A Well-Stocked Kitchen: Baking Edition
September 21, 2009 · Posted in amy i, around the house, cooking and food, organization by amy i
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Welcome to another edition of A Well-Stocked Kitchen! This is my humble attempt to share with you, dear readers, the tools that have helped me become a better cook and baker. Today, we’re talking baking supplies. Another time, I’ll write about the ingredients I keep on hand at all times, but for now, this is the equipment that produces yumminess on an almost-daily basis.
What baking tool can’t you live without?
Silpat: This non-stick silicone baking mat/cookie sheet liner is one of those things that I never thought I needed before I had it, but now use constantly.
Muffin Pans x2: Most of my bakeware is the Calphalon Classic brand. I’ve been very pleased with the quality and durability of their products. Having 2 muffin tins has made making muffins and cupcakes infinitely easier. Many recipes make 24, and it’s quite the pain to have to bake a batch, cool, and start over with the same pan when you could be baking both at once. I recommend the investment in an extra one if you’re planning on doing a lot of baking.
Cookie Sheets x3: Okay, so maybe 3 is a little excessive. But for the same reasons as the muffin tins, I recommend owning at least 2. I bought my 3rd one for $1.99 at Goodwill… the kitchen bargain hunter’s heaven! I also recommend having at least one rimmed baking sheet (like a jelly roll pan). You never know when these will come in handy.
Mini Muffin Pan: Not a necessity, but a fun addition to the mix, and especially useful if you love to entertain at brunch time like I do!
Pie Plate: There’s a large variety of types (glass, metal, ceramic) of pie plates. I love my ruffle-y Emile Henry one, and it comes in lots of colors!
Springform Pan: I’d skip this if you’re just trying to put together the basics of bakeware for your kitchen, but it’s essential for cheesecakes and some other delicate foods you might want to make. It’s 2 parts, and the ring that goes around the sides basically unlocks and pops off, eliminating the need to unstick the cake from the bottom of the pan.
9″ round x2: Layer cakes are much easier with 2!
9×13 Glass Baking Dish: If you’re short on storage space, either the metal OR the glass 9×13 will do the trick, but I like having both on hand.
Loaf pans x2: I like having 2 for the same reason as the muffin pans. Many zucchini or banana bread recipes make 2 loaves… make one for now, freeze one for later!
Tart pan: My most recent acquisition! Like the springform pan, I’d recommend this if you’re looking to break out of the cookie/cake/muffin mold and try something new and a bit more challenging. Make sure you get one with a removable bottom!
Wire Cooling Rack: Another item I didn’t know I needed until I had it, and now I use it almost every time I bake.
Bundt Pan: Make sure you spray this well with cooking spray (I like the Crisco brand with Pillsbury flour, Baker’s Joy is good too) or oil/butter and flour before pouring the batter in. I’ve learned the hard way that it’s a nightmare to unstick a bundt cake when you haven’t greased
Specialty/Novelty Pans: The best excuse to play with your food! I have a Garden Patch Cakelet pan from Williams Sonoma, and I think it’s the cutest thing ever. They don’t sell it anymore, but they’re always stocking interesting novelty pans like this giant cupcake pan that I’m constantly coveting.
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Great suggestions! I have a giant cupcake pan, and for me it is difficult to use. (But very cute!) I got mine at Michael’s with a 40% off coupon, so it was well worth it.
