The Baking Equipment You Need to Make the Best Baked Goods This Holiday Season | Gear Heads

The holidays are all about gathering with friends and family, and eating. For the best festive homemade treats like pies and cookies, you're going to need some quality baking equipment to get the job done. Hannah and Lisa are here to show you their favorite rolling pins, pie plates, measuring cups, spatulas, and more to make the best baked goods this Thanksgiving and holiday season.
Hannah's Picks
Buy our winning rolling pin: cooks.io/3KOeoZf
Buy our winning glass pie plate: cooks.io/3VbPYO0
Buy our winning metal pie plate: cooks.io/3X6lVK4
Buy our winning pie weights: cooks.io/3x62rdZ
Buy our winning pie server: cooks.io/4aMJHxS
Lisa Picks
Buy our winning dry measuring cups: cooks.io/3VqajjT
Buy our winning liquid measuring cups: cooks.io/3KwGmZf
Buy our winning circular cutters: cooks.io/3x0pXJs
Buy our winning baking sheet: cooks.io/4c9kizL
Buy our winning cooling rack: cooks.io/4c7qt7s
Buy our winning cookie spatula: cooks.io/4c1X3aD
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
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[@melissah4073]

I'm am an avid home baker and I agree it's Nordic Ware for the win!

[@HTMLguruLady2]

My favorite part of this video, has nothing to do with the gear.... While talking about the rolling pin the comment was "if a burglar comes in the house just WHACK them on the head with it!!!" I was laughing so hard I had tears running down my cheeks.

[@staceya9580]

Me too 🤣 I live in an apartment and when she said that I had to think where my rp was. It is now on top of fridge in case of emergency 😄

[@JerryGDawg56]

Love watching Hannah and Lisa! High quality folks!

[@geezermann7865]

Lisa is awesome. I love how she is so thorough in her descriptions and explanations of everything. Great demonstrations of the products she likes. Thanks.

[@robertbrewer2190]

I agree that precise measurement is key to success. Measurement of liquid and dry ingredients by weight (really mass, but OK) is so much easier and more precise! I use my volumetric equipment to translate recipes to metric equivalents once. A short search on line will show that volume measurement of flour can vary by 25% when checked by weight.

[@michele-kt]

I totally agree!

[@lemonz1769]

It’s correct to say that a kitchen scale measures the weight of ingredients

[@kathleensmith6127]

I love all these recommendations, which I have been applying personally for years. Also, I have the same dish cleaning brushes, but instead of hanging them above the sink in the open, I use a command hook inside the cupboard door that is under my sink.

[@xw66xw]

“Don’t judge me cause you know the first slice is always the hardest.” Cut to a video with the first slice already removed. What are you hiding? 🤣

[@sigbauer9782]

Thought the same thing.

[@hannahcrowley2030]

Okay, if you must know I whipped the whipped cream with an immersion blender because I was too lazy to get my stand mixer like the recipe called for. When I removed the first slice the whipped cream just ran down the sides. Lesson learned!! Follow the dang recipe :)

[@xw66xw]

@@hannahcrowley2030 Thank you for your honesty and transparency! No judgment 😋

[@sigbauer9782]

@@hannahcrowley2030 it sounds like you didn't whip it enough if it was that runny.

[@carolynmeinung1286]

This is my favorite episode. I love baking.

[@dubya13207]

Ever since Alton Brown suggested it for an apple pie (which I’ve made), I always make pies in a deep tart pan. No other option

[@simonsavelyev7399]

OK, baking this weekend! Thanks Lisa and Hannah!

[@lindajones1900]

Love watching these Gear Heads. They do a great job….

[@erikfreitas9288]

Just in time! Thanks Hannah and Lisa!

[@senzanome8294]

Thank you ladies for another informative lesson on baking.

[@tomsdotter3228]

Wow! Love that sheet cover. Thanks for the info!

[@sisgaia]

I have had terrific results with AirBake pans, which have a double wall with an air space in between. It really does a great job of keeping the bottoms from overbaking. I made some iced sugar cookies on those pans for a party, and this lady (just a friend, not coming onto me) asked me four times if I honestly baked them myself, as the bottoms were perfect as commercially-baked cookies. I also had a fantastic recipe that I have since lost and have never been able to duplicate, unfortunately, but I still love these pans.

[@Hiker_who_Sews]

I was gifted (thanks sis) a set of dry measuring cups that has a ⅔ and a ¾ cup. I love the set, especially the ¾ cup. I only dirty one tool to measure 1½ cups.

[@carolynmeinung1286]

I love Oxo and Nordic ware. Always a great choice.

