What bakeware do you actually need? Looking through the aisles of Bed Bath and Beyond is super overwhelming. There are a million options and once you do decide on something there so many sizes and brands to pick from. Instead of giving yourself a headache in the Macy’s aisle, check out my top picks for bakeware.
The Bakeware You Actually Need
Jelly Roll Pan
A jelly roll pan is a cookie sheet with sides. Normally the sides aren’t higher than 3/4 inch, but they are fabulous for baking anything that might roll, slide, ooze, or otherwise find their way off the pan. You can use this for anything you would normally bake on a regular cookie sheet.
You will make cookies, biscuits, Christmas ornaments, and baked salmon on this buddy. You’ll even individually freeze chicken breasts as mentioned here. Every kitchen must have one.
I use my jelly roll pan for roasting vegetables, baking granola, blackening tomatoes (for roasted tomato soup – YUM!!), and toasting crostini.
Ginny uses hers to make an amazing pumpkin roll that has been at quite a few Thanksgiving dinners in our family. I, however have never attempted one. I think I’m intimidated and I have flashbacks of The Great British Bakeoff critiquing a “delicate sponge.”
A bread pan is used for yeast bread, banana bread, etc but also meatloaf and small pound cakes. You kind of just need one.
Pie, quiche, salmon pie, and chicken pot pie. Did I say pie? Apple pie, pumpkin pie, chocolate pie, buttermilk pie, blueberry pie, peach pie. All the pie.
You’ll use a muffin pan for muffins, but you’ll also use it for mini quiches, cheesecakes, and tarts. All mini, cute party things.
My 8×8 is for brownies, lasagna, cobblers, and small casseroles. This is basically the small version of a 13×9. When a recipe for 13×9 is halved, you can use an 8×8. Also recipes for a 9×9 pan can also use an 8×8, they’ll just be a little thicker.
This is your basic big lasagna, casserole, baked ziti, one pan dinner, baked french toast pan. Big batches of brownies, Congo squares, lemon squares, granola bars, and raspberry crumbles will also grace this well loved pan. You’ll find that ancient splatters of baked on cooking spray and a scraped bottom are signs that this pan has fed hungry bellies and provided treats for both baby showers and funerals.
Its all about the basics, y’all.
The Silpat is not actually bakeware (thus the honorable mention category 😉 but it is amazing! And I do use it every time I bake. This is basically reusable parchment paper. Actually, not at all, but it works by keeping anything baked on it from sticking as well as distributing the heat. This means your scones, biscuits, and Christmas cookies will all come out with gorgeously even bottoms and you won’t be left scraping fossilized dough off the cookie sheet.
by Silpat [Silpat]
Cheesecake. Cheesecake. Cheesecake. You can’t make a cheesecake in any other pan.