There are a number of specialty items that will make the production of perfect pies, tarts, cookies and cakes a reality for every cook. If you invest in a new pan every time a recipe calls for one, you’ll gradually build up a nice collection. Please note that dark pans result in a dark product, whereas light colored pans don’t impart color.
Essential Baking Equipment
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Angel Food Cake Pan
The straight-sided pan’s construction allow it to distribute heat from the inside out and the outside in, evenly baking the batter and keeping it from collapsing. |
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Cake Pans
If you do a fair amount of baking, you’ll need two sizes of cake pans – a pair of 8-inch and a pair of 9-inch 1 ½ inches deep. Removable bottoms are not necessary. You’ll also need an 8- or 9-inch square cake pan and a 9 x 12 -inch rectangular pan. Nonstick surfaces are a welcome feature although we still recommend buttering them. You should have two for making layer cakes. A 10-inch tube pan is also recommended as are other specialized sizes.
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Ceramic Baking Dish
A rectangular dish is indispensable for gratins, baked pastas, cobblers and crisps. |
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Cookie Sheets
You need at least two cookie sheets, as cookies take up a lot of space and must usually be baked in batches ; the nonstick surfaces are good. You will find you will also use cookie sheets for other tasks as well including toasting nuts and crackers and catching drippings. |
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Jelly-Roll Pan
Jelly-roll pans have a little edge around them; the standard size is 10 ½ x 15 ½ x 1 inch. They’re used for classic jelly rolls and can also be used for cookies and other baked goods. They are also useful in making candy in case of too much spreading. |
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Loaf Pans
For breads, quick breads, and loaf cakes. These come in two standard sizes: 9 x 5 x 3 inches and 8 ½ x 4 ½ x 2 ½ inches. |
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Muffin tins come in several sizes. The standard-size cups hold about 1/2 cup when full. Muffin tins with a nonstick surface are especially convenient |
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A heat resistant silicone mat, such as a Silpat, can be used instead of parchment paper to line baking sheets, its washable and reusable. |
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The best kind is made of a lightweight material that is washable with a set of standard-sized nozzles. Disposable bags are also available. Pastry bags are essential for decorating cakes, but they can also be used for other kitchen tasks such as piping pate a choux into rounds. A pastry bag has three components: the bag, a tip, and a coupler, which connects the tip to the bag, making it easy to switch tips as you work. Before filling a pastry bag, drop the base of the coupler ring. To change tips, remove the ring. |
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This tool with sturdy, rounded blades or wires is indispensable when making biscuits, pie dough, streusel, or anything that requires you to cut butter into dry ingredients. |
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A 2-quart souffle dish with straight sides will fill most needs, though for a small family a 1 quart is convenient. |
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A round tin with a removable rim, used particularly for cheesecakes. |
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A 10-inch tat pan with a removable rim is the right thing for tarts and quiches. |
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Tube Pan Indispensable for basting and glazing foods with butter, oil or sauces. Available in various shapes, sizes and materials. |
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Wire Rack
Raised wire racks allow air to flow around cooling baked goods. |