Check the front of cookbooks you have. They often have a suggested beginner list. There are also "starter" packs available at many stores to get you going with the basics.

Cake Pans -
2 - 8 inch round
2 - 9 inch round
2 - 8 inch square
2 - 9 inch square
1 - 13 x 9 rectangular pan
1 - 10 inch tube pan
1 - 12 cup Bundt pan (they come in other sizes)
1 - 9 inch springform pan (nice, but not necessary)

Cookie sheets -
At least 2 - and I'd suggest 3 or 4 - they need to cool before placing dough on them, and I find 3 works much better than 2. Size depends on how large your oven is, but a 15-inchs (or what is called a half-sheet). I prefer rimless for cookies, but rimmed are nice too. I prefer shiny aluminum and cover them with parchment paper. I also have Air-bake sheets, and love them.

Loaf pans:
9 x 5 inch These are more commonly used for quick breads than yeast bread, but will accommodate a yeast bread recipe that has approx. 4-cups of flour in the recipe or about 2-pounds of dough (weigh it on a kitchen scale). Do not use this pan if the recipe calls for a standard loaf pan, which is much smaller.

I personally like a Danish Loaf Pan (purchased from King Arthur Flour) for quick breads because it's long and narrow, but accommodates the same volume as a 9x5-inch loaf pan. The slices don't break in half like they tend to do from a 9x5 and are nicer for serving.

8-1/2 x 4-1/2 inch standard loaf pans (at least 2)
Standard loaf pan size will accommodate a yeast bread recipe that has approx. 3-cups of flour, or a 1-1/2-pound loaf. Also a common size used for a meat loaf and some quick bread recipes.

Not necessary, but nice:
2-4 - Medium loaf pan - 7-1/2 x 3-1/2 inch (2-1/2 c. flour in recipe or 1-pound of dough)
4-8 - Small loaf pan - 5-3/4 x 3-3/4 inch (1-1/2 c. flour or 1/2-pound loaf)

Pullman loaf pan - This is a lidded loaf pan used to make square sandwich bread. Not necessary, but I use mine a lot when serving homemade bread to people who don't like homemade bread. The crustless, fine-grain, sandwich breads work great in these pans. I have a 1- and 2-pound size (purchased from King Arthur Flour).

Jelly roll pan 15-1/2 inch x 10 x 1 (I have 3-sizes to accommodate different recipes and other uses for them.)

Muffin pans -
1 or 2 - 12 hole
2 - 6-hole muffin pans (occasionally you'll find a recipe that makes 18 muffins so you can use the 12-hole and one 6-hole. Or if you want to cut a recipe that makes 12 in half and only make 6 muffins (nice for baking in a toaster oven).

Not necessary, but nice:
mini-muffin pans - one recipe for 12 muffins will make 24 mini-muffins - so you will need 2 12-muffin mini pans, or one 24-muffin mini pan

jumbo muffin pan (comes 6 holes to a pan and I suggest at least 2 pans) - a recipe for 12 muffins will make 6 jumbo muffins. I use my jumbo muffin pans for individual sticky pecan rolls. The wells are deep enough the syrup mixture in the bottom doesn't spill out like it does on regular muffin pans.

muffin top pans - I also use these for making burger buns in.

Pie pans -
2 - 9 inch (I prefer shiny aluminum and have some glass and also stainless steel)

You may want a deep-dish pie pan/dish/plate. These are great for a deep French Apple Pie, or deep meat pies, etc. There are also 10-inch pie pans, so check your recipes and use the suggested size pan for the best results.

I use 7-inch pie pans/dishes when I make 1/2 a recipe - things like a blender pie or 1/2 of an Impossible (Bisquick) Pie recipe (or make 2 7-inch and freeze one).

Pizza pan - I prefer a perforated Air-bake pan for pizza and have several sizes and kinds of pizza pans, including non-perforated, because they have other uses in the kitchen besides pizza. I use a 12-inch rimmed pizza pan for making giant cookies.

Lasagna Pan - Not only great for lasagna, but you can also roast in them.

I'm not brand loyal. If you have a Tuesday Morning store near you, you can find good quality bakeware at fantastic prices. I have also purchased a number of pans from King Arthur Flour. I like Chicago Metallic pans for durability. If you have a restaurant supply store handy, they have heavy-duty bakeware.

I prefer crisp square corners typically found in professional-grade pans, instead of rounded corners. This is especially true if you are making a layer cake.

-Grainlady

Here is a link that might be useful: Types of Bakeware

As to brands, I like Parrish baking pans and Chicago Metallic for my bread pans.