[@Kindlyone777]

Lol. So true. The first slice is always the hardest. 👏🏽

[@gauravvikalp]

One thing’s for sure, Lisa is never running out of cups!

[@ytsivran]

Love these ladies and their recommendations!

[@crackergirl1]

I bought a $3 bag of pinto beans to use for pie weights. They work perfectly.

[@pattyrech4471]

I was surprised they didn't mention beans, also.

[@bhuld0115]

Buy a scale. Measure everything. Liquids, dry ingredients, fruit. Measure in grams. Once you convert from tablespoons and cups and ounces, and write it down, you are set.Then you can measure dry ingredients into the same bowl (just reset to zero after each ingredient) and wet into another (or the same, depending on the recipe). Fewer dishes, less counter clutter, less cleanup, more accuracy. And a scale is less expensive than buying new cups and Pyrex. Now about that missing first slice of pumpkin pie…

[@Lizzy43645]

This was awesome!!!

[@baire702]

Hi, I'm enjoying this video and all of your videos! Thank you for all your efforts! The pie I make is as close as I can to my mother's pie. When I make your pie crust with vodka, she said it was better than hers. Wow, this from someone I always thought of as a world class baker. Anyway, my favourite pie to make is Door County Cherry pie filling with added blueberries, with of course, your pie crust recipe with all butter. Thank you for all you all do!!!

[@gayle525]

I used my rolling pin to pound my cabbage into sauerkraut. Worked great.

[@user-yn8xs4gg4m]

Hi girls, My name is David. My favorite pie I like to make is German chocolate pecan pie with Oreo crust. I watch ATK all the time.

[@jessicabull334]

I Love using my 10 inch glass pie pan and a ceramic 9.5 or 10 inch pie pan with fluted edges. Nordic Ware is Amazing! Love my new pans, they bake like a dream and there’s no warping in the oven. Do you guys have any recipes for gluten free bread? That would make a good episode too!

[@Lisa_MS64]

I hope they follow up with more about the actual pie fillings. I love deep dish fruit pies and usually go with a small casserole dish.

[@jreese8284]

I've been using the same cooky sheets for over 40 years; they're steel, quite dark. Cookies are my thing; so I've had a bit of experience. I don't grease the pans or line them. I drop chilled dough; bake for maybe 9 minutes for most types, then leave them on the sheets for another 4 or 5 minutes out of the oven, to finish crisping the bottoms. My cookies are chewy in the middle, crispy on the edges. This works for chocolate chip, molasses, peanut butter, oatmeal, snickerdoodles, pretty much any drop recipe (made with butter, of course!). Cool on paper, which absorbs any extra oils. I generally don't roll out cookies, that takes too long. I rarely bake less than 6-10 dozen at a time, so I have six sheets and fill them all at once to save time. As they go in and out of the oven, I can accomplish other things. I find myself arguing with your presenters, some times; but I enjoy your videos!

[@clbudd]

Lots of good basic information!

[@bostonrailfan2427]

useful as a weapon…sounds like a great thing to add on to the description!

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf. Makes video better.

[@siggylev4268]

I love to bake, it's a hobby for me. I have used glass pie plates for decades but would like to try a metal pie plate. I just might check out the goldtouch from WS. Thanks for all the great info

[@leahr.2620]

I prefer glass because I can see if the crust is brown enough😊

[@geezermann7865]

@@leahr.2620 My older glass pie plates are not clear, they are white or yellow, with stains of course. Pyrex, Fire King, GlasBake. Handed down. I use them for many other things too, like roasting baby red potatoes, or asparagus.

[@SP123311]

Supernatural baker! 🤣

[@pattyrech4471]

I also like USA brand pans.

[@allisoneng8539]

I would appreciate a review on nonstick ladles. I tend to mix with a ladle in my Dutch oven but I sometimes worry about scratching something.

[@patyny5029]

and I can clearly see the scratches inside her nonstick pie plate.

[@tsunrize4710]

Look forward to knowing where I can get the lid to the baking sheet. Thanks you for all the product reviews

[@lorimeadows8165]

I want to know too.

[@michaeljimenez1528]

I believe the half sheet lid is also by Nordic Ware.

[@lorettarussell3235]

I would like to know the name of the plastic cover for the half sheet pan

[@cajunlinks]

Nice vintage pyrex bowl

[@Avacarho]

Great video, but where’s the link for the plastic cover for the baking pan? I’ve never seen one. Also what about measuring spoons? Those are just as important as the dry and liquid measuring cups.

[@ks7343]

Can I please get lisa's gingerbread recipe?

