Lasagna: Ceramic—holds heat, looks nice, and delivers a uniform bake.
Bread pudding or baked oatmeal: Glass or ceramic for gentle, even heating.
Caring for Your Pans
A few key lessons I’ve learned about pan maintenance:
Don’t bake acidic foods in plain aluminum—use anodized or lined pans to avoid metallic taste.
For sticky recipes, use parchment—especially with metal.
Cheap pans may warp, causing uneven results.
Replace scratched nonstick pans to avoid flaking and compromised bakes.
See the rest on the next page ⬇⬇
