Choosing Bakeware

Recipes from Taste of Home call for standard-size baking pans and baking dishes. For best results, use the pan size called for in the recipe. However, there are some practical substitutions.

Baking pans are made of metal. Aluminum pans with dull finishes give the best overall baking results. Pans with dark finishes often cook and brown foods more quickly. If you use pans with dark finishes, you may need to adjust the baking time and cover tops of baked goods with foil to prevent overbrowning. Insulated pans generally take longer to bake and brown foods.

Baking dishes are made of ovenproof glass or ceramic. They are often used for casseroles, egg dishes and saucy meat dishes. Always use glass or ceramic baking dishes when marinating foods or making dishes with tomato sauce. If you substitute a glass baking dish in a recipe calling for a metal baking pan, reduce the oven temperature by 25° to avoid overbaking and overbrowning.

Basic Bakeware

A well-stocked kitchen should have the following items:

  • 9-in. x 1-1/2-in. round baking pan (two to three)
  • 13-in. x 9-in. x 2-in. baking pan and/or dish (3 qt.)
  • 10-in. fluted tube pan
  • 15-in. x 10-in. x 1-in. baking pan (jelly-roll pan)
  • Baking sheets (without sides) in assorted sizes
  • 9-in. springform pan
  • 9-in. pie plate
  • 12-cup muffin pan (standard size)
  • 6-oz. custard cups (set of six)
  • 9-in. x 5-in. x 3-in. loaf pan (two) and 8-in. x 4-in. x 2-in. loaf pan (two)
  • 9-in. x 9-in. x 2-in. and 8-in. x 8-in. x 2-in. square baking dishes and/or pans
  • 10-in. tube pan

These other items are also nice to have on hand:

  • 11-in. x 7-in. x 2-in. baking pan and/or dish (2 qt.)
  • 9-in. deep-dish pie plate
  • 9-in. fluted tart pan with removable bottom
  • 10-in. springform pan
  • 5-3/4-in. x 3-in. x 2-in. loaf pan (three to four)
  • Miniature muffin pans
  • 10-oz. custard cups (set of six)
  • 8-in. fluted tube pan

Measuring Bakeware

To measure your bakeware's diameter, length or width, use a ruler and measure from one inside top edge to the opposite inside top edge. To measure the height, place a ruler on the outside of the dish and measure from the bottom to a top edge. For volume, fill the pan or dish to the rim with water.