About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

Did you make one of my recipes? Tag @toriavey on Instagram or Twitter… I want to see!

facebook instagram pinterest twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

Please Note: We typically moderate comments once per month, so please don't expect a quick response. If you'd like more direct access to me and my team, consider joining my exclusive culinary community. You'll get access to member's only recipes and videos, prompt and cheerful cooking support, a private social community of passionate home cooks, and an ad-free experience on my site! Learn more here.

I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.


  1. EL Mehdi says

    great article. I have learned a lot from it.
    I have a personal experience with Emile henry pie pan, i received one last week as a gift for my birthday. i have used it once so far but i’m satisfied with it’s performance, it transfer heats evenly in the oven and top of that, it’s beautifully designed xD

  2. leech oil says

    We’re a gaggle of volunteers and opening a brand new
    scheme in our community. Your web site provided us with helpful information to work on.
    You have done an impressive process and our whole
    neighborhood might be grateful to you.

  3. Toby says

    All my Corningware casserole dishes. I have a few that come with both glass and plastic covers for easy storage. I bought the Baker’s Secret pans many years ago and was very disappointed. They scratched and rusted and the non-stick coating wore off.

  4. Jasanna Czellar says

    Do you have a recommendation of the ‘safest’ cookware for say, baking sheets, and springform pans? I don’t feel safe letting my food touch the non-stick or aluminum surfaces, and would love to know if you have an alternative!

  5. Alice says

    Most often used would be bread pans for bread, followed by 9 x 13 pans for bar cookies or meats, and cookie sheet for cookies or biscuits. Also use square cake pan for corn bread, baked omelets or breakfast casseroles occasionally. But since I’ve been baking all our bread, the bread pans get the most use.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.