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Discussion Starter · #1 ·
I would like to purchase new kitchen supplies. We got rid of our Teflon pans - but now that I am looking at baking stuff I am stumped. Can someone make some good, SAFE, recommendations for cookie sheets, cooling racks, muffin tins, etc. ? I know that some of these items can be cast iron but that seems like a pain, plus I would like to be able to purchase whatever I can through Macy's since I have an unused gift card.<br><br>
Suggestions? Or even just a list of what I should stay away from???
 

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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes.gif" style="border:0px solid;" title="notes">: i need new aluminum free cookie sheets!
 

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I don't know about new pans, although I've heard lots of good stuff about heavy stainless steel stuff... but what I do is line my old (Teflon stuff) baking sheets with a layer of parchment paper before I bake anything. The parchment protects the food from the Teflon and prevents it from sticking to the pan.<br><br>
It also makes for easy clean up too.<br><br>
As for muffin tins, I just use paper liners. I also use Pyrex glass loaf/pie pans.
 

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I use a lot of pyrex and PC stoneware for baking - for muffins I <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love"> silicone<br><br>
for cookware I use a lot of stainless & cast iron
 

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I also use parchment on my aluminum sheet pan, but I just got a stainless sheet pan, which I used for the first time yesterday to make pizza. It stuck quite a bit. I don't know if that will improve over time. I'd really rather make pizza without parchment (that was the whole reason for buying the SS pan) but oh well.<br><br>
I could just make pizzas in my cast iron skillets--I have several of them. I don't really like it thick, so I'd need to make more than one.<br><br>
I like my stoneware bread pan, but I haven't seen a stoneware sheet pan. It's expensive, too.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">: for bakeware ideas<br><br>
I am currently coveting a muffin stone, but am stumped for cookie sheets.<br><br>
is silicone really safe? tell me more!
 

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I haven't heard any concerns about silicone, and I love my silicone muffin tin. It is way easier to clean than anything else I've ever used, and the muffins pop out really easily.
 

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I have glass for loaves, pies, bundt, cakes (square) and casseroles (rectangle). Stoneware for mini loaves. Silicone for muffins and lining sheet pans. Steel for sheet pans. My cooling racks are chrome, don't know how "good" that is or is not. I actually only have 2 small cast iron pans and my cast iron griddle.<br><br>
My remaining pieces of non-stick are my mini-muffin pan, and a couple of skillets that I haven't found replacements for yet.<br><br>
I'm not terribly fond of the stoneware loaf pan. I have yet to manage to get a loaf out intact. On the other hand, I can bake egg muffins with cheese in my silicone muffin tin and they pop right out... I only wash them to get the grease off, not because there's anything stuck to it. I love my glass bundt pan. I made coffee cake this weekend in it, and it released the entire cake beautifully. The Silpats I line my baking sheets with are sweet, and I don't have to constantly be buying parchment (and throwing it away)... most parchment paper is actually paper coated with silicone, so it made sense to me to just spend the money on the silicone sheets.<br><br>
There are 2 tricks to keeping pizza from sticking. Use one or the other, they don't work together. Sprinkle the pan with cornmeal before putting the dough onto it. The cornmeal will stick to the pizza, but usually the pan will not. Drench the pan with olive oil before putting the dough down (and by drench, I literally mean drench). The pizza will absorb the olive oil as it bakes. This is how most focaccias are made.<br><br>
If you're going to buy Silpats, I recommend taking your pan into the store with you. Silpats come in many sizes and you really need to get the one that fits your pan correctly. If you're ordering online, the dimension of the sheet is usually about 1 inch less in each direction than the dimension of the pan. Trust me when i say the wrong sized sheet does not work well... BTDT.
 

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I have glass Pyrex loaf pans & pie plates. Then I have stoneware (Pampared Chef) muffin & bar pans which is what I use for cookies.
 

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We have 2 heavy stainless cookie sheets, a pizza stone, a stoneware muffin pan from PC, and I use pyrex for things like casseroles, etc.<br><br>
So far that has worked out okay for the most part.
 

