Product Search

News and Press Releases

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

Kaiser Bakeware Brings Back The Kinder Collection
Real Bakeware for Kids

Indian Trail, N.C. - 2008 - The tradition of baking in the kitchen with mom, dad or grandma has been made better with the reintroduction of the Kaiser's Kinder Collection, a collection of real baking pans for children. The pans are made to handle the rigors of baking but designed with kids in mind.

Kaiser Kinder Bakeware includes a springform with 2 bases, a bund, a loaf, a tart set and a teddy bear set. All the bakeware is sized for kids but made of commercial grade steel like grownup bakeware. The nonstick properties make cleanup a snap.

For more information, call Kaiser Bakeware at 800-966-3009 or visit www.kaiserbakeware.com. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

New from Kaiser Bakeware The FlexóBell Collection $14 Retail

Indian Trail, N.C. - 2008 - Kaiser Bakeware presents the FlexóBell Collection. A new collection of bakeware that marries silicone and metal in a way that takes advantage of the best features of both materials.

The new silicone and metal pans: muffin, mini-bund and mini-heart are metal with red silicone molds. The pans make six muffins, or six bunds or six hearts and feature 100-percent commercial grade, flexible silicone molds designed for easy removal of baked goods. The red molds are placed in a solid metal frame, not a wire, for stability. These three pans offer gentle and even heat conductivity along with nonstick properties. Molds need to be buttered or greased as usual but no flour is needed for easy release.

FlexóBell pans clean up in soap and water. They retail for $14 each. For more information, call Kaiser Bakeware at 800-966-3009 or visit www.kaiserbakeware.com. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

Kaiser Bakeware Presents the Decorating and Cookie Press

Indian Trail, N.C. - 2008 - Kaiser Bakeware presents a new Decorating and Cookie Press Set. This Decorating and Cookie Press cookie can be operated by nearly anyone, kids and adults. It is simple to operate and easy squeeze. The pieces lock into place so they don't fall off while pressing cookies.

A baker spoons cookie batter into the body of the press and chooses one of the 10 supplied disk designs to attach to the press. The baker places the cookie press on the cookie sheet and squeezes the trigger. The result is a perfect cookie. The body of the cookie press holds enough dough to fill a 16-inch x 14-inch cookie sheet with cookies.

The set also contains 6 icing tips for decorating cupcakes, cookies and cakes. The entire set is dishwasher safe and retails for $18.

For more information, call Kaiser Bakeware at 800-966-3009 or visit www.kaiserbakeware.com. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

New from Kaiser Bakeware Candy Dipping Set $28 retail

Indian Trail, N.C. - 2008 - Kaiser Bakeware presents a Candy Dipping Set with everything a home baker needs to make professional quality hand dipped candies. The set includes three dipping forks, a dipping tray and set of foil candy molds. The metal candy utensils are stain, odor and rust resistant.

For more information, call Kaiser Bakeware at 800-966-3009 or visit www.kaiserbakeware.com. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

New from Kaiser Bakeware ColorBowl Collection
Retail for $10, $15 and $20

Indian Trail, N.C. - 2008 - Kaiser Bakeware presents the Kaiser ColorBowl Collection. These bowls are designed to meet all the needs of busy bakers. The bowls, made of two layers of colored melamine plastic, feature a slip-proof base, a clever and truly ergonomic one-hand-operated handle and a splash guard cover. Measurements are indicated inside the bowl.

The Kaiser ColorBowl Collection comes in four bright colors: green, yellow, red and a pure white. The colored mixing bowls come in three sizes: small (4-cups or 1-quart capacity), medium (10.5-cups or 2.6-quarts capacity) and large (16.75-cups or 4.19-quarts capacity). The bowls retail for $10, $15 and $20 respectively.

For more information, call Kaiser Bakeware at 800-966-3009 or visit www.kaiserbakeware.com. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

The Possibilities are Endless with a New Twist to an Age old Standby - A Loaf Pan That Is Also a Springform Pan New from Kaiser Bakeware

Indian Trail, N.C. - 2004 - This new, Kaiser bakeware pan is a loaf pan and a springform pan all in one. A perfect addition to any baker's collection, the loaf springform opens up to release foods like delicate pound cakes with a gentle brown crust on the top and seamless sides. Simply release the buckle and slice perfect slices right on the base of the pan. The loaf pan solves the problem of removing delicate cakes and layered desserts without damaging the presentation. No more digging in with a spatula and breaking off an edge or inverting a cake to damage the top.

Kaiser Bakeware's loaf pan joins Kaiser's 9-inch square and 13-inch x 9-inch rectangular, round, leakproof and mini springform pans. All the springforms unclamp so the sides can be removed and foods served without inverting. The sides of the loaf pan are separate from the bottom of the pan just as they are on a round springform.

