578267 Mon Dec 08 04:39:51 -0800 2008 5 41 Cookware 0 4228605 I am going to do my baking next weekend and looked at my pathetic looking collection which needs replacing. My granmother had a great tube pan (separated for easy removal of cake). I cannot find a comparable one anywhere. Also looking for cookie sheets. I have tried those silvery ones and disliked them (no browning and slippery). Looking for your recs for: Cookie sheets Cake pan tube pan bundt pan (tried a fancy one, can't remember the brand, got it at Macy's and the thing sticks like crazy) Mon Dec 08 04:39:51 -0800 2008 79652 itryalot 1 4228639 I'm not sure what you mean by the silvery cooking sheets, but I've been using these for many years and have been very happy with them: http://www.bridgekitchenware.com/browse.cfm/bakeware/baking-sheets/commercial-1/2-sheet-pan-13-x-18in--18-ga-alum/4,777.html The rest of my baking stuff is a bit of a hodge podge, but I will say that Bridge usually carries high quality products - can't remember that they've ever steered me wrong. Mon Dec 08 05:03:17 -0800 2008 4228605 10985 MMRuth 1 4228760 for cookie sheets, I recommend going to a restaurant supply house. I have two sheets (currently in storage or I'd tell you the brand) of very thick brushed aluminum with a bent, easy to grasp with your towel edge that I've had for over 20 years. No sticking (parchment or foil lining in the tradition of Maida Heatter) and excellent heat conduction. Cake pan: again, aluminum is our friend for even heat. Craft stores sell Wilton in lots of sizes--they're good pans. I also use some 30 year old hardware store pans, similar to what we can now find at Wal-Mart. Tube pan: I have an heirloom that my paternal grandmother got around 1950 when a local bakery was changing out some equipment. It is a one piece pan in very heavy gauge aluminum with a wider than usual central tube that makes a beautiful tube. Just wanted to share the joy on that one. If you're looking for a two-part tube pan for angel food or chiffon cakes, try the Wilton pans or Wal-Mart. A Maida Heatter instruction for using a bundt pan or anything with a fancy design is to use a pastry brush (or your hand in a plastic bag or glove) to get solid shortening (butter preferred) into all crevices then dust pan with fine dry breadcrumbs. I don't bake these days, but I still remember how! Mon Dec 08 06:24:50 -0800 2008 4228605 115871 marthasway 1 4229518 I second a restaurant supply house - you can get nice heavy half-sheet pans there for a reasonable price, at least around me here in Boston. I think Cooks Illustrated liked the Chicago Metallic footed tube pan. I have Chicago Metallic cake pans when I like - it is sometimes hard to find ones that don't nest, but I like knowing that I have absolutely straight sides.. Mon Dec 08 10:31:45 -0800 2008 4228605 176367 grant.cook 1 4230261 Thanks. Does that mean I have to use a silpat or can I use parchment for preventing sticking? Mon Dec 08 14:09:14 -0800 2008 4228605 79652 itryalot 2 4232966 I agree. Definitely get the professional/commercial grade heavy aluminum baking pans/sheets from restaurant suppliers. I always use parchment paper for all of my baking and have never had a sticking problem. The silpat mats, however, can serve double duty as a rolling mat on which your dough won't stick. I love my Nordic Ware cast aluminum bundt pan -- it is thick-walled and quite heavy. As long as you grease it with a bit of oil (use a pastry brush to get into all the crevices) your cakes shouldn't stick -- mine never do. Tue Dec 09 12:02:43 -0800 2008 4230261 162654 DishyDiva