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...

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Comments

  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.

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