Bakeware is a general term that refers to a wide variety of utensils used for baking foods in the oven. Baking utensils are usually made of metal, glass or ceramic. Should your kitchen include all those utensils described below? Probably not. It is best to know what types of baked goods you will be making and how much storage space your kitchen has before deciding what utensils you need.

When choosing metal bakeware, buy pans of the heaviest weight and best quality that you can afford, they will produce better results and last longer. Aluminum pans are an excellent conductor of heat, producing uniform baking and browning. However, aluminum can react with acids in food, affecting the flavor and color of the food and damaging the pan. While this is not generally a problem with baked goods, aluminum bakeware can not be used for marinating or for baking recipes that contain tomatoes or citrus juice. On the other hand, stainless steel is a poor conductor of heat. It is nonreactive and easy to clean.

The exterior and interior surface of a pan is another aspect that should be considered. Pans with shiny exteriors are best for cakes, because they produce light, delicate crusts. Dull or dark-surfaced pans absorb heat more quickly, shorten baking time, and produce crisp, brown crusts that are desirable for breads and pies. Nonstick finishes make cleanup easy, but they should never be scoured because the surface will scratch and the finish will become less effective.

Glass and ceramic bakeware absorb heat more slowly and hold heat better than metal. Both glass and ceramic are good choices for casseroles and acidic foods.

Baking dishes are open utensils in square, rectangular and round shapes. They are made of glass or ceramic. Both materials absorb and hold heat very well and make cleanup easy. The most common sizes of baking dishes are:

• 8 inch squares (21X21 cm)
• 11X7 inches, or 2 quarts, or 2 liters (28X18X4 cm)
• 13X9 inches, or 2-1/2 quarts, or 3 liters (33X23X5 cm)

Baking dishes are best suited for foods that are acidic or for savory foods that require long exposure to even heat, such as casseroles. For the convenience of storing foods in the refrigerator or freezer prior to baking, choose glass baking dishes labeled "freezer-to-oven safe." For microwave cooking, glass baking dishes are a good choice, but ceramic dishes containing metallic powders should not be used. Ceramic dishes suitable for use in a microwave oven are labeled "for microwave use" or "microwave-safe."

When substituting glass bakeware in recipes that call for baking pans, reduce oven temperature by 25°F.

This metal utensil has a square or rectangular shape and straight sides at least 1-1/2 inches high. The most usual sizes are 8 and 9 inches square; 11X7X2 inches; and 13X9X2 inches. Baking pans (sometimes referred to as cake pans) are designed for cakes and bar cookies. Shiny aluminum pans are ideal for producing a tender, lightly browned cake crust. A baking pan may also be used to roast poultry and meat by adding a rack to a rectangular baking pan.

Baking utensils with dark finishes will absorb heat more quickly than shiny bakeware; reduce the oven temperature by 25°F when using pans with this finish to prevent overbrowning and crisp crusts.

A baking sheet (often referred to as a cookie sheet) is a flat, rigid sheet of metal on which stiff dough is baked into cookies, rolls, biscuits, etc. It has a low lip on one or more sides for ease in handling; a lip higher than one half of an inch interferes with surface browning, especially of cookies.

The type of surface also determines the browning characteristics of the baking sheet. Shiny finishes promote even browning. Dark metal baking sheets absorb more heat and cause food to brown quickly. Insulated baking sheets have a layer of air sandwiched between two sheets of aluminum which helps to prevent excess browning but increases baking time. (Some cookie doughs may also spread more on these sheets.) Nonstick finishes minimize sticking and make cleanup easier.

Baking sheets vary in size. Before buying, know the dimensions of your oven. A baking sheet should fit on an oven rack with at least one inch of space on all sides between the edge of the sheet and the oven wall. Otherwise, heat circulation will be hampered.

A baking stone is a large round or rectangular piece of unglazed light-colored stone. It is used to duplicate the baking qualities of a commercial brick oven, which produces light, crusty bread and crisp pizza crusts. Baking stones (sometimes known as pizza stones) should be placed on the lowest rack in a cold oven and heated while the oven is preheating. Round bread loaves and pizza are baked directly on the stone. Loaf pans filled with bread dough and baking sheets with roll dough may be placed on the stone to bake. Clean the baking stone by wiping it with a damp cloth, but do not put it in the dishwasher.

A bundt pan is a fluted tube pan traditionally used to bake a densely textured bundt cake. Bundt pans usually measure 10 inches in diameter with a 12-cup capacity. They are traditionally made of cast aluminum with a nonstick interior coating but are also available in lightweight aluminum. Generously greasing the fluted sides is extremely important to prevent sticking.

A cake pan, or layer pan, is round with a straight side at least 1-1/2 inches high. Choose aluminum or heavy-gauge steel to produce a cake with a delicate, tender crust. Besides the most common round 8- or 9-inch cake pans, there is a wide array of pans available that measure from 3 to 24 inches in diameter. Cake pans also come in a variety of specialty shapes.

