s a published baking cookbook author, I’ve tested out MANY baking tools. And this Best Baking Tools list is a great place to start if you’re a beginner baker, are creating a registry, or are shopping for a gift for someone who likes to bake (or wants to learn). I also have a complete Recommended Baking Tools page. graphic displaying kitchen tools photos with text 14 must have baking tools on top. I’ve been baking for as long as I can remember. And with more than 1,300 published recipes on my website and in my books, you can bet I’ve gone through my fair share of kitchen tools! Along the way, I’ve learned exactly what works best and why; which tools are essential for baking (and which tools you can live without); as well as which brands provide the best quality and value for the price. Consider this your one-stop-shop for stocking a baker’s kitchen, narrowed down to the 14 most essential baking tools. The 14 Best Baking Tools I Use All of the baking tools in this list are items I own. I list 14 here (now with a bonus 15th recommendation) but some include more than 1 item. Use your best judgment on which items you would use based on my descriptions. None of this post is sponsored—truly just items I love and am happy to recommend to fellow home bakers. A lot of these links are affiliate links. 1. OVEN THERMOMETER What I own and love: Rubbermaid Oven Thermometer Quantity recommended: 1 per oven Unless you have a brand-new or regularly calibrated oven, your oven’s temperature is likely inaccurate. When you set your oven to 350°F, it might not really be 350°F inside. It could be off by only a little—or it could be off by a lot! You could do everything the recipe instructs exactly right, but if your oven is off, you’ll be left wondering what you did wrong. Such a waste of your time and money! The inexpensive remedy (or preventive measure) is an oven thermometer. Place it in your oven so you always know the actual temperature.

1. BAKING TOOLS
AND EQUIPMENT

2. 1. WEIGHING SCALE
•THIS IS USED FOR WEIGHING
SMALL AMOUNTS ACCURATELY.
BEFORE USING THE SCALE, CHECK
THAT THE NEEDLE IS ON ZERO
WHEN IT IS EMPTY.

3. 2. MEASURING CUPS
•THESE ARE USED FOR MEASURING
DRY AND LIQUID INGREDIENTS. FOR
THE DRY INGREDIENTS, IT IS
PREFERABLE TO USE ALUMINUM OR
PLASTIC MEASURING CUPS.

4. 3. GLASS MEASURING CUPS
•THESE ARE USED FOR LIQUID
INGREDIENTS SINCE THE MARKED
LINES ARE EASILY SEEN AT THE SIDES.
WHEN USING A MEASURING CUP,
ALWAYS BEND DOWN TO POUR THE
LIQUID AT EYE LEVEL.

5. 4. MEASURING SPOONS
•THESE ARE USED FOR SMALL
MEASUREMENTS. THERE ARE OF
VARYING SIZES: 1 TABLESPOON, 1, %,%,
AND TEASPOONS. THEY ARE MADE OF
PLASTIC, STAINLESS, AND ALUMINUM
MATERIALS.

6. 5. ROLLING PIN
•THIS IS A CYLINDRICAL TUBE
WITH HANDLES AT BOTH ENDS
USED FOR SHAPING AND
ROLLING DOUGH.

7. 6. WOODEN SPOON
•THIS IS A LONG HANDLED SPOON USED
FOR COMBINING INGREDIENTS. IT IS
BEST USED FOR MIXING BECAUSE THIS
IS LIGHT AND IT CAN EASILY REMOVE
STICKY MIXTURES.

8. 7. MIXING BOWL
•THIS IS USED FOR MIXING BATTER AND
DOUGH. IT CAN BE MADE OF GLASS,
METAL, PLASTIC, OR CERAMIC MATERIALS.
STAINLESS STEEL BOWL IS BETTER THAN
PLASTIC BOWL BECAUSE IT IS MORE
DURABLE AND SUITABLE FOR PROLONGED
USE.