[@gmargenka8983]

Looks like Calphalon discontinued the roasting pan ATK recommended, can you suggest another?

[@bcallahan3806]

Great info. Love the multipurpose rolling pin. But crossing Hannah's house off potential pie theft list.😨😂. Never minded trashing the first piece. Call it the bakers slice. Definitely intend to upgrade my half sheets too. As well as bread pans. Thanks and always enjoy your segments together. Much more information with a personal approach. 👍👍

[@curtisrobinson7962]

Where is the recommended scale to weigh flour, etc. ?

[@christopherwilson6724]

cooling rack when you use it for broling/meats. Is there a secret to cleaning it after?

[@silverrbells]

Your videos are always so helpful! I’ve been using (since years) aluminum saucepans to boil milk. After watching your videos I got to know that aluminum pots/pans aren’t the safest option. So I have been researching on this topic. Have you guys tested stainless steel saucepan for boiling milk? I’m asking because a bad quality pan will have burnt milk on the surface and it’s a task to clean it. I don’t want to spend a bomb on an All Clad and repent if it didn’t serve the purpose. I think I could also go for a Le Cruset, but its very heavy and I’m not sure if I could use it very comfortably. Your help in this regard will be highly appreciated :)

[@geezermann7865]

I have two stainless steel saucepans I use frequently, nice thick bottoms. One is a Cuisinart, the other a Farberware. Reasonably priced.

[@asky314]

Ooh! Where can I buy that transport lid for the half sheet tray?

[@bhuld0115]

Look on the internet for a half sheet pan cover. Nordic ware and many others make them.

[@asky314]

@@bhuld0115 Thx. I wasn't sure if they were discontinued or only available to food service professionals.

[@bhuld0115]

@@asky314 you’re welcome! Thanks for the question. I was happy to find them so available, myself.

[@hannahcrowley2030]

we link to all the products in the video description :)

[@asky314]

@@hannahcrowley2030 thx Hannah. I looked immediately after watching the video but it wasn't there. No worries! I just figured I'd ask.

[@tanyahouston5635]

I prefer a cookie sheet without a lip on all sides when I bake cookies. Makes it easier to remove the cookies and less damage.

[@NCTarheel55]

I make about 10 pies. We do chocolate chess, sweet potato and pecan. I have a huge stash of Pyrex pie plates but got a couple of those golden metal ones. I’m going to be switching over to those especially for longer baking pies. I also use the pie bags which can help roll out dough. Forget the measuring cups, the scale is king. We make about 800 cookies.

[@delwoodbarker]

Took the handles off of my rolling pin. They only got in the way.

[@BahamianLily]

10:49 - where to purchase the cover?

[@Mouse2677]

For Dry Measuring, why not use weights instead of volume? Won't that provide a more accurate result?

[@dostevenk]

NGL, kinda surprised there was no recommendation to not use metal pie servers or utensils on the Goldtouch Pie Dish. Maybe in testing it’s ok? Williams Sonoma’s website doesn’t recommend it however. (Side note: ATK recommends the OXO Good Grips Nylon Flexible Pie Server too)

[@benjaminshepard]

The insert shot at 2:25 had me skeptical of using the two recommendations together. At least with a ceramic non-stick it lacks the personal and environmental health concerns of PTFE coatings.

[@coolnewpants]

Wouldn't the steel pie knife scratch the non-stick pie pan?

[@LifeHacks-ut4pc]

Not necessary for fancy expensive gadgets to make delicious food.

[@parkermartyn484]

What is your favorite pastry cutter?

[@hollye5695]

I have been looking for cooling rack inserts for my Nordic Ware pans but can't find them available separately! Do you know where I can find them?

[@sassian6el182]

I found mine on amazon

[@benjaminshepard]

They provide a link in the description: the manufacturer is Checkered Chef. Nordic Ware makes them as well, with different construction, but the Checkered Chef product is the one that ATK recommends.

[@DinksDinersArtbox]

measuring correctly is important, that is why you never scoop oyour flour out of the container, and measure ! you spoon the flour into the cup, tap and level off. ( you can get different amounts in scooping, you're condensing the flour, and most likely getting more flour into your recipe than what it calls for. No wonder I had inconsistan cookie results *L*

[@harveyh3696]

I went Keto early this year. I still enjoy watching ATK presentations

[@eileenlloyd1736]

Who is the maker of the cookie sheet cover?

[@danielpatterson5225]

Nordic ware

[@luke9822]

7:11 Cuisinart food processor link?