The Kaiser Bakeware La Forme springforms are constructed of a commercial weight steel, almost 3 times as thick as other bakeware. The pans produce excellent heat conductivity resulting in a 10% savings in baking time and allowing for even browning of baked goods. The springform pans are coated with a nonstick finish that allows for quick and easy removal of foods and the magnum coated bases are cut resistant so foods can be cut and served right on the bases.

The springform loaf pan retails for $42 and is backed by a 5-year corporate warranty. The springform buckle is backed by a lifetime warranty. For more information, call Kaiser Bakeware at 800-966-3009. Kaiser Bakeware, Germany's Premier Springform Manufacturer since 1919.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

Kaiser Bakeware Presents a NEW La Forme Square Flan Pan - Perfect for Summer's Bounty of Fresh Fruits

Indian Trail, N.C. - Housewares Show 2004 - Kaiser Bakeware presents a new Flan pan shape to its La Forme Collection, a 12-inch square. The new square Flan is easy release, easy to handle and easy to clean.

The Square Flan is constructed of heavy-gauge steel for even, gentle baking. The pan features a superior, 2-layer nonstick coating on both the interior and the exterior so bake goods are released cleanly every time. The pan has a $30 suggested retail.

According to Kaiser Bakeware President, Brian Samuelson, "this pan was designed to accommodate standard recipes and bakers of all skill levels. It is a great size and shape for summer desserts because Flan recipes are simple, require shorter baking times and use the fresh fruits of season."

Kaiser Bakeware backs its La Forme pans with a 5-year warranty. For more information, call 1-800-966-3009.

Kaiser Bakeware was founded in 1919 by Wilhelm Ferdinand Kaiser who produced a small line of traditional European bakeware. Kaiser bakeware is now sold in sixty countries worldwide.

Fresh Fruit Flan Recipe
Cake:

• 5 Tablespoons milk
• 4 large eggs
• 1 Tablespoon vanilla
• 2 1/4 cups sifted cake flour
• 1 teaspoon baking powder
• 9 Tablespoons unsalted butter at room temperature
• Lemon zest from 2 lemons

Syrup:

• 1/3 cup granulated sugar
• 1/3 cup fruit juice or liqueur

Filling Suggestions:

1. whipped cram and fresh fruit slices
2. lemon curd and fresh raspberries
3. fresh fruit with a glaze. Glaze: 1/4 cup red currant jelly and 1 T. orange liqueur heated.

Preheat oven to 350 degrees. Butter the Pan. Whisk together mild, eggs and vanilla; set aside. Combine the dry ingredients including the sugar and the lemon zest and mix on low speed for 30 seconds. Add the butter and 1/2 of the milk mixture and blend until dry ingredients are moistened. Beat on medium speed for 1 minute. Add remaining milk mixture and beat for 30 seconds.

Spoon batter into prepared pan. Bake about 30 minutes, until a tester inserted in the center comes out clean. As soon as the flan comes out of the oven, poke the cake all over with a toothpick and brush with 1/2 of the prepared syrup. Cool in the pan for 10 minutes and invert onto an oiled cooling rack. Brush the sides and top with remaining syrup.

Syrup: In a small pan over medium heat, stir the sugar and fruit juice or liqueur until the sugar is dissolved. To Serve: Fill flan with filling.

---

NEWS RELEASE

Press Contact:
Jardina Communications
(P) 802-885-6697,
(F) 802-885-6701
(Email) jarcom@vermontel.net

The Kaiser Bakeware Square Springform Pan Awarded Cooking Club of America Seal of Approval
Indian Trail, N.C. - April 26, 2004 - This month, the Kaiser Bakeware square springform pan received a 98 percent approval rating form the Cooking Club of America testers and was awarded the Club's Seal of Approval. The Kaiser Bakeware square springform opens the door to all sorts of baking opportunities never dreamed of by the home baker. This shape solves the problem of removing delicate cakes, desserts or even savory dishes without damaging the presentation. Testers said the pan was really easy to use giving the product near perfect scores.

This 9-inch springform pan from the premium La Forme collection is constructed of a commercial weight steel, almost 3 times as thick as other bakeware. The pan produces excellent heat conductivity resulting in a 10% savings in baking time and allowing for even browning of baked goods. The springform pan is coated with a nonstick finish that allows for quick and easy removal of foods and is cut resistant so foods can be cut and served right from the base.

The pan has a suggested retail of $48. The pan is backed by a 5-year corporate warranty. The springform clamp carries a lifetime warranty. Consumers may call Kaiser Bakeware at 800-966-3009 to find a store near them or visit www.kaiserbakeware.com.

