The right bakeware makes all the difference. This collection gathers my most-used pieces—the biscotti tin that I make White Christmas in every December, my Irish brown bread loaf pan, and the baking sheets that make the best lunchbox cookies. These everyday pieces are the reliable kitchen staples every baker needs in their kitchen.
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This is the pan I use every single week — no exaggeration. The USA Pan Biscotti Pan is one of those underrated kitchen heroes in my kitchen. Sure, it’s perfect for biscotti (and it really is), but I use mine just as often for brownies, slices, and even roasting off a small batch of veggies.
Want to see it in action? Check out my White Christmas Recipe
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If I could only keep one baking tray in my kitchen, this would be it. The USA Pan Half Sheet Pan is that everyday workhorse — perfect for roasting veggies, baking cookies, or sliding under a pie to catch the drips. I use mine almost daily. It’s the pan that lives permanently in the oven in our house!
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If you bake as much as I do, you know a good loaf pan is worth its weight in gold. The USA Pan Large Loaf Pan is my go-to for everything from a classic banana bread to sandwich loaves and Irish brown bread.
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There’s something about a loaf of bread baked in the right pan. The tall, square shape of the traditional Pullman pan gives bread the perfect height and uniform slice for homemade sandwich loaves. Keep the lid on, and the crust stays thin and even, just like the loaves from a bakery window. Whether you’re baking a sourdough pullman or a soft white loaf for the week’s sandwiches, this is the bread pan you’ll reach for again and again.
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This is THE pan that everyone needs in their kitchen. It’s big enough to handle just about anything — a bubbling lasagne, a Sunday roast chicken, or a tray of golden veggies, and it’s such good quality, I’ve had mine for years, and it still looks brand new (which is saying something in this house!).
Whether it’s a classic mile-high apple pie, a hearty chicken pot pie, or a dreamy pecan pie, this is my go-to pie pan. I’ve had mine for years. Nothing sticks to it, and it bakes like a dream!
There’s something about a loaf of bread baked in the right pan. The tall, square shape of the traditional Pullman pan gives bread the perfect height and uniform slice for homemade sandwich loaves. Keep the lid on, and the crust stays thin and even, just like the loaves from a bakery window. Whether you’re baking a sourdough pullman or a soft white loaf for the week’s sandwiches, this is the bread pan you’ll reach for again and again.
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