What Is the Difference Between Braising and Roasting?

The techniques of braising and roasting are integral cooking skills that transform ordinary ingredients into meals that will impress even your most critical dinner guests. Incorporating either method makes a meal feel special and will fill your home with a tantalizing aroma long before the dish is brought to the table.

Roasting and braising are ideal for tougher cuts of meat that are often less expensive but require a little more love to coax out their virtues. They are also optimal ways to turn an ordinary root vegetable into something extraordinary.

Fall is the perfect time to invite braising and roasting into your cooking arsenal. Even though both techniques rely on longer cooking times and are transformative in their ability to turn an ordinary ingredient into something exceptional, there are significant differences between them.

Related Reading: Easy Weeknight Dinners for Our 15 Favorite Fall Ingredients

Braising

Chowhound’s Pressure Cooker Braised Beef Short Rib recipe

Braising is a method that relies upon both wet and dry techniques to complete the cooking process. An ingredient is typically quickly seared in a very hot pan to jumpstart the method. It is then placed in the oven to complete the process. Liquid is added during the second phase and the cooking temperature is low to medium, enabling enough time for the ingredient to become tender and flavorful.

A Dutch oven is a great tool for braising, as you can use it on the stovetop to brown the meat and vegetables, then add liquid and cover with the lid to braise on the stove or in the oven.

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Related Reading: The 10 Best Direct-to-Consumer Cookware Brands to Buy in 2019

This low and slow cooking method is ideal for tougher cuts of meat since it transforms its collagen into gelatin which thickens the cooking sauce and adds luxurious flavor. Beef stew, short ribs, oxtail, pork belly, and chicken legs are all ideal braising partners, as are root vegetables, Brussels sprouts, and just about anything else that will hold up during the process and benefit from a velvety sauce and enticing flavor.

Roasting

Chowhound’s Basic Roast Turkey recipe

Roasting is a process that relies upon dry heat to complete the cooking process. This can be completed in a roasting pan or sheet tray in the oven, on a grill, or even an open flame. The temperature varies from low to high depending upon the ingredient and desired outcome.

The tempting flavor of roasted dishes comes from the caramelization or browning that takes place as it cooks. Basting with liquid throughout the process increases the flavor and also prevents scorching.

Related Reading: Why Roasting Makes Vegetables Taste Sweeter

Roasting results in a drier external surface than braising but as long as the temperature is controlled and the ingredients are basted properly, the interior is usually moist and tender. Chicken, beef, pork, fish, and countless vegetables are ideal dancing partners for roasting.

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A Dutch oven can be used for roasting too, but we often prefer a rimmed baking sheet, or for large hunks of meat (including a Thanksgiving turkey), a roasting pan with a rack to elevate the protein.

Braising & Roasting Recipes

Now that you know the difference, try some of these recipes that demonstrate each technique.

Braised Balsamic Glazed Short Ribs

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#instapot braised balsamic short ribs fall apart tender and super simple!!!! Coming up on the blog soon!!! #easyrecipes #pressurecooker #foodpics #foodporn #foodie #delish #delicious @instantpots #nomnomnom #paleo #delicious‼️

A post shared by Mila (@girlandthekitchen) on Apr 1, 2017 at 10:11am PDT

Braising and short ribs were made for one another. Short ribs are an inexpensive, tough cut of meat but braising coaxes out their velvety texture and rich, deep flavor. The most excellent union is celebrated in this recipe with the addition of a rich, sweet and sour balsamic glaze. Get the Instant Pot Short Ribs recipe.

Garlic Braised Chicken Legs

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Garlic braised chicken legs are on #tsphappy today!

A post shared by Melissa Belanger (@simplywhisked) on Mar 18, 2015 at 10:51am PDT

This wonder of a meal is sure to satisfy a hunger crowd just in from the cold and enough flavor to impress the most finicky amongst them. Chicken drumsticks are braised slowly with white wine, garlic, and chicken broth in a simple recipe that is as easy and inexpensive as it is flavorful and comforting. Get the Garlic Braised Chicken Legs recipe.

