Bakeware

2. Food always tastes better when it's well-presented. All chefs enjoy exploiting the wow-factor. Keep that in mind when deciding whether that gorgeous enamel casserole dish is worth it.

3. Many of our skillets and saucepans have all-metal handles and lids, which means you can brown food on the stovetop then roast it in the oven. Look for "oven-safe" in the description.

4. Ceramic bread pans and pizza stones work best if you pre-heat them. They keep temperatures steady for perfect results and no burned spots.

5. Cooling racks do more than protect your countertops. Cookies, bread, and cakes continue to cook out of the oven, and racks help them cool faster so they're perfectly done yet still moist inside.

6. Skip the paper or foil inserts by using non-stick muffin pans. They work like magic, and your muffins will pop out easily, perfectly golden on the outside.

7. Have fun with specialty pans! Cooking is a form of play, so go for fun shapes, mini-muffin sizes, and theme molds. Corn-shaped corn bread, anyone?

8. Get a variety of sizes. Batter too shallow in a cake pan or brownie pan will dry out and crack. If the batter is too deep, it'll burn on top before the middle is done. Be like Goldilocks and always have a size that's just right.

9. Springform pans hold fragile souffles and cheesecakes tight while they set, then release them gently when they're done - with spectacular results. Find individual springform pans or springform sets with various sizes.

10. Steel bread loaf pans are strong and affordable. Non-stick bread pans make it easy to flip out the loaf when it's done. Choose ceramic loaf pans if you like an even, flaky crust.