Vox Humana wrote:
>
> Stainless is not a good heat conductor. It is fine for cookware when it is
> sandwiched with aluminum, but you don't need tri-ply bakeware. Therefore, I
> think the best bakeware is aluminum - heavy aluminum that is uncoated.
> Don't spend a fortune on All Clad stainless bakeware, etc. As for cleaning,
> bakeware shouldn't be hard to clean. Use parchment or Silpat to line your
> bakeware and you won't have to scrub. Use a generous amount of shortening
> and/or flour on your pans and/or line them with parchment. They will wipe
> clean. The problem with registering for bakeware is that department stores
> and discount stores either offer obscenely expensive or very cheap bakeware.
> I get my cake pans from the cake supply store and my sheet pans from Costco.
> Places like Williams-Sonoma and Sur La Table have a limited selection and
> high prices. You will find a far larger selection of sizes and shapes at a
> baking supply store. The quality will be better and the prices will be
> moderate. Take a look at the pans from Sugarcraft to get an idea:
> www.sugarcraft.com

Thanks for the tips. I am in need of replacing mine as well. I have a
mish-mash of terrible things, and really need to do something
differently.

Any good, inexpensive source for silpat? Last time I looked it was
really pricey.
-L.