My previous question on European cookware brands was so very helpful in my slow yet steady betterment of my cookware. Now it's time to do the same for bakeware. [more inside]
How do I remove engraving from an aluminum pan? [more inside]
Help me a find a replacement for a broken vintage mixing bowl [more inside]
What's the best baking sheet to use in making croissants? [more inside]
My sister has a stone muffin pan like this (except it is 6 jumbo muffin cups) that broke into three pieces during a recent move. She said none of the cups were damaged, so any ideas on an oven-safe adhesive to put it back together? [more inside]
Where can I find a 5- to 6-inch deep springform pan? [more inside]
Are these pinholes in the enamel surface of my new Staub cookware normal or flaws? [more inside]
For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
My wife once threatened me with death if I ever dared present her with housewares as gifts. "I want real gifts" said she. Fifteen great years later, she wants good bakeware for Christmas. Good is defined as "won't ever rust" and "not that floppy silicone nonsense". So, Mefites, Hope Me! [more inside]
CooksFilter: Has anyone tried that new silicone bakeware that's popping up everywhere? My mom found a good deal on it and is itching to give it to all the family bakers. I'm leery (bake-curious?) but don't see anything on Cooks Illustrated's site or anywhere else. Reviews, please!