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I really need new muffin pans and baking sheets/dishes. What I have now is really old and probably not good materials (I don't want aluminum). Does anyone have good recommendations for what is safe and works well? I was wondering about these: <a href="http://www.williams-sonoma.com/products/sku7589906/index.cfm?pkey=cbkwexci" target="_blank">http://www.williams-sonoma.com/produ...?pkey=cbkwexci</a><br>
but can't quite figure out exactly what they are made from. Everything that I have looked at lately that appears to be good quality it aluminum <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/gloomy.gif" style="border:0px solid;" title="Gloomy">:<br><br>
For my other cooking, I have ceramics from Emile Henry....hope that's ok!
 

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I am going to be getting a stoneware muffin tin made by The Pampered Chef, as well as a large bar pan, or cookie sheet.<br><br>
I'd stay away from anything with a nonstick coating on it.
 

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I won't buy anything "non-stick"... I'm slowly trying to replace all the non-stick in my kitchen, and I'm down to a few skillets and a mini-muffin tin. I actually had to look for almost a year to find a non-"non-stick" bundt pan.<br><br>
I really love my silicone muffin pan, the clean up is so much easier than any non-stick pan I've ever had. I got a 9-hole instead of the standard 6 or 12, for the 2 of us, 9 is a better number.<br><br>
For sheets, I use Chicago Metallic sheet pans. The steel ones are harder to find than the aluminum ones (they're an aluminum steel alloy, they call it "aluminized steel"), I picked them up at Sur La Table, but their website only has the non-stick ones listed. I also got silpats (silicone sheets) to fit them for when I need them. They are double walled pans, so they are very sturdy (professional grade), and things like cookies don't burn like on cheap ones.<br><br>
Everything else for me is glass (casserole, pie dish, cake pan, etc.). I do have a few stoneware pieces, but have trouble with things sticking. They cook beautifully, but I haven't had any luck with unlined pans releasing baked goods (I usually line them with parchment).
 

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I love my Pampered Chef Stoneware. I have the bar pan, the muffin pan, the rectangular stone - great for cookies. I have the bundt pan which I love. I do a lot of cobblers in the deep dish baker.<br><br>
Once they are seasoned they are amazing. I found the best way to season them is bake a bunch of crescent rolls or pastry sheets on them first. There is enough oil on them that they season them well.<br><br>
Just remember because they are slightly porous, you don't want to wash them with soap.
 

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I also LOVE my Pampered Chef stoneware.<br><br>
I've been rubbing with CO or butter and nothing really sticks (they're very new).<br><br>
I've roasted chicken and baked cookies on their large bar pan and it's awesome.<br><br>
The little crumbs that *are* in the muffin stone cups rub right out after soaking in hot water for a little while...no soap and no scrubbing needed!<br><br>
They're heavy, but I like them better than my silicone.<br><br>
Also, I got some stainless steel baking sheets (pack of three sizes) at Walmart for under $5. They are a pain in the butt to clean <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> and will rust if left wet, but I like having something to use under the broiler (you can 't broil on stoneware).
 

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Pretty much the only thing I use is either a pizza stone, or all clad. It's spendy but I prefer stainless. Easy to clean too with bar keepers friend.
 

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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;">To withstand frequent use, the nonstick layers are bonded to commercial-gauge aluminized steel</td>
</tr></table></div>
the non-stick layers on this make me nervous. I couldn't afford the pampered chef stoneware so I went with a stainless steel muffin pan. I just use butter to grease the cups or use paper liners so the muffins don't stick.
 
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