Orange-Braised Carrots and Parsnips

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Orange Braised Carrots and Parsnips. You can find the recipe on my blog.

A post shared by Olga's Flavor Factory (@olgasflavorfactory) on Nov 20, 2014 at 2:49pm PST

Braising isn’t just for chicken, beef, or pork. It’s also a lovely way to transform ordinary root vegetables like the carrots and parsnips in this recipe into a side or main course that is as healthful as it is satisfying. Orange juice plus its zest, oregano, and thyme ratchet up the appeal while chicken stock adds depth and nuance. Get the Orange-Braised Carrots and Parsnips recipe.

Crispy Lemon Roasted Brussels Sprouts

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You asked… so here it is! ROASTED VEGETABLES 101. Literally all you need to know to up your veggie / healthy meal prep game. Swipe to see the 6 veggies we’re starting with! I’ll add more every few weeks. And bookmark the blog post now, you’re gonna need these tips for life 🥕🥦

A post shared by whatsgabycookin (@whatsgabycookin) on Feb 5, 2019 at 12:06pm PST

Brussels sprouts are begging for a long roasting process that transforms them into tender bites of fall flavor while blackening their leaves for just the right amount of crispy toastiness. With just six ingredients and a few minutes of preparation time, this is the ideal recipe for a weeknight meal that needs something a little extra. Lemons add brightness, punching up the flavor even more. Get the Crispy Lemon Roasted Brussels Sprouts recipe.

Roast Pumpkin with Feta and Honey

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Crazy busy day and night. Late dinner of pumpkin, feta and honey with garlic butter sourdough. One of my favourite winter dishes http://www.notquitenigella.com/2013/10/10/roast-pumpkin-recipe/

A post shared by Lorraine Elliott (@notquitenigella) on Jun 18, 2018 at 4:06am PDT

Roasting pumpkin transforms this tough vegetable into pillowy bites of autumn perfection. In this recipe, bite-sized pieces of pumpkin are roasted with honey and balsamic, a combination resulting in a lively flavor tempered by a candied hint of sweetness. Feta cheese adds an additional hint of tartness while chili flakes infuse it with a flash of fire. Get the Roast Pumpkin recipe.

Roasted Pork Loin with Apples

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Pork loin is my favourite pork cut. Known as arista in Tuscany, it is often the star of my cooking classes. Now I tend to vary the menu as much as possibile, but during the first years I would rely on a simple, basic Tuscan menu which had the arista as the main course. This is also when I started dating @tommyonweb. . I would invite him for dinner to eat leftovers from the cooking classes, believing it would be nice – it is cool to have a girlfriend who teaches cooking classes, isn’t it? There was always arista on the menu, though. My mum took me aside and explained me that I had to change menu if I wanted him to come back, as it was getting boring day after day to have always the same leftovers! . So I started picking different cut of meat, making Tommaso and my students happy! . Pork loin is so versatile, though, that you could cook it day in day out and have completely different dishes every time: roast it with the bone or without, with fresh herbs and olive oil, with apples and onions, with prunes and pancetta, or, one of my favourites, with prosciutto, pears and pecorino. . Are you crazy about pork loin just like me? How do you usually roast it? #myseasonaltable #bakedinmud

A post shared by Giulia Scarpaleggia (@julskitchen) on Dec 14, 2018 at 10:57am PST

Straight out of Tuscany comes this roasted pork loin recipe that will fill your home with a tempting aroma long before the tender meat roasted low and slow with apples arrives at the table. Garlic and white wine round out a dish as fitting for a lazy Sunday family day as it is for a weekend gathering of friends. Get the Roasted Pork Loin with Apples recipe.

Related Video: Roasted Sausage, Squash & Kale Is One of Our Favorite Sheet Pan Dinners

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How to Clean Cast Iron

Caring for cast iron means cleaning it but it’s not as simple as popping your pan in the dishwasher. So how do you safely clean a cast iron skillet, Dutch oven, or fryer? 

