Baking dishes, rectangular: one 2-quart (12 x 7 1/2 x 2-inch) and one 3-quart (13 x 9 x 2-inch) glass dish.

Baking dishes, square: one 2-quart (8 x 8 x 2-inch) glass dish.

Covered casseroles: Several various size round, deep glass dishes (1-, 2-, and 3-quart). If a recipe calls for a covered casserole, and you do not own one, use a baking dish covered with foil.

 

Baking pans: one 9 x 9 x 2-inch, one 15 x 10 x 1-inch (jelly-roll), and one 13 x 9 x 2-inch metal pan.

Cookie sheets: at least two metal sheets with either no sides or low sides. In a pinch, substitute a 15 x 10 x 1-inch (jelly-roll) baking pan, though the rims may inhibit even browning.

Cake pans: two round (8 x 1 1/2- or 9 x 1 1/2-inch) metal pans. Cake pans that are two inches deep will also work.

 

Custard cups (6-ounce): Six glass baking dishes for cooking custards and other individual desserts. They can be used individually when measuring and preparing small amounts of ingredients, such as garlic, in advance so that the ingredients are ready when you need them in a recipe.

Loaf pans or dishes: Several metal or glass rectangular pans (7 1/2 x 3 1/2 x 2-inch, 8 x 4 x 2-inch, or 9 x 5 x 3-inch).

Muffin cups: One pan of twelve 2 1/2-inch cups or several mini-muffin cups of twelve 1 3/4-inch cups. Muffin cups are also known as muffin pans.

Pie plates or pans: One 9-inch metal pie pan or glass pie plate.

Pizza pan: One round metal pan. In a pinch, substitute a baking sheet, but build up the pizza crust edges to hold toppings.

 

Roasting pan with rack: One large enough to accommodate a roast (be sure it fits in your oven). A rack helps promote even cooking and prevents the roast from stewing in the pan juices.

Soufflé dish: One round glass 1 1/2-quart dish; in a pinch, substitute a straight-sided casserole with the same volume.