Products You Can Live Without: Silicone Bakeware

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CAST IRON

Baking in cast iron adds iron to your diet—proof positive that cooking materials wind up in food. Tried and true—it has been used for thousands of years—it's heavy, durable and naturally non-stick with proper seasoning (and lots of butter). It retains heat, so baking can be done at lower temperatures, conserving energy. Inexpensive, it lasts a lifetime; lucky grandchildren often inherit the goods. Lodge Logic Straightsided 6-cup Muffin Pan ($16.95; www.lodgemfg.com, 423-837-7181).

STAINLESS STEEL

Rare is the cookie sheet not coated with a toxic non-stick chemical. Pure stainless steel isn't considered the best baking material—its shiny surface reflects heat, so food doesn't heat uniformly and it usually takes longer for things to cook. But grease up a non-stick-free stainless sheet and you might be pleasantly surprised by the gooey and contaminant-free results. Gourmet Standard 12-cup muffin pan ($39.99) and 17-in. cookie sheet ($19.99; www.cookwareessentials.com, 800-958-0841).

ALUMINUM

Meticulous bakers might prefer sheets made of aluminum, a prized heat conductor that may corrode into salty or acidic foods. The material has never been firmly linked to health problems, but lining sheets with parchment paper negates the need for butter and prevents corrosion. Aluminum is best for cookies and cakes, as its dull surface attracts and transmits heat well. Insulated aluminum 13-in. x 17-in. baking sheet ($18.95; www.surlatable.com, 800-243-0852).

CERAMIC

Ceramic bakeware can be a safe option provided it isn't a random piece of pottery picked up on a far-flung vacation. Those vessels could leach lead and/or other undesirables into your banana bread. To avoid, purchase a branded ceramic. Staub Pie and Tart dish ($24.95; www.chefsresource.com, 866-765-2433).

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