Pans should be weighty and sturdy, a sign of durability. Flimsy ones can bake unevenly and warp under high temperatures. The best ones have rims and edges that help you grasp and lift.

The color of the pan affects both browning and baking time. Dark surfaces absorb and retain more heat, baking foods faster and allowing them to develop thicker crusts. In general, lighter-color pans work best for baking desserts, especially cakes and cookies, where too much browning is not desirable.

Although nonstick pans are convenient, they're usually dark and therefore not always the best choice. Uncoated pans, properly lined or greased, do the job just as well. (If you do use nonstick bakeware, lower the oven temperature 25 degrees to compensate for the greater heat retention.)

Keeping in mind quality, cost, and performance, Real Simpleresearched the nine pans that will meet most of your baking needs — and two more you might want to consider.