You can collect the pieces over time, but a packaged, uniform set is an easy way to get all the essential pans you need that are designed to work together.
Most baking sets come with five to 10 pans to help you tackle baking and roasting; some include a rack that can be used for cooling — and if it's heat safe, it can also be used for roasting and as a trivet. Here, a list of the most common pans professional chefs say you'll want to stock in your kitchen. When shopping for a baking set, you can find the one that includes the pans essential to your baking style:.
In the Good Housekeeping Institute , we tested 14 baking pan sets for performance and ease of use, including nonstick options and, yes, nonstick cookware is safe — read more on the topic below. We made over cookies and roasted almost 20 pounds of broccoli to ensure even cooking in the oven, easy cleaning and no warping. We whittled down the offerings to those baking pan sets that are a cinch to clean, can handle repeated washing and can stand up to high heat.
We chose sets that can turn out evenly browned, level cakes with a fine texture, bake uniform cookies and provide consistently roasted veggies. We tested baking stalwarts like Wilton as well as faves from our stainless steel cookware tests like All-Clad and Anolon.
Our kitchen experts believe these are the best baking pan sets you can buy in This Circulon baking pan set scored perfect scores in our performance and ease-of-use tests. Cake and cookies came out evenly browned and had a fine texture with few air pockets, and broccoli also came out nice and consistently crisp.
The pans are super easy to clean, and the wide rims allow for easy handling. We like that the set comes with two round cakes pans so you can easily make a tiered cake, a cover for the rectangular baking pan so goodies can be stored or transported easily, and a rack that can be used for cooling, roasting or as a trivet. This Chicago Metallics set can't be beat for its performance, ease of use and price. It earned perfect scores in our tests for performance and was just shy of a perfect score for ease of use since the pans lack handles.
We love the sharp corners and straight sides that produce professional-looking cakes, brownies and bars. The only downside is that it includes just one round cake pan. In terms of performance, the only difference was that the cookies took a little longer to bake than the manufacturer's instructions. The Professional set includes eight pieces instead of six, and comes with two half sheet trays, two round cake pans and a rack, instead of square baking pan. Like the bakeware pieces in this set, they're made of aluminum, which means they heat quickly and evenly.
They also allow the ingredients to brown well. The pans benefit from greasing or lining with parchment before use since they are not coated with a nonstick material— a traditional method professionals and traditionalists can appreciate. They're sturdy and will last you a long time, especially if you skip the dishwasher, which causes aluminum to discolor.
The pans are lightweight and come with lids so you can cover baked goods for storage as well as easily take your creations on the go. The assortment of sizes is useful, as is the included cooling rack. This set delivers on all the basics for new bakers, including three nylon utensils that help prevent scratching.
The pieces are nonstick with oversized handles that are easy to grasp — the 9xinch cake pan even comes with a lid that has a carrying handle.
In our tests, Wilton came out on top for their nonstick ability and even browning. The set is dishwasher safe, but we recommend hand-washing as we do all nonstick cookware and bakeware for the longest-lasting results. Each pan in this set from Calphalon has silicone grips on the bottom, so you can place the pan directly on your counter straight from the oven. Since these grips also make the pans nonslip, keep in mind they might be a little difficult to take out of the oven.
In our tests, the cookie sheet produced impressively even cookies, and we like the assortment of pans that are included in this set. For minimalists or those with small kitchens, Anolon's Advanced Nonstick Bakeware set has the most useful assortment of pans to get started, including two round cake pans and a square pan for cake or brownies. Both of our favorite rimmed baking sheets are 18 gauge, which is plenty thick to keep them from warping.
Our rimless cookie sheet pick is made of thicker gauge aluminum, which helps it stay flat without the added structural support of rims. This method is not only foolproof, but it also makes cleanup nearly effortless and adds a little insulation to the sheets, which helps prevent burnt bottoms.
A dark pan retains too much heat and is liable to burn baked goods. The best rimmed baking sheets are the aluminum half-sheet pans used in commercial kitchens and adopted by many home bakers and cooks.
Many rectangular cooling racks are also designed to fit snugly in a half-sheet pan, which is a great setup for roasting meat or glazing a bundt cake. For example, insulated cookie sheets, which consist of two thin sheets of metal sandwiching an air pocket, will bake cookies much more slowly and will prevent them from burning. Plus, both of our experts say you can just as easily bake delicate cookies on a regular sheet pan particularly with a sheet of parchment paper.
Other pans have perforated or slightly ridged surfaces to promote even browning. The ridges are supposed to help hot air circulate, and also keep things from sticking. For the most part, each test helped us evaluate one of two things: how durable a pan is, and how evenly it bakes.
