Ask MetaFilter questions tagged with bakeware

What do I bake my croissants on?

mizrachi — Fri, 03 Apr 2009 22:46:24 -0800

What's the best baking sheet to use in making croissants? I'm unsure of the differences between half-sheet and jelly roll pans or what might be the best material pan for even heat distribution. Does the pan need any particular amount space on each side to heat effectively? We have a smallish oven and almost any pan will fill the rack almost to the walls. And for this recipe and others using a pan, do I just place the pan on my oven stone or remove the stone and put the pan on the oven rack before baking?

Help put muffin tin back together again

sararah — Fri, 31 Oct 2008 09:56:53 -0800

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? Oven-safe/food safe would be ideal, of course, but since the offending breaks are between the cups as long as the adhesive is oven-safe you wouldn't have any food actually touching the adhesive. I know a little about epoxies, etc (they are activated by air?) but not much about their heat-safe properties.

Help me make a tall cheesecake.

tihleigh — Thu, 24 Jan 2008 00:28:47 -0800

Where can I find a 5- to 6-inch deep springform pan? I've recently been given a great recipe for a New York-style cheesecake. It's perfectly fine when baked in a 3-inch deep, 9-inch in diameter springform pan. However, the recipe would be optimal if I could bake it in a deeper pan—5- to 6-inches in depth is traditional for this style of cheesecake. To keep the recipe unaltered, I'd prefer a pan that's somewhere around 6-inches in diameter as well, but, considering the difficulty I'm having finding any pan at these depths, I'm open to all options.

Staub cookware question

tula — Thu, 03 Jan 2008 18:28:23 -0800

Are these pinholes in the enamel surface of my new Staub cookware normal or flaws? So I just bought my first piece of expensive enameled cast iron cookware (Staub Pumpkin, from Ebay) and being inexperienced with the stuff I don't know if I should consider these pinholes problematic or not. I'm not asking for your opinion on the aesthetics of the holes; I'm asking if, with use in high temperatures and washed in water, pinholes of this size (and they seem pretty deep, too) will cause the enamel to chip or crack. Can moisture reach the iron and cause problems? I've purchased a few things on Ebay and never had quality problems before, and I'm not a terribly fussy person, but this wasn't cheap, so I'm less inclined to just let it go.

Best kind of bakeware material?

riffola — Fri, 28 Dec 2007 22:45:48 -0800

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?

We Need Good Bakeware!!

Irontom — Mon, 18 Dec 2006 19:26:47 -0800

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! Where do I find good bakeware? Is there such a thing?

How well does that new silicone bakeware work?

mimi — Wed, 01 Dec 2004 08:22:59 -0800

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!