"why do they sell insulated?" Well, they are in the business to sell, and usually what sells is the "new and improved", whether it really is or not. As far as what to cook, I can't guess. BTW, the gold/dark/insulated/etc cookie sheets aren't the best either. The plain old 1/2 heavy aluminum sheet pans from the restaurant supply store are the best. I suspect that it's the iPhone/"latest and greatest" mind-set that sells most kitchen items.

I'll add my name to the list of people who hate the silicone bakeware. I had better luck with the muffin pan, which was smaller, than I did with the bundt pan, which always stuck, never stayed in the right shape, spilled when I tried to move it. No matter how much it was greased or floured or sprayed, it stuck and everything came out in many pieces, never all in one piece. I hated that pan, as well as the round layer cake pans which performed approximately as poorly. They were such carp that I put it all in the "free" box when I had a yard sale but no one took it because when they asked how it worked, I told them. I do have Silpats, which I tried to use for rolling out pie crust and it worked horribly for that too, but it's pretty good for fondant if you dust with powdered sugar and they work for baking cookies. Dave does like the silicone pot holders for removing hot radiator caps and such in the garage, so I gave those to him, LOL. It might have worked OK for an ice mold, or maybe jello, but I don't make either of those things, so into the trash went the silicone. My favorite pans are my old uncoated aluminum Bake King pans, probably the things are as old as I am. I have some nice new non-stick KitchenAid loaf pans and they've held up, not lost their coating, work well, don't stick, etc. However, they are 9x5 and they're just too big, so I always revert back to the smaller 8 inch Bake King pans. I have old Bake King round cake pans too, they work well as long as they are well greased and floured. My old glass pyrex also works as well as anything I own, but I don't have any ceramic bakeware other than pie pans. I try to stay away from glass/ceramic bakeware because I'm clumsy and when my carpal tunnel is giving me fits I drop everything. Metal can take the abuse. (grin) Annie

Welcome to the forum Womansheart. Found this information for you on The Fresh Loaf. Provided by PaulM. Dough Weight to Pan / Loaf Size Here is a list I have accumulated over the years. It also includes the approximate flour amounts, unfortunately in cups (volume) and not weight. I have only recently (since finding TFL) begun weighing ingredients. Dough Weight to Pan / Loaf Size Artesian ÷ A round 8" brotform banneton needs between 0.5 and 1 lb (227 - 454 g) of dough, which roughly means recipes with 1-2 cups of total flour. Makes a "small boule". ÷ A round 9" brotform banneton needs between 1 and 2 lb (454 - 901 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "medium boule". ÷ A round 10" brotform banneton needs between 2 and 3 lb (907 - 1361 g) of dough, which roughly means recipes with 4-5 cups of total flour. Makes a "large boule". ÷ A round 11 3/4" brotform banneton needs between 3 and 4 lb (1362 - 1531 g) of dough, which roughly means recipes with 7-8 cups of total flour. Makes a "mega boule". ÷ 8" x 4 1/4 " Round Banneton 1 - 1 ý lb of dough 454 - 680 g ÷ 10" x 4 3/4 " Round Banneton 1 1/2 - 2 lb of dough 680 - 907 g ÷ 12" x 6" Round Banneton 3 - 4 lb of dough 1361 - 1531 g Loaf Pans ÷ A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb (680 - 907 g ) of dough, which roughly means recipes with about 3-4 cups total flour. This creates a "large" loaf. ÷ A 8x4x2 1/2 needs between 0.875 and 1.5 lb (394 - 680 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "standard" loaf. ÷ A 7x3x2 1/2 needs between 0.6 and 1 lb (272 - 454 g) of dough, which roughly means recipes with 1.5-2 cups of total flour. Makes a "junior" loaf. ÷ Jumbo Pan - 10x4.5-inches - 4-5 cups flour - 2 lb (907 g) dough ÷ Quick Bread Pan - 9x5-inches - 4 cups flour - 2 lb (907 g) dough ÷ Standard/Large Pan - 8.5x4.5 - 3 cups flour - 1.5 lb (680 g) dough ÷ Medium Pan - 7.5x3.5 - 2.5 cups flour - 1 lb (454 g) dough ÷ Small - 5-3/4x3-3/4 - 1.5 cups flour - 8 oz (227 g) dough ÷ Miniature - 4.5x2.5 - 3/4 c. flour - 6 oz (170 g) dough ÷ 8x4x2 1/2 needs 1.5 lbs (680 g) dough ÷ 9x5x2 3/4 needs 1.3 x 1.5 = 1.95 lbs (884 g) dough ÷ 10x5 needs 1.3 x 1.95 = 2.54 lbs (1152 g) dough Here is a link that might be useful: Dough/Pan size

Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!