Nothing beats the smell of freshly baked bread . . . or cake . . . or pie.
Our most used baking gear are sheet pans and loaf pans. Sheet pans can be used for anything from cookies to roasted vegetables. Loaf pans see most of their use with breads but are indispensable for meat loaf. Even the ubiquitous 9×13 or 8×8 cake pans get regular use for roasting vegetables or potatoes.
Sheet Pans
Our philosophy is that you can waste your money on low quality and cheap things or you can shop smartly and buy quality items that will last for a lifetime. Flimsy pans are cheap and will warp in the oven. Not the end of the world if you are roasting vegetables or potatoes but if it happens when you are making cookies then be prepared for some interesting shapes. The test for a sturdy enough pan is if you can make it flex under reasonable effort. If you can flex it then don’t buy it. Quality sheet pans have upturned sides so that you can do a sheet cake (get it a sheet cake). One of our favorite half sheet pans for roasting was made by a company called Island Ware. We can’t find their pans anymore but they were made from thick aluminum and they’ll easily last our lifetime and then some. You can find quality pans at any restaurant supply stores. Our favorite quarter sheet pans are from Nordic. They don’t flex and they’re built to last a couple of lifetimes. If we needed any other sheet pans in any other sizes we would purchase the right size in a Nordic pan.
Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet
Loaf Pans
Recommendations to come.
Muffin Tins
Recommendations to come.
Pie Pans
Recommendations to come.
Cooling Racks
Recommendations to come.