Kitchen

[Sooner]

I am sorting through my bakeware and need a couple new cake pans. I thought I would ask what your favorites are!  I'm getting 8" and 9" round, and 9" square--maybe a new 9" x 13" one.

What I have is mainly a mix of Williams-Sonoma Gold and USA Pen--some are quite old!  Oh and also a square All Clad with a cover.  

Thanks for responses!

[charsha]

I prefer all stainless pans, they are great. I use them for cake pans, pie pan, as well as 8 x 8 baker, 9 x9  etc. Long wearing, easy to clean. 

[SaveTheTurtles]

I like Wilton pans.

[IamDoodles]

Chicago Metallic.  They will last you a lifetime.  Only pans I use.

[loriqvc]

@Sooner- This summer, I sorted through my dozens of baking pans (yep, definitely have a problem with baking-related spending!) to eliminate all that were not standard sizes so that I could ensure consistent, accurate baking results. I know you're aware of this, but extra half-inches or not enough half-inches here and there can make a huge difference. I ended up keeping the following pans in addition to my collection of Nordic Ware Bundts:

• 8" and 9" round and square nonstick metal pans from Chicago Metallic—they
   have precise sizes/volumes, reliable results, and easy cleanup (you often need
   to lower your oven temperature a bit because they're dark metal, though)
• 8" and 9" aluminized steel square pans from Technique—same details as above
   but likely not helpful for your search since they're not available anymore; keeping
   these plus the nonstick ones since they have squared rather than rounded edges
• 9" square and 9x13" stoneware pans from Fiesta—same overall details as above
   but much nicer for presentation purposes
• One 7x11" and one 9x13" glass pan from Pyrex—the 7x11" is called for in just a
   few of my recipes, so this helps me avoid conversions, and at times, a glass
   casserole dish is nice for gatherings; the measurements and volumes are pretty
   close to standard but the glass is less easy to clean and the overall browning
   and baking results are not always great
• 2 9x5x3" Copper Chef metal nonstick loaf pans and 2 8.5x4.5x2.5" Chantal
   stoneware loaf pans—again, just the right dimensions and volumes plus
   reliable results and easy cleanup (FWIW, I was surprised that some of the
   other loaf pans I owned were in between sizes or much wider than I realized,
   which makes for really "squatty" loaves)

I could go on and on about pans and bakeware, but I'll stop here for now. Good luck with your search and have fun upgrading your supplies! 

[addtothis]

Wilton is the best company.  You will not go wrong.  I have the spring pan for cheese cake and the round cake pans.  Nothing sticks and the cakes come out great!  They have been out there for years.  Clean up is a breeze!!

[Sooner]

@loriqvc Thanks so much for the list! It is very helpful.  I find I am a Bundt pan hoarder   

One of my very favorite pans and the recipe is the Nordic Ware Honeycomb Pull Apart Pan!  There is a lemon and honey recipe for it on the site and it is wonderful!  

I have WAY too much bakeware of all kinds.

[Spacrazy]

@Sooner   Agree with you on Williams-Sonoma Gold and All Clad. I have no need for more pieces but sometimes I think of splurging on a fancy shape and the Gold Series is what I would go for...  but, my favs are (and always have been) my mother's "hand me downs". For my bundts and tube pans these never let me down. Have fun with your new acquisitions ~ whatever they may be and most of all Happy Thanksgiving to you and yours.

[SandySparkles]

You have good taste!!😁 My hands down all-time favorite is William Sonoma Goldtouch bakeware also!!! I use it exclusively for baking just about anything, and  ALWAYS have consistent results!!!👍 If it aint broke...😁

~~~All we need is LOVE💖

[deepwaterdotter]

My Williams-Sonoma Goldtouch pans have served me well for many years.  Pricey, but worth it.