People rave about the benefits of their cast iron skillet: Oh, the heat retention! The stovetop and oven flexibility! The dietary iron! The nonstick surface (after seasoning)! But then there’s the cleaning, a task which stirs up conflict faster than a closed-door meeting on Capitol Hill. Cleaning your cast iron doesn’t have to be so tricky, though. Here’s how to do it right.

Related Reading: This 5-Piece Cast Iron Cookware Set Is Under $70

How to Clean a Cast Iron Skillet:

1. Start with a seasoned cast iron pan. If your skillet hasn’t been seasoned yet, rub it with oil and heat it. Each successive time you cook with it, the oil, butter, or animal fat will form another non-stick layer that also prevents rusting. So get cooking as soon as possible.

2. Rinse your cast iron skillet with hot water. Then wipe out the dirty bits with a sponge or brush. Don’t use soap—unless your pan has years of layered, polymerized seasoning on it—or steel wool, because that can strip off the precious seasoning, especially with newer pans. Don’t put it in the dishwasher either.

3. Use salt and oil to remove leftover gunk. If you need something more abrasive to remove stubborn bits of leftover food debris, place a spoonful of coarse sea salt—or cornmeal—into your dirty cast iron skillet. Pour an equal amount of cooking oil, such as canola, vegetable, or corn, over the salt or cornmeal.

4. Use a paper towel to rub the salt-oil paste in a circular motion. This should remove the unwanted bits, but you can use a metal spatula to scrape off any hard-to-remove debris that won’t come loose.

5. Wipe out the salt and oil. When you’re satisfied the pan is clean, wipe out the salt and excess oil with a clean paper towel.

6. Rinse again and dry thoroughly. If your pan is really bad and burnt, you can rinse it with water again and dry thoroughly. Very thoroughly. (If water stays on the pan too long, it will rust.) If you use a cloth instead of paper towels, have a couple cast-iron-dedicated cloths, because the pan can blacken them (so don’t use your heirloom dish cloths inherited from grandma). Another way to dry it is to place the skillet over a high flame for a few minutes. Let it cool before completing the final step!

7. Rub in a bit more oil. Once the pan is totally dry and cool enough to touch, rub in some more oil just to give it a nice sheen, then heat it again for a couple minutes to help the oil absorb—and prevent the pan from getting sticky or rancid-smelling.

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Need more reassurance? Harry Rosenblum, co-owner of Brooklyn Kitchen, shows us how he cleans his cast iron pans in our video:

If you like your gadgets, you can also try this nifty scrubber:

The Ringer Stainless Steel Cast Iron Cleaner, $16.99 on Amazon

Designed specifically for cast iron, this promises to banish grit and preserve flavor.

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Cast Iron Skillet Recipes

Now that you know how to clean it, try some of our cast iron skillet recipes! (And next, tackle your dirty sheet pans.)

Eggplant and Mushroom Polenta Bake

Chowhound

Because this recipe contains acidic tomatoes, if your cast iron pan isn’t well seasoned, use use a heavy-bottomed ovenproof skillet or enameled cast iron pan instead. All the savory, earthy filling is topped with creamy polenta, made even more awesome by Parmesan and tons of fontina cheese. Get our Eggplant and Mushroom Polenta Bake recipe.

Skillet Pizza

Chowhound

Making the dough takes awhile, but once you have that part done, the rest is easy. Cast iron pans are the best when you need put the pan on the range first and then in the oven. The toppings are up to you, but tomatoes, burrata cheese, basil leaves are suggested. Get our Skillet Pizza recipe.

Skillet Cornbread

Chowhound

This is a dryer version of some cornbread recipes, meant to be a vehicle to wipe up that chili or barbecue sauce. The other bonus to it is you don’t need to buy buttermilk to make this cornbread. If you want more moist version that requires buttermilk, try our Basic Skillet Cornbread recipe. For the regular-milk, drier variety, get our Skillet Cornbread recipe.

Easy Salmon with Lemon and Capers

Chowhound

This is another recipe for well-seasoned cast iron skillets only. The lemon’s acidity can strip the lightly seasoned newer frying pans. Otherwise, it’s a great idea for dinner using your lovely cast iron. Get our Easy Salmon with Lemon and Capers recipe.