---

NEWS RELEASE

For Release: Contact: Jardina Communications
Gourmet Show 2001 (P) 8028856697, (F) 8028856701
jarcom@vermontelcom

Kaiser Bakeware Expands the La Forme Collection
With New Loaf Pans and a New Loaf Cookbook
Charlotte, NC Gourmet Show 2001 The secret to making an ordinary meatloaf into an extraordinary meatloaf is in the presentation. A home cook can make a beautiful savory or sweet loaf with the help of Kaiser Bakeware's new La Forme loaf pans with rounded corners. Since the corners are rounded, not folded or creased, these 10-inch and 12-inch, drawn pans make perfect loaves. Foods release cleanly and easily and the pans are easy to clean. For even and gentle baking, the pans are constructed of heavy-gauge steel, almost 3 times as thick as other bakeware. The higher heat conductivity results in a 10% savings in baking time and allows for even browning of baked goods. The pans feature a superior, 2-layer nonstick coating on both the interiors and the exteriors eliminating the need for flouring pans which can result in an unattractive "crust" on foods. The 10-inch pan retails for $30 and the 12-inch pan retails for $32. Kaiser Bakeware also introduces a 40 page Loaf Cookbook with 20 simple and festive recipes. The cookbook is the first in a series of cookbooks from Kaiser Bakeware. The cookbook retails for $5.00. The new La Forme loaf pans join five other loaf pans in the La Forme Collection: the Marguerite loaf, the HalfRound loaf, the Swirl loaf, the 8.5inch loaf, and the Mini loaf. Kaiser Bakeware backs the La Forme Collection with a 5year warranty. For more information, call 1-800-966-3009.

---

NEWS RELEASE

For Release: Contact: jardina Communications
Gourmet Show 2001 (P) 8028856697, (F) 8028856701
jarcom@vermontel.com
Kaiser Bakeware Expands the Classic Collection With Seven Small Creative Shapes
Charlotte, NC Gourmet Show 2001 Kaiser Bakeware brings back some European delights like the small, scalloped shaped goodies called Madeleines and long, elegant, layered, lady fingers. These treats, along with many others, can be made successfully at home by home cooks with the seven new, small, creative, baking shapes from Kaiser Bakeware. These new shapes in the Classic Collection include the Madeleine pan, the Eclair or Lady Finger pan, a Marguerite/ Fancy Bun pan, a MiniBund tray, a MiniFlan tray, a 12hole Bun pan and a MiniLoaf tray. All the pans retail for $18 each. These pans in the Classic Collection feature the excellent heat conductivity of all Kaiser bakeware and a black nonstick coating. Ideal for making appetizers, finger foods and individual sweets, these Classic pans offer uniform browning with great release at economical prices. Kaiser Bakeware backs the Classic Collection with a 1year warranty. For more information, call 1-800-966- 3009.

---

NEWS RELEASE

For Release: Contact: Jardina Communications
Gourmet Show 2001 (P) 8028856697, (F) 8028856701
jarcom@~vermontel.com
What's New In the Land of Muffins
New Sizes in the Kaiser Bakeware Classic Collection Charlotte, NC Gourmet Show 2001 Kaiser Bakeware introduces muffin tins for the muffin idiosyncrasies in all of us. Some like little, bitty muffins, some like traditional sized muffins and some just like the tops. New from Kaiser's Classic Collection: a 12 cup muffin pan and a 6 cup muffin pan for the traditionalists, a 12 cup mini-muffin pan for the wee folk and a muffin topper pan for those who just like the good stuff on the top. The 12 cup muffin pan retails for $16, the 6 cup muffin pan retails for $14, the 12 cup mini-muffin pan retails for $12 and the muffin topper pan retails for $15. These pans in the Classic Collection feature the excellent heat conductivity of all Kaiser bakeware and a black nonstick coating. Classic pans offer uniform browning with great release at economical prices. Kaiser Bakeware backs the Classic Collection with a 1 year warranty. For more information, call 1-800-966- 3009.

---

NEWS RELEASE

For Release: Housewares Show Contact: Jardina Communications
(phone) 8028856697
(fax) 8028856701
(email) jarcom@vermontel.com
Kaisers Offers Unique Bundforms
With Shapes Unlike Others on the Market
Charlotte, N.C. January 2001 Have you ever brought a homemade cake to a party to find that someone else brought a cake that looks just like yours? It happens all the time because most bundforms look alike. The shapes were considered creative 20 years ago but are now "everyday". Bakers can break from these everyday molds with Kaiser Bakeware's La Forme bundforms. The shapes are truly unique and the bakeware is of the highest quality. The Bundform, the Crown Bundform. and the Charlotte Bundform feature intricate lines and contours offering spectacular presentations. The Charlotte Bundform's design is fashioned after an iron cake form that was used in early Europe. The pans features a superior 2-layer nonstick coating on the inside and the outside so that cakes always release easily and cleanly revealing the intricate patterns. The bundforms are constructed of commercial weight steel that is almost 3 times as thick as other bakeware. The pans produce excellent heat conductivity resulting in 10% savings in baking time and allowing for even browning of baked goods. Kaiser Bakeware offers a 5 year warranty on the La Forme bundforms. The 6.5inch (4.5 cup) Bundform retails for $28 and the 8.5inch (12 cup) Bundform retails for $44. The 9inch (12 cup) Crown Bundform, retails for $38 and the 9inch (12 cup) Charlotte Bundform retails for $44. For more information, call 1-800-966-3009.

