juliasb

This is totally dependent on what I am cooking. Brownies go on metal cookie sheets. cobblers and crisp go in glass. Any thing needed scooped out goes in glass. IF it is dumped to lifted out it is metal. I am always watchful to the need for prepping the pans. That has to be right. IF a recipe calls for a specific pan that is what I will use. For a warm dish I prefer glass as it holds the heat the best.

bearisgray

I've started to use parchment paper more often for baked (as in cakes, cookies, and bars) items.

I've also gotten a strong dislike for "coated" baking pans.

Airbake cookie sheets do not work out well for some types of cookies. Russian Teacakes, for one example .The cookies do not brown properly.

My Mom used to roll Russian Teacake cookie dough into logs and then slice it. That did not work out so well for me, so I make balls and flatten them to about 3/8 inch thick - and then bake them. The reason we prefer "flatter" to "round" - sometimes the round ones would taste "doughy/unbaked" while the outside was "done".

Doggramma

It depends on what I’m making. For cakes or brownie type things, I like the dark pans that are non stick. For casseroles, I like glass dishes or pans. For sheet pan things like roasted vegetables or meat, I always put down foil first so they’re easier to clean.

Irishrose2

Glass for baking and roasting. Aluminum with organic parchment paper on it for cookies. Ceramic coated cooking pans and Dutch oven. I have one copper non stick, but I don't like it It is very non stick, but I can taste the coating when I fry eggs. An alloy from the 60s for cooking meat. The waterless Dutch oven and the 3 quart saucepan look a little rough, but do a great job.

Tothill

I do not like nonstick pans for anything.

I use glass or ceramic for casseroles, crisps etc.

Metal for cakes, cookie sheets.

Battle Axe

I have some basket weave surfaced cookie sheets, Copper Chef, I think. You can bake a nice cookie on them and get it to come off the sheet in one piece.

ILoveToQuilt

70+ year old Revere Ware for stove top (gas stove)
Glass for baking, lasagna, pies
Metal or silicone for cupcakes and cake layers
Cast iron for high heat searing of meats
Non-stick (ceramic coated or copper coated) for eggs (don't ask me why when I have the Revere Ware)
Baking stone for pizza and some breads

Mariposa

I use stainless steel Revere Ware on the stove. Corning ware, glass, or roaster for oven. Aluminum cookie sheet with parchment paper for cookies.

tranum

My stove is glass top and I use everything on it, including a steam canner. My cookware & bakeware is a mis-mash of all. My favorite cookie sheet is aluminum with a pebble surface. Got it at someone’s “Southern Home” decorator party many years ago & love it. I’ve always heard glass dishes should be baked in an oven 25 degrees cooler.

Onebyone

I use cast iron and stoneware for baking and cooking. The porcelain coated cast iron baking pans are perfect for most baking. I have cast iron muffin pans, biscuit pan and the new Fish pan. It's a rectangle 12 1/2 x 22 inches by 3 1/2 inches high. That and my dutch ovens bake about everything. I use stoneware for loaf and pie pans. My cast iron skillets are so smooth they are better then non stick. I have Corning ware casserole dishes I use for the size and clear glass lasagna size for when I go to potlucks. I use butter to grease all my pans/dishes before using. I've never had a sticking problem with a properly prepared pan. Parchment paper is excellent for baking especially for cookies and sticky foods.