Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.

Here’s our problem with proofing: You can never fully control the environment. Your kitchen on a hot and humid summer day might be okay for high-moisture breads, but leave others dense and squat. And if it’s too hot, then you run the risk of the dough rising too fast and not having enough time to develop flavor. But a chilly air-conditioned kitchen will extend the proofing time significantly, as yeast divides and grows much slower in cold temps. That’s why we love this unique dough riser—it takes the guesswork and the risk out of the proofing process. Our kitchen team was incredibly impressed with how perfectly the dough turned out each time. We made loaves with and without using the Raisenne and the loaf made with the tool came out a half inch taller and a half inch wider. It’s compatible with any dough that needs to be leavened and is especially great for low-yeast and whole-grain breads that have longer rest times. Simply place the thin disk under your bowl or pan of choice, plug it in and let the heating circuits do the rest. It heats to an ideal 85 degrees, which is the optimal temperature to let your loaf grow at a consistent pace without sacrificing flavor for speed.

Made with a double layer of premium nonstick, PFOA-free coating, these carbon steel baking sheets release baked foods easily. The wavy texture on the surface of the pan is more than just decorative, promoting even airflow to ensure consistent browning and baking (no hot spots here!). Our testers found that even without the nonstick spray, parchment paper, or foil, foods baked on these pans—including cookies, sticky broiled chicken thighs, and crispy, skin-on salmon—slid right off. And any stuck-on sauce or melted chocolate sprayed right off when cleaning. The best part? The sheet heats up to 500°F (260°C), significantly above the heat tolerance of most baking sheets, with minimal warping and zero sticking. Plus, the sheets’ 1-inch-tall sides are easy to grip when removing from the oven—and when cleaning. Available in small, medium, and large sizes.

An even, consistent heat is the key to better baking. That's why we love the Baking Steel, a ¼-inch-thick pre-seasoned sheet of carbon steel that sits on your oven rack to help speed baking times, promote even browning and produce perfectly crisp bottoms. Though similar in principle to a ceramic baking stone, the Baking Steel's thermal conductivity is 18 times greater, meaning it absorbs and regulates heat better, mitigating temperature fluctuations. We use it regularly in the Milk Street kitchen and are constantly impressed by the brick oven-caliber bubbling and charring it gives pizzas, the thick, crispy crust it creates on loaves of bread and the faster bake time when cooking quiche. It also turns out evenly golden, chewy chocolate chip cookies and well-cooked pie crusts without a blind bake. And when the summer heat is too much for an oven, you can transfer your baking steel to the grill for even more perfectly charred pizzas and flatbreads.

From an Italian maker famous for their wood-fired pizza ovens, this pizza stone is the real deal. Thanks to its refractory material with a high ratio of alumina, this pizza stone will heat up quickly and produce a crisp crust with every use. Its porous, very thin surface helps produce steam—moving moisture away from the pie, ensuring it doesn’t reabsorb into the crust—while also preventing burning. The refractory stone diffuses heat at the same rate over its entire surface, for an even bake every time. Plus, it has high heat resistance, so sudden changes in temperature (as might arise when using a grill) are much less likely to compromise an evenly cooked pie. The stone sits in a handy steel frame complete with handles and is quite lightweight, so it’s easier and safer to transport than a typical flat stone (with oven mitts, of course). Also, the “pizza backsplash” prevents your pie from sliding off the stone during cooking and while maneuvering it in and out of the oven. The Italian-made refractory stone (composed from natural raw materials) is incredibly thick and durable, so it can be used not only in the oven but also on the grill, which would burn other pizza cookware. The stone also comes beautifully wrapped in artisanal, traditional Florentine paper, making it a stunning gift for the pizza lover in your life.

If you’re serious about cooking the best rice you can, it’s worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. Clay heats evenly and maintains steady heat for uniform cooking, slowly heating the food to coax out flavor while maintaining moisture. This donabe—made in Japan’s Kansai region by fifth-generation donabe makers—has a lovely rustic design and emerald-green glaze. It’s a single-lid style, which is thinner and lighter than the double-lidded version, and holds about 4 cups of rice. We love how once it’s seasoned that this donabe is virtually nonstick and also how its lovely look can easily take you from stove to table.

Made in Japan from shock-resistant borosilicate glass, this stackable three-piece bowl set from Hario helps with prep work and small tasks around the kitchen. Heat-safe and designed in three convenient sizes, each bowl is equipped with a handy pour spout to make pouring from bowl to bowl easy. They’re attractive enough to go from kitchen to table, and the set goes in the dishwasher when you’re finished.

Our buyer found this stunning lidded casserole when traveling in Morocco, which transitions from oven to table beautifully. The shallow, round terra cotta baker has straight sides and a lid, so it’s perfect for a range of applications: soups, stews, sides, grains and so on. It’s oven-safe up to 400°F, ideal for roasting, braising or just keeping dishes warm—the ridges on the bottom of the dish enhance heat circulation. Each platter is finished with an intricate hand-drawn pattern (we love how the white pops against the terra cotta’s natural shade). As each piece is made by hand, some variation is expected from dish to dish and adds to its beauty.

There is nothing worse than realizing your pan is to blame when a cake doesn’t turn out right. And while springform pans tend to be your best bet when it comes to cleanly removing a cake without any cracking, ripping or crumbling, most are made from cheap materials that don’t hold up well over time. But we were thrilled with the results from Suncraft’s Removeable Bottom Cake Pan, which works similarly to a springform pan but has a flat bottom with no lip and a solid band that doesn’t need to be tightened. Plus, it’s made from sturdy stainless steel to ensure lasting durability. It’s designed with straight sides for an even result, plus a bottom that stays in place during baking but comes off effortlessly to prevent sticking. You’ll never use your old springform again! For the best results, use this pan for thick battered cakes or pastries with crust layers, like cheesecake. We also recommend placing the pan on top of a baking sheet in the oven, to prevent any possible seepage.

Our resident pizza pro is a superfan of this pizza pan from Cuisipro. Made with a double layer of premium nonstick, PFOA-free coating, this carbon steel pan releases pies effortlessly—just tilt the pan, and your pizza, focaccia, or other baked goods will slide right off. Better still, these pans are designed for the high oven temperatures that top-quality homemade pizza requires. And while many high-end pans have only moderate upper-temperature limits (which practically guarantees subpar pizza), Cuisipro’s pan heats up comfortably to 500°F (260°C), significantly higher than other brands, with minimal warping and zero sticking. The circular pan accommodates up to a 12-inch round pizza, and the wavy texture on the surface of the pan is more than just decorative, promoting even airflow for consistent browning and baking. And the nonstick coating really works: Stuck-on sauce or cheese sprays right off when washing for easy cleanup.

This Classic Baker’s Pie Dish from Farmhouse Pottery will instantly become your new favorite dish. It’s made from ceramic, which conducts slow, even heat to help yield a uniform golden crust and cooked filling, rather than slick glass or metal which can lead to slumping or shrinking of your dough. Plus, the beautiful ruffled edge, besides looking good on the table, acts as a helpful fluting guide to shape the edges of the pie. And because it’s dishwasher safe, cleanup is easier than ever.

A true deep-dish pie plate, this 9-inch dish from Jefferson Street Ceramics is a must-have for your largest pies. Shaped by hand from custom-mixed clay, each piece of elegant, durable stoneware accommodates a pie that’s 9 inches in diameter and 2 inches deep, more substantial than shallower pie plates that only claim to be deep dish. Every plate is complete with a classic fluted edge, a guide for crimped edges, and can withstand temperatures up to 575F°. Available in sunny Yellowstone or a classic, creamy New England White.