Finding suitable storage for pots and pans can be tough—especially if you live in a smaller apartment. Even if you’re not in such a small space, it’s important to find a way to organize your kitchen utensils in a way that is not only functional, but ideally, stylish. Luckily, there are lots of pretty, useful options on Amazon that definitely won’t break the bank. Here are some of our favorites.
This organizer is amazing because it’s completely expandable and retractable, which will keep it from taking up too much space and being an eyesore. It also has silicone feet to keep it from slipping when it’s full.Buy Now
If you’re looking for new ways to store some of your pots, pans, and lids, this door organizer is the perfect way to go. It would be great on the back of your pantry door, and holds up to five lids. It also has a chrome finish and each shelf has a little indention intended to hold the lid handle so everything stays in place.Buy Now
The coolest thing about this organizer is that it comes with eight adjustable tiers that can be switched up to accommodate the amount of pots, pans, and skillets you want to store. It can also be made to lay down or stand up depending on your space constraints.Buy Now
Not only does this storage rack have two shelves, but 10 hooks as well. It’s perfect for storing pots, pans, and lids and the shelves are large enough for Dutch ovens and pressure cookers. It’s made of thick wrought iron, so you don’t have to worry about it bending under the weight of the items either. Since it stays out in the open, it’s a great excuse to buy pretty cookware too.Buy Now
These are my all-time favorite organizers. I think they call to mind classic country-style kitchens and copper cookware (but you can obviously hang any kind of pots and pans). It has 12 hooks and holds up to 60 pounds. It would look great mounted over a kitchen island.Buy Now
Similar to the original-style Dutch pot rack on a smaller scale, this one is made to be mounted against the wall. This is perfect for those that don’t want to take up all of the room over their island with a rack—or don’t have an island. This would look great above a backsplash and has 12 hooks; it holds up to 40 pounds.Buy Now
This black pipe organizer is great for minimalists but would give any kitchen a rustic feel. It would also look amazing spray painted gold! It has 10 detachable S hooks, which can be used for pots, pans, utensils, or even coffee mugs.Buy Now
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When it comes to cooking on heavy metals, what is the difference between copper and stainless steel pans, and how does choosing one over the other affect a meal?
Whether you’re a seasoned home chef or just starting out, knowing the right cooking vessel for the job is half the battle when it comes to creating a flavorful meal. And then there’s material to consider. The cookware industry throws a lot of words out there—carbon steel, stainless steel, anodized steel, and copper, to name a few.
Since stainless steel and copper are so common, let’s look at the pros and cons of each.
A significant investment, copper cookware is made either for the serious home cook or someone who is serious about home décor and styling the kitchen.
Copper pots and pans are one of those cookware types that is to be reveled in—it’s definitely not just about function. Copper has history: It was one of the first metals to be handled and as the need for cookware evolved, copper was used to heed the call, but it’s stood the test of time—it was a staple of Colonial America and today is one of the most lauded types of cookware in modern French cuisine.
When cooking with metals, heat conductivity is the main draw. With copper, the cookware heats quickly and evenly and you avoid hotspots that generally cause food to stick. However, heat retention is the real issue. Copper loses heat just as quickly as it gains it, making it better suited to cooking more delicate proteins, as well as savory sauces. It is also perfect for melting chocolate and caramel.
Another plus? Most copper cookware can be used on gas, electric, or halogen stovetops, and in the oven.
However, cooking in copper isn’t appropriate for every meal. Acidic foods can react to the metal and leach copper into the food. To combat that issue, some brands line their copper cookware, most often with stainless steel. But a stainless steel lining, while it helps with heat retention and preventing corrosion, will cancel out the non-stick properties of copper—so these vessels will need to be prepped with some sort of oil, fat, or cooking spray to avoid sticking.
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Thickness and manufacturing style also need to be taken into consideration when looking to purchase a copper pot or pan. Cookware companies like Mauviel and deBuyer develop copper pans at a range of 1.5mm to 2.5mm, which is optimal for both heat retention and cooling, as well as durability.