9. 8. BAKING PAN
•THIS IS A CONTAINER USED IN BAKING.
IT COMES IN DIFFERENT SHAPES AND
SIZES. IT GIVES SHAPE TO LOAVES
THAT MIGHT NOT NECESSARILY BE
STRONG ENOUGH TO HOLD THEIR
OWN SHAPE.

10. MATERIALS USED IN MAKING
BAKING PANS

11. • BAKING PANS ARE AVAILABLE IN MANY
VARIETIES BASED ON THE PURPOSE FOR WHICH
THEY ARE USED. THESE PANS VARY NOT ONLY
IN THEIR SIZES AND SHAPES BUT ALSO IN
TERMS OF THE MATERIAL WITH WHICH THEY
ARE MADE. HERE ARE THE VARIOUS MATERIALS
USED IN THE MAKING OF BAKING PANS.

12. A. METALLIC PAN
• THIS BAKING PAN IS NORMALLY MADE FROM
TINNED STEEL, CARBON STEEL, AND
ALUMINUM. IT HAS A COPPER TREATED
BOTTOM SECTION WHICH IS QUITE SIMILAR TO
COPPER COATED PAN AND POT WHICH ARE
AVAILABLE. IT ALSO HAS A NONSTICK SURFACE
AND IS PERFECT FOR BAKING CAKES

13. B GLASS BAKING PAN
• THIS PAN IS MADE FROM TEMPERED GLASS
WHICH CONVENIENTLY HOLDS TO THE LONG
HEAT EXPOSURE IN THE OVEN. GLASS BAKING
PAN IS PREFERRED BY MANY SINCE IT ALLOWS
EVEN DISTRIBUTION OF HEAT IN THE COOKING
PROCESS. THIS BAKING PAN USUALLY HAS A
RIDGED BAKING SURFACE IN THE PAN.

14. C. STONEWARE
• THIS TYPE OF BAKING PAN IS USED IN MANY
CULTURES AND TO BAKE SOME SPECIFIC KINDS
OF FOOD. STONEWARE FOR BAKING IS OFTEN
PREFERRED DURING THE PREPARATION OF
CASSEROLE. BAKING PANS ARE ALSO
CLASSIFIED AS PER THEIR SHAPES AND
INCLUDE THE FOLLOWING

15. 9. SPATULA
•THIS IS USED FOR LEVELING SOLID
INGREDIENTS BEING MEASURED AND FOR
LEVELING ICING ON CAKES. IT IS ALSO
USED TO HELP REMOVE DOUGH THAT IS
STUCK ON THE INSIDE OF BOWLS AND
BREAD MACHINE PANS.

16. 10. RUBBER SCRAPER
•THIS IS USED FOR MIXING AND SCRAPING
INGREDIENTS IN MIXING BOWL AND FOR
FOLDING INGREDIENTS SUCH AS EGG
WHITES. IT HAS A PLASTIC OR WOODEN
HANDLE AND A FLEXIBLE PLASTIC OR
RUBBER BLADE.

17. 11. DISH TOWEL OR
CLOTH
•THIS IS USED TO COVER DOUGH
DURING RISING AND PROOFING
AND TO WRAP SOFT-CRUSTED
BREADS WARM FROM THE OVEN.

18. 12. ELECTRIC MIXER
•THIS IS A MOTOR-POWERED
EQUIPMENT USED TO STIR
AND BLEND MIXTURES USED
IN BAKING.

19. 13. ROTARY EGG BEATER
•THIS IS USED FOR BEATING
EGGS AND CREAMING
BUTTER.

20. 14. DOUGH CUTTER
•THIS IS A DEVICE FOR
CUTTING FLATTENED COOKIE
DOUGH INTO SHAPES BEFORE
BAKING.

21. 15. FLOUR SIFTER
•THIS IS A DEVICE WHICH
SEPARATES COARSE PARTICLES
OF INGREDIENTS SUCH AS
FLOUR AND SUGAR FROM FINER
PARTICLES.

