Bakeware

Buying guide

The material of a baking dish affects how your food bakes: porcelain and borosilicate glass can go straight from the oven to the table, but they cannot handle sudden temperature changes either – never put one straight from the fridge into a hot oven. Metal tins heat up quickly and brown the crust better. Round tins are for cakes and pizza, rectangular ones for lasagne and pies. A dish with a lid also works for storing leftovers, and cookie cutters come in handy for New Year biscuits, for example.