When shopping for copper cookware, avoid anything with a rolled edge—at least if you want to use the piece for more than just displaying on the stove. If the copper is nimble and thin enough to be rolled, it will not be as durable as other thicknesses.
Mauviel M’heritage 10-Piece Copper Cookware Set, $1600 at Sur la Table
If you want the absolute best of the best for your kitchen, look no further.
Copper cookware does generally require a bit more care than other types of cookware too. Hand washing is usually required, and empty pans need to be watched carefully on a cooking surface—getting the pans too hot may warp them behind repair.
Stainless steel cookware is the workhorse of the kitchen (residential or commercial). The metal cookware has a plethora of benefits when it comes to cooking, including even heating and good heat retention as well as temperature control. Stainless steel, too, can be used on all heating surfaces and can go seamlessly from the stovetop to the oven. It can also be used for basically every cooking technique needed to create a meal—from sautéing and searing to simmering and braising. These pots and pans are also non-reactive, meaning you can cook just about anything in stainless steel without worry, no matter how much wine, vinegar, lemon juice, or tomatoes are in the dish.
All-Clad D3 Stainless Steel 10-Piece Cookware Set, $699.95 from Sur La Table
All-Clad is always a name you can trust and this top of the line set is no exception.
One of the downsides of cooking with stainless steel is the possibility of food sticking. The metal is slightly porous and foods will stick to your pan if they get pinched by contracting pores. To combat this, ensure the cookware is correctly pre-heated and thoroughly coat the pan with fat or cooking oil before beginning to cook on the surface. Larger pieces of food may change the temperature of the pan when you add them, so if something does stick, let it go a little longer before seeing if it will release naturally from the pan (and try a thin, flexible spatula to help). Just like cast iron, stainless steel pans can also be seasoned to reduce sticking.
Stainless steel cookware can be made in a variety of configurations. Currently, tri-ply and 5-ply are the most prevalent in the market, while some, like Heritage Steel, are touting a 7-ply construction. Tri-ply cookware and 5-ply cookware most often use two pieces of aluminum in conjunction with stainless steel, although copper is also an option (see All-Clad’s copper core cookware). This aids heat conductivity and retention.
While stainless steel pots and pans may not look quite as chic as copper hanging above your stove, they’re durable, cheaper, and good for any job that needs doing in the kitchen.
What Is the Difference Between Parchment and Silicone Mats?
Silpat (and other similar silicone mats) are thin, flexible sheets of food-grade silicone with a layer of fiberglass or nylon mesh to help conduct heat. They are usually oven-safe up to 480°F and can also be used in the freezer. Just make sure you buy a silicone baking mat; some silicone mats are meant for crafting and are not made from food-grade materials, nor do they include the layer of heat-conducting mesh.
Parchment is made from paper that has been treated with a thin layer of silicone, which makes it nonstick and heat-resistant. Brown parchment is simply unbleached and so has been less processed, while white parchment has been (you guessed it) bleached. They perform the same, so which one you buy is a matter of personal preference. Parchment is considered oven-safe up to 450°F (you can use it in a hotter oven, but any exposed areas will singe).
Many Chowhounds love Silpat silicone sheet pan liners because baked goods release effortlessly from them. But some prefer using parchment paper when baking cookies, because it allows the cookies to bake up with crisper, browner bottoms than Silpat mats (or other silicone mats).
Certain cookie recipes tend to spread more if baked on Silpat, as well, says JoanN. So if you want neat, petite cookies, parchment may be a better option.
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And virtualfrolic notes that if you use air-insulated cookie sheets, parchment on top of them results in more even baking than silicone mats.
Some hounds use parchment for crispy cookie recipes or ones that need good browning, and Silpat for chewy cookies or things they worry about burning.
