Bakeware - Bakeware refers to baking pans that are used inside the oven.

Cookware - Cookware refers to cooking pots & pans that are used on a stovetop.

Bakeware Sets - Bakeware sets refer to a variety of groups of bakeware. A bakware set can include multiple pans, baking grills, and baking racks, or they can just be a set of cooking utensils. Bakeware sets are excellent when you want to get a lot of coordinating pieces and are often given as a wedding gift.

Cake Pans - Cake pans refers to pans of all shapes used to make cakes: round cake pans, rectangular cake pans, square cake pans, and even novelty cake pans are all very popular in the kitchen. With such a wide variety of cake pans on the market today, they can be used to bake everything from a birthday cake to brownies to a specialty multi-layer desert.

Pie Pans - pie pans are a versatile cake pan like baking pan that can used to bake a variety of things like quiche and tarts.

Baking Molds - Baking with a baking sheet gives distinct shape to cakes, breads, and cookies.

Baking Sheets - or sometime called "flat sheets" are used primarily for cookies or any desert treat that a baking pan or baking mold is not required.

Muffin Pans - or sometime called a "Cupcake Pan", are used primarily to bake muffins or cupcakes. A muffin pan consists of 6, 8 and sometimes 12 separate baking "cups" that are built into the pan.

Springform Pans - a Springform pan is a specialty baking pan that is very similar to the standard cake pan. A Springform pan has a built in buckle that releases the pan sides so that the edge crusts of food like cheesecake remain attractive and intact.

Cooling Racks - After baking, a cooling rack allows you to put your baked goods out to cool off without putting them in a container or on your counter top. The holes in the rack help cool air circulate and cools your baked goods while keeping moisture from building up.

Bread / Loaf Pans - Bread pans and loaf pans allow you to bake bread in its familiar shape.

Carbon Steel Bakeware - is bakeware that can be hammered or rolled so it is very thin, yet it remains strong. It heats quickly and to high levels.

Cast Iron Bakeware - The major advantage of cast iron is its capability to retain and evenly distribute heat. This material is excellent for browning, frying and baking various foods. Another beauty of cast iron bakeware is it can be used on top of the stove and in the oven. The only downside to cast iron bakeware/cookware is its overall weight (very heavy) and usually hard to clean. Cast iron bakeware will rust if not properly cured before use.

Ceramic Bakeware - Glazed ceramics have a nonstick cooking surface. The most popular use of ceramic bakeware is in the oven and microwave. Most ceramic bakeware come with a plastic lid that makes it very easy to store leftovers in the refrigerator.

Copper Bakeware - Copper is the best conductor, providing the most even heating. Copper bakeware is not easy to clean and is used as a decorator piece in a lot of kitchen worldwide.

Enamel Bakeware - Enamel is a coating over other material such as steel. It is economical, versatile and often brightly colored.

Glass Bakeware - Clear glass is unique in bakeware, because its transparency allows you to view the food during the cooking process. This allows you to check on the crust, for example.

Plastic Bakeware - Plastic is great because it is inexpensive and dishwasher safe. The downside of plastic bakeware is the heat restrictions and warping ability over time.

Silicone Bakeware - very popular in the 1980's, silicone bakeware is colorful, flexible and versatile. The silicone coated pans can be used in the freezer, the microwave or the oven. Silicone bakeware is non-porous so it does not retain odors or flavors. It cools down quickly and due to its non stick nature, cleans easily.

Stainless Steel Bakeware - Stainless steel bakeware is the flashiest bakeware on the market today. Most stainless steel bakeware is easy to clean, very durable and lightweight. Stainless steel will not corrode or tarnish and its nonporous surface is resistant to wear. It also does not react with either alkaline or acidic foods.

Baking Ramekins - Ramekins bakeware vessels are usually small, and are commonly used in baking creme brulee, molten chocolate cake, moimoi, souffle, and sides or sauces along with a meal. It is a specialty baking pan.

Brotforms - To get bread that has a particular shape and a crunchy, detailed crust, use a brotform. When your kneaded dough is ready for its final rise, put it in the floured brotform and put the loaf on a baking sheet to bake.

Cookie Cutters - Cookie cutters come in a variety of sizes and shapes and are used to make special shaped cookies to your standard round cookies. Cookie cutters comes in many forms...from a cookie cutter roll to a hand held single shape cutter.

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