Safe Bakeware / Ovenware: Stainless Steel or Glass Bread Pans, Pizza pans, Baking Dishes, Cookie Sheets, Roasting Pans, etc.

October 26, 2008 · 40 comments

As I’ve mentioned before, when I first had my “food conversion“, I went nuts in my kitchen, and one of the things I did was throw out all my Teflon or aluminum baking pans and replaced them with stainless steel or glass baking pans.

Here you can find great deals on Stainless Steel Bakeware (really not that expensive) or glass bakeware (scroll down at that link for lots of glass options.)

I love the 9″ stainless steel bread pans – if you get a good rise from the Bosch bread recipe, these pans make the perfect size for sandwiches and toast. I just ordered more, so I have enough for all 6 loaves with my Bosch.   I’ve had mine for over 4 years.  They clean up well and show no signs of wear.  I also love my stainless steel cookie sheets, pizza pans, roasting pans, and cake pans.

UPDATE:  One of my very favorites is this huge stainless steel electric pan that I’ve replaced my nasty Teflon skillet with:

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    { 39 comments… read them below or add one }

    1 Teena May 12, 2009 at 2:31 pm

    Any thoughts on stone bakeware? I have a pizza stone and a cassarole dish that I use.


    2 Kelly May 14, 2009 at 11:13 pm

    I love my stone bakeware, too! Except for how bulky it is to store. So I use what I have, but won’t buy anymore since I’m out of room.

    I sooooooooo love that I hear from you all the time – who would have thought that we’d reconnect this way? :)


    3 JK May 19, 2009 at 9:39 pm

    Hi Kelly
    For cookware (ie pots, pans, wok etc), are cast iron and enamel coated (eg Le creuset) the best?
    What else is safe to use? Any brand recommendations?
    What do you think of carbon steel?


    4 JK May 19, 2009 at 10:57 pm

    Hi Kelly
    One more thing.
    Most rice cookers use non-stick coatings. Is it OK to use?
    If not, what is suitable to cook rice in?


    5 Kelly May 23, 2009 at 9:13 am

    This stupid hotel computer just erased my whole comment I’d had written!

    OK, here we go again…but shorter this time:

    Haven’t had a chance to research cookware yet.

    Cast iron – great choice, it’s mostly all we use.
    Stainless steel is good, although keep in mind that there are different “grades” or something. If a magnet doesn’t stick, I’ve heard that’s better. (Less nickel?)
    Don’t have Le Creuset, but heard it’s a good choice.
    Don’t know anything about carbon steel.
    Non-stick is bad, full of chemicals, however, we still use just one pan with it – my electric frying pan, because a stainless steel one only comes in a small size. I replace it often, though, as soon as any where shows at all. I worry constantly about the fumes it gives off and may ditch it soon and just struggle through with a smaller size.
    For your rice cooker, you’ll just have to decide. I do my rice on the stovetop and it turns out fine. :)

    Sorry to be a bit “short” in this comment, but I get annoyed typing things twice!



    6 Kelly May 24, 2009 at 11:58 pm

    Hey, look what I just found in my in-box as I’m desperately trying to clean it out…

    This is FULL of great info!


    7 JK May 28, 2009 at 9:33 pm

    Hi Kelly
    Thanks for your reply. A few more questions:
    1) How do you wash your cast ironware? Do you use soap at all?
    2) Do you oil your cast iron everytime after use? What oil do you use?
    3) What type of pot do you cook your rice in? Is stainless steel ok?


    8 Kelly May 29, 2009 at 12:30 am

    Hi JK,

    1. I don’t think I’m supposed to use soap, but I do. I also use lots of SOS pads.
    2. If we just cook eggs, I’ll leave it on the stove for the next day without washing it. If it gets gunky and I wash it, then yes, I’ll use the stove to dry it, then put a tiny amount of olive oil around the inside.
    3. Yep, stainless steel is good. :)

    Take care!