Silpat and other silicone mats have the obvious advantage of being reusable, year after year. However, if you want to prep multiple pans of cookies at once (like Allstonian, who uses parchment to speed the whole cookie-baking process, like so: While two pans of cookies are in the oven, she sets up the next pans’ worth on sheets of parchment on the counter; when the hot cookies come out of the oven, she slides the parchment, cookies and all, from the pans to a cooling rack until they can be moved, and moves the parchment with oven-ready cookies onto the pans and straight into the oven), you’ll need multiple mats to do it.
Also, while silicone mats theoretically mean you don’t need to clean baking sheets (true for cookies and baked goods, less of a sure thing with saucier savory foods that can leak under the liner), you do still have to clean the mats themselves.
Parchment has a shorter life span, but you can reuse parchment for up to three oven cycles (unless it seems too brittle after the first or second time through the oven)—and when it’s done, you can put in in the compost. If there’s a lot of oily residue left on your parchment from your first pan of cookies, blot it up with a paper towel before using again. It’s also handy for wrapping up leftovers or sandwiches you want to take on the go.
Honestly, we like to keep both parchment and silicone baking mats in our kitchens, and decide which one to use depending on the day and the dessert (or sheet pan dinner) we’re making! But if you want another expert opinion, head over to Rachael Ray and see what The Cake Boss likes best.
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Silicone mats are a boon to baking, but after time, they tend to develop a greasy layer that never wants to come off (one area where parchment paper has a definite advantage). Here’s how to clean silicone baking mats once and for all.
Pros & Cons of Silicone Mats for Baking
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Silpat, the original makers of silicone baking mats (though there are now other brands available, including OXO and AmazonBasics), acknowledges that a sticky film is natural and some Chowhounds actually prefer their silicone mats “seasoned” in such a manner, but that does mean silicone mats can attract lint, crumbs, and dust during storage.
Ironic, since they are so reliably, perfectly nonstick when baking, roasting food, and cooling candy!
Chowhound LaureltQ discovered one method by accident: While experimenting with making pretzels, she used lye to achieve a deep brown crust, then “put the [Silpat] sheets away without bothering to wash them (I am exceptionally lazy).” When she washed the silicone mats off, she had “pretzel-shaped clean spots! Turns out the lye cleaned the greasy feeling (that I’ve been unable to remove otherwise) [from] the mats.” Chowhound scubadoo97 chimed in to suggest Greased Lightning might be a good alternative.
Worth noting: The Silpat care instructions warn that “Aggressive materials such as lye and very acidic detergents can damage and/or reduce the lifespan of Silpat™.”
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If you’d rather use something a bit less caustic, there’s always baking soda!
Together or alone, they can tackle the sticky coating on your silicone mats too. Another warning from Silpat, though: They recommend you use cleaning solutions with a pH no higher than 7; white vinegar has a pH of about 2.5 and baking soda’s pH is around 9—combined, their pH varies depending on the ratio you use.
Make a paste of baking soda and vinegar, or just baking soda and water, and use a sponge or light-to-medium-bristled scrub brush to work it in while the mat is still warm, then rinse and dry. Or just submerge your warm mat in a sink of enough hot water to cover the mat, with a few spoonfuls of vinegar or lemon juice added, let it sit for a few minutes before scrubbing, and allow to dry.
Hot Tip: Always Clean Silicone Mats While Warm
The reason you should clean your mat while hot (no matter which solution you use), is because silicone molecules expand when warm—which is also why the mats become greasy in the first place, as they absorb oil from the things you’re baking or roasting! Heating them up before cleaning, then, should make it easier to remove the trapped grease.
You can also just throw them in the dishwasher. It may not be the best practice, but they should still last for years.
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Making proper pizza in your oven at home requires some light equipment for best results. You may have heard these terms thrown around but what is the difference between a pizza steel and a pizza stone? And which one is better for the type of pizza you want?
I’ve lived in my house for almost four years, and almost every Monday night for the last four years, I’ve made pizza. I’ve used the same dough recipe all this time, making it in batches that last me about six Pizza Mondays. I’ve floured the same peel, preheated the same oven and the same pizza stone.
