<p>Will any nonstick bakeware do or should I treat myself to caphalon (sp?)?</p>
<p>I’m not a big fan of non-stick bake ware, so I’ll vote for ‘any old kind’. I had a non non-stick Revere Ware pan that was just great for brownies - until someone else took it home from a bake sale.</p>
<p>We went to silicone ware. All bought from Goodwill. 9 bread pans (get the type with reinforcing struts and rim. Yes, DW uses all 9 pans when she bakes bread.</p>
<p>Bread browns all sides (I like crust).</p>
<p>I generally wouldn’t buy non-stick bakeware. I’d advise getting professional quality pieces with straight sides. Magic Line is a good brand. </p>
<p>What kind of thing do you want to be able to bake?</p>
<p>Over the years, I’ve tried many brands and my hands down favorite is Chicago Metallic. Their cookie sheets and bakeware heat evenly, don’t warp at high temperatures, and the non-stick varieties don’t lose their finish. It is a far superior product to other brands and well worth the extra price.</p>
<p>I dont like non stick either.
I bought my muffin pans at the grocery store & cookie sheets from costco.</p>
<p>You can use baking parchment on any pan and it works well for certain types of baking. i have some thin, beat up, aluminum cookie sheets and spritz cookies love them better than any other surface.</p>
<p>If you shop at Costco, look at their cookie sheets. They sell them in a two pack at a very reasonable cost. I LOVE them. Great size and very durable.</p>
<p>No on non-stick bakeware. Not of any brand. It all gets scratched as you take the baked items off/out sooner or later. Guess where that scratched off non-stick “stuff” goes?</p>
<p>But good stuff if you want to/can afford to buy it (some brands suggested above). Buy cheaper stuff if you want, but avoid the non-stick. You’ll do fine either way.</p>
<p>[url=<a href=“http://www.airbake.com/]http://www.airbake.com/[/url”>http://www.airbake.com/]http://www.airbake.com/[/url</a>]</p>
<p>I have these and love them. I have the Natural ones. Cakes cook evenly across the board and don’t get all fat in the middle. Even the bottom of the cookies look just as yummy as the top of the cookies do! I’ve never even came close to burning one!</p>
<p>What happened to this thread? Any response to our questions/replies?</p>
<p>BTW, if you want to make good-looking cakes with even sides and tops, buy Magic Line–or even Wilton–cake pans and use MagicCake strips. Do not, under any circumstances, buy the cheap cake pans with sloping sides available at the supermarket and most kitchen outlets.</p>
<p>FINALLY a snow day and a some time to reply…made a significant purchase of 2 muffin tins at the grocery store. “Wilton Recipe Right Nonstick”- $4.49. Used paper liners so clean up was non issue but after one using the stray batter left marks/stains on the edges. Not a big deal but that’s one of the reasons I wanted new ones…the old ones just look so used. Might try another brand for loaf pans. Thanks for the baking tips.</p>
<p>I’m not much of a baker, but I really like the Williams Sonoma cookie sheets and bakeware called Goldtouch (it’s non-stick). These wear well; mine are about 5 years old and look like new. (Again, I don’t bake more than 3 or 4 times a year.) Here’s a link:
[Cookie</a> Sheets, Cookie Pans & Cookie Sheet Pans | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/shop/bakeware/sheet-pans-cookie-sheets/]Cookie”>http://www.williams-sonoma.com/shop/bakeware/sheet-pans-cookie-sheets/)</p>
<p>I’ve also found “nonstick” to be pointless. I generally use “any old kind”, but I always line with parchment paper for cakes, cookies, etc.</p>
<p>I like sturdy, straight sided metal pans. Not nonstick. </p>
<p>I have 4 half-sheet pans of thick metal for sturdy cookies, roasted vegetables, etc. Parchment paper means never greasing the sheets for cookies.</p>
<p>I have 2 heavy traditional cookie sheets that I use for more delicate cookies. (Now only used at Christmas time) I can slide the parchment paper and cookies off the sheets and onto a cooling rack without disturbing the soft cookies.</p>
<p>I stress “sturdy” and “heavy” becuase the pans do not warp when they heat.</p>
<p>I bought all of my baking pans at Williams-Sonoma, and I have had them for at least 10 years. They are non-stick. I bake a couple of times a week, and I have never had any problems with them. I butter and flour them, and the cakes come out easily. In fact, D’s birthday carrot cake is on the cooling rack as we speak. 27–where did the time go?-- I learned (the hard way) that you have to be careful with everything when you spend money on pans or ingredients. I just turn over the round and loaf pans and the contents come right out. The 9x13s are trickier, but if you don’t use a pointed knife, you can make your cuts and then lift out the squares with your fingers or a plastic spatula. I don’t like to use muffin liners–I’m the one who LOVES the crust! I hate when you peel off the paper and half the muffin comes off with it. Just don’t use your baking pans for anything but baking and buy HEAVY. The cheaper lightweight ones will just result in burned yummies.</p>
<p>When I got a new oven recently I decided to start replacing my old bakeware. Between the advice of a friend of mine who is a professional level baker and bakeware reviews I decided to mix and match depending on use. </p>
<p>I have collected many of these, but not all: For baking pans, I am about to order the Vollrath 13 gauge half sheets(I currently have the Chicago Metallic, love it for the round cake pan, but not at all a fan of their half sheet) , for flat cookie sheets, the Vollrath (terrific) , for round cake pan the straight sided Chicago Metallic Professional , for muffins, the 12 cup Wilton Avanti Everglide ( this is excellent), for loafs, the William Sonoma Goldtouch, for square cake pan the Williams Sonoma Goldtouch, and for springform the Frieling with the glass bottom (I love being able to see the bottom) . For 9 by 13 baking pan and pie dishes, basic and inexpensive glass Pyrex, but I did have a scary experience a few years ago with a baking pan that shattered. Now I’m very careful about not letting them go straight from cold to hot etc.</p>
<p>I’m using one or two pieces of Caphalon. That’s enough for me.</p>