After covering stainless steel pots and pans and cast iron pans, we pretty much have the stove-top taken care of. With either option you can make soups and sauces, boil water, saute veggies, make eggs, and brown meats. But what about baking?
For me the answer to the non-stick pans that I used to use in the oven varies depending on what I’m doing.
Glass
For baking casseroles, cakes, meats, and anything else that needs a 9×13 pan, I use a Pyrex baking pan.
Baking times may vary just slightly, but I’ve never had anything vary too much from normal directions. And without the non-stick coating, you may find that you need to use a bit of extra oil. I just use a dab of coconut oil or butter on the inside and put it in the sink to soak with some vinegar if needed.
The glass pan I have also has a lid so it conveniently doubles as food storage when needed.
Stoneware
It’s tough to find a metal pan that lacks the non-stick coating for baking bread and muffins. Unless you venture into using stoneware.
I had a tough time wanting to spend that kind of money on my pans, but I’ve truly fallen in love with my stoneware! I currently have a muffin pan, two bread pans, a rectangular baking sheet, and a pizza stone for the baking that my glass pans can’t do. there are a few more pieces I’d enjoy having, like a square 8×8 pan, but they’ll come soon enough. One day.
Stainless Steel
I also have a couple of stainless steel baking sheets on hand for when I need them. We’ve baked cookies on them, pizzas, and chicken nuggets among other things.
Many times they’re hard to find in the department stores, but restaurant supply stores seem to carry them and you can also find them online for a decent price. The best part is there is no non-stick coating to scratch, so they’ll last half of forever.
In fact, I’ve had all of my glass, stoneware, and stainless steel pans for many years now and they look a million times better than my non-stick pans did after just a couple of years. Money well spent for sure.
What type of non toxic pans do you use in your oven?
Donielle Baker
My muffin tins and bread pans come from garage sales. Older ones before everything was non-stick. I love them!
Don’t rule out the quicker heating carbon steel stove top pans, they are similar to cast iron from what I hear and unlike stainless they can actually be seasoned.
@Ryan M, true. My mom has ahd one of these for.EVER! And it’s the greatest! They’re hard to find, though.
I am curious as to what oil you use on your cast iron to season it. Thanks.
I have several pieces of stoneware and I LOVE them. Especially my rectangular baking sheet.
Thanks for all the info.
@Julia, I normally use coconut oil. 🙂
@Julia, I use bacon grease/drippings and put it in the oven while I bake bread. It bakes right on there so I don’t worry about it spoiling or anything. 🙂
I just invested in a stoneware muffin pan. I felt silly spending the money, but I really wanted to get the non-stick OUT of my kitchen. So far it is working great, and I feel reassured hearing that you love yours! Storage is going to be tricky though.
I have stainless baking sheets and love them. But you’ve made me think – I normally use parchment paper (not wax paper!) on them for baking, rather than greasing them and risk sticking. Is there anything I should be concerned about with parchment? I do use a non-bleached organic brand.
@Abby J., You know….I really don’t know! It’s not something I’ve used, so I’ve never researched it. 🙂
I love stoneware and sell Pampered Chef. If you’re interested, you can host a catalog show with me or any consultant and earn your stoneware free or discounted!! I live near Seattle, so if anyone is local to me, I would love to do a kitchen show for you so you can earn free/discounted products!!
Thanks for the blog and booklets Donielle! I’m so excited to get started on kicking the sugar habit and no more scratching the eczema either!!
God Bless!
I have glass Pyrex bread pans and a square 8×8 pan, and they work great! I’ve never noticed needing to adjust the time or temperature, either. Donielle, you could keep your eye out for one of those 8×8 pans–might be cheaper than the stoneware 🙂
Thanks for all the tips! I didn’t realize there were stoneware muffin pans out there–that sounds like it’s gonna go on my wishlist! That’s the only non-stick thing I use in my kitchen. (And I often put the muffin batter into a cake pan anyway, which is much easier to wash!)