Cheesy Skillet Potato Cake

Chowhound

If your cast iron is used long enough to be considered a nonstick frying pan, then use it to make this perfect hangover food. Reminiscent of those scattered, covered, smothered, and chunked hash browns the inebriated love to get at Waffle House at 2 a.m., this is a good idea to satisfy a craving. Get our Cheesy Skillet Potato Cake recipe.

Skillet Pear Cake

Chowhound

Mmm, cake—in a skillet. Utilize the fall and winter fruit available and make this cake that you invert. It’s got brown sugar, cinnamon, and pears that you sweeten further and soften until succulent. Get our Skillet Pear Cake recipe.

Related Video: See our Lodge Logic 12-Inch Cast Iron Skillet Review

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What Is the Difference Between a Dutch Oven and Cast Iron?

If you’re asking “What is the difference between a Dutch oven and cast iron?” you probably really mean: “What is the difference between cast iron and enameled cast iron?” And that’s a good question! Let’s break everything down.

What is a Dutch oven?

The Dutch oven is essentially a large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam can’t escape. Dutch ovens are used for moist-cooking methods such as braising and stewing (though with the lid off, you can even bake bread in them). Traditionally, you make your braised beef, chili, and stew in one of these bad boys. This cooking tool and method came from the Pennsylvania Dutch in the 1700s.

Lodge Cast Iron Dutch Oven, $31.46 - $94.98 at Walmart

A classic cast iron Dutch oven with no frills (except the feet) that comes in various sizes and is ideal for car camping.

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Naked cast iron Dutch ovens evoke campfires and Boy Scout jamborees (and Colonial America, perhaps); though not always, these more rustic-looking pots often have feet and a bail-type handle—but what we often think of as a Dutch oven these days is a large, flat-bottomed, cast-iron pot with handles, all covered in bright, glossy enamel. Le Creuset is one of the most high-end brands and comes in a delightful rainbow of colors.

Le Creuset 2.75-Quart Round French Oven, $339.90 at Macy's

You can also call this cooking vessel a French oven, but we're still talking about the same thing.

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Before we get into enamelware, though, let’s look at what’s often underneath that bright outer shell.

What is cast iron?

There are two basic kinds of cast iron: regular and enameled. Regular cast iron dates back to the 5th century B.C. and absorbs, conducts, and retains heat efficiently. Although some say cast iron takes longer to heat up than other cookware, it does stay hot for longer, which is why fajitas are often served on cast iron skillets.

Chowhound

Read More: How to Care for Cast Iron | This 5-Piece Cast Iron Cookware Set Is Under $70

So while a Dutch oven is always a large pot with a tight-fitting lid, “cast iron” by itself is just about material, and it can take many other forms, most commonly, the aforementioned skillet.

5-Piece Lodge Cast Iron Cookware Set, $69.95 at Walmart

With a Dutch oven, griddle, and two skillets, this is a great starter set at a great price. Plus, it's pre-seasoned.

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Read More: Exclusive: Get an Extra 10% Off All-Clad & Other Cookware on Sale Now

Cast iron requires seasoning, which gives it a natural nonstick finish, and creates a surface that doesn’t react with or absorb the flavor of foods. When you have an unseasoned cast iron pan, it will react to your acidic foods—tomatoes, lemon juice, vinegar—creating a metallic taste and discoloration. This is not the heavy metal we’re going for. And you probably shouldn’t simmer or braise a tomato sauce in a cast iron pot for many, many hours.

“Cast iron, when properly seasoned, is the original nonstick pan,” according to thekitchenprofessor.com. “Many veteran chefs and beginners alike agree that it is the best type of cookware for searing and blackening.”

It’s a great pan to put on the grill or under the broiler. You can sear your meat and then cover it and put it in the oven to cook inside. To keep it seasoned, you clean it with a paper towel or soft cloth and, if necessary, gently scrub it with a nylon pad. Do not use soap. Lodge is a popular, affordable American-made brand of cast iron cookware, which comes in both naked cast iron and enameled cast iron in various colors. If you have a plain cast iron Dutch oven, care for it the same way you would your skillet.

