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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.

            1. I also vote for Pyrex but I wanted to mention that non stick in the oven rarely turns out well for me - things tend to burn because of the black metal. Stainless steel cookie sheets and pyrex dishes for me.

              1. I use pyrex for some things. But for most of my baking I still prefer aluminum or non-stick pans. (The nonstick mostly for the reason that that is what I bought years ago when most everybody else did and they weren't inexpensive.) I have never had the problem with burning and over browning in my nonsticks that I am always reading about. I bake very regularly and I almost never make oven adjustments to compensate for the non stick pans. My baked goods come out beautiful. I also have some plain aluminum cake pans that I use all the time. Those work great too. You just have to be sure to properly prepare the pan in terms of greasing and flouring. And if you are making bar cookies, use either parchment or foil cut long enough on 2 ends to create handles so you can easily lift the cookies out of the pan.

                1. I like the outrageously expensive Williams-Sonoma Goldtouch pans. For really gooey brownies, you will still want a parchment liner if you insist on perfect release, but the non-stick coating keeps them from rusting, and the thickness and weight are substantial enough that you don't get warping.

                  1. CIA Masters Collection Bakeware Cake Pan Rectangular Nonstick 9" x 13"

                    I've gone through a ton of 9x13 pans. This one has a lifetime warranty and is well worth
                    the price. You can find it on sale sometimes. Highly recommended~!! Good luck~!! MickieX

                    1. Either pyrex or Le Creuset stoneware.

                      1. Like others here, I use Pyrex. Works great. Inherited, maybe 50 years old. Treat it well and it will treat your descendants well.