Picking the right bakeware

Often, the type of bakeware you use determines the success or failure of a recipe. Some bakeware conducts heat poorly, while others discolor certain foods. And certain pans or dishes can give food a metallic taste. But getting the most expensive bakeware doesn't guarantee the best results; the key is to use the bakeware best suited to what you are making. Although cookie sheets are often referred to as "baking sheets," there is a difference. Baking pans have rolled edges, and cookie sheets do not. Cookie sheets offer the advantage of a large surface area ideal for holding a large number of cookies. But their lack of edges limits their uses: Roasting, for example, is impossible on a cookie sheet, because juices will run off the pan. Basic aluminum baking pans and cookie sheets are affordable, durable and easy to clean and they conduct heat quickly and uniformly. Aluminum can react to acidic foods such as tomatoes, however, resulting in a metallic taste, and can cause delicate foods to discolor. Aluminum imparts a metallic taste to some foods, too. To prevent such mishaps, line aluminum bakeware with parchment paper or a Silpat (a French nonstick baking mat).

-- MarthaStewart.com