What kind of bakeware do you prefer.

[Josephhgoins]

As I am sure most people on this forum have used several different types of Bakeware (i.e. silicone, cast iron, tin, stoneware etc....) I was wondering which you prefer?

I prefer my Porcelin cast iron post for soups and stews, stainless steel for frying and metal or stone ware for baking dependng on the item.

Which do you prefer for what?

[mombottoo]

I prefer corningware for oven use (casseroles, potatoes, etc), cast iron for frying, cast iron griddle for pancakes/french toast and stainless steel for stovetop cooking. For cookies & cakes I use the aluminum cookie sheets I've had for eons and the aluminum cake pan that belonged to my mom.

[Contrary Housewife]

I also use corning ware a lot (and fire king, pyrex and anchor hocking from thrift stores). I've become a fan of silicone for things like cupcakes, I will never have to wash one of those aluminum monstrosities again! I use a silpat on my cookie sheets, perfect every time and never any sticking.

[Luckybustert]

Oh I just love all kinds of kitchenware....probably the only thing I haven't used is the silicone bakeware. There's just something about putting plastic in the oven that I can't get my head around.....and I have this sneaking suspicion that down the road we'll eventually be told how unhealthy it is.

Love pyrex, stainless steel, and eternal nods to my enamel covered cast iron.

[ladykemma2]

I am very persnickety about my cookware. i lost all the bakeware in the divorce.

variety all clad master chef for straightside saucepans and rounded saucepans
calphalon professional windsor sloped sides sauce pan 1 quart and 3 qt
farber millenium deep sides 1.5 quart saucepans with lid for making rices

calphalon professional teeny tiny saucepan with lid for frying garlic, mostly.

tools of the trade (macys) 3 qt saucepan with steamer used almost daily.
2 each 5 qt calphalon professional 5 quart sauteuse (flat, straight sides, shallow) with lids used for soups, stews, saute, reductions, baking, roasting... everything!

2 each calphalon professional long oval supershallow frying pans large and small used for oven roasting and hot saute
calphalon professional turkey roaster with rack

3 qt all clad non stick saute with lid for potatoes, eggs, and such
tiny non stick frying pan Lincoln for poaching or frying eggs
revere non stick square griddle

5 qt revere deep sides stock pot
8 quart deep sides revere stock pot
2 each 16 quart revere stock pot
1 each 30 quart stainless stock pot (starts with a V)

[tigo]

I use Pyrex for baking and cast iron for everything else.

[shoiji]

I like pyrex or corning ware for baking. This way I can also use the containers in the microwave also. I am trying to stay away from silicone. I did purchase a silicone muffin pan for the microwave, however, I think I will look for a glass or ceramic one.

Also have stainless steel pots and pans that can also be put in the oven. I try to buy items that will be able to be used in different appliances. Have little storage space so this helps.

[frugalwarrior2]

I am an estate and g. sale junkie so i have about everything. I avoid cast iron because I am lazy. I use corningware and glass but also non-stick as I still have some. I like t-fal for cooking as we have kids. We use it constanly and are rough on stuff.

[Luckybustert]

I avoid cast iron because I am lazy.

This is the same reason I like the enamel covered cast iron. All the benefit of cast iron, but with a lot less maintenance

[frugalfranny]

..probably the only thing I haven't used is the silicone bakeware. There's just something about putting plastic in the oven that I can't get my head around.....and I have this sneaking suspicion that down the road we'll eventually be told how unhealthy it is.

I have wondered about that myself......but do plan on buying one of the silicone brushes........it would be really soft for brushing butter on things.............like my baklava! (can you tell I am ALREADY planning on making more???)

Glad this post is here........I am in need of a new dutch oven.......mine is on it's LAST LEG.............old and warped! It is GOLD --that should tell you how old it is!!! poor thing........

[McD]

I love pyrex. I have taken to picking up the old retro pieces when I can find them cheap at a yard sale or an antique mall.

[Josephhgoins]

In a cook book from the 50's I found a "helpful hint" to clean cast iron.

If you have ever really burnt anything on it you know what a pain it can be, especially if it wasn't seasoned as well as it could have been.

Put water in the pan to cover the newly made charcol. Put on the stove eye and turn the eye to high. Sprinkle in a small amount of Baking Soda and boil for a few minutes. dump water and let cool slightly. and use your scrubby side of the sponger to wipe out.

I make a meat loaf in a cast iron pan. I prefer lots of ketchup, brown sugar, white suger, corn syrup and a touch of molasses in it. So when all said and its cooked there is a lot of cresh charcol in the pan. This cleaning process takes care of that everytime.

Much better than scrubbing with a brillo or soaking for a few days.

[Judi Dial]

stainless steel pots/pans, pyrex and ceramic otherwise.

Judi

[Pemberleyan]

I've never had a time where I went out and bought a supply of cookware and bakeware; I just started buying at thrift stores and yard sales when I was a teenager, so it's evolved over the years. I've collected so much kitchen stuff over the years that I've had to purge a few times. The first cookware I can remember buying was from a "junior league" sale; a set of West Bend boilers which I still use regularly. I guess they're stainless-lines aluminum with heavy bottoms.

I'd love to have some of the great restaurant-quality cookware, but it's so pricey. I've inherited a lot of ironware, but I only have a couple of worn porcelain/cast iron boilers which I do like a lot. For frying I prefer a cast iron dutch oven/skillet.

For meat loaf I like my non-stick aluminum pan set. The bottom part looks like a regular bread loaf pan and the insert has holes so that fat can drain out while cooking.

I have to agree with Luckybustert -- I've never tried the silicone bakeware, but I love my silicone spatulas and brushes.

I like Pyrex for casseroles and air bake aluminum pans for cookies and cheese straws.

[Teresa T]

I used to really like the white corning ware. But it is no more. It's now pottery made in China.