Chicago Metallic Professional Nonstick 9-Inch Square Cake Pan

Brownies, gingerbread, shortbread, all are likely candidates for baking in a square pan like this one. The non-stick surface will assist with "de-panning" the food as well as with clean up.

Heavy-gauge metal bakeware is the only choice if you want reliable, consistent results. This premium-steel 9-by-9-inch pan from Chicago Metallic fits the bill nicely: the rolled metal edges ensure the pan stays even--no warping when hot--and uniform heat distribution means your goodies will bake consistently all the way through. The bonded, nonstick finish allows for quick, easy removal of the final product, and cleanup is a breeze--though you'll need to protect your pan's finish by staying away from abrasive cleaners and not using a knife on the surface. The dark metal finish will darken with age, so adjust your oven temperature down 25 degrees to avoid overcooking. --Marianne Painter