    9 Marta July 29, 2011 at 3:45 pm

    Hi Kelly,

    This post is old, but I just came across it and love it. We’re trying to replace various things in our house with safer alternatives step by step and your website is a great resource. I found out about the percolarator for coffee making at your website and we love it :)
    My next goal is to get rid of the microwave. I would like to get a toaster oven or convection oven though to be able to heat things up. Can you recommend any brand? All those I’ve seen so far seem to have non-stick interior even if they are stainless steel outside. Should I be worried about that? Thanks!


    10 KitchenKop July 30, 2011 at 3:15 am

    Hi Marta,

    Scroll down a bit here and you’ll find the toaster oven we have and I LOVE it:



    11 %kelly the kitchen kop% via Facebook September 21, 2011 at 3:36 pm

    So last night someone reminded me at our chapter meeting that if magnets do NOT “stick” to your stainless steel pans, that means they are a better quality (less nickel I think), so I checked mine today and they didn’t “stick”! :)


    12 %kelly the kitchen kop% via Facebook September 21, 2011 at 3:41 pm

    We are gradually switching over. I have glass bread pans now and our first stainless steel cookie sheet has been shipped to the house and should be here soon. I did throw out all my nonstick pots/pans though and bought all stainless steel prior to us moving into our house 4 mos ago. I have to say that I don’t notice the food sticking like I thought it would, and they clean up really easily….now to get more cast iron and finish replacing our bakeware.


    13 %kelly the kitchen kop% via Facebook September 21, 2011 at 3:42 pm

    I thought it was the reverse – I thought you wanted magnets to stick to your pots and pans.


    14 Karen September 21, 2011 at 3:45 pm

    I use cooking stones, (Pampered Chef) alot to bake & sometimes a skillet on the stove. I’ve never heard anything bad about these, what have you heard? I also have stainless steel pots & pans & 1 teflon pan I want to replace.
    Thanks for sharing,


    15 %kelly the kitchen kop% via Facebook September 21, 2011 at 3:53 pm

    What about cooking stones, (Pamperd Chef) & iron skillets.


    16 Barb from Allendale September 21, 2011 at 4:42 pm

    I use a stainless steel 8 in. square baking pan that was a gift to my Mom on her 25th wedding anniversary, in 1965! It looks beautiful still. I tell my children as they leave to set up their own homes, “Two words of advice–stainless steel!” I love my stainless steel cooking pots and pans, plus mixing bowls, for their beauty as well as the super easy clean up. I also have a cast iron frying pan, griddle and cornstick pan that are ageless and used regularly.


    17 Genet September 21, 2011 at 4:54 pm

    I LOVE my cast iron and glass bakeware.
    Hey. . . .if a Teflon pan can kill a bird. .. .then what is it doing to us ??
    Hmmmmmm ????
    Now I recently saw a Titanium cookware set and wondered if anyone knew anything about that . . .???


    18 Kelly September 21, 2011 at 5:09 pm

    I only use Demarle at Home products now. The flexible cookware is completely nonstick and non-toxic and the stainless products are amazing…and all come with a lifetime warranty.


    19 %kelly the kitchen kop% via Facebook September 21, 2011 at 5:16 pm

    Jen Marie, I certainly hope I don’t have it backwards!!!


    20 %kelly the kitchen kop% via Facebook September 21, 2011 at 5:17 pm

    Karen, I’ve heard only good things about stones and I love my cast iron skillets.


    21 %kelly the kitchen kop% via Facebook September 21, 2011 at 5:34 pm

    My hubby bought me surgical steel and titanium cookware a couple months ago…..I LOVE them! Very pricey…..but I so love them!


    22 %kelly the kitchen kop% via Facebook September 21, 2011 at 5:34 pm

    Pampered chef will replace broken cooking stones, and they periodically break. We replace about one a year. You have to adjust cooking time and preheating in oven is a must. Like cast iron, they’re heavy but worth it. Just my op.


    23 %kelly the kitchen kop% via Facebook September 21, 2011 at 5:41 pm

    Slowly moving in this direction:)


    24 Janette September 21, 2011 at 5:57 pm

    Do you make tomato sauce? If so, what do you use as a stock pot to cook it down? I have read that SS leaches with the acidity but I couldn’t think of what other options there would be for this. Maybe enamelware?