Some basic pans might include:

2 nine-inch round cake pans
1 eight-inch or nine-inch square pan
1 9" x 13" pan (could be glass pyrex)
1 shallow jellyroll pan
1 nine-inch pie plate (could be glass or pottery)
2 8-inch loaf pans
2 9-inch loaf pans
2 rimless cookie sheets

Check TJ Maxx/Marshalls, restaurant supply stores, or online sources for the best quality and prices. The two brands I mentioned are not "trendy chef" brands, but professional brands that have been around for a long time. My pans have been in use for over 25 years.

Teresa

I also like the USA Chicago Metallic brand. Sturdy and long lasting. For a basic set of bake ware:
1 jellyroll pan
2 cookie sheets
2 each of 8" and 9" cake pans
1 9" loaf pan
1 9x13 baking pan
1 9" pie plate (I prefer ceramic)

That should get you started. You can always add on more items later. NancyLouise

Amazing responses! What can one add??

Double posting

This post was edited by mustangs on Wed, Jan 30, 13 at 17:10

I agree with Mustangs! I bake a LOT of cookies and breads and don't think I can add to the lists given. There are always "toys" you can add on later (fancier bread pans, etc), but for the basics, these lists are great.

There are a myriad of add-ons. Cast iron pans come to mind. You can cook or bake in the same pan. There are different sizes and materials of bake ware that are available. Ceramic, glass, mixed metals,etc. But GWlolo asked for basic items. The add-ons can come later. NancyLouise

Great lists! I would add that I often make three layer cakes and have always had 3 cake pans in the 8" and 9".
As far as brand, plain aluminum will last forever.
I used to turn up my nose at some of my mothers ugly aluminum pans, but now 40 years later, I still use them.

Here is an example of an aluminum pan. I bought this last year and it's a great pan that will last forever.
I use parchment with most things too.

Here is a link that might be useful: Amazon Nordic Ware

I by the half sheet pans at Sam's Club, 2 for somewhere around $10 and use them for cookies, roasting vegetables and for rolled cakes. They're made in the USA and I have 6 of them. I used to have 8, but each of my girls have managed to keep one, LOL.

Pyrex for my pie pans, and I have both deep dish and reglar.

Muffin tins, I like the bigger ones that hold 12 muffins, but I do use the 6 muffin sized pan sometimes.

I have loaf pans from tiny individual size to a stoneware pan that's so big I never use it. I find I like the smaller 8 inch loaf best, because I can make three loaves form a double batch of Grandma's white or my whole wheat recipe and Elery and I actually eat one before it stales too badly and leave dough in the fridge to bake another one later, leaving me one to take to stepmother.

I have a bundt pan and a tube cake pan. I've used the tube pan once, I got it at Goodwill for $2.99. I use the bundt pan more, but not regularly. I have a set of 3 different sizes of springform pans which also get occasional use. I have cake pans shaped like trains, cars, castles, roses. (grin) I have popover pans that I use a lot more than any of those.

I'd stay cheap with the "specialty" pans that won't get such heavy use, as I said, several of mine were purchased at Goodwill. For the pans that get heavy use I like my Pyrex for pies although I have one Emile Henry pan tht David/Lakeguy bought me and I love it, Chicago Metallic or Fat Daddios for cake pans, Cuisinart bread pans. I have not had good luck with bread baked in glass or stoneware for some reason and cornbread always gets baked in cast iron which is something else entirely.

Like Grainlady, I use parchment paper on my sheet pans. I get it from Gordon Food Service, but the large sheets must be cut in half to fit a half sheet pan. I do that, then clip the bundle with a binder clip at the top and hang it on the pantry wall. It stays straight and is easily accessible and I believe Grainlady uses the same technique.

Unlike Grainlady, I have Airbake pans. Well I did have, I hated 'em and repurposed them as doors for my chicken coop. Now I love 'em again, but for a different purpose!

So, what you need depends on what you like to make and eat. I use those half sheet pans for all kinds of things, a couple of times a week, at least. Others may seldom use them. Buy good quality items for those which will see heavy use, spend less on those used occasionally.

Annie

I like airbake cookie sheets too but it's all about what oven you have, what you cook, etc. I don't use them for everything.

Grainlady's list was amazing. I would add that I, and my mother before me, prefer Pyrex pie plates, and they work especially well on a pizza stone, which helps the bottom pie crust crisp. I did just receive a Fiestaware pie plate--the jury is stil out on the baking quality, but is sure is pretty!

I try to avoid nonstick pans, but I do love my nonstick Nordicware Bundt cake pan -- it is the only pan I can get to release a pound cake perfectly every time -- and with my own hens I tend to make pound cakes to use up eggs!