---

Cooking Pleasures
April/May, 2001 p.66

---

Family Circle
March, 2001 p.6

Burfs Best Bets

Gadget guru Burt Wolf lets us in on some of the best tried-and-true tools to get you in and out of the kitchen lickety-split.
BY JANET MOWAT

Burl Well knows his stuff. After traveling the world many times over and testing literally thousands of gadgets for every use imaginable, he has published the revised and expanded The New Cook's Catalog. Inside is a rundown of the best of the best, as well as what-tolook-for guides and recipes and insights from wellknown chefs such as Julia Child and Jacques Pepin. "I once asked Pepin for a list ot the five pieces of cooking equipment he would want if he were stuck on a desert island," Wolf recalls. "His choices were an 8-inch chef's knife, stainless-steel tongs, a Windsor saucepan, a stainless-steel spoon and a 10-inch skillet with a lid." Here Wolf picks 10 must-haves of his own.

1. Kaiser La Forme leakproof springform pan Its nonstick surface, coupled wilh a trough that encircles the pan's hollom lo calcli spills and leaks,means no mess. Bonus: the coaling resists scrapes, so you can slice and serve from the pan too.

---

Kitchenware News
March, 2001

KAISER BAKEWARE INTRODUCES CLASSIC
Kaiser Bakeware introduces a new line of bakeware that features the excellent heat conductivity of all Kaiser bakeware and a black nonstick coating. The new Classic line includes 30 plus baking pans, including many European shapes not available at this price point in the U.S. market, including: a full range of springforms, a half round loaf, bund pans, a 12 hole bun or mini quiche pan, a muffin topper or Yorkshire pudding pan, flan pan and a tartlet. The Classic pans offer uniform, intense browning with great release at economical prices. Suggested Retail Price: $4 $16

---

Gourmet Business
March, 2001

Bakeware Essentials

A Real Classic
Kaiser introduces a new line of bakeware featuring excellent heat conductivity and a black, nonstick coating. The new Classic line includes more than 30 baking pans in many European shapes, including a full range of springforms.

---

Kiplinger's Personal Finance
March, 2001

Kitchen Aid
Best of the Baking Pans
Anyone who has pried a cake from a pan knows the value of decent baking equipment. But "decent" depends on what you're striving for. Says Wolf. "On a delicate cake, where I don't want a crust, I would probably cook in shiny metallic all the time--aluminum. If I wanted a crust, I would like black steel or anodized aluminum." In fact, most baking recipes assume you're using aluminum, whose heat-conducting properties encourage level layers as opposed to the dreaded dome. Heavygauge pans, preferred by many professional chefs, run $4 to $12 at Sur La Table. For an evenly browned crust, and a slightly faster heating time, consider heavygauge steel. Kaiser's top-of-the-line La Forme steel bakeware comes in standard and decorative shapes and includes a nonstick finish as insurance ($18 to $56).

---

Homeworld Business
January 8-21, 2001

Kaiser Broadens Distribution Strategy To Reach Mass Market
CHICAGO German bakeware manufacturer Kaiser is broadening its U.S. business with a new line of bakeware that will help it move beyond its traditional high-end channels. The new Classic line will be distributed under the Kaiser brand and is priced to hit pricepoints between $12.00 and $32.00 for individual items.

"The philosophy of the company in Germany is that they want to be the highest quality, best manufacturer of bakeware at any pricepoint of bakeware," said Brian Samuelson, recently named president of Kaiser Bakeware Inc., the U.S. subsidiary of W.F. Kaiser & Co GmbH. According to Samuelson the new line will be made available to mass channels, while the company's LaForme line will continue to be reserved for department and specialty store distribution.

"You have to grow the business and that means opening up new channels of distribution," said Samuelson. "That doesn't mean we're going to turn our backs on the specialty and department store base of business that we've built."

Outside of the United States, Kaiser is a full-line supplier of bakeware that offers a range of good, better, best alternatives to its worldwide retail customers, according to Samuelson. He noted that in some markets, such as Italy, the situation is the reverse of the United States and the company has built its business on mass and grocery.

With the new Kaiser Classic bakeware line the company is looking to bring its manufacturing expertise to bear by offering a competitively priced line that it believes is a comparatively better value product then currently available at these pricepoints. However, Samuelson noted the company has chosen to avoid competing on a SKU-for-SKU basis with existing commodity bakeware suppliers and instead will look to offer unique shapes at attractive pricepoints.

"We're going to do some really creative shapes," said Samuelson. "We have a whole range of springforms, a 12-hole bundt shape, yorkshire pudding pans, a half-round loaf. This is not your run-of-the-mill bakeware.
"Unlike Kaiser's LaForme line, which is packaged in four-color boxes for upscale channels, the new Classic line will have four-color labels consistent with other lines found in mass channels.

