Tip: If a casserole dish’s volume is not marked, you can determine its size by pouring premeasured cups of water into the pan until the water reaches the rim.
Roasting pan: A 13 x 16-inch triple-ply (or “clad”) stainless roasting pan with riveted handles and nonstick interior. Make sure it comes with a rack.
Baking sheets: Whether or not the sheet has a rimmed side or is insulated is less of a factor than color—lighter colored pans will give you the best results.
Muffin pan: A heavy-gauge nonstick 12-muffin pan is best. And it’s not just for muffins—it can double up for hors d’oeuvres and side dishes.
If you like to bake, add these to the list:
- Pie pans: 9-inch; glass helps you keep an eye on crust browning.
- Cake pans: 8- or 9-inch rounds; a light-colored interior will help keep crusts from getting too dark.
- Bread pan: 9 x 5 x 3-inch, glass or metal. Glass will help you gauge how brown bread gets.
- Six 7-ounce ramekins.