(Closed) Bakeware Material

posted 6 years ago in Gifts and Registries
Post # 3
1820 posts
Buzzing bee
  • Wedding: August 2010

I am a big fan of ceramic for baking, although I do have a couple of Calphalon non-stick baking sheets/jelly roll pans for baking fish and roasting vegetables.  All of my ceramic bakeware is Le Cruset or Emile Henri, both of which are more expensive than the brands you have mentioned, but are built to last a lifetime.  I also have a Corningware covered casserole and a Fiesta covered casserole (I have Fiestaware dishes, so I wanted something that matched) – I use the Corningware or one of the covered LC dishes WAY more.  As much as I love the look of the Fiesta, I find it much better for serving than for baking, as the lid does not fit very well and the “knob” is really small – making it hard to lift when the dish is hot.  I also have two Le Cruset cast iron dutch ovens that I use often for baking – epsecially for bread and roasting a whole chicken.

In terms of pie plates, I have two – a 10″ deep dish plate with straight sides that I primarily use for cobblers and crisps, and a 9″ traditional pie plate which is excellent for pies (the 10″ deep dish would need 1.5x pie recipe) – that I use regularly.

In case you couldn’t tell, I am kind of a bakeware whore.  LOL.

Post # 4
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

I think it really depends on what you plan to use it for. I tend to buy the item based it its particular use/purpose and the qualities I am looking for, rather than using a one-size-fits-all approach. And, of course, it all depends on my budget. I would lurve LeCrueset, but right now buying and fixing up our new house is a higher priority. So cheaper brands are the current name of the game. i’ll upgrade when it fits in the budget a bit better. 🙂

Post # 5
5405 posts
Bee Keeper

Nonstick bakeware, while convenient, is NOT good for us. The nonstick coating contains a lot of chemicals that leach into food. We do not use anything nonstick anymore.

Post # 6
6394 posts
Bee Keeper
  • Wedding: September 2011

We bought some really cheap metal ones from Walmart, and we’ve been replacing them with the nice Fiesta ones as fast as we can :). Macy’s often has 30% off sales on them, and they’re also known to have BOGO sales on Fiesta, too. I’d say register for the nice Fiesta ones, and then just buy cheap ones later if you need to supplement.

Post # 7
2854 posts
Sugar bee
  • Wedding: May 2012

I’m in the It Depends camp.

I love stoneware, especially the pizza stone – for baking bread, reheating pizza, etc. Anything that will hold its shape. Cast iron (enameled is an option if you don’t want to keep it seasoned) is also awesome.

I do use some nonstick cake pans, but I’m in the market for a more professional aluminum set. There are products like Cake Release out there that do a much better job of keeping cake off the pan.

I will never by another nonstick muffin tin. I have yet to have one that hasn’t rusted within a few uses, no matter how carefully I hand wash and dry. I’m giving nonstick baking sheets one more try (we registered for some better quality ones than I’ve usually used) and then no way.

Post # 9
699 posts
Busy bee
  • Wedding: September 2011

My personal preferences:

Pyrex – love it!  I have a variety of baking pans and pie plates in this.

Corningware casserole dishes

Pizza stone

Jellyroll/cookie sheets with non stick but I put silicone mats on top

I have some silicone as well, it works better for some things than others, and some things are nicer than others.


I would love more le creuset, but for now just have one dutch oven.

@atalante:  That is really odd that you’ve had problems with rusting, I’ve never seen that, except on really, really old ones. 

Post # 10
1477 posts
Bumble bee
  • Wedding: May 2012

I hate nonstick-even the high end ones stink after a while. 

I’m a fan of ceramic, glass, seasoned cast iron, and greased up stainless steel.

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