Strategically, as it enters the mass market, the company is looking to avoid pricepoint competition with commodity bakeware players, according to Samuelson. Instead, the company will look to position itself as a baking resource, not only for products themselves, but for recipes and cooking instruction. "It's more than just a pan. It's about what you can do with that pan," said Samuelson. "We want to be known for creative programs and ideas that build some excitement, whether it's recipes, books. It's more than just price promotions and kickers."

Samuelson noted the company's bakeware business has grown substantially in the United States and was up 25% in 2000 over 1999 levels. Samuelson was named president of the U.S. subsidiary in December after serving for the last two years as the company's VP Sales and Marketing. He reports directly to K.F. Sondermann, Kaiser's owner and CEO. Prior tojoining Kaiser, Samuelson spent over nine years with Calphalon Corp., most recently as its director/marketing.

---

The Gourmet Retailer
January, 2001 p.144

KAISER BAKEWARE
The La Forme Conical Springforn by Kaiser Bakeware is constructed of commercial-weight steel for excellent heat conductivity to cook deep dish pizza and layered casseroles quickly. The easy-to-clean nonstick exterior and interior have a scratch-resistant magnum coating, enabling food tob be served right out of the pan.

---

THE WALL STREET JOURNAL
11/10/2000

Catalog Critic: Picking the Perfect Pan --- For Turkey Day, Who Wants A Tin Foil Roaster? We Go Shopping for the Real Thing
By Lauren Lipton

You'd think someone who shops for a living would be too high-maintenance to know anything about the homey art of cooking a Thanksgiving turkey. You'd be wrong. We certainly know how to buy one of those frozen birds at the A&P, plop it into a disposable pan...

OK, let's stop there. Putting together this week's column, we were chastened to discover that we, in fact, don't know the first thing about roasting. Starting with the pan. If you, like us, have always used the cheap tinfoil kind, well, you should talk to Barbara Kafka. She is the author of "Roasting: A Simple Art," and it was her recipe -- she swears by a high-heat method -- that we used to test out the roasters below.

We had phoned Ms. Kafka because we couldn't believe there was any reason to pay more than a few bucks -- and certainly not hundreds of bucks -- for something most people use maybe twice a year. Boy, did she change our mind.

"You don't want a disposable pan. I don't care how appealing that sounds," Ms. Kafka told us. Sure, cleanup is a snap. But, aside from having a thin bottom that can burn your bird, and being made of a metal that reacts with acid to make wine- or juice-based gravies "taste filthy," an aluminum throwaway is "actively dangerous," she says. A flimsy pan with a heavy turkey will bend as you take it out of the oven. The potential result: a charred chef.

Spooked at the idea of spending Turkey Day in the E.R., we bought five professional-quality roasters that were not only heavy-duty, but in some cases, just plain heavy. Sur La Table's copper colossus tipped the scale at 11u pounds. Empty. "I looked like a one-woman Three Stooges show trying to heave the thing around," said Danielle, one of five colleagues we recruited to put our pans through the paces. (What, like we were going to roast five turkeys? We shop for a living.)

But sturdiness wasn't the only criterion. Ms. Kafka also advises getting a roaster that is larger than the turkey, but not too large, or you will burn the drippings that would otherwise be used for gravy. It should also fit in your oven. She recommends that the sides of the roaster should be between two and three inches high; anything taller will trap steam and make the bird's skin soggy. (For the same reason, she says, skip the lid, unless you're cooking a pot roast.) Handles are nice to help get the pan in and out of the oven, though not necessary. (Oven mitts, however, are a must.) And materials: Copper, the best heat conductor. It's great if you can afford it; stainless steel or coated aluminum are fine, too, as is enamel over stainless steel, as long as the pan isn't too light.

Despite all of these criteria, most of the pans performed pretty well, with a few glitches. Handles were a big issue: Virginia, who tested the roaster we bought from Professional Cutlery Direct, couldn't fit all of her fingers into the handles, making lifting the pan from the oven precarious. Joe, who tested the Calphalon roaster from Chef's Catalog, found its inwardly angled handles put his flesh a little too close to the hot turkey. "Although," he added, "had the handles not been curved in, the pan would not have fit in my oven."

No such luck for Danielle, whose oven could barely fit the Sur La Table pan. "I had to coax it in diagonally," she said. Later, trying to get the pan back out, "I upended it, sent grease into the back of the oven, and saw flames."

When the smoke cleared, two of our choices emerged as clear winners. The Kaiser Bakeware La Forme roasting pan, which we ordered from Amazon.com, was Best Value. Mark, who tested it, at first was dubious that this pan's relatively light weight (two pounds) would make it flimsy. Not so: "It was deep enough, wide enough, strong enough, and gosh darn it, I liked it."

Best Overall goes to the All-Clad LTD nonstick roaster we got from Williams-Sonoma. Bob, who tried out this one, raved about it. It was "heavy, but not unwieldy," fit in his oven both vertically and horizontally, had sturdy handles that cooled quickly and were easy to hold and was "a breeze to clean" -- though, he pointed out, the gravy-making process (called "deglazing" by Ms. Kafka and other cooks who know what they're doing) pretty much took care of all the goop on the bottom of the pan anyway.