22. 16. PASTRY BOARD
•THIS FLAT, SMOOTH BOARD IS GOOD
FOR ROLLING COOKIE DOUGH OUT TO
AN EVEN THICKNESS. IT IS MADE FROM
MANY DIFFERENT MATERIALS.

23. 17 PASTRY BRUSHES
•THEY ARE USED FOR GLAZING AND
BRUSHING THE TOPS OF PASTRIES.

24. 18. WHISK
•THIS IS COMMONLY USED TO WHIP
EGG WHITES INTO A FIRM FOAM TO
MAKE MERINGUE, OR TO WHIP
CREAM INTO WHIPPED CREAM.

25. 19 BAKING SHEET
• THIS IS A FLAT, RIGID SHEET OF METAL ON WHICH COOKIES,
BREADS, BISCUITS, AND OTHERS ARE BAKED.
• THE SIZE OF THE OVEN WILL DETERMINE THE SIZE OF THE
BAKING SHEET. IT IS BETTER TO USE SHEETS THAT ARE A FEW
INCHES SMALLER THAN YOUR OVEN TO ALLOW FOR ADEQUATE
HEAT CIRCULATION.
• COMMON SIZES: 10%½" X 15" JELLY ROLL WITH A RAISED 1 INCH
EDGE, 11" X 17" HALF-SHEET BAKING SHEET, 9½ X 12 ½"
QUARTER-SHEET PAN

26. 20. MEASURING SCOOPS
•- THESE ARE USED FOR SCOOPING OUT
LARGER QUANTITIES OF FLOUR, SUGAR,
AND OTHERS.

27. 21. TARTLET TIN
•THIS IS USED FOR MAKING INDIVIDUAL
TARTS.

28. 22 PIPING/PASTRY
BAG
• THIS IS USED TO CREATE DESIGN ON CAKES.
• - THIS IS USED TO CUT SHORTENING INTO DRY PASTRY
INGREDIENTS. IT HELPS TO ELIMINATE LUMPS AND
UNEVENNESS IN THE DOUGH.

29. 23. PASTRY AND DOUGH
BLENDER
•THIS IS USED TO CUT SHORTENING
INTO DRY PASTRY INGREDIENTS. IT
HELPS TO ELIMINATE LUMPS AND
UNEVENNESS IN THE DOUGH.

30. 24. PASTRY WHEEL
•THIS IS USED TO CUT STRIPS OF
DOUGH AND AT THE SAME TIME
AVOID "DRAGGING" DOUGH
ALONG WITH THE BLADE OF A
KNIFE

31. 25. COOLING RACK
•THIS IS WHERE THE FRESHLY
BAKED CAKES, COOKIES, AND
BREADS COOL UNIFORMLY.

32. 26. TIMER
•THIS IS ABSOLUTELY
ESSENTIAL FOR BAKING. IT
HELPS TO ENSURE PERFECT
BAKING.

33. 27. PALETTE KNIFE
•THIS HELPS WITH MIXING
PASTRY INTO DOUGH AND
FOR LEVELING OFF THE TOPS
OF MIXTURES.

34. 28. OVENS
•THESE ARE ENCLOSED SPACES IN
WHICH FOOD IS HEATED, USUALLY BY
HOT AIR. THEY ARE THE WORKHORSES
OF THE BAKERY AND PASTRY SHOP
AND ARE ESSENTIAL FOR PRODUCING
THE BAKERY PRODUCTS.

35. UNANNOUNCED QUIZ
TLE 7
SECOND QUARTER
DON’T FORGET TO WRITE PARENT’S SIGNATURE

36. I. WRITE THE LETTER OF THE CORRECT
ANSWER.
1. IT IS USED FOR WEIGHING SMALL AMOUNTS
ACCURATELY.
A. WEIGHING SCALE
B. BALANCE BEAM
C. MEASURING CUP
D. MEASURING SPOON

37. 2. THESE ARE USED FOR MEASURING DRY
AND LIQUID INGREDIENTS.
a.WEIGHING SCALE
b.BALANCE BEAM
c.MEASURING CUP
d.MEASURING SPOON

