pans

COOKING FROM SCRATCH

with

Margaret Ida

Step-by-Step to Self Confidence in the Kitchen

using Back to Basics principles.

SOMETHING TO COOK IN - IN THE OVEN

Step 1 - Where am I?

A. I am pretty happy with the ovenware I own now.

B. I have a few baking pans, but would like to expand my collection.

C. I am just beginning my baking adventures.

Step 2 - Where do I want to go?

A. Unless you want to do more oven cooking, you might just want to skip this section and go check out another equipment topic or go back to the contents page.

B. I could use some information about specific styles of ovenware and their purposes.

C. Where do I start? - A little basic information would be just great!

Step 3 - Things to know:

A. Styles:

Roasting or braising pans are large, wide and shallow. They are usually made of heavy gauge metal so they can handle heavier pieces of meat and be used safely on a cooktop following roasting in an oven (for making gravy).
- Many are oblong or oval, have a small handle on each end, and have a cover. The same pan, with or without a cover, can be used either as a braiser or roaster.
- Others are quite rectangular and include a roasting rack (and usually no lid) so the meat doesn't sit in the 'drippings' while it's cooking.
Casseroles come in different capacities and are commonly made of glazed ceramics or pyrex. They may be oval, round, or rectangular and often have lids.
Cake pans are 2"- 4" deep, come in various sizes and shapes, and may be teflon coated.
- rectangular pans - 9"x9", 9" x 13", half a sheet cake pans,
- round pans - layers(2 the same size), tiers (3-5 different sizes), tube pans, springform pans, bundt pans, and
- speciality pans such as cupcakes, hearts, or other holiday theme shapes.
Sheet pans are bakeware with large flat bottoms - some are double layered or teflon coated for even cooking and/or non-stick, easy clean-up.
- Cookie sheets are rectangular with a short lip - look out for size if you have a small oven.
- Jelly roll pans are up to 1" deep
- Circular pizza pans.
Pie pans are flat-bottomed flare-sided pans that come in metal, glass, or ceramic.
- You can get individual sized (3") pans.
- 8"-9" pans are average, but you can also get big 10" ones
Loaf pans are used for baking quick breads, raised breads, meat loafs, etc.
- They come in individual (2-1/2" x 5"), 1 lb. and 1-1/2 lb. sizes.
- Available in metal - with or without teflon - and glass or ceramic.

B. Just what ovenware fits your basic needs will depend on how much baking you are ready to get into. The 9" x 13" x 2" pan is very versatile. If you don't bake much yet, this is a good one to start with as you can use it for drop cookies, bar cookies, a cake, a rectangular pizza or even for a casserole. Next, I think would be a 1 lb. loaf pan to do meat loaves, a small casserole, or quick breads (like banana bread or zucchini bread). Get at least two if you want to get into raised breads as many recipes make 2 loaves at a time. Expand on those according to your interest in baking. A square 8X8 or 9X9 pan, a medium sized casserole dish, a couple of cookie sheets, more loaf pans, a couple of cake pans and one or two pie pans can be added as you get into more baking.

Step 4 - Put your knowledge into action

Make a purchase of one or more baking pans to try out in your kitchen.

For the beginner, I would suggest you start with inexpensive metal pans - they work just fine. Later you might want to try out some glass or ceramic - and consider whether you want to go into teflon coated or double-layered pans.

Congratulations! You have taken a step towards increased self-reliance in the kitchen! Take another step with more equipment, or choose another topic from the contents page.