In fact, the cleanup was a breeze for all of these pans -- which negates the last reason you might have to stick with the cheesy disposable.

Although, we must admit, we like our colleague Virginia's cleanup method the best. "It was fairly effortless," she says. "My mother did it."

Store/Price/Phone -- www.amazon.com;
Kaiser Bakeware La Forme roasting pan with baster and thermometer; $19.99;
Quality -- Best Value. The glass-enamel surface of this aluminum pan is nonstick and cut-resistant. Pluses: Sturdy, yet lightweight. Minuses: Not flashy, especially compared with some of the others. No handles, though Ms. Kafka says handles are optional. Dimensions: 17 inches long, 12 inches wide, 3 inches tall. Weight: Two pounds.
Shipping Cost/Time -- We paid $5.76 standard shipping for three-to-seven day delivery. Our pan arrived in four.
Return Policy -- Return in original condition within 30 days, for refund or exchange. Company will refund shipping costs if return is result of its error. If a product has been used, Amazon may charge a restocking fee of its discretion.
Phone/Web Experience -- We ordered online and had no trouble. Comments -- When we ordered the pan, we paid $39.99. Now it's on sale!

---

Consumer's Digest
November/December, 1999 p.118

BEST BUYS IN COOKWARE & BAKEWARE
Note: Prices are for 16in. x 14in. cookie sheets; no P M, or E ratings are included in this section.

Kaiser Extraordinaire (Best Price $18). An insulated twolayer heavygauge sheet. The dark color facilitates even heat distribution; the nonstick coating affords easy
release of cookies.

---

The New Cooks' Catalogue
Burt Wolf
Published November, 2000

16.4 KAISER EXTRAORDINAIRE COOKIE SHEET (p.323)
This 16" by 14" baking sheet with three open sides is constructed of two layers of nonstick steel joined only at the perimeter, a design that creates a layer of insulating air under the baking surface. The bottom sheet is pressed into several X patterns that add strength to the sheet's structure and keep it from warping.

16.13 KAISER LA FORME RECTANGULAR PAN (P.326)
When a delicate color or lighter side and bottom crust is not paramount, this 9" by 13" pan will serve you well (it's also available in an 8" square). This German import is made of commercial-weight steel and coated inside and out with a medium-gray nonstick finish that is not affected by acidic foods. While the manufacturer says that the finish will remain unharmed if you cut against it, we recommend that you treat this pan as you would all other bakeware, gently. Cuts and nicks on any pan can affect its performance and make the removal of your baked goods difficult. The pan has 2" high sides, two of which extend for easy han dling. It is ideal for corn breads and other quick breads and fine for cakes, provided you pay close attention to the baking times and check for doneness at the shortest baking time given in the recipe. This pan holds up to 12 cups.

16.18 KAISER LA FORME NON STICK MINILOAF PAN SET (p.328)
Perfect for turning out loaves of bread destined to be used for tea sandwiches, cakes to be wrapped for gift giving, or savory terrines to be served as dinnerparty starters, these nonstick loaf pans come packaged in sets of four. Measuring 6" by 3" by 2" deep, each is constructed of a single piece of steel folded into shape, rolled at the top, and coated with an effective medium gray nonstick finish. Each pan holds 2 cups.

16.29 KAISER LA FORME GATEAU PAN (p.332)
Here is a large pan that can turn your plainest cake into a special occasion treat. It is 10 1/2" in diameter and a full 3" high, made of commercial-weight steel with a matte, medium-gray nonstick finish. The bottom of the pan is embossed in a daisy pattern, with raised petals, narrow at the center and broad at the edge, radiating from a center circle. If you do nothing more than dust the cake with sugar or cocoa, it will be attractive. However, the pattern lends itself so readily to elaboration that you may want to glaze the cake and accentuate its lines with icing.

16.33 KAISER LA FORME LEAKPROOF SPRINGPORM PAN (p.333)
If this were a traditional springform pan, we would still recommend it for its fine baking qualities and its excellent nonstick finish, but it has a few innovative features that make it exceptional. The pan is 9" in diameter and almost 3" high. Its sides release, as do all springforms, when you open a clamp, but because the side piece is symmetrical there is no right-side-up, you can flip it so that both right and left-handed users can easily maneuver the clamp. The base has the usual groove for the side piece to rest in, but it also has a trough that circles the side, which is what gives the pan its "leakproof" name. While the trough is more drip than leakproof, it is effective. As anyone who has baked a buttery cake in a springform pan knows, a drip here and there is inevitable; with this pan, it may still be inevitable, but it won't be as messy. Best of all, the pan is coated with a nonstick finish that is resistant to cuts, solving the problem of how to cut a creamy cheesecake without damaging the base.

