Good afternoon chaps. My recent brag thread concerning the wife seemed to be fairly popular. Thanks for the input though I still haven't gotten any suggestions about what dish to make in it first.
This post goes more toward baking pans. As our own Ouch has pointed out, the plain "French" black steel frying pans are really solid performers, cheap, and dead simple to use. Well how about bake ware? I will tell you I have a hodge podge of the stuff now. Some of it non stick(most of it is worthless, chipped), some not. Others are of dubious quality and origin. They rust too easily, etc. Now I remember seeing many times plain steel pans in bakeries that were essentially seasoned black from years of use. Though they didn't seem to over brown the way the darker nonstick stuff does. Where should I start in my search for this stuff? I mean, do I need to decide on a material first and then brands or is there a brand that you start with first and pick a model from there? I have no problem mixing and matching brands since rarely do you get exactly what you want or need from one brand.
I guess it goes mostly to materials. I really do want to stay away from non stick pans but I guess I could be convinced...maybe. Steel? Aluminum? Air bake type stuff? My needs run to normal pans. Round and square cake tins(sandwich tins in the UK), loaf pans for pound cake and bread, and the odd cookie sheet though our baking stones from Pampered Chef fill that need. And no I am NOT ashamed to say we bought from PC. They are awesome. Sizes? 8" square tins for sure but what about rounds? 8 or 9 inch and do certain things call for the different sizes? Loaf pans. These are all over the place. 4" square, 4.5, 5.0 inch square. What is considered standard? I don't do many specialty cakes that need certain mould shaped pans though I would listen to suggestion on that as well. Thanks guys. BTW, the one thing I don't really have and interest in is the silicone stuff. Just don't like it.