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the pampered chef large pizza stone rocks! i use cornmeal but I might try the olive oil trick - sounds yummy!
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<div>Originally Posted by <strong>zeldabee</strong> <a href="/community/forum/post/8246266"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I also use parchment on my aluminum sheet pan, but I just got a stainless sheet pan, which I used for the first time yesterday to make pizza. It stuck quite a bit. I don't know if that will improve over time. I'd really rather make pizza without parchment (that was the whole reason for buying the SS pan) but oh well.<br><br>
I could just make pizzas in my cast iron skillets--I have several of them. I don't really like it thick, so I'd need to make more than one.<br><br>
I like my stoneware bread pan, but I haven't seen a stoneware sheet pan. It's expensive, too.</div>
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every thing I've read says it's completely inert. I'm obsessed with safe cookware so I've read A LOT
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<div>Originally Posted by <strong>rainbowmoon</strong> <a href="/community/forum/post/8246330"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">: for bakeware ideas<br><br>
I am currently coveting a muffin stone, but am stumped for cookie sheets.<br><br>
is silicone really safe? tell me more!</div>
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I have one Le Creuset pot and I use it every day. I love, love it. It is my favorite piece of cooking aparatus. So easy to clean, too.
 

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<div>Originally Posted by <strong>cristeen</strong> <a href="/community/forum/post/8246912"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">There are 2 tricks to keeping pizza from sticking. Use one or the other, they don't work together. Sprinkle the pan with cornmeal before putting the dough onto it. The cornmeal will stick to the pizza, but usually the pan will not. Drench the pan with olive oil before putting the dough down (and by drench, I literally mean drench). The pizza will absorb the olive oil as it bakes. This is how most focaccias are made.</div>
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I did put a lot of oil with my pizza (I always use a lot of olive oil when I make pizza) and it still stuck.<br><br>
I used to have a pizza stone, and used cornmeal (or semolina) on a wood peel, and that worked well. But I haven't got either now, and I hesitate to get them because I'm struggling with kitchen clutter... and I seem to be losing.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br><br><div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>meggles</strong> <a href="/community/forum/post/8249246"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I have one Le Creuset pot and I use it every day. I love, love it. It is my favorite piece of cooking aparatus. So easy to clean, too.</div>
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I want to be buried with mine.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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hey would you gals say le creuset is healthier/better than stainless steel? we have all clad which is the top of the lini in stainless steel but i would switch over!
 

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I want the stoneware muffin pan from Pampered Chef, but it is over 30 dollars. It's on my wish list. I love my pizza stone and use it almost every day, so I don't think it is clutter. I use it to warm up things that I want to be crispy/crunchy. I just keep it in the oven.
 

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<div>Originally Posted by <strong>counterGOPI</strong> <a href="/community/forum/post/8250073"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">hey would you gals say le creuset is healthier/better than stainless steel? we have all clad which is the top of the lini in stainless steel but i would switch over!</div>
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Well, Le Creuset is its own thing. Enameled cast iron, but high quality and very durable. For some things it <i>is</i> better, because you can braise or boil in it, and not worry about losing seasoning. If I were on a desert island, and I could only have one pan, it would be a Le Creuset, but fortunately, I don't have to choose, because I love my cast iron, too...as well as my two all-clad saucepans...
 

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To the OP: I know you have a gift card, but the best baking sheets are called half sheet pans from a restaurant supply store. They're usually around $5 each and if you use parchment paper for delicate things, they work great. Plus they can be used to roast stuff on and as trays to carry things out to the grill. HTH.
 

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Discussion Starter · #19 ·
How do cookies do on the Stoneware? Do I need different stoneware for pizza and cookies, or just one large sheet?<br><br>
I know that silicon is supposed to be safe, but I still kinda wonder. Plus I'm not a big fan of the feel of it...<br><br>
Great tip about the restaurant supply!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>rainbowmoon</strong> <a href="/community/forum/post/8246330"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">: for bakeware ideas<br><br>
I am currently coveting a muffin stone, but am stumped for cookie sheets.<br><br>
is silicone really safe? tell me more!</div>
</td>
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Everything I have read about silicon says it is safe, and baking parchment is just silicone coated paper, so silpats are better because you don't throw them away.
 
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