---

Chocolatier
Winter 2000-2001 p.10

FORMIDABLE LA FORME
Kaiser Bakeware has added new shapes to their premium La Forme line. The traditional English shapes include an 8-inch square cake pan, a one-inch-deep toaster oven tray and a twelve hole bundt tray. Three times as thick as other bakeware, La Forme uses a steel gauge comparable to that used on the body of an automobile. The two-layer nonstick interior and exterior coating allows quick and easy cleaning, and eliminates the need to flour pans. Sold in kitchen stores nationwide. (800-966-3009)

---

Cook's Illustrated
March & April, 1998 p.28

Cheap Cookie Sheet Tops Ratings
Save your money. An inexpensive model wins the testing in which surface color matters more than weight, material, or cost.
By Adam Ried with Eva Katz
Baking scones for breakfast is part of my Sunday morning ritual. Unfortunatcly, so is listening to the clatter of my ancient cookie sheet warping in the oven heat. But this needn't be so. There are plenty ofcookie sheet choices out there, and we set out to evaluate them in terms of materials, finishes, performance, and price, all with the aim of leading you to the best cookie sheet alternative, and me to quieter Sunday mornings.
To select the sheets, we shopped in local discount, department, cookware, and grocery stores. Our eleven sheets, each roughly 12by15 inches, covered all the variables steel, aluminum, light and dark finishes, nonstick coated, heavy "professional" and standard gauges, insulated, and had a variety of sidewall designs. Prices ranged from $6.99 to $29.00, and brands included AirBake (by Mirro), Calphalon, Chicago Metallic, Ekco, Kaiser, Mirro, Nordic Ware, Revere, TFal, WearEver CushionAire (also bv Mirro), and Wilton.
The sheets were subjected to three tests, all performed in the same oven in our test kitchen. In the first two tests, we baked vanilla icebox cookies and biscuits. Three factors were important: a rich golden, evenly browned bottom; uniform cooking despite their relative positions on the sheet; and even cooking all the way through the biscuits. The second test involved pecan lace cookies. The two most important aspects in this test were uniform, moderate caramelization without burning, and the spread of the cookie, which also dictated whether it became properly thin and gossamer or remained too thick.
Shiny Surfaces Succeed
The Kaiser, Mirro, Rcvcre, AirBakc, and Chicago Metallic sheets all browned evenly and well, be it biscuits or cookies. Also the lace cookies that were baked on these sheets spread, as they should, into evenly thin, see-through, fairly round wafers. When we reviewed our testing notes on these five sheets, we expected to see that they were similar in terms of weight, which is determined by the gauge, or thickness, of the metal, and/or the type of metal from which they were made. Not so. The top three sheets weighed two, three-quarters, and one-and-one-quarter pounds, respectively. Likewise, each was made of different materials, including tinned steel, aluminum, and stainless steel, respectively.
One clear pattern did emerge, however. Each of the winning sheets, with the exception ofthe Mirro, had a shiny Silver baking surface without a nonstick coating. The rest of the pack, including the Mirro, were nonstick, with dark-colored baking surfaces ranging from light matte gray to black. The Mirro differed because its baking surface was, by far, the lightest in color of all the nonsticks, and its bottom surface was even lighter. The Ekco, incidentally, was also light gray like the Mirro, and showed reasonably good browning, but it was downgraded for warping in the oven. The Wilton also had a silver finish, but was marked down for denting, warping in the oven, and a flimsy feel.
As a group, the darker nonstick pans produced darker brown, often too dark, baked goods. This stands to reason because the darker color absorbs and retains more heat than the light, shiny surfaces, which deflect some heat.
It is true that the nonstick pans released their contents more readily than those without the coating, especially the sticky, lace cookies, but the latter group performed far better than we anticipated in this department. With a modicum of extra pressure and finesse removed the lace cookies, and certainly the biscuits and icebox cookies, from the conventional sheets Without egregious incident. In light of their reliable and even browning characteristics, we were willing to put up with some nurior sticking. Sticking, in fact, becomes a moot point when you bake on parchmentpaper, which saves cleaning effort and allows you to whisk a whole batch of cookies off the sheet in a single movement, and replace it with a raw batch just as easily. Our tests showed no difference in browning with and without parchment paper, so we see no reason not to use it.
All along, we had been curious about the much-touted insulated sheets, with two metal layers sandwiching an air layer meant to prevent burning. In fact, the dark-surfaced, nonstick insulated WearEver Cushion-Aire browned biscuits and cookies too much, like the other dark sheets. The light colored, insulated AirBake sheet, which was among Our favorites, did effectively prevent burning by slowing the cooking. Biscuits and cookies took longer to bake, but browned slowly and uniformly in the extra time.