Casserole refers both to a specific baking utensil and the food it contains. A casserole dish is a deep round or oval ovenproof container often with two short handles. It may or may not be covered. This utensil is usually made of glass, earthenware or porcelain. Casserole dishes are measured by their volume in quarts. The most common sizes of casseroles are 1, 1-1/2, 2, 2-1/2 and 3 quarts. This container is designed for slow cooking in the oven. Many casseroles are ideal for microwave cooking and some are suitable for use on the stovetop. Check the manufacturer's label to determine if a casserole can be used in these ways.

This specialty pan is made of cast iron with five or six molds shaped like ears of corn. It is used to bake corn sticks from corn bread batter. Follow the manufacturer's directions for seasoning to prevent rusting. Grease the pan and preheat it in the oven before filling the molds two-thirds full with corn bread batter. This will ensure that the corn sticks have a crisp browned exterior. Pans with molds of other shapes are also available.

This rectangular baking pan with 1-inch-high sides is used to make a thin sponge cake that can be spread with jelly and rolled into a jelly roll. Jelly-roll pans are also used for making thin sheet cakes or bar cookies. A standard pan measures 15-1/2X10-1/2X1-inch. They are available in aluminum and steel. Jelly-roll pans are not a good choice for baking individual cookies, because the sides interfere with air circulation during baking, resulting in uneven browning.

Loaf pans are designed for baking yeast-bread loaves, quick-bread loaves, pound cakes, fruit cakes and meat loaf. A standard loaf pan measures 9X5X3 inches with slightly flared sides. Smaller loaf pans measuring 8-1/2X4-1/2X2-1/2 inches and miniature pans measuring 5X4X2 inches are also available. Loaf pans come in a variety of materials including aluminum, steel and glass. Pans with dark exteriors are best for yeast bread. Those with shiny exteriors are best for quick breads and pound cakes.

Muffin pans (sometimes called muffin tins) are rectangular baking pans with 6 or 12 cup-shaped cavities that hold muffin or cupcake batter. Cavities are greased or lined with paper baking cups and filled three-fourths full. A standard muffin cup measures 2-1/2 inches in diameter and 1-1/2 inches deep. Also available are giant muffin pans with cups measuring 3-1/4 inches in diameter by 2 inches deep; and miniature or gem pans with cups measuring 1-1/2 to 2 inches in diameter and 3/4 of an inch deep. Muffin pans are made of aluminum, steel or cast iron.

A pie pan or plate is exclusively designed for baking a pie. Pie plate generally refers to a glass or ceramic utensil; pie pan refers to a metal utensil. Both are round, about 1-1/2 inches deep and have a sloping side. They range in diameter from 8 to 12 inches. Nine inches is the most popular. Deep-dish pie pans are 2 inches deep. Glass or dark metal pie pans produce a crisp, golden brown crust. Shiny aluminum pans produce a paler crust.

A pizza pan is a round metal sheet with a raised rim used for baking pizza. The bottom of some pans are perforated with hundreds of small holes that allow moisture to escape during baking, creating a crisper and more evenly browned bottom crust. A dark surface also produces a crisper crust. A shiny exterior results in a softer crust. Pizza pans are made of aluminum or black steel, ranging in diameter from 11 to 15 inches. Deep-dish pizza pans measuring 15 inches across by 2 inches deep are also available.

A quiche dish is a fluted or straight-sided ceramic dish. Metal quiche pans may also have fluted sides; they often have removable bottoms as well. Both dishes and pans are usually 10 to 12 inches in diameter and 1-1/2 inches deep.

Ring molds are round pans with a large center hole. They are used to shape gelatin or salad mixtures and to bake breads and cakes. They are available in a variety of sizes and materials.

A springform pan is a two-piece round baking pan with an expandable side (secured by a clamp or spring) and a removable bottom. When the clamp is opened, the rim expands and the bottom of the pan can be removed. This makes it easy to remove cheesecakes, cakes and tortes from the pan. The diameter ranges from 6 to 12 inches with 9- and 10-inch pans being the most common.

A tart pan has a shallow fluted side and a removable bottom. Although round is the most common shape, tart pans are also available in square and rectangular shapes. Typically made of black steel, they range in size from 8 to 12 inches in diameter and 1 to 2 inches deep. Tartlet pans, or miniature tart pans, also have fluted sides and are available in a variety of shapes.

A tube pan is a round baking pan with a hollow tube in the center, which conducts heat to the center of the cake to promote even baking. The tube also supports delicate batters as they rise in the oven. Most tube pans have a high, slightly flared side. Some, such as the angel food cake pan, have a removable bottom. They are generally 8 to 10 inches in diameter and 3-1/2 to 4 inches high with a 12-cup capacity.