Not Into DIY?The Best Frozen Pizzas You Can Order OnlineUntil one Monday early this fall, when our old electric oven decided to kick the bucket in a most theatrical fashion. Literal sparks flew, the fire department came, and every surface on the main floor of the house lay covered in fire extinguisher dust for a week. And that was just the mini extinguisher!
Luckily, everyone was just fine—my son slept through the whole thing—and it certainly makes a good story. But the dramatic exit of our oven also included the departure of our trusty pizza stone, which sat inside the oven at the time of its demise. And so buying a new oven also meant (re)considering our means of cooking pizza.
I’d loved our pizza stone for years. It cooked my thin, delicate and crispy pizza and always with an even finish. Bubbles on the outer crust shattered when cut, and a well-done yet tender crust underneath stood up to multiple toppings. My pizzas became the stuff of family lore and in many ways I had the pizza stone to thank.
And yet, the Baking Steel called to me across the Internet. It’s got an impressive pedigree: created by a pizza-obsessed second-generation steel mill operator and recommended by lots of very professional food folks whose opinions I trust. The premise is that a pizza steel (and steel in general) conducts heat more evenly and more quickly than a pizza stone, and it’s also virtually indestructible—meaning it would survive another oven apocalypse, should we be so unlucky to see another.
I’m already a fan of steel in the kitchen: weekly clean-out-the-fridge stir-fries in an old carbon steel wok that belonged to my parents, and morning eggs, seared sausages, garlic toast, toasted nuts, and almost everything else in a burnished-to-black Matfer Bourgeat carbon steel skillet. And whereas I’m a stickler for a flawlessly clean stainless or nonstick pan during washing-up, it feels oddly satisfying to watch a carbon steel piece of equipment take on a dark patina over time. Like I’m getting away with something.
So with fingers crossed, I wrote to Andris Lagsdin, the owner and inventor of the Baking Steel. (Actually, I didn’t type with my fingers crossed. And I used the contact form on the website, not quite knowing who would see my message and when.) I explained that I’d like to compare the results of two identical pizzas—one cooked on my (now new) pizza stone, the other cooked on a Baking Steel. He was kind enough to send me one to try out.
Fire It UpHow to Grill PizzaFirst, some general thoughts: If you’re into or thinking about getting into making pizza at home on a regular basis, I want you to know that acquiring a pizza stone or baking steel will bring your game to a new level, regardless of which instrument you choose. Both conduct and hold heat outrageously well, and both will do a job superior to that of, say, a sheet pan. So I suppose this is less of a showdown than a respectful meeting of pizza luminaries. But don’t worry: I’m still picking a winner.
On both cooking surfaces, I used my classic 00/semolina pizza dough, rolled out to about a 14-inch diameter, brushed with olive oil, and topped with sliced fresh mozzarella (pressed between paper towels to reduce moisture), lightly marinated grape tomatoes, and Aleppo pepper. I used flour on my pizza peel for good slide. Both stone and steel were preheated in a 500F oven for 45 minutes.
Factor 1: Cooking time
The basic idea behind cooking pizza on a conductive surface like a stone or steel is that the surface will cook your pizza (or bread, or whatever) faster and more evenly than it might on a less-ideal surface, resulting in a crispy and more flavorful pizza. (Unless you have a wood-fired brick oven, in which case I’ll be right over.)
When preheated, my baking stone would take about 7-8 minutes to crank out a pizza at medium doneness. A few deep brown spots, but a few milky spots left on the cheese. Per, I dunno, conventional wisdom (?), I place my stone on the bottom rack of my oven.
With the same preheat, the pizza steel took 6-7 minutes to finish the same pie. Since the manufacturer’s instructions say to place the steel as close to the broiler as it can safely get (about 6 inches), I had the added advantage of giving it a quick final blast for a kiss of char.
Result: negligible difference, but Baking Steel wins this one.
Factor 2: Cost
Along with a pizza peel, you’ll be investing some measure of funds in a stone or steel.