---

Cook's Illustrated
November & December, 1999

$4 Cake Pan Wins Testing

We tested all the options, including one pan that retails for around $80, and found that cheap pans work just fine.
By Adam Ried

A long with birthdays, anniversaries, and graduations, the holidays are cake time for many people. Cakes can be temperamental, though, open to influences ranging from the temperature of the ingredients to the method used to mix them. We wondered if the pan used to bake the cake might also have a significant influence on the outcome, so we assembled a collection of 11 different pans and baked nearly 50 plain and chocolate butter cakes to find out.
Like much bakeware, cake pans come in a variety of shapes and sizes. We focused on round pans, 9 inches in diameter and 2 inches deep (or as close to it as we could find from a particular manufacturer), because they're common choice for baking basic American layer cakes. When the shopping was done, we had nine typical pans from familiar bakeware manufacturers, including Kaiser, Ekco, Revere, T'Fal, WearEver, Chicago Metallic, Vilton, and Calphalon, and two somewhat unusual entries from All Clad and Demarle. The main differnces in the parts fell into three catagories: the materials from which the pans were made, including tinned, stainless, and aluminized steel and aluminum; their weight, which ranged from a low of 5.2 ounces per pan to a whopping 22.7 ounces (heavier pans were labeled "commercial" or "professional" weight); and special features such as nonstick coatings and insulation (an airspace sanchwiched between two layers of metal).
The two more curious contenders were a preproduction prototype of an ultraexpensive pan from AllClad's brand new line of bakeware and a completely flexible pan made of silicon coated fiberglass mesh from Demarle, the French company that makes Silpat nonstick baking sheet liners.
Frankly, we were a little surprised to find that the cakes baked in all of the pans had a tender, lovely texture. We inspected and tasted each one very carefully, and no one could detect
any noticeable differences from pan to pan. Convinced that the pan itself had little effect on the crumb, we moved on to other tests. For each pan, we rated three performance traits. Most
important was the way it released the cake, followed by how it browned the crust, and, finally, by the cake's overall appearance.
Removing a cake from its pan can be difficult. Portions of the crust or, worse yet, whole chunks of cake can stick to the pan. And if the side crust left on the cake is crumbly or shredded,
frosting it neatly can be tricky. In truth, all of our pans but one released their cakes adequately. Only the Dernarle Flexipan retained a large chunk of the cake. The best of the lot, however,
were the Ekco and AllClad pans, nonstick and stick resistant, respectively, which released both yellow and chocolate cakes very well every single time.
When it came to browning the crusts, there were dramatic differences in the pans. Before baking, we learned that leading bakers and cookbook authors consistently advise against using pans with dark finishes, such as the nonsticks, because they tend to overbrown the crusts. When all was said and done, we disagreed. Three Out Of Our four dark-surfaced pans--the Ekco, Calphalon, TFal, and Demarle did produce very deeply browned crusts, but we considered none of these cakes to be overbrowned or undesirable. In fact, we enjoyed the richer flavor of the dark crusts when eating these cakes unfrosted, and we also found that their sturdiness and resistance to crumbling made them easier to frost.
The only dark pan that produced a poor crust was the Demarle Flexipan. Although the browning was adequate, the silicon surface promoted a slick, glasssmooth, highgloss crust that Initially, we wondered how the pans would affect the texture of the cakes. looked totally unnatural and had a noticeably off flavor. The two pans that did a particularly good job of browning, the AllClad and the Wilton, were made of aluminum (the AllClad has a three-ply aluminum core). The ability of aluminum cake pans to brown their contents deeply and evenly also made them a favorite among the pros whose books we consulted. Aluminum owes its success in this area to the fact that it conducts heat efficiently, quickly, and evenly. By the same token, the pros warned against using pans made from stainless steel, which, because it is an inferior heat conductor, does not promote browning. Our stainless steel Revere pan proved their warnings to be true.
Last, we noted the overall appearance of the cake, which we judged on the basis of its height, shape, and evenness as well as on the angle of the cake's sides. The height of the cakes was very consistent. Most of the cakes baked in most of the pans measured within 1/8 inch of 11/4 inches. The tallest was a 1 1/2 inch cake baked in the Kaiser pan, and the most squat were 1 inch cakes baked in the insulated WearEver and the Dernarle Flexipan. Likewise, almost all of the cakes baked evenly, without a noticeable hump in the middle. Last, some cooking authorities mentioned that pans with straight sides (which from our group was all but the Ekco, Kaiser, TFal, Wilton, and Revere) produced neater looking cakes than those with flared sides. Again, this didn't seem like a big deal to us. Any angle in the side of the cake could easily be hidden with frosting when the cake was iced.
One more benefit shared by the Ekco, which was the least expensive of the lot at just $4, and the AllClad, which at around $80 was the most expensive, was handles. Only these two pans had them, and we loved them for it. When transferring a batter filled pan to the oven or rotating it part way through baking, we found that the handles made it much easier to grab the pan without landing a corner of the pot holder in the batter.
The light, cheap Ekco was the only pan to earn a "good" rating in all three tests: release, browning ability, and appearance of the cake. Add to that its handles and rockbottom price tag, and it looks pretty good. Of course, the Ekco may prove less durable than some of its heavier competitors. In fact, just in the course ofour testing, it picked up two small dents. But for the price of the next best pan, the gorgeous $80 AllClad, you could afford to replace the Ekco 20 times, should the need arise.

Back to Top