How does this compare to the Rachel Ray covered bakeware?
1664611
i've never used the rachel ray except for skillets and other cookware. i love this bakeware, it's great for broasted chicken and also i use it for cornbread dressing at thanksgiving. wonderful!
371255
I have several pirces of the Cuisinart Multi Clad and a couple of All Clad and as far as I am concerned they are both the same in quality and cooking properties. They are both about the same in both weight and manufacturing quality. I would highly recommended these given that they are at least 50% less than the All Clad.
176207
It's really comparable to store brands. To be honest, I'm not so much of a connoisseur that I notice a difference. I bought this because of the price, and I've been buying it because it holds up for a long time. I don't bake that often so I keep it frozen and it keeps going for years. Also, sometimes I bake Gugelhupf (a yeast cake) which relies on the yeast for flavor and it totally pulls through. I have no complaints whatsoever.
1307318
I used convection oven and the cookie or cake recipe temp. The baked items will cook slightly faster, so keep your eye on them. I used the "on" setting and set a separate timer.
2208991
I purchased 3 sets (9 pans total). I made two batches of my regular cheesecake recipe (9") and used all 9 the 1st time. I cooked them exactly the same (water bath, temperature, and setting time) but for 1/2 the length of time. They came out a little thin so I made 7 the 2nd time. I cooked them an extra 10 minutes and they came out much better. The crust was a little thicker and the filling a little taller. I had nothing but compliments both times.
1685352
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish... » Read More Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. « Show Less
216082
Dear Sadie's Mom, Thank you for your inquiry. We appreciate your interest in Farberware Bakeware. Unfortunately, we have no control over what pieces are placed in a set. We do offer individual pieces should you choose to add to your collection of Bakeware. Kind Regards, Audrey Consumer Relations
1891649
Elevation and gas/electric ovens can make a difference in how it bakes up. This is usually pretty good, but I do like the devils food better. I found it to be a tiny bit crumbly, but started subbing coconut oil for butter and fruit juice for water and it is maybe too moist! Experiment with it. :)
1396015
No it is not the same coating as the Le Creuset Dutch ovens. The dutch oven is a bit slicker coating. This is a a little rougher coating.
660429
I know this will not be a true answer (having never used the Rachael Ray cookware) but I wanted to say that I have been using the Paula Deen cookware and even bought additional pieces for some time now and LOVE it. I have zero complaints and highly recommend the Paula Deen cookware.
1248535
probably kinda late not but there are pans from Nordic ware which are not too bad. I just bought some that by Chicago Metallic and they seem better than the nordic ware. For the pan the company sends with the unit, I would rather they reduced the price of the oven as the pan is about the worst you could get.
1555840
The Emeril set which Amazon promotes every so often is excellent. At a lower price point you might look at the Rachel Ray Porcelain Enamel. Her new Oval pans are wonderful on crowded stove tops.
1432113
HA I bake wings on it and scones....no problems with the first one I bought but have not used the new one yet. I like the brand and use their bake ware all the time.
451643
I have had pretty good luck just using normal baking instructions. I don't believe they require anything special at all. Great bakeware :)
869694
I was extremely happy with this after trying it from a recommendation from a friend so no need to try another brand. I've never used any other brand than Fake Bake- sorry!
434131
The one I have is shiny. I have both the shiny and the matte in both skillets and saucepans. To be honest, I like the matte better. The shiny inevitably becomes scratched. If the matte scratches you don't notice it as much. As long as it's All Clad you can't go wrong. And the saucier is really nice for anything that you really need to stir because it is round inside and no corners for food to collect in.
1315796
Also recipe for cookies makes a difference. I use butter in my batter - cookies are amazing