Bakeware You Should Own

• Baking dishes: A basic kitchen should have one rectangular baking dish (8" × 12" or 9" × 13") and one square baking dish (8" × 8" or 9" × 9"). Ceramic, anodized aluminum, or oven-safe glass dishes are all acceptable. Baking dishes that have plastic storage lids are particularly useful.
   
  
• Aluminum half-sheet pan: Also called a jelly roll pan, this is an essential piece of equipment for baking cookies and many other pastries. Most half-sheet pans measure 17 1/2" × 12 1/2", but make sure the pan will fit in your oven before you buy it.
   
  
• 9" × 5" × 3" loaf pan: A versatile pan for baking bread, pound cake, and meatloaf. If you bake often, you may want to own two or three. Stainless steel is preferable, followed by anodized aluminum.
   
  
• Two 9" round aluminum cake pans: Aluminum cake pans with a depth of 1 1/2" or 2" will serve you well for baking most cakes. Anodized aluminum is best.
   
  
• 9" pie pan: A round baking dish with flared sides. Pie pans are usually used both to bake and serve pies, so it’s worthwhile to find one whose looks you like. Many pie pans are made of aluminum, which tends to overheat during baking and often scorches pie crusts. Better, though more expensive, choices include ovenproof glass, earthenware, and ceramic pans.