Baking Pans

I am a big advocate for investing in sturdy, rimmed half-sheet pans instead of flimsy cookie sheets for baking. If you already have cookie sheets, they will work just fine for you. But if you are in the market for new pans, seek out some good quality half-sheet pans. They will last your lifetime. I recommend having at least two in your kitchen.

There are also a few other baking pans that will be utilized in this book and are essential in a baker’s kitchen. For most baking instances, I prefer metal pans as it is the best conductor of heat. Glass or ceramic pans are best for items that have long bake times, like pies or casseroles.