Milk Street Pie Pan
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.
Raisenne Round Bread Dough Riser
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.
Cuisipro Baking Sheet
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.
Poterie Renault Oval Baking Dish
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection, reminiscent of charming French country kitchens, is this stunning lidded oval baking dish, perfect for casseroles, roasts, gratins, cassoulets and more.
Poterie Renault Handled Oval Dish
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens—are these stunning oval baking dishes with handles, perfect gratins and desserts, like a shareable creme brûlée.
Cera Bakeware Tart Pan
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this tart pan is the perfect vessel for small tarts and quiches. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Oval Roaster
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this oval baker is the perfect vessel for roasting veggies or smaller portions of meat. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Loaf Pan
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this loaf pan is the perfect vessel for loaf cakes. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Rectangular Roasting Pan
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this rectangular baker is the perfect vessel for roasting salmon, baking smaller casseroles like enchiladas, cookie bars and more. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Square Baker
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this square baker is the perfect vessel for baked goods, roasts, casseroles and more. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
The Baking Steel Original
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.
Fiero Forni Italian Pizza Stone
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