Technique: Bakeware

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Bakeware

Bakeware, like pots and pans, comes in many materials, the most common of which are aluminum, black steel, tinned steel, non-stick and glass. In our kitchen we prefer heavy aluminum pans and baking sheets, as the aluminum conducts heat efficiently, the heavy weight prevents the pan from warping, and the material is easy to maintain.

16" Heavy Duty Jelly Roll Pan. Unlike cookie sheets, jelly roll pans have small walls around all four sides, allowing you to bake sheet cakes as well as cookies and pastries. Heavyweight aluminum conducts heat quickly and evenly, and used with parchment paper, will last you decades.

A tart pan is a nice item to have in your collection. It usually has a removable bottom.

Bundt pan makes a great looking cake. They now come in nonstick to make cleanup a little easier.