[@meginmitchell5600]

I make quiche and I use a King Arthur Flour pie pan to get my crisp flaky pie dough. I also use a combination of a straight rolling pin and a french rolling pin to roll out my dough. I am Atco dough cutter junkie--I have round, square and diamond shaped cutters.

[@mariaw7746]

Where can we find the Gingerbread cookie recipe please?

[@andreaharo3605]

Yes I'd like to get this eggless recipe also.

[@lorimeadows8165]

I was scrolling through the comments to see if they listed a link to a recipe.

[@3catmom844]

Interesting that you didn't mention baking with stoneware. For anyone who has never baked anything on unglazed stoneware, you don't know what you are missing. Pie crust doesn't stick and comes out flaky. Same with cookies - beautiful results.

[@MichaelRoxalot]

They didn't link the plastic covers for the baking sheets. 😢

[@MyName-ht9ir]

I'm a better cook than baker. I love lemon meringue pie, and I use a rectangle smaller baking dish, and lol I use a pancake turner to get pieces lol.

[@kk-fl4pb]

Anyone have a link to the gingerbread and frosting recipes?

[@sassian6el182]

I’m looking for that too!

[@sarah121980]

Which cookie recipe was she making?

[@Dennis-pt8oj]

Why don't you use a scale and measure everything out in grams or ounces?

[@latmcb9863]

Agreed - if you really want accurate measurements it's best to weigh things.

[@cajunlinks]

Cause this is Amurica and we don't do that.

[@AshesAshes44]

Because Freedom Units are best units of measurement. And change is hard. Plus we feel sad when we don't know stuff, so stick with what you know.

[@Scott_Atlanta]

Blehhh. I just went back a week for the awesome Lan episode.

[@beatrizsandoval4395]

Where can I find the recipe for the gingerbread cookies?

[@sassian6el182]

Looking for that as well!

[@sidney-andrews]

Did anyone get the gingerbread cookie recipe?

[@yaowsers77]

you know what drives me nuts? all these lovely non-stick pie pans that tell you NOT to use something metal or sharp to cut the slices or you'll scratch the coating. i've yet to see anything wood or silicone that will cut a nice clean slice! grrr!

[@Candace0730]

What’s the cookie recipe?

[@Queenie_Francie]

Did you bake that pumpkin pie after filling?!

[@fattyfat-fat6639]

Supernatural Baker!!! Like Tammy Faye??? 😇

[@audreydeneui192]

I'm looking for a springform pan. I didn't use the ones I had much, so I gave them to my daughter who does and now lives several states away. Of course, now I find I need one. Are they pretty much all the same, or is there one that is better than others? The reviews on Amazon are confusing.

[@michele-kt]

I beg to differ when it comes to measuring cups. The best thing I ever did for my baking is to buy a $10 digital scale on Amazon! It weighs your flour or liquid ingredients with so much more precision! I wish more bakers gave ingredients measured in ounces or grams instead of cups or spoons. I watch a lot of Bigger Bolder Baking and Joy of Baking. They always give ingredients measured in weight and the recipes come out perfect!

[@paradisesunprincess]

You DO NOT want to use SUGAR as pie weight! DO NOT

[@IsaidQUIETnHERE]

I use an old elm tree log...with the bark still attached

[@sigbauer9782]

How much of ATK does OXO own?

[@rld1278]

I was going to ask a question but it looks like they don't respond to anything. Oh well.

[@heideleskun1163]

I disagree with the "tools" as being bakeware/cookware I'd rather spend money on the bakeware/cookware then the measuring stuff, rolling pins. Personally I LOVE me cast iron or stoneware for cooking baking. Bag of beans is the best pie weights with minimal cost. Again spend the money on the essential not toys. JMHO.

[@h7opolo]

lookin like a chick i have the hots for 4:20 hey, mama

[@stonecold4786]

I want nothing with carcinogenic materials called non stick, such as the ceramic/metal pie pans (binding agents)

[@checkyourbrakes]

For baking lose the measuring cups altogether! You have a dry bowl, a wet bowl, and a scale - period, end stop - highly recommend using grams, not ounces because it's even more accurate. Mix your wet, mix your dry, then combine. You'll have varying results if you bake by volume. Flour in particular is not accurately measured by volume

[@cajunlinks]

Not if you know what you are doing. Before kitchen scales our grandmothers and great grandmothers baked delicious desserts.

[@LifeHacks-ut4pc]

Who had room and money to store all those expensive gadgets. Get real

[@prccap]

why are these things still being done at home?!?!?! get back to making good videos please

[@lorimeadows8165]

I love the videos from their homes. Shows you don’t need a professional kitchen.