Basic Kitchen Equipment for Baking

Basic kitchen equipment for baking is not complicated or expensive.

All of these items can be purchased at your local department store, discount store and on-line. Prices vary of course, but you don’t need to break the bank to equip your kitchen with these baking kitchen basics.

The most important basic kitchen equipment for baking is bakeware. Your personal taste, budget, storage space and what you plan to bake will determine the type of baking pans you choose. Baking pans come in aluminum, non-stick metal and oven-proof glass and all are good. Baking pans that come with plastic lids are convenient for storing and save on buying plastic wrap and foil. Generally speaking the heavier the baking pan the better it is.

Oven-proof glass baking pans are versatile as you can bake and serve in the same pan. They also double for baking lasagnas, casseroles and meatloaf, to name a few.

Metal pans conduct heat evenly and produce cakes with delicate, tender crusts. They can also be used for roasting meats and vegetables.

Basic Kitchen Equipment:

Measuring cups – You will need both a set of dry measuring cups and a liquid measuring cup. Dry measuring cups come in sets of graduated sizes of 1 cup, 1/2 cup, 1/3 cup and 1/4 cup and are used only for measuring dry ingredients such as flour, sugars and cocoa. Liquid measuring cups (glass or plastic) come in 1-cup or 2-cup size (and larger) and are for measuring wet ingredients like milk. Glass measuring cups can be used in the microwave for melting butter and other ingredients.

Measuring Spoons – Sets come with spoon sizes that graduate from 1/8 teaspoon to 1 tablespoon.

Mixing Spoons – You will need a couple of large metal or heavy plastic spoons for stirring. Wooden spoons are good for stirring hot mixtures as they won’t conduct heat.

Knives - Baking sometimes involves peeling, chopping, and best of all, slicing or cutting a slice of cake, pie or cheesecake.

Spatulas – You’ll want a metal or heavy plastic spatula (egg turner) to transfer cookies. A rubber spatula is good for scraping bowls.

Whisk – Balloon shaped wire whisk for hand-beating ingredients.

Rolling pin – A rolling pin is essential for rolling dough for pies and some cookies. Also used to crush graham crackers and cookies for pie crusts.

Sieve/Strainer – Used to sift flour, sugar and cocoa powder.

Ruler – A ruler is an essential tool for rolling dough to the proper thickness and dimensions.

Wire rack – Keeps baked goods from becoming soggy while cooling. Having two wire racks for cooling is handy when baking cookies.

Mixing Bowls – Mixing bowls come in stainless steel, ceramic, glass and hard plastic. Ceramic and glass bowls can be used in the microwave to melt butter or other ingredients. Choose bowls in graduated sizes from small to large, so they’re easier to stack and store.

Electric Mixer – Whether a hand-held or a stand mixer, an electric mixer is essential for creaming butter and mixing (unless you have really strong arms and lots of time).

Timer – A simple timer has saved many cakes and cookies.

Hot Pads

Cookie Cutters – Assorted sizes and shapes.

Basic Kitchen Equipment Bakeware:

Cake Pans - Having each of the following sizes of cake pans, you will be prepared to bake almost any size cake:

  • 13 x 9 x 2-inch rectangular pan
  • 8-inch or 9-inch square pan
  • 8-inch or 9-inch round cake pans (you will need two round pans for most cake recipes
  • 10-inch tube or Bundt pan is needed for some pound cakes and coffee cakes

Cookie Sheets – Having at least two cookie sheets will make cookie baking faster and easier. Cookie sheets should not be flimsy. A large cookie sheet with raised sides can double as a jelly roll pan.

Loaf Pan – Pans that are 9 x 5 x 3-inches are most typically used for bread, quick sweet breads and some pound cakes.

Muffin Pan - Pans 2 inches in diameter are most common for cupcakes and muffins.

Pie Pans/Pie Plates – Pies 9 inches in diameter are most common. Avoid non-stick pie plates since the non-stick surface will get scratched when you cut the pies.

Springform Pan – Most cheesecake recipes call for a springform pan with removable sides.

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