As an Amazon Associate, I earn from qualifying purchases.
Baking and Me: A Love-Hate Relationship
I’ll admit it—baking and I have a complicated relationship. I’m more of a “cooking by feel” kind of guy, and baking is just too precise for my taste. That said, I’ve dabbled. I’ve made French pastries, whipped up cakes, and even had a moment where I shamelessly ordered an entire cake for myself, no occasion needed. My sweet tooth doesn’t help either; gummy bears and chocolate don’t stand a chance around me. But hey, there are some things I should know how to bake, and having the right tools makes all the difference. Here’s my list of essentials to make baking (and maybe even cooking) easier.
Baking Sheets: The Backbone of Your Oven Arsenal
The first must-have is a good rimmed baking sheet. I worked with Vollrath pans in one of my restaurant gigs—they were solid, but I read that newer ones aren’t as durable. When moving back to Europe, I chose NordicWare sheet pans because they offer excellent heat distribution and minimal warping. If you’re baking potatoes, roasting veggies, or browning meat, these pans are your go-to. Want to go fancy? Check out their quartet bundt pan—perfect for creating stunning cakes that scream “I spent hours in the kitchen,” even if you didn’t.
Pro Tip: Aluminum baking sheets might discolor over time, but don’t worry—it’s normal. That patina or seasoning is part of its charm. Just avoid using harsh chemicals or metal utensils to preserve the protective oxidation layer.
Roasting Pans: Bigger and Better
Think of roasting pans as the deeper cousins of baking sheets. They’re perfect for casseroles or larger cuts of meat. While my beloved All-Clad roasting pan didn’t make the journey to Europe, I’ve adapted by using tempered glass pans from IKEA. They’re versatile for cooking and storing food, and being able to see what’s happening in the oven is a bonus. If you’re looking for something durable but don’t want to spend a fortune, try the Cuisinart Roasting Pan—a fraction of the price and still excellent.
Measuring Cups, Spoons, and Scales: Get Precise
Ah, the eternal debate: cups or grams? I’m team “measure by weight” because it’s more precise, especially for baking. The beauty of the metric system is that, for example, 1 kilo of water’s volume is 1 liter, which takes up 1000 cubic centimeters of space, and it takes 1 kilocalorie to heat that 1 liter of water up to 1 degree centigrade.
Ever packed brown sugar into a cup? Then you know how wildly the results can vary. That’s why I can’t stress enough the importance of a good kitchen scale. My OXO pull-out scale served me well for years, and now I use a KitchenAid dual scale. For measuring cups and spoons, I’m a fan of stainless steel options from OXO—they’re durable, stackable, and even stand on their own (a surprisingly rare feature). Oh, and their magnetic snaps? Genius. I’m obsessed with them. I mean, that’s what user-friendly design is.
You can and should also opt in for a Pyrex measuring cup set as well.
Mixing Bowls: Where the Magic Happens
The unsung heroes of any kitchen. Over the years, I’ve tried (and returned) countless sets of mixing bowls. Some didn’t have stable bases, others had rims folded inward that trapped food, and a few were just plain awkward to use. My current setup includes both glass and stainless steel bowls. Glass bowls, like Pyrex, are perfect for when you need to see your ingredients or pop something in the microwave. On the other hand, Vollrath stainless steel bowls are durable enough to survive even the angriest chef tantrums (trust me, I’ve seen them).
Pro Tip: Need your bowl to stay put while whisking? Wrap a kitchen rag around the base for stability. Or, if you’re feeling fancy, grab a bowl stabilizer like this one.
Glass Baking Dishes: A Kitchen Staple
While I’m still loyal to my trusty IKEA glass baking dish, Pyrex offers an excellent alternative for those without an IKEA nearby. Why add glass bakeware to your collection when you already have stainless steel? Well, glass lets you see what’s happening as your dish bakes, which is a game-changer for certain recipes. For example, I can’t imagine baking a pie without my Pyrex Glass Pie Plate—its shallow, angled sides ensure the crust stays beautifully intact without slumping. Bonus: tempered glass is incredibly easy to clean, making it a winner in my book.
Cake Pans: The Essentials For cake enthusiasts, a few basic pans are a must: round, square, and springform pans cover most baking needs. And yes, the finish matters. Dark pans absorb heat better, making them ideal for recipes requiring some extra browning (like rich, dense cakes or even Chicago deep-dish pizza). Lighter pans, like Nordic Ware’s Straight-Sided Cake Pan, are perfect for more delicate cakes. Non-stick is non-negotiable here—it’s just so much easier, and no one wants their cake sticking to the pan at the last second.
Pro Tip: Cake pans aren’t just for sweets! For example, my Chicago Metallic Non-Stick Cake Pan is perfect for savory dishes that need a golden-brown finish.
Springform Pans: For Cheesecake Lovers (and Dreamers Like Me)
The cheesecake quest. Years ago, I had the best cheesecake of my life, and I’ve been chasing that memory ever since. Until that elusive recipe lands in my inbox, I experiment, and I’ve learned one thing: you need a great springform pan. During my research, I found that every springform pan leaks slightly, but Nordic Ware’s 9-Inch Springform Pan had the least leakage in tests. The thicker the batter, the less you’ll notice. Perfect for cheesecakes, tortes, or any batter that needs delicate handling.
High-Heat Gloves: Safety First
Let’s talk safety for a second. If you’re handling anything straight out of the oven, especially heavy glass or metal bakeware, high-heat gloves are non-negotiable. Mine can handle up to 1480°F, which is hotter than your average bonfire (fun fact: aluminum melts at 1220°F). They’re a lifesaver for everything from kitchen baking to outdoor grilling.
Cooling Racks: The Unsung Heroes
Cooling racks are one of those tools you don’t know you need until you can’t find one. Whether you’re letting cookies cool, glazing a cake, or even covering items in chocolate, a cooling rack is essential. When I moved to Hungary, I had to “import” mine because I couldn’t find one locally, but at least it fits perfectly in my rimmed baking sheet, making it super versatile.
