Bakeware Basics For Oven Treats
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What can I bake and cook in the oven?
Here's what you can make in the oven and what type of bakeware you need to create it.
- Cakes: A sheet cake pan, or two round layer cake pans. A cooling rack that fits the shape of your cake pan: Baking tip: all cakes need to be cool enough to touch before icing or frosting or the cake will tear.
- Pies: A pie dish or pie pan. Baking tip: Look for one with fluted edges for decorative pie shells. Simply use your finger to indent the dough at the top for a fluted edge.
- Linzer tortes & quiches: Same pan, different dish. Linzer Tortes are jam-filled, open-faced pie for dessert while quiche is a breakfast, brunch or lunch dish made from eggs, cheese, and vegetables. Both have a pastry crust shaped by the fluted edge of these metal pans. Baking tip: Look for this pan with a removable bottom to preserve the delicate shape of these treats.
- Cookies: Whether chocolate chip, sugar or Mexican wedding cookies, you'll need a great baking sheet to make them. Look for the newest in flexible silicone bakeware, hard-anodized aluminum and classics in stainless steel and aluminum. Baking tip: An easy-grip handle on one side is indispensable for lifting the sheet out of the oven and removing cookies.
- Casseroles: These one-dish wonders yield the best results when cooked in a proper dutch oven with a tight-fitting lid.
- Soufflé: You'll need a special soufflé dish either in a single serving size or whole meal size. Beautiful white fluted cookware goes from oven to table with style. Serving tip: QUICKLY move from beating the egg whites and combining the ingredients to the oven and very CAREFULLY go from oven to tabletop immediately as the egg whites and steam that cause the puffiness can easily deflate. Baked dessert custards: You'll needs a set of ramekins in a classic white fluted French design. These small glass baking dishes are for baking crème brulée, flans and custards that go from oven to table in single serve sizes. Clean-up tip: Glass can be soaked to remove burnt-on messes, so add some baking soda and soak until the mess floats!
- Roasts: turkey, beef, pork, lamb all need the same for great roasting results: High heat, a good meat thermometer and a beautiful dependable roasting pan.
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