is in good condition.

As for not having the nonstick features, there are a lot of times that a baked good will perform better when baked in a regular pan. For instance, an angel food cake needs to cling to the side of the pan to rise. So, if the side is nonstick, it won't climb as high because it literally can't grip the side of the pan.

I hope this helps.

 

[pixiewings71]

I prefer my stoneware for baking, I got it from Pampered Chef. It heats evenly, seasons well and they are quite sturdy. I do have some nonstick baking pans but I use the stoneware the most.

 

[kimberlym322]

It is hard to find aluminum bakeware though. Mirro and Wilton both have this type of bakeware. It is easier to find at a traditional hardware store than Walmart. I also buy it at second-hand stores if it looks like it is in good condition.

I agree with msp2mco about the aluminum bakeware.


You can also buy them at resturant stores. I got some at a store that my family gos to for like 4.00 for a 1/4 sheet pan.

There is a store in Baltimore Maryland that has a web site that you could order from. The name of the store is Depalo & Sons. I don't know if they will ship every where but you could call them. My family has shopped there for years for their kitchen needs.

 

[100AcreWood]

When I bake in the oven, I use either parchment paper or silicone mats for cookies and for everything else I put a piece of aluminum foil down first to protect the pan and prevent big clean ups. I buy cheap aluminum foil sheets at Costco. I'm frugal so I guess this is one area I splurge. I hate cleaning a messy pan and usually I never get it cleaned to my satisfaction.

 

[lakelandgal70]

I just got some Oneida bakeware. Only had it for a month or so but so far happy with it. Cleans up real easy and bakes evenly.

 

[NeverlandClub23]

I'm a huge stoneware and cast iron fan. Both heavy, but even cooking and little to no mess left behind!

 

[pampam]

My friend swears by stainless steel roasters and cookie sheets etc. She says they cook best and clean up super easy. I've never used them myself, but I know restaurants do, so they must be good. She buys hers when they are on sale at kitchen supply stores.

 

[AmandaRG]

I love my stoneware! I have had some of my Pampered Chef pieces for over 15 years, so they have certainly outlived many of the other pans I have purchased over the years. I bake "fried" stuff in the oven, and I love the crunch that I end up with, as does my family!

 

[pyrxtc]

I prefer Wilton.

 

[girli565]

I have silicone, nonstick pans, and recently bought a few wilton aluminum cake pans and sheets. I have to say I prefer the aluminum for even baking. If you use them properly and use a good quality nonstick spray (or butter and flour) they never stick. For my baking sheets I put down parchment so it's easy clean up and no sticking.

 

[Mickeyflower]

Add another vote for the aluminum bakeware. For cakes, brownies & etc, aluminum pans are the BEST. I always line with parchment paper for easy removal, especially when I bake brownies or any type of bar cookie. I never use non stick cooking spray when I bake. For cookies, I like the air bake cookie sheets, still lined with parchment paper. All of my cookies come out PERFECT! NEVER too brown on the bottom, always even!

Aluminum bake pans are a but difficult to find in my area, but thanks to the internet, you can get anything you want! Or you can look for a restaurant supply store in your area, they will have EVERYTHING you need!

 

[4HppyCamprs]

We use Doughmaker bakery and it is super!! No muss no fuss and has lasted for a few years. It is not cheap but really worth every penny.

 

[jedijill]

I love my Doughmaker cookie sheets too! Got my Mom some as well, and she swears by them.

Jill in CO

 

[SandrA9810]

I've got old aluminum baking pans that my grandmother gave me. Word of advice, they don't go in the dishwasher. Just use some warm soapy water and let them soak if you have to. If you put them in the dishwasher, it really messes up the outside.

I don't really like the reviews and what other posters here have said about new pyrex, and anchor doesn't sound to be any better. I did find an arcuisine loaf dish once. When I looked it up, there will a lot of good reviews for it. It's made in France and the pieces are a bit pricey even on Ebay.

If you do want pyrex, you can find a ton of the much old dishes at thrift stores. I'm always coming across them there. They also have a large selection of milk glass bakeware. You'll also notice the older stuff has a different logo, it usually states that it's made in America on it.

Any thoughts on Corningware? I've kind of always liked the style of them. Also something my grandmother had a lot of. I'm just wondering if the new stuff is as good as the old stuff. I love glass for it's easy clean up. Especially crock ware stuff. Nothing seems to stick to it for me after letting it soak for a 1/2hr in soapy water.

 

[pixiewings71]

I have Corningware that I use sometimes, I like it a lot.

 

[uk_wildcat]

For cookies I like the Doughmaker brand sheet pans and for cakes I usually use Wilton pans.
For anything else, I bake in my Fiesta baking pans. They make a loaf pan, a 9x13 and 8x8, as well as some oval bakers. These are perfect for casseroles, lasagna, etc. They are super easy to clean, the food doesn't stick and they are pretty at the same time. The best thing about Fiesta is that any of the dishes can be placed in the oven, not just the baking dishes.

 

[Mrs. Ciz]

Any thoughts on Corningware? I've kind of always liked the style of them. Also something my grandmother had a lot of. I'm just wondering if the new stuff is as good as the old stuff. I love glass for it's easy clean up. Especially crock ware stuff. Nothing seems to stick to it for me after letting it soak for a 1/2hr in soapy water.

I have Corningware that I use sometimes, I like it a lot.

The Corningware of today is not the same as the old Corningware. Originally it was made out of pyroceram and was thermal shock resistant. It could go from freezer to stove top or oven and survive. The company was sold a few years ago. Starting in 2001, all their stuff is made from stoneware, which is not heat resistant.

I started collecting some old Corningware casserole dishes for my college age daughter at thrift stores. The old stuff is glazed/shiny on the bottom. The new stuff is rough unglazed stoneware on the bottom. It looks exactly the same, but is no where near as durable.

 

[Judique]

I like to use Wilton aluminum pans for baking, along with parchment paper - especially for cookies. For casseroles, souffles, etc, I use stoneware type dishes made by various makers. For pies, I use either pyrex or stoneware - don't see too much difference.

I've also got some older cake and loaf pans that have a whitish coating over aluminum. I have no idea what they are but I almost always use the loaf pan for banana bread or the bundt pan for that kind of cake.

I also have some Nordicware baking pans and they are nice to use.

 

[Marionnette]

Zombie thread. Resurrected by a spammer.