Stones will run anywhere between $30 and $60. Mine is this Old Stone Oven round.
The baking steel sells for $89 on their website. I have the 16×14” rectangle.
Result: A potential $60 difference is pretty significant. However, the steel’s versatility as a cold tool when frozen (hello instant granita) adds some value in my book. So, a pizza stone wins this one if we’re only talking about pizza. But if you like a multitasker, it could be a toss-up.
On my pizza stone, the cheese melted evenly and the crust was crisp around the outer perimeter. A few big bubbles dotted the outside crust, and as usual, they shattered pleasantly when cut. For this trial, and in the past, the middle of the pizza did flop over a little when holding a slice. It’s not a crisis, and it doesn’t happen every time, but when it does it can get messy and sometimes those first bites from the center can taste just a little underdone.
On the baking steel, the entire underside of the pizza was thoroughly and evenly cooked, from the edges all the way into the middle. No flopping here, but no toughness either—first bites simply felt sturdy. Those same delightful shattery bubbles showed up, too, but this time, I got a lot of smaller bubbles around the outer crust too. This means the surface was hot enough to extract a little extra moisture from the dough in the form of steam, and trap it in those crunchy little bubbles. The cheese was also evenly melted, and thanks to the steel’s proximity to the broiler (which I did fire up in the final minute or so of cooking), it was also beautifully browned in spots. Caramelized cheese constitutes major bonus points in my book, so on top of the more even bake and faster cooking time, things were looking pretty good for the baking steel.
Result: The Baking Steel wins this one, thanks to those subtle but significant extra touches—the browned cheese, extra bubbles in the crust, and perhaps most importantly, the evenness of the bake across the entire bottom (without burning).
At a solid 2/3—or 3/3 depending on your feelings about frozen steel—the baking steel proved itself as the more ideal surface for cooking pizza at home. Though cost could be a barrier in some cases, the steel’s versatility and capacity for even and thorough cooking won me over.Buy Now
Now, this isn’t to say I’ll be retiring my pizza stone forever. I’m actually looking forward to continuing to use both and comparing the different results, especially if that basically just means eating pizza in the name of science.
This round pizza stone is heat resistant up to 1400°F, heats quickly, and can be used in a gas oven or on a grill for those summer pies, and flatbreads.Buy Now
This hot take on a classic Hawaiian pizza adds jalapeño and replaces the sad, flabby ham with crispy bacon. The Baking Steel will give you a great crust, but you also need to start with good dough; luckily, you can find it fresh it most supermarkets, or see if your local pizza joint will sell you some. Get the Hot Hawaiian Island Pizza recipe.
Breakfast, lunch, dinner—there’s no wrong time to serve perfectly cooked eggs and bacon together on a pizza. Get the Sous Vide Egg and Bacon Pizza recipe.
The Baking Steel’s not just for pizza; it ensures breaded chicken is perfectly crunchy and golden outside and juicy within. Get the Chicken Parmesan Sandwich recipe.
Related Video: How to Stretch Pizza Dough
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There’s a reason the amazingly versatile Instant Pot continues to be one of the hottest cooking accessories on the planet. We here at Chowhound have documented the easy-to-use, time-saving wonder’s seemingly infinite culinary applications from rice cooker, to yogurt maker, egg boiler, popcorn popper, the ultimate time saver for stews and braises, and the list goes on and on.
