Q: I'm new to cooking, and have started stocking my kitchen with fresh ingredients and shiny new cookware. The one thing I can't figure out is what bakeware I should buy. I'm looking for an 8x8 and a 9x13 to make casseroles, bake a ton of chicken at once, attempt oven fajitas, and more.
But I keep reading about how dangerous the new Pyrex products are— too many stories about them shattering in the oven for me to feel comfortable buying one. I'm willing to spend money on bakeware that will last! Any suggestions?
Sent by Carrie
Editor: Readers, what brands of oven-to-table bakeware do you use and recommend?