    25 KitchenKop September 21, 2011 at 10:32 pm

    Janette, I only make it for spaghetti, and I use my pan that is white on the inside, I think it actually might be enamelware like you mentioned. I’ve also heard people rave about LeCreuset cookware.


    26 Cheryl December 23, 2011 at 1:23 am

    Could you please send me the link to purchase stainless steel baking sheets, cake pans, pizza pans, etc.

    I can not find a link on your web page.

    Thank you.


    27 KitchenKop December 23, 2011 at 1:46 am

    Sorry about that, look at #6 here:



    28 Kimberly February 25, 2012 at 6:35 pm

    Do you have any posts about stone ware? If not, do you have any information on it?


    29 Kimberly February 25, 2012 at 6:47 pm

    So sorry, I just looked back through the posts on this page and saw some talk about stoneware. But if there is anything more you have written about it, I would still love to read it.
    You commented about stoneware being bulky to store; how is stoneware supposed to be stored, with it being so fragile?


    30 KitchenKop February 26, 2012 at 1:37 am

    Just wherever you have space for it is my best advice!


    31 Chuck January 1, 2013 at 6:35 pm

    Kelly, your comment about stainless steel being better if a magnet does not stick because of less nickel needed more research.

    Poor stainless steel (18/0 steel) contains more chrome (18%) and no nickel, and therefore is more magnetic – it will stick, because it is more ferrous. Top quality (18/10) stainless steel will be only very slightly attractive, or not sticky at all as the addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

    Induction cooktops require cooking devices to be very magnetic to work at peak performance.


    32 Chuck January 1, 2013 at 6:48 pm


    In response to your comments about reactive cookware, as made in your post about cooking tomatoes, more research is needed:

    When cooking tomatoes (or when a recipe calls for non-reactive cookware), aluminum (and cooper) pans do react to the acidity of the fruit (yes, it is a fruit — skin on the outside and seeds on the inside, like oranges and watermelons and pumpkins)

    When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity.


    33 Chuck January 1, 2013 at 6:55 pm

    As to carbon steel cookware:

    Carbon steel (or black steel) is more similar to cast iron than to stainless steel. It needs seasoning to keep from rusting. With seasoning, it will become more “non-stick” than pans with a stainless cooking surface, but less non-stick than “non-stick”. It is important to remember that carbon steel (like cast iron) can be reactive with certain foods, for example acidic foods. So you wouldn’t want to use carbon steel / black steel for cooking a lot of tomato, vinegar, beans, and so on, especially before it’s well seasoned.

    It is light weighted and relatively inexpensive compared to cast iron and does brown meat nicely.


    34 %kelly the kitchen kop% via Facebook March 10, 2013 at 2:36 pm

    thanks again!


    35 %kelly the kitchen kop% via Facebook March 10, 2013 at 3:00 pm

    Many of Norpro’s products are made in China. We took a stand not to buy anything made in China a very long time ago. Instead we opted for Nordic aluminum made in the USA.


    36 Anne Moore April 15, 2013 at 1:52 am

    you have to have metal pots and pan. . any other type like glass
    won’t allow the slug to generate heat


    37 Charla May 18, 2013 at 6:57 pm

    Hi – my mom bakes sour dough bread all the time and just recently bought some stainless steel loaf pans to bake her bread in. The problem is that it didn’t brown all the way around (down in the pan) and it was gummy. How would you resolve this issue? A longer cooking time? A higher temp? Need some advice please. Thanks!


    38 KitchenKop May 19, 2013 at 12:04 pm

    Hi Charla,

    Yes, oven temps vary, so I’d say it just needed to bake longer. :)



    39 Jessica December 7, 2014 at 3:40 pm

    I know this post is old but I just stumbled across it and want to add that Aroma makes stainless steel rice cookers, and Instant Pot is an electric pressure cooker (and more) that has a stainless steel cooking insert. I’ve also heard that Secura makes a stainless steel insert that fits different 6-qt electric pressure cookers.


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