What is enameled cast iron?

Enamelware can be either cast iron or steel cookware that has been coated with thin layers of brightly colored porcelain enamel. Enameled cast iron (like a Le Creuset Dutch oven or casserole dish) is a good heat conductor. Enameled steel is not. Enamelware of either kind is fairly easy to clean and doesn’t interact with acidic ingredients, but extreme heat can cause the surface to crack—that said, under normal cooking conditions, enameled cast iron goes with ease from stovetop to oven. You do need to use only plastic or wooden utensils with enamelware to avoid scratching it (and no harsh scrubbers at clean-up time). While it is dishwasher-safe, it’s best to hand-wash it to prolong its life.

Le Creuset Round Wide Enameled Cast Iron Dutch Oven, $289.98 at Sur la Table

The iconic Le Creuset round Dutch oven comes in this stunning country purple and ships for free.

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Read More: What Is the Difference Between a Dutch Oven and a French Cocotte?

Dutch Oven Recipes

Almost any recipe that calls for a large, heavy, thick-bottomed pot can be made in a Dutch oven, whether plain cast iron or enamel-coated, but these are some of our favorites:

1. Braised Lamb Shanks with Mint-Parsley Pesto

Chowhound

This is a showcase dish for the reasons we love Dutch ovens. You get to first brown the meat in it, then soften the onions, celery, and carrots in it, and finally, pop the whole thing in the oven to braise. Get our Braised Lamb Shanks with Mint-Parsley Pesto recipe.

2. Cochinita Pibil

Chowhound

If you like carnitas, you’ll love cochinita pibil, a sort of Mayan pulled pork. Traditionally roasted over an underground oven of hot stones, it also comes out beautifully when made in a Dutch oven—wrapping the meat in banana leaves within the pot imparts extra moisture and flavor, and you should be able to find them at most Hispanic grocery stores, so don’t be discouraged by what may seem like an exotic ingredient. Get our Cochinita Pibil recipe.

3. Campfire Cherry Cobbler

Chowhound

This recipe can be made indoors in your fancy enameled Dutch oven, but if you’re camping (which is when this easy dessert tastes best), bring your plain cast iron Dutch oven that you don’t mind setting directly in the embers of your campfire. Get our Campfire Cherry Cobbler recipe.

4. Chili con Carne

Chowhound

Any kind of Dutch oven is perfect for a big, hearty batch of chili, whether it’s all meat, vegetarian, or turkey chili. Get our Chili con Carne recipe.

5. Chicken Basquaise

Chowhound

This is a simple dish that’s packed with flavor, and the chicken browns beautifully in a Dutch oven—then braises away with the melting peppers, onions, and garlic for a saucy, satisfying meal. Get our Chicken Basquaise recipe.

6. Eggplant and  Mushroom Polenta Bake

Chowhound

We made this in a cast iron skillet, but it would do just as well in a Dutch oven, enameled or not. It’s basically a hearty vegetarian shepherd’s pie with a cheesy polenta crust instead of mashed potatoes. Get our Eggplant and Mushroom Polenta Bake.

7. Apple Cider Doughnuts with Salted Caramel

Chowhound

Since Dutch ovens are so deep, they’re also great for frying, but be sure to have a candy thermometer on hand to monitor the oil temperature, and don’t overfill your pot. You can fry chicken, egg rolls, or whatever else you like, but we have to recommend our apple cider sufganiyot with salted caramel filling for obvious reasons (just look at them). Get our Salted Caramel Apple Cider Doughnut recipe.

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Guide to Essential Baking Tools

Welcome to Cookware Week! We’re sharing our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, the best recipes to make with every piece, and exclusive sales for Chowhound readers.

From Christmas cookies and birthday cakes to bake sale brownies and Sunday morning muffins, there’s almost always an occasion (or a good excuse) to bake. Whether you’re ready for your spot on “The Great British Baking Show” or more suited to an episode of “Nailed It,” having the right equipment can only make your baking better. So we’ve rounded up the best baking tools to have in your arsenal.

