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ESSENTIAL ITEMS FOR THE WELL-EQUIPPED KITCHEN
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BAKEWARE
If you do a lot of baking, you more than likely have all sorts of bakeware. If you want to start baking, there is equipment you will need. I consider storing bakeware one of the bigger hassles in life. Several years ago I found a solution that works for me. I have an antique cherry slant-top desk that has one double-depth drawer that my grandmother and mother always used for quilts and blankets. Since it is so deep, it is useless for anything else. Turns out it is perfect for my bakeware. It holds two large basins used for large amounts of dough, pie pans and cake pans that stack neatly into the basins and high-sided novelty cake pans stacked aside of the basins. Then I store rectangular cake and muffin pans on their side on either side of the drawer and cookie sheets and jelly roll pans standing up against the front. There's even space to stack various size bread pans. Works great for me.
What to look for - As with cookware, bakeware comes in a variety of materials such as aluminum, nonstick and glass. I have a variety for different purposes. Most are heavy aluminum that resists sticking. I have both aluminum and glass pie plates. It is important to purchase bakeware that is warp-resistant. I have had cookie sheets that bend when baking. Of course, that causes uneven heat distribution. Good bakeware will cost and, like me, you will want to purchase pieces gradually. But it will last a lifetime with proper care.
Types of bakeware - The shapes and styles you will need depends on what types of foods you bake. I bake many different types of foods. Therefore, I have a fairly large selection of bakeware that I consider basic. I have included pictures of the more novel items that you might not recognize by name. There are still some types and sizes that I need, but there's still a little room in that big drawer.
Cookie Sheets - Cookie sheets come in several different sizes and styles. I prefer sheets with low sides because they can be used not only for cookies and other small foods but also for pizza, jelly rolls and sheet cakes. You will need at least two sheets so that one pan can be prepared while the other is baking when making something like cookies. Of course, 2 sheets can be placed in the oven on different racks at the same time and rotated half way through the baking time. My largest sheets are 15 x 10.5 inches. The smaller are 11 x 9 and are great for small portions of hors d'ouevres.
Round Cake Pans - More than likely, you will need 3 each of both 9-inch and 8-inch pans unless you know you will never make a 3-layer cake. There are also larger and smaller sizes.
Square and Rectangular Cake Pans - I have an 8 x 8-inch and a 13 x 9. Although some recipes call for other sizes, you can usually adjust the time required for baking if using one of the above. A handy thing to have is a cake pan with a plastic storage lid.
Pie Pans - These come in a variety of sizes from 6 to 10 inches. I have four 6-inch for breakfast cakes, two each of 8 and 9- inch for pies. Most of the pies I make are 9-inch and I prefer glass pans for those.
Muffin Pans - These are also used for cupcakes. Some pans have space for 6 muffins and others for 12. I have two each of large, medium and mini sizes. Actually, I need two more of the mini-muffin pans. They are also essential for mini-quiches and tartlets.
Loaf Pans - If you make any kind of breads you need loaf pans in various sizes. The larger ones usually come in 9 x 5 or 8 x 4-inches. As with other bakeware, two of each is required because many recipes make 2 loaves. Mini-loaf pans are wonderful for baking gift items such as sweet breads. The foil pans available in the grocery stores are adequate for mini-loaves.
![[Image]](pics/bake-1.gif)
Tube Pans - If you intend to make an Angelfood Cake, you will need this type of tube pan. The center tube allows the delicate cake to rise properly. The one I have is a 10-inch. It is very old, slightly dented here and there, not top-quality, but works well.
![[Image]](pics/bake-2.gif)
Springform Pan - Springform pans have removable bottoms and are a must for many baked goods, including cheesecakes. They come in a variety of sizes from small for individual serving to 10 or 11 inches. Mine is a 9-inch and I need to purchase a 10-inch.
![[Image]](pics/bake-3.gif)
Tart Pans - I won't go so far as to say these are essential, but they are fun. I purchased this 10-inch pan with removable bottom, made a fruit pie in it and removed it from the pan after it cooled. It makes a different and more elegant presentation. They come in all sorts of shapes and sizes so decide what you will use before you purchase.
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