Once you’re finished clicking through the links above, look below for a list of some of our favorite cookbooks to further your Instant Pot education. They also make a great gift for anyone who’s finally getting an Instant Pot (or other pressure cooker) this holiday season…
Consider this an introductory course in Instant Pot mastery. Author Daniel Shumski has wisely organized this approachable cookbook by function, with recipes that take advantage of the device’s multiple facets be it “yogurt,” “slow cooker,” or “sauté.” Even experienced users will learn a thing or two about what the Instant Pot has to offer. Whether it’s one-hour chili or quick pickles, fast and fun food is the name of the game here.Buy Now
You’ll be singing the praises of this all-encompassing authorized cookbook which features over 350 recipes for every Instant Pot size and model. Not only does “The Instant Pot Bible” cover meals throughout the day from breakfast, lunch, and dinner to desserts and snacks, it also includes several vegan,vegetarian, gluten-free, and keto-friendly options to help ensure every eater’s prayers are answered.Buy Now
Fans of The New York Times food section are no doubt familiar with Melissa Clark, whose accessible and often adventurous recipes always deliver. Here she compiles 75 Instant Pot-friendly options that span the globe. If you want to change up your rice game and go the green Persian route or add some Korean flair to your braised brisket, “Dinner in an Instant” will bring your palate on a trip around the world.Buy Now
Say “oui oui” to this Instant Pot cookbook devoted to the Julia Child all-stars. Author Ann Mah covers French favorites from onion soup to crème brulée, but “Instantly French” truly comes in handy when tackling dishes that normally take hours like boeuf bourguignon and cassoulet that can now be prepared in a fraction of the time. Your weeknight meals will never be the same.Buy Now
This authorized collection of 101 Instant Pot vegan recipes will make the most carnivorous of eaters forget about meat. Each selection includes simple-to-follow instructions with helpful “technique tips” as well as labels that highlight dietary accessibility and budget approximations.Buy Now
Indian cuisine has a reputation for taking hours to prepare but Urvashi Pitre has come up with 50 traditional recipes for the Instant Pot that cut that cooking time without sacrificing flavor. Even if you’ve never cooked Indian food before (or for that matter, used an Instant Pot), you’ll be able to master traditional classics such as chicken korma and chana masala with ease. If you’re an appliance junkie, take note: Pitre has a new air fryer cookbook coming out on October 22.Buy Now
Desserts can often be a pain to get right but “Instantly Sweet” helps alleviate that pressure. Baking savants Barbara Schieving and Marci Buttars highlight the breadth of the Instant Pot’s baking potential with recipes for a variety of pies, cakes, and breads. Even if you’re on a diet, you’ll want to plan a cheat day for sinfully delicious treats such as Vanilla Confetti Cheesecake and Lemon Blueberry Bread Pudding that are sure to appeal to your sweet tooth.Buy Now
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Glass vs metal pans is but one great debate in the baking world, where details are of prime importance.
People say baking is more of a science than stovetop cooking: Why? Because exactness matters. The amount of humidity in the air and the altitude of your city can affect how your dish turns out. Yeast and other components create chemical reactions that make dough rise. There’s gluten formation, starch gelatinization, and protein coagulation. And there is just so much more.
One thing many beginner bakers forget to think about is how their baking pan—glass or metal—is going to react with the ingredients.
The best bakers are meticulous testers and re-testers. They form a hypothesis, conduct the experiment, and based on the result, come to a conclusion. That conclusion could be that brown sugar rather than white sugar makes your cookies softer and more moist, for instance.
Or it could be that one kind of pan results in crispier cookie bottoms or chewier brownie edges. (Pan material also matters when it comes to making savory dishes, as you’ll see below.)
Metal Pans
Apichat Thongmalai / EyeEm / GettyImages
Metal bakeware can withstand higher temperatures than glass, which makes it ideal for foods that bake for a short period of time at a higher temperature, including baked goods such as cookies, biscuits, cakes, muffins, and breads. Metal baking pans are also preferred when browning foods and quick roasting since it tends to heat up quickly and also cool down relatively fast (so actualsheet pan dinners are generally better than Pyrex glass dish dinners).
You want to use a metal dish when broiling at high oven temperature too, as that can cause glass to shatter. Glass also can shatter if used directly on the stove top, so if you’re planning to start something on the stove before transferring to the oven, consider using a metal pot that is safe for both stovetops and ovens. (This advice usually applies primarily to savory dishes, but sometimes desserts too, like our Skillet Pear Cake recipe that starts on the stove and ends in the oven.)