Related Reading: The Best New Baking Cookbooks for Fall

Sure, you can get by with the bare minimum—for decades, my mom used a heavy silver fork for everything from creaming butter to beating eggs and was the official birthday cake baker in the family (and at work) because her desserts were amazing, but even she’s upgraded to a KitchenAid in the past few years. Speaking of stand mixers, some of these baking tools are definitely more nice-to-have than must-own, but all are certain to improve your baking game.

Stand Mixer

We Like: KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer, $299.99 on Amazon

KitchenAid

A stand mixer is a bit of a splurge, but it’s well worth the investment. It makes whipping cream and egg whites, mixing doughs and batters, and even kneading bread a breeze, but it does a lot more than that, too. Another bonus: you can leave them running while you attend to other tasks (just don’t forget and overwork your dough). Depending on your budget and your space, you can buy smaller models, like the KitchenAid Mini, or ones with a bowl-lift design (great when you don’t have a lot of clearance under your cabinets)—and they all come in a rainbow of gorgeous colors to match any décor. See how to choose which KitchenAid mixer is right for you. (And heads-up: Today only (10/15), you can get a KitchenAid stand mixer for $180 at Best Buy.)Buy Now

Hand Mixer

We Like: KitchenAid 9-Speed Hand Mixer, $99.99 on Amazon

KitchenAid

If a stand mixer isn’t in your budget, a hand mixer is the next best thing (and it couldn’t hurt to have both, so you can break out the latter for smaller jobs). In any case, a hand-held electric mixer sure beats, well, beating eggs and whipping cream with a whisk—or a fork, as my mom can attest. This 9-speed model comes with the usual egg beater attachments, as well as 2 dough hooks and a pro whisk.Buy Now

Oven Thermometer

We Like: Rubbermaid Stainless Steel Oven Thermometer, $7 on Amazon

Rubbermaid/Amazon

You might think this is pointless—after all, your oven has temperature settings already. But you might be surprised by how inaccurate those controls really are; an oven thermometer will tell you exactly how hot your oven actually is, and allow you to adjust accordingly, for precisely baked cakes, cookies, breads, and more.Buy Now

Nonstick Silicone Mats

We Like: AmazonBasics Silicone Baking Mats, 3 for $14.75

Amazon

Nonstick silicone mats are perfect for rolling out dough, cooling sticky candy or chocolate-coated confections, and for lining baking pans so cookies and other baked goods don’t stick (without the need for any extra fat, or wrestling with parchment paper—plus, you can reuse them for years). You can get an extra-large silicone mat with circular guidelines for rolling out pie crusts, which is helpful if you’re not great at free-handing it, but you’ll probably want to stock up on several baking mats anyway—and these are a great price. They also come in 3- and 4-packs.Buy Now

Digital Scale

We Like: Greater Goods Digital Kitchen Scale, $8.89 on Amazon

Greater Goods/Amazon

Serious bakers need a scale. It’s the surest way to measure the precise amount of each ingredient—which matters quite a lot in baking—and it lets you cook from metric recipes without having to do any conversions. Another bonus: you can just keep adding same-step ingredients to the same bowl, so you dirty fewer dishes. These days, digital scales are incredibly affordable, and small enough that they barely impose on your storage space. Really, they deserve a place in every kitchen. Buy Now

Pastry Bags and Piping Tips

We Like: Kootek Frosting Tools Set with Piping Tips and Bags, 42 pieces for $9.94 on Amazon

Kootek/Amazon

If you’re going to be making frosted cakes, cupcakes, and cookies, a professional-grade decorating set will help your goodies look their absolute best. But they’re also handy for other tasks, like piping meringue, forming and filling macarons, and squeezing out pâte à choux pastry for protfiteroles and éclairs. This set comes with two reusable silicone pastry bags, 36 different icing tips, and two flower nails for building beautiful roses—even if you need to work up to that.Buy Now

