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New to baking

post #1 of 9
Thread Starter 
Hi all,

I cook a lot. I'm primarily a BBQ Cook, so cooking meats over wood is my specialty.

However I want to branch out into the baking field. For pies and cakes, what sort of pans should I buy. Other than having a fairly nice 9" springform pan for my cheesecakes, I don't have any baking pans.

Should I buy glass? Should I splurge and by All Clad? Should I buy the new silicone pans? Primarily interested in cakes and pies.

Any help would be greatly appreciated.

post #2 of 9
Until you're sure you really want to concentrate on baking, i'd say buy a middle of the range bakeware. Something sturdy that wont buckle in the oven.

I would also suggest borrowing tins from freinds just till you find what you like and are comfortable with. You could offer them a taster for their genourosity.

Check out charity shops they always have stuff like that. No Point splurging till you know its what you're really into

For specialist items, the cookshops will hire tins out

Tins are usually much better than glass for giving a well done crust
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #3 of 9
Thread Starter 
Thanks for your response.

Would you consider something like the Wilton line of pans to be "middle of the range"?
post #4 of 9
Dont know the range. Maybe one of the others can help you with that. Products can be very different from country to country. ie different names for the same product. Happens all the time.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #5 of 9
>>>the Wilton line of pans

Wilton is a - or perhaps _the_ premier "consumer" name? - in cake decorating. you'll probably pay a premium - not sure how much in % that may be today - for their stuff - but it generally is very good-to-top quality.

you'll likely find "no name" pans less expensive - check them against the heft & detail of Wilton similar pans. Aluminum is (lots of detail omitted) aluminum - and will perform in a similar fashion.

if you have a restaurant supply house in your area I'd bet you'll find similar quality there without the premium. and that's first a "retail" premium + 2nd a "name" premium.

we've got Wilton stuff that's 30 years old and still baking strong. kinda hard to quibble with "gosh I paid $3 more for that Wilton pan" at this point. thing is, you'll find lots of square/round/rectangular pans, but if you're looking for a Tickle-Me-Elmo cake pan, choices will be limited.

if you're looking at non-stick type coatings, all bets are off.... that's an area where sorting truth from fiction becomes very tricky - brand name or no.
post #6 of 9
I have a lot, I mean A LOT, of bake ware. In fact, there’s not much by way of size and shape I don’t have for baking cakes. I have at least three different brands of metal cake pans and there isn’t a great deal of difference between Wilton and the others. Although the square set I ordered off the net, can’t recall the brand but NOT Wilton, are made of much sturdier metal. You could dent the bottom of Wilton if you wanted to, my “professional grade” 3 inch deep square pans would probably dent you before you dented them.

Wilton products aren’t evil (with the exception of their fondant which is just nasty) nor are they necessarily inferior or superior to other specialty bake ware lines. What they are is widely available. And since Wilton round pans are available at Wal-mart in 6,8 and 10 inch they are easy and economical to get a hold of. So yes, Wilton will do you just fine. Craft stores like Michaels and Hobby Lobby carry a wider range of Wilton products but for the most part that wider range is in the form of their character pans a la Sponge Bob and Spiderman.

I have several Nordicware bunt and decorative loaf pans that I truly like when I do pound cake. I do not care for silicon bake ware at all for cakes, the floppy factor irritates me. I do have silicon cup cake and mini cup cake pans, but I rarely use them for baking cup cakes. I use the minis for tartlets (because I can “bend” them out should something decide to stick) and for candy making. My regular sized silicon cup cake pans are primarily used as a mold for pralines and the occasional corn muffin. The one thing I do recommend silicon for is Angel Food Cake. I have two silicon tube pans just for that purpose. One came from Wal-mart and one is Kitchen-aid brand (a gift, thank you Daddy). As to how they cook, no real noticeable difference but the Kitchen-aid has a more rigid ring around the top and so the irritating floppy factor is lessened.

For the few pies I make, I have glass because that is what was at the store the day I just had to make pie. I prefer tarts to pies and because of that I have several removable bottom tart pans both round and rectangle. I’m not sure of the brands on those, but I prefer the nonstick finish on those because the one I bought without it had a huge tendency to rust (I live in the humid South where anything that can rust will rust).

Hope that helps.
post #7 of 9
izbnso - this should be familiar . . .
post #8 of 9
Dilbert, not only did I have that same shopping cart, I think I had the same shoes too!!! :lol:I don’t think I ever got to have that much fun with the flour when I was little, but my kids have sure made up for it. Somewhere I have video of two of my little heathens actually making “angels” in the flour on the kitchen floor. I also have some cute pics of them in the tub looking like Oompahloomps after they got into my cake colors.

As you can see from my avatar, my love of cake runs deep.:rolleyes:
post #9 of 9
heehee. that's our youngest on an Easter morning.

as I recall, we became late for church.....

>>flour angels
hush, don't give her any ideas. she's 23 now, but I'd not wager a broken potato chip she would execute the theory!
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