To test the latter, we always bake cookies, because they require some precision and are quick to show hot spots. In , we also baked sturdy slice-and-bake cookies and monitored for even browning on the tops and bottoms. In , we tried roll-out sugar cookies, but they browned unevenly because we rolled them to uneven thicknesses, so we scrapped that test for our update. Instead we made sugar drop cookies, which we shaped precisely using a portion scoop.
For each test, we baked one sheet pan at a time and placed it on the middle oven rack. We always lined the pan with parchment paper, and rotated it degrees halfway through baking. Because pans can warp at high temperatures, we tested their sturdiness by roasting things at high heat. Afterward, we checked to see if the pan still lay flat on the counter or if it wobbled. We also noted how easy it was to wash off oil and stuck-on potato bits by hand. In every test, the Nordic Ware sheet baked evenly, with no noticeable hot spots or cool spots.
In our testing, it uniformly browned the bottoms of our slice-and-bake cookies while also evenly browning the tops. Delicate honey florentines caramelized nicely on the Nordic Ware without becoming too dark. And even after several years of use, all the Nordic Ware pans in our test kitchen still lie flat. I found that a regular nylon scrub pad slightly scratched the surface of the aluminum. And as with all bare aluminum sheet pans, oils and fats bake onto the aluminum, and they can be annoying to get off.
We have a few tricks for preventing and removing such stains below under Care and maintenance. Also remember that if you throw the Nordic Ware pan in the dishwasher, it will turn dull and tarnished. And you should line it with parchment before making cookies. While Nordic Ware pans used to have a completely smooth surface, they now include a slightly raised logo on one end.
But it can be a little trickier to clean between the raised letters, which may lead to a buildup of baked-on oils around the logo. If the logo does bother you, our runner-up, the Artisan, has a completely smooth baking surface. It was one of several aluminum sheet pans we tested that baked about on a par with the Nordic Ware, and of those, it tends to be the closest in price to our top pick.
Like the Nordic Ware, it baked cookies evenly to a nice golden brown, and never warped in our battery of high-heat tests. We did, however, hear some crackling sounds when this pan was hot and sitting outside of the oven, suggesting that it moves slightly as it adjusts to the temperature change.
As it turns out, Vollrath another top maker of sheet pans owns Artisan. However, a Vollrath representative told us that Artisan pans are made in a different factory than Vollrath pans. Artisan pans are made of a sturdy gauge aluminum, the same thickness as our top pick.
This heavy-gauge sheet bakes gently and evenly, and has two open sides that allow you to slide cookies right onto a cooling rack. A muffin pan is used for baking cupcakes, popovers, and of course, muffins.
A count muffin pan is standard, but you can also get six-count pans. Mini-muffin pans are available if you want to make bite-size treats. A loaf pan is used for cooking loaves of quick bread, yeast bread, or meatloaf.
The standard size for loaf pans is 9 inches by 5 inches and 2. This pan is used for making Bundt cakes, that all-American classic. The pan is fluted to give the cake its distinct sculpted shape.
This 8- or 9-inch pan is made for baking brownies, bar cookies, cakes, and cornbread. One square pan makes a single layer of cake. This pan is used for baking lighter cakes like angel food and sponge cake. Some models have removable bottoms to make it easier to remove delicate cakes. Standard-size tube pans are 9 inches in diameter with 3-inch sides. If you want to make tiered cakes, this pan is a must. It can even be used for other baked goods, like brownies and cookie bars , when you want a fancier presentation.
Cake pans come in a variety of sizes, but the most commonly used ones come in 8-, 9- and inch diameters. Whether you bake pies or quiches, a pie plate will keep the inside moist and the crust crisp.
A 9-inch diameter pie plate is the standard option. Some pie plates are utilitarian pieces of metal, while others are ceramic and glass with decorative features. Glass, ceramic, and metal are the typical materials used for baking pans. The material affects how quickly your food cooks and how well your food turns out. Ovenproof glass and ceramic pans will heat evenly but more slowly than metal.
They will also retain heat, which is good if you want to serve food from them. Glass and ceramic are the best materials for cooking acidic foods—like lasagna—because acids in tomatoes or citrus can react with metal and give your finished dish a metallic taste.
Glass pans let you see how done your food is, too. Metal baking pans, whether aluminum or steel, conduct heat more efficiently so food cooks more quickly in them. Nonstick pans are easy to prepare for use and easy to clean.
Most are not dishwasher-safe, and that nonstick coating wears off over time, too. Some people are reluctant to use nonstick baking pans because they think the Teflon on them can transfer carcinogens into their food, but this is not true.
The amount of food you plan to make will influence the size and number of pans you need. If you love making baked goods to share with friends and neighbors, consider buying a set of pans or multiples of the pans you plan to use. Buy enough muffin pans to make 24 cupcakes in one shot. Like to give bread to the neighbors for the holidays? Buy a couple of loaf pans. Do you make a lot of cakes?
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