Using the Correct Bakeware

Bakeware For Cookies:

Use shiny aluminum baking pans and cookie sheets for cookies. I have found that a heavier duty weight works best. The textured, pebble finish like Doughmakers works well too. They will brown cookies lightly and evenly and the pans do not warp and pop as they heat up in the oven. I also use a lip pan like a jelly roll pan so that I can use it for both purposes. You may think that nonstick is always better, but that is not always the case. If the coating is very dark, remember that dark cookie sheets may absorb heat thus causing cookies to overbrown on the bottom. If you want to use one of the newer insulated cookie sheets, remember they will not brown as fast on the bottom and the overall cooking time may need to increase.

Bakeware For Cakes:

Once again, as with cookies, use shiny aluminum cake pans. Shiny aluminum will reflect heat away from the batter or cake and form a light brown crust that is tender. Dark pans will cause a thicker, tougher, and darker crust. Also like with insulated cookie pans, insulated can pans require a longer baking time. Bundt pans which are heavier and much thicker steel or metal work just fine as nonstick because the thickness actually insulates.

It is very important to make sure that you are using the proper size pan for the recipe you are using. Measure from the inside edge to inside edge of your cake pan. If you place a cake in a pan that is too large for the recipe, it can be flat and overcooked. If you place a cake in a pan that is too small for the recipe, it my flow over the edges during baking and may also take longer to bake.

Bakeware for Pies:

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Pies are different from cakes and cookies. For pies, always choose a glass pie plate or a dull finished aluminum pie pan. Shiny pie pans will tend to make your pie crust soggy on the bottom. Personally, I always like a pretty glass or ceramic pan because I set the whole pie out for serving on a sideboard with a coffee urn and it looks much prettier. If you are going to purchase a pie pan, always buy a nine-inch pan. Most recipes use a standard nine-inch pan.

Bakeware for Breads and Quick Breads:

Use alumimum loaf pans for breads and quick breads. Uncoated aluminum baking pans give the most even browning and most uniform results. Glass loaf pans and dark metal pans then to absorb more heat and will produce a darker crust.