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Apr 30, 2008 04:13 AM

ISO a quality 9 x 13 baking pan

I would probably use this for brownies and was wondering if non-stick would be the best. Or should I just go to the restaurant supply and get something there. I don't want the "Edge" brownie pan because I would also be using this pan for other things. My old cheap pan was rusting all the time. Thanks, Richie

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  1. I would just go with a glass Pyrex one they work great for everything we throw in it.

    1. I use Pyrex as well--best value for a basic baking pan. Cooks Illustrated agrees as well.

      1. Non-stick has a major problem with brownies and that's that the normal thing you'd want
        to do -- cut the brownies with a knife while they're still in the pan -- you can't do without
        ruining the non-stick coating. Here's another pyrex vote.

        3 Replies
        1. re: Chuckles the Clone

          When I bake any kind of bar cookie - which is what a brownie is - I always grease the pan, line the pan with a piece of tin foil and grease the tin foil. I leave the foil long enough to overlap 2 opposite sides by several inches so that I can lift the finished cookies out of the pan in one whole piece and then I cut the squares. Works like a charm. So if you have a non-stick pan it won't get scratched.

          1. re: flourgirl

            Doing that -- I use parchment paper when I do this, not aluminum foil -- also eliminates the need for a non-stick pan.

            1. re: dscheidt

              The point was that it was indeed possible to use a non-stick pan to make brownies without ruining the pan. I think it should be fairly obvious that this technique could be used with almost all pans (except may be the edge pan the OP talked about :) ).

        2. I use Pyrex. Sometimes I line the pan with foil or parchment. It depends on the recipe. As for cutting anything that is sticky in or out of a pan I always reach for my wonderful Zyless plastic/silicone? knife. It is also great for lettuce and won't turn the edges of lettuce brown. I goes through sticky stuff like butter.