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Durable bakeware

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zackly Dec 17, 2013 10:19 AM

I’m looking for economically priced bakeware that doesn't chip and/or rust. I buy these gray colored non-stick pans (Norpro?)that initially work great but quickly degrade. The coating chips off then the exposed metal begins to rust. Maybe I shouldn't be buying nonstick? Can anyone recommend any brands? Maybe what the pros use.

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  1. rmarisco RE: zackly Dec 17, 2013 11:21 AM

    chicago metallic, but i don't think they are nonstick

    i've heard great things about the gold pieces that WS sells - but it's not cheap.

    maybe try a restaurant supply? i think anything nonstick is going to degrade, but that's just my general opinion on nonstick coating

    2 Replies
    1. re: rmarisco
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      MikeG RE: rmarisco Dec 20, 2013 12:49 PM

      I like Chicago-Metallic, too, It's nice and solid, and relatively inexpensive, at least the basic line. It seems they do make non-stick pieces, too, but I don't know anything about those.

      1. re: MikeG
        Chemicalkinetics RE: MikeG Dec 20, 2013 03:15 PM

        I have nonstick pans (jelly roll pan) from Chicago Metallic. They are fairly solid.

    2. Chemicalkinetics RE: zackly Dec 17, 2013 03:32 PM

      I have a bunch of nonstick bakeware, but really you don't need nonstick bakeware because many people use parchment paper for baking -- at least for cookies and stuffs.

      Like rmarisco, you can go to a restaurant supply store and scout some bakeware.

      1. DuffyH RE: zackly Dec 20, 2013 06:39 AM

        USA Pans are terrific. They're coated with a proprietary silicone. I have two of the loaf pans. No need to use fat or nonstick sprays, my loaves fall right out.

        http://www.amazon.com/s/ref=nb_sb_ss_...

        3 Replies
        1. re: DuffyH
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          mikie RE: DuffyH Dec 20, 2013 12:34 PM

          I think that's what Mrs. mikie uses as well. I think she has cookie sheets that are not coated that's the same brand.

          1. re: mikie
            DuffyH RE: mikie Dec 20, 2013 02:39 PM

            My cookie sheets are the classic Wearever/Lincoln Foodservice aluminum pans. No warping, ever.

            In fairness, i've had those long before I discovered USA Pans.

          2. re: DuffyH
            b
            Burghfeeder RE: DuffyH Dec 20, 2013 03:54 PM

            I just bought a few USA items and I agree that they are the best that I've ever used. They can be a bit pricey, but the results make up for it!

            http://burghfeeding.blogspot.com/

          3. Betty RE: zackly Dec 20, 2013 12:40 PM

            I agree with the USA pans suggestion. They are great, wash with basically a rinse in hot soapy water, and have become my go-to wedding gift. I wish they would come out with a bund-like pan design. I use them for everything that doesn't need to be over 400.

            1. arashall RE: zackly Dec 20, 2013 12:42 PM

              Another vote for the USA pans. A friend who bakes large quantities because she sells at farmer's markets introduced me to them.

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