38. 3. THIS ARE USED FOR LIQUID INGREDIENTS
SINCE THE MARKED LINES ARE EASILY SEEN
AT THE SIDES.
A. GLASS MEASURING CUPS
B. BALANCE BEAM
C. MEASURING CUP
D. MEASURING SPOON

39. 3. THIS ARE USED FOR LIQUID INGREDIENTS
SINCE THE MARKED LINES ARE EASILY SEEN
AT THE SIDES.
A. GLASS MEASURING CUPS
B. BALANCE BEAM
C. MEASURING CUP
D. MEASURING SPOON

40. •4. THESE ARE USED FOR SMALL
MEASUREMENTS.
a.GLASS MEASURING CUPS
b.BALANCE BEAM
c.MEASURING CUP
d.MEASURING SPOON

41. 5. THIS IS A CYLINDRICAL TUBE WITH HANDLES
AT BOTH END USED FOR SHAPING AND
ROLLING DOUGH.
A. ROLLING PIN
B. WOODEN SPOON
C. MIXING BOWL
D. BAKING PAN

42. 6. THIS CONTAINER USED FOR MIXING
BATTER AND DOUGH.
A. ROLLING PIN
B. WOODEN SPOON
C. MIXING BOWL
D. BAKING PAN

43. 7. THIS IS USED FOR COMBINING INGREDIENTS AND
BEST USED FOR MIXING BECAUSE THIS IS LIGHT AND
IT CAN EASILY REMOVE STICKY MIXTURES.
A. ROLLING PIN
B. WOODEN SPOON
C. MIXING BOWL
D. BAKING PAN

44. 8. THIS IS USED FOR BEATING EGGS AND
CREAMING BUTTER.
A. SPATULA
B. ELECTRIC MIXER
C. ROTARY EGG BEATER
D. WHISK

45. 9. THIS IS COMMONLY USED TO WHIP EGG WHITES
INTO A FIRM FOAM TO MAKE MERINGUE OR TO
WHO CREAM INTO A WHIPPED CREAM.
A. SPATULA
B. ELECTRIC MIXER
C. ROTARY EGG BEATER
D. WHISK

46. 10. THEY ARE USED FOR GLAZING AND
BRUSHING THE TOP OF PASTRIES.
A. PASTRY BRUSH
B. BAKING SHEET
C. RUBBER SCRAPER
D. SPATULA

47. II. WRITE BT – IF THE STATEMENT IS TRUE AND S – IF FALSE.
_____11. TARLET IS USED FOR MAKING INDIVIDUAL COOKIES.
_____12. PIPING BAG IS USED TO CREATE DESIGN ON CAKES.
_____13. COOKING RACK IS WHERE FRESHLY BAKED CAKES,
COOKIES AND BREAD COOL UNIFORMLY.
_____14. MEASURING SPOON IS USED FOR SCOOPING OUT
LARGER QUANTITIES OF FLOUR, SUGAR AND OTHERS.
_____15. WHISK IS USED TO WHIP EGG WHITES INTO A FIRM
FOAM TO MAKE WHIPPED CREAM.

48. _____16. PASTRY BOARD IS A ROUGH BOARD IF GOOD FOR ROLLING
COOKIE DOUGH OUT TO AN EVEN THICKNESS.
_____17. ELECTRIC MIXER IS A MANUAL EQUIPMENT USED TO STIR AND
BLEND MIXTURES USED IN BAKING.
_____18. DOUGH CUTTER IS A DEVICE FOR CUTTING FLATTENED COOKIE
DOUGH INTO SHAPES BEFORE BAKING.
_____19. FLOUR SIFTER IS A DEVICE WHICH SEPARATES COARSE PARTICLES
OF INGREDIENTS FROM FINER PARTICLES.
_____20. PASTRY WHEEL IS USED TO CUT STRIPS OF DOUGH AND AT THE
SAME TIMES AVOID DRAGGING DOUGH ALONG WITH THE BLADE OF A
KNIFE.