Casseroles: round, oval, square or rectangular in a variety of materials; it's good to have at least one or two large ones and a medium and small one. Available in 6 cups (1.5 L), 8 cups (2 L), 10 cups (2.5 L), 12 cups (3 L) and 20 cups (5 L), all with tight fitting lids.
Gratin dish: usually wide and shallow, often oval, with either sloping or straight sides. Most often used for scalloped vegetable, baked pasta or potato dishes in 4-cup (1 L) or 6-cup (1.5 L) capacities.
Roasting pans: Typically made of stainless steel, enamelled steel or aluminum; a low one with a rack is the most useful to have on hand. Ideally a roasting pan has sides that are 2 inches (5 cm) high and a rack -- both of which allow the heat to circulate freely around the meat. Choose a pan to suit the size of roasts or poultry you typically make. Too large a pan means the wonderful juices collecting on the bottom of the pan will bum; too small and air circulation is compromised. For an average-size chicken, select a pan that is 14 x 10 inches (35 x 25 cm), and for larger birds such as turkey or goose or larger roasts such as a brisket, we suggest 17 x 12 inches (42 x 30 cm).
Soufflé dishes: Straight-sided, round dishes made of porcelain or stoneware and traditionally fluted; sold in 6-cup (1.5 L) or 10-cup (2.5 L) capacities.
Bakeware
Baking dishes: Usually square or rectangular, in a variety of sizes, identified by their dimensions and capacity: 8-inch (2 L) square, 11- x 7-inch (2 L), 13- x 9-inch (3 L); made of glass, usually about 2 inches (5 cm) high.
Baking pans: Like baking dishes but made of metal. Sizes include 8-inch (2 L) square, 9-inch (2.5 L) square, 13- x 9-inch (3.5 L) rectangular and 8- or 9-inch (1.2 or 1.5 L) round.
Cake pans: An assortment of springform pans, a tube pan 10 inches (4 L), and a 6- or 10-inch (1.5 or 3 L) Bundt pan.
Loaf pans: Essential for quick breads, tea loaves and meat loaves, the most common sizes being either the 8- x 4-inch (1.5 L), which is best for a meat loaf that calls for 1 lb (500 g) ground meat, or the 9- x 5-inch (2 L). Available in glass and metal; also ones with built-in drainers for meat loaves.
Pie plates: Pies are made in 9-inch (23 cm) pie plates, but it's handy to have a 10-inch (25 cm) pie plate for deep-dish variations. Buy either glass or dark metal ones for crisp pie crusts.
Baking sheets: Invest in both rimless baking sheets for making cookies (the absence of sides lets heat circulate more easily and allows the cookies to slide right off when baked) and rimmed baking sheets (with sides to contain batter and perfect for roasting vegetables and wings). We don't recommend using dark baking sheets as food darkens more quickly.
Tart pans: Available in a variety of sizes (8-, 9-, 10-, 11-inch/20,23,25,28 cm), as well as miniature, these metal pans have removable bottoms and fluted sides. Wash only in hot water to keep perfectly seasoned. Do not wash in dishwasher.
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