- A covered roasting pan, after the end of the world getting aluminum foil may be hard to get to cover things for steam roasting.
- Pie plate, I like glass for even browning. Get three (corn starch, egg, coating) for doing coatings for deep fried foods.
- Cake pan, matte rolled-aluminum for even heating.
- Casserole, ceramic so you can't see inside, round or oval to eliminate dry corners.
- Ramekins, for individual desserts like creme brulee and organizing ingredients.
- Soufflé pan, optional, a round ceramic casserole will work but a good way to use up eggs.
- Loaf pan, for breads and meat loaf.
- Rectangular 9x13 pan, for brownies, lasagna and cakes. I like glass and folded metal with sharp corners.
- Square 8x8 or 9x9 pan, see 9x13 pan.
- Sheet pan (in half size) or jelly roll pan. Matte, rolled aluminum is remarkably useful as a cookie sheet, sheet cakes, and even as a tray.
- Cookie sheet, I don't like them since they tend to warp.
- Bundt cake pan or Tube pan, Angel food cake pan, optional
- Springform pan, mainly for cheesecakes and they tend to leak, a cake pan is better.
- Tart pan, a variation on the pie pan with a pop out bottom making it easier to remove.
- Muffin pan and Popover pan, optional
- Pizza pan and deep dish pizza pan, I like to use a perforated one on the grill instead of one of those speciality grill top pans.
Wednesday, June 2, 2010
Baking is the most complex part of cooking, combining physics, chemistry and often biology.
Baking often involves a specialize pan of some kind or other. Do you need all these pans? Probably not. Bread has been baked freeform for millennia. Pies made without a pan are called a galette. Though a good casserole is great for many things, a round one will also work as a soufflé pan. And a half-sheet pan is amazingly versatile from making sheet cakes to cookies and acting as a tray.
Most recipes expect a matte metal pan usually aluminum. If you are using a dark or glass pan reducing the heat by 25°F helps brown things at the right time. A shiny metal pan would reflect heat increasing the heat by 25°F would keep the cooking time the same. If you are at high altitude reducing the heat by 25° helps protein structures set on time.