Others have mentioned Chicago Metallic pans, and I agree. I have some half-sheet pans of theirs and they never warp no matter how hot the oven. Most of my other bakeware is my mom's from the 50s -- fabulous, fabulous, sturdy aluminum cake and bread pans that you'll have to pry from my cold dead fingers!

edit below:
I should add that I turn my nose up at the newer Pyrex. I broke (sob) my mother's 9 1/2 inch fluted rim Pyrex plate, and when looking for replacements did NOT like the new versions, which also appeared to be thinner. So I let it be known I was looking for vintage Pyrex and DH found some for me on eBay.

This post was edited by mabeldingeldine on Wed, Jan 30, 13 at 12:23

You guys are just AMAZING!

Grainlady- you are such a wonderful wonderul resource and I am really thankful for your genorosity in sharing your prodigious knowledge. I looked up Chicago metallic and they seem to have different lines of bakeware. Am I right to assume that you are all recommending the commercial uncoated kind.

I will have a 27 inch oven when my kitchen is done being remodeled but the interior cavity seems spacious enough.

A couple of questions. I thought to also try a lot of individual or smaller sized baked goodies. Likeannie mentioned, divvying up seems to be the key to avoiding the guilt and the temptation of leftover cake in the fridge. Just enough for a serving or two for our little family. Any recommendations for this.. I was thinking maybe some ramekins and mini tart tins? Are mini cakes doable?

Most of the basic bakeware seems to be aluminum.. Is that a not a concern?

Yes, the Chicago Metallic commercial uncoated pans!

There are pans on the market that have separate portion areas, but you can get mini loaf pans and mini pie plates much cheaper that will make small portions also. Bars like brownies and lemon squares freeze very well as will pound cake and recipes for bundt cakes. Layer cakes with frosting between the layers may not freeze as well. Just bake them in mini loaf pans instead of a big pan. Cookie dough can be portioned out and frozen or you can make slice-and-bake cookie dough and keep the extra logs in the freezer until you want them.

Aluminum is one of the better conductors of heat, thus a lot of bakeware is made of aluminum. You can buy glass if it eases your mind or line your pans with parchment paper to minimize contact. Stock up on parchment paper....it's a bakers best friend! I even reuse paper that is not soiled.

Teresa

Here is a link that might be useful: Fante's in Philly - great source for bakers!

GWlolo-

If you are concerned with aluminum then there are stainless steel options, as well as glass Teresa mentioned. Glass has been known to explode in the oven, or if you accidentally sit it hot-from-the-oven onto a little water, so that's something to consider as well.

I have a set of 8- and 9-inch square and round pans, 2 standard loaf pans, and pie pans that are stainless steel. I purchased mine from our local True Value Hardware Store. I cover my aluminum cookie sheets with parchment paper, and you can line the bottoms of other pans with it as well.

I'm with Teresa "stock up on parchment paper". I bought a box of 1,000 sheets at a restaurant supply store and cut the sheets in half for my cookie sheets. That investment, well over a decade ago, will yield me a lifetime of parchment paper, and it's used for all kinds of things (paper funnel, sift dry ingredients onto parchment paper, etc. Helpful hint: I cut the sheets in half and use a pants hanger (wood clamp-style) to hang them on a hook placed on an inside door of my tall utility cabinet. This way you don't have to contend with curling paper you get when you roll it for storage, or it's purchased on a roll.

Don't avoid no-name pans, but look at the quality, and even measure it. I have a heavy-duty steel Wearever pan I've dubbed "Big 8" because it's larger than my other 8" pans, but smaller than my 9" pans. I use it for baking bars and brownies so I get more servings than I get in my 8" pans. I have two 9x5 copper-colored (outside) aluminum loaf pans I got free as a bonus from a food coop over 30-years ago. I've never seen any like them before or since, but they are go-to favorites. I've purchased 3 dimpled (instead of smooth) aluminum Norpro loaf pans from a Mennonite Hardware Store in Yoder, KS and love them. I also have black bakeware I use in my solar ovens (thin, dark bakeware works best for solar baking/cooking), and much of it I purchased at Big Lots. So you see, bakeware can become a fun hobby.

You might enjoy the article linked below for more information about aluminum.

-Grainlady

Here is a link that might be useful: Is Aluminum Cookware Bad For You

We've gotten lots of cooking utensils, including bakeware, at estate sales. I made my first loaf of Pullman bread just the other day. The Pullman loaf pan DH found at an estate sale doesn't have a lid, but I just covered the pan with foil, then topped it with a large ceramic tile. It was awkward, but it worked. I hope to come up with a smaller solution in the future, but the book I was working from, Beard on Bread, suggested tiles with weights. It just so happened that the tile I had was 18" square, lol. It worked, and it was heavy enough to not need additional weight.

Sally

I have been doing some research lately because DH wants some new STURDY pans. I'm confused by the inconsistency of measurements for thickness (gauge). Don't want pans that warp the moment they're put into the oven. Can anyone give me a number to look for?