When baking, it does make a different too whether you dark or light-colored metal pans; darker metal tends to make browning happen faster, so you may prefer lighter pans for cookies, banana bread, cakes, and the like.
Glass Pans
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Glass bakeware has the advantage that it distributes heat more evenly, which will cause your food to likely cook at an even rate. However, glass is a poor conductor of heat—meaning it doesn’t heat up quickly, but once it has warmed up, it will stay warm long after it’s removed from the oven. Use glass dishes when baking with eggs or acidic ingredients (think tomatoes and citrus), as metal pans can react with the acidity and cause foods to discolor or leave a metallic taste.
A disadvantage to glass bakeware is that it isn’t able to jump quickly with temperature changes and can even break when experiencing extreme temperature shifts. This isn’t common but it’s recommended that you never put your glass bakeware directly on the stove burner or under a warmed up broiler, just in case.
Something to keep in mind is that you should reduce baking temperature by 25 degrees and check the food often as it may be ready up to ten minutes earlier if you are substituting a glass dish for a metal baking pan. This is because glass doesn’t heat up as quickly as metal but will become very hot once heated up.
Now that we know when to use which type of bakeware, try these dishes in them:
You’ll need a metal 9-by-5-inch loaf pan for this recipe, which uses benefits of both white and brown sugars to make the bread a perfect combination of moist and crisp, keeping together the Granny Smith apples and warm spices. Get our Apple Quick Bread with Pecan Streusel recipe.
AmazonBasics Nonstick Loaf Pans, 2 for $11.99 on Amazon
A pair of nonstick metal loaf pans are great for quick breads of all kinds.
Do carrots in a whole new way, in a rich, creamy casserole. There’s really not much to it besides cream, plus some garlic and a crunchy panko breadcrumb topping. That’s all you need. Get our Creamy Carrot Casserole dish.
Gooey, rich brownies are simple to whip up and the perfect weeknight dessert. These easy brownies bake in less than half an hour, which is a relatively quick baking time—so you’ll want to use a metal baking pan that heats up fast and helps them to bake in a relatively short period of time. Get our Easy Brownie recipe.
Bakelicious Crispy Corner Non-Stick Brownie Pan, $19.50 on Amazon
If you prize crisp-chewy edges, this pan promises 48 of them in every batch.
This savory egg pudding is speckled with sautéed leeks and herbs that make it a delicious and ideal breakfast or brunch item to serve at your next get-together. It’s time to pull out the glass bakeware for this dish as a metal pan may react with the eggs to discolor the final dish, or could even leave a metallic flavor to mar the dish. Get our Savory Egg Pudding recipe.
There is good reason the chocolate chip cookie is the most famous of them all: buttery and full of gooey chocolate, these cookies always hit the spot and are perfect for any occasion, from school bake sale to grown-up potluck (and during the holidays, of course). What baking dish to use may be more obvious than most for this recipe since you don’t ever see shallow baking sheets made out of glass. You’ll want to use metal here, which will help achieve a crispy cookie bottom—but there are still variations in cookie sheets that can affect the texture. Get our Crisp Chocolate Chip Cookies recipe.
Cooking for a crowd doesn’t have to be a hassle if you just whip up a big pan full of lasagna! Use glass bakeware so that the acidic tomato sauce can’t react with the metal. A bonus to using a glass dish is that it will stay warmer for longer once you remove it from the oven so you won’t have to immediately race to get it onto the table for your guests. Get our Vegan Lasagna recipe.
Pyrex Deep 9 x 13-Inch Bakeware Dish with Lid, $14.97 at Walmart
Biscuits get a veg makeover here, and a pretty orange hue to boot, thanks to a heavy dose of smashed sweet potatoes. Biscuits ideally cook on metal bakeware (as they bake relatively fast at a high temperature, and the metal dish will also help the bottoms brown). Get our Sweet Potato Biscuits recipe.
— Article updated by Amy Sowder on Oct. 15, 2016 & Jen Wheeler Oct. 18, 2019.
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