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.
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.
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.
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.