Heavy Wooden Rolling Pin

We Like: J.K. Adams 12-Inch Gourmet Rolling Pin, $18 at Sur La Table

J.K. Adams

A good solid rolling pin is essential for homemade pies, tarts, and cut-out cookies. The tapered French rolling pin is preferred by many professional bakers; the dowel style allows for more control and maneuverability, yet can be harder for more casual bakers to wield than a the handled style. Whichever type you go with, a longer length rolls out more dough at once, and a heavy weight means you take fewer passes over the dough—but marble can be too heavy. Wood is ideal; just be sure not to soak it in water, lest it split and warp. Adding removable bands can help you get an even thickness across your crust as well.Buy Now

Bench Scraper

We Like: OXO Good Grips Stainless Steel Bench Scraper, $9.99 on Amazon

OXO/Amazon

Bench scrapers may seem unnecessary, but they’re great (and inexpensive) little tools for cutting butter, scraping up sticky dough from your counters, and portioning out scones, balls of pie dough, and even roughly chopping mix-ins (or vegetables). If you don’t have one, remember this tip from The Faux Martha: A stiff metal spatula can serve the same purpose.Buy Now

Half Sheet Pans

We Like: Nordic Ware Natural Aluminum Half Sheet Baking Pans, 2 for $21.99 on Amazon

Nordic Ware

If you want to bake a variety of things, you’ll need a lot of pans: cupcake pans; loaf pans for banana bread and pound cake; round cake pans for lovely layers; 8- or 9-inch square pans for brownies, blondies, and bars; springform pans for cheesecakes; removable-bottom fluted tart pans; maybe a nice Bundt pan too—and nonstick versions of all are tempting, but if they’re dark, they’ll make your baked goods brown more quickly. A lighter colored aluminum is especially great for sheet pans, which are probably the most versatile ones you’ll invest in; they’re great for baking cookies, sheet cakes, and slab pies, toasting nuts, coconut, and granola, and roasting veggies and meat. These heavy-duty, natural aluminum pans are rust-proof and have a rim to help roly-poly items stay put (a cookie sheet, by contrast, won’t have a raised edge all around).Buy Now

Cooling Racks

We Like: Betty Crocker 3-Tier Cooling Rack, $14.21 on Amazon

Betty Crocker/Amazon

Cooling racks are another item you might think you don’t really need, but they help air circulate beneath your pan so your baked goods cool down more quickly and retain the texture you were aiming for. A three-tier cooling rack is nice because it frees up valuable counter space, so you can efficiently cool several pies, cake tiers, and batches of cookies at once.Buy Now

Balloon Whisk

We Like: OXO Good Grips 11-Inch Better Balloon Whisk, $9.99 on Amazon

OXO/Amazon

If you’re intent on whipping your eggs or cream under your own power, a balloon whisk is your best bet, and this one has a comfy silicone handle. It’s also good to keep on hand for quick and easy jobs when you don’t want to plug in a mixer—and you’ll use it for lots of savory applications too, from sauces to scrambled eggs. A silicone whisk might be tempting, but uncoated metal tines work better for whipping and clean up just as easily if you rinse them right away.Buy Now

Liquid Measuring Cups

We Like: Pyrex Glass Measuring Cups, 4 for $25.99 on Amazon

Pyrex

While we know digital scales are superior for accurately portioning out ingredients, we also know that lots of people will continue to use measuring cups (and honestly, we still do too…a lot of the time). So it’s essential to have high-quality measuring cups. These durable Pyrex glass measuring cups let you clearly see the level of your ingredients from the outside; the spout makes pouring liquids a neater prospect; they can be microwaved (handy for melting butter) or placed in the freezer (great for chilling cream); and they’re dishwasher-safe.Buy Now

Cookie Scoop

We Like: OXO Good Grips Medium Cookie Scoop, $14.99 on Amazon

OXO

These spring-loaded scoops ensure uniformly sized cookies—and unlike using tablespoons to form the balls of dough, the cookie scoops keep your hands clean. Plus, you can use them for portioning out liquid cupcake batters, making truffles, and carving spheres from soft fruits and veggies too.Buy Now

Mesh Sieve or Sifter

We Like: Chef’n Sift ’n Sieve, $17.95 at Sur La Table

Sur La Table

A crank-handle flour sifter is one of those old-fashioned gadgets that’s actually useful—but a sieve or mesh strainer can do the same job, as well as many others, from straining fruit juice to standing in for a colander when you want to rinse berries. This one includes a scraper for pressing soft fruits through the sieve while leaving the seeds behind, but several smaller sizes of sieves with handles will prove useful too, since they’ll fit into smaller pots and bowls.Buy Now

KitchenAid Scale and Sifter Attachment, $99.99 on Amazon (normally $169.99)

If you already have a KitchenAid stand mixer, this handy attachment combines a scale and sifter for even easier baking.

Buy Now

Mixing Bowls

We Like: Pyrex Smart Essentials Mixing Bowl Set with Locking Lids, 4 for $16.99 at Target

Pyrex

Full disclosure: At my house, we have a lot of mismatched mixing bowls, many vintage (and mostly ceramic, with a couple stainless steel bowls for making ganache and whipping cream). But if you’re in the market for new bowls or could use some extras, this nesting set of Pyrex mixing bowls is a great option—they can go into the freezer, the microwave, and the dishwasher, and they come with lids, so you can store your finished dough or ice cream base in the fridge until you’re ready to finish the recipe.Buy Now

Pastry Blender

We Like: OXO Pastry Blender, $12 at Sur La Table

Sur La Table

Incorporating small pieces of cold butter into your dough is the key to flaky pie crust, biscuits, and tart doughs. You can keep cutting that butter into your biscuit and pie dough with two forks if you really want to…or you can get yourself a pastry blender and make it much easier. This is also useful for chopping other things besides butter (I used mine the other day for mashing avocados; worked like a charm).Buy Now

Silicone Spatula

We Like: Di Oro Silicone Spatula Set, 3 for $29.97 on Amazon

Di Oro

Silicone spatulas are flexible, heat-resistant, easy to clean, and soft so they won’t scratch your bowls and pans, making them great for folding flour into batters, gently mixing in dough additions, stirring melting chocolate, and more. Look for a comfortable-to-grip handle, a one-piece design (so the head won’t come off and water won’t get trapped between it and the handle), a blade that bends but not too much, and a good size. Cook’s Illustrated named Di Oro their favorite spatula of 2017, and this set includes a spoontula and a mini spatula (perfect for getting every last bit of peanut butter out of the jar, among other things) in addition to your standard size spatula.Buy Now

Offset Spatula

We Like: OXO Good Grips Offset Icing Spatula, $9.99 on Amazon

Wilton

If you’re ready to graduate from frosting cakes with a butter knife, an offset spatula is just the thing for neatly spreading icing and filling onto baked goods. It helps level off bar cookies and brownies so they rise evenly, as well.Buy Now

Round Cutters

We Like: Stainless Steel Round Biscuit Cutters, 5 for $14.95 at Sur La Table

Sur La Table

Fancifully shaped cookie cutters are great, but even if you don’t plan on making gingerbread men, ninjabread men, sugar cookies in the shapes of trees and stars, or, uh, dinosaurs, a set of various sizes of round cutters are great for lots of things, from making simple cut-out cookies and biscuits to making perfect polka dots from fondant.Buy Now

Grater-Zester

We Like: Microplane 12-Inch Premium Stainless Steel Zester Grater with Soft-Touch Handle-Black, $12.80 on Amazon

Microplane

A sharp, fine grater like the classic Microplane is fantastic not just for zesting citrus, but for grating fresh nutmeg, cinnamon, ginger, and even chocolate (and, of course, making fluffy mounds of hard cheese).Buy Now

Once you’re all geared up, all that’s left to do is decide what to bake—so check out the best new baking books for fall, and our baking recipes archive for breads, cakes, cookies, pies, tarts, and tons more sweet treats.

This post was originally published by Sara Lime on January 8, 2007 and was updated on December 10, 2018 with new links, images, and text.

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