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French Baking Kitchen Equipment

  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, duck. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.
  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, rabbit. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.
  • $21
    Tartlet pans have been a Williams-Sonoma favorite since 1960, when Chuck Williams introduced our customers to the pleasures of baking classic French pastries. These versatile little pans make it easy to create perfectly formed shells for your favorite fillings.Set of six 3" diam., 3/4" high pans.Ideal for preparing sweet or savory tartlets.Heavy-gauge tin efficiently conducts heat.Promotes a uniformly tender golden-brown crust.Made in France by a company that has produced quality bakeware since 1887.
  • $21.95$24.95
    Before baking your next batch of cookies or sticky buns, cover the baking sheet with this flexible nonstick liner from France and enjoy the difference it makes. Reusable silicone-coated sheet developed for French patisseries. Lay it on the baking sheet for an instant nonstick baking surface; does not need to be greased. Provides an excellent surface for rolling out pastry dough. Rolls up for compact storage.
  • $24.95
    French pastry chefs use tapered, handle-free rolling pins like ours for exceptional control when rolling dough rounds for pies and tarts. The silicone exterior minimizes sticking and tearing and allows for easy transfer of dough to the baking pan. Extra-long pin lets you roll out doughs to nearly any size. Seamless silicone surface is naturally stick resistant and instantly releases dough without tearing. Will not stain because oils, aromas and food colorings cant permeate the silicone surface.
  • $19.95
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $18
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $39.95
    French cooks have long used shallow ceramic dishes like this one for baking their signature quiches, including the classic quiche Lorraine. The durable white porcelain evenly absorbs and distributes heat to ensure that the pastry won't overcook before the custard is done. Making a stylish transition from oven to dining table, the dish can also be used to bake and serve everything from savory vegetable gratins to decadent flans and fruit tarts.
  • $27
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $21$25
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $26
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $49.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table.
  • $12.95
    Our potholder borrows its vibrant style from vintage French kitchen linens. The durable linen has a soft, washed feel that echoes the well-loved originals, and is quilted over a lining of thick cotton terry for comfortable protection from hot pot handles and baking pans. 100% linen; 100% cotton terry lining. Hanging loop. Machine-wash.
  • $45.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table. Microwave, oven, dishwasher, freezer and broiler safe.
  • Sugg. Price: $100 Our Price: $70
    Staub's enameled cast-iron dish is perfect for baking and serving individual portions of escargot. Its deep, rounded indentations accommodate six succulent gastropods along with plenty of melted butter. Try this traditional French piece for escargots la bourguignonnesnails baked in their shells with garlic, butter and parsley. Classic French dish makes an elegant transition from the oven to your dining table. Cast iron retains heat beautifully, helping to keep food warm throughout your meal.
  • $19.95
    A centuries-old specialty of France's Bordeaux region, petite cakes called cannels derive their name from the French word for "fluted." Today, it's easy to bake cannels at home using this nonstick silicone mold. The flexible mold conducts heat flawlessly, producing richly browned cakes with crusty, caramelized exteriors and soft, tender centers. Flexible, nonstick silicone mold releases your cannels instantly, with fluted detailing intact.
  • $19.95
    Immortalized by Marcel Proust in Remembrance of Things Past, madeleines are simple to bake in this innovative French pan. It produces nine small sponge cakes, each bearing the legendary scallop-shell silhouette. The key to its impressive performance is a high-tech silicone fabrication that bakes and browns uniformly, then provides foolproof releasewithout the need for greasing or flouring. Flexible, nonstick silicone mold releases madeleines instantly, with fluted detailing intact.
  • Sugg. Price: $300 Our Price: $249.95
    Designed for braising a classic French technique that calls for browning meat on the stovetop followed by baking in the moist heat of the oven this pan has high sides and a generous capacity that make it ideal for dishes like osso bucco and chicken cacciatore. Three-ply construction sandwiches a heat-responsive aluminum core between an easy-clean stainless-steel interior and exterior; interior won't react with foods. Ensures fast, even heating. Domed lid promotes heat circulation and locks in moisture.
  • Sugg. Price: $157$179 Our Price: $110$125
    Perfect for baking hearty gratins, casseroles and apple crisps, this cast-iron French favorite is adept at coaxing crispy brown crusts or toppings. Its rich enameled finish and elegant design allow it to travel straight from oven to table. Red, Sapphire Blue, Basil, Graphite and Emerald color selections feature glossy multi-coat enameling that ensures strength and heat resistance and creates a vibrantly colored majolique finish similar in appearance to fine ceramic for oven-to-table presentation.
  • $22.95$24.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French companys Artisan series of bakeware. This petite pie dish from that collection is ideal for baking individual portions of savory potpies and dessert pies that will be served at the table. Shaped from Burgundian clay with a ruffled edge, the dish absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The vibrant hand-applied glaze wont scratch or craze.
  • $16
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The lift-off ring gently releases delicate quiche crust for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $21
    Count on these classic French molds to bake perfectly golden yeast cakes for individual servings of baba au rhum, a raisin-filled cake soaked in rum, a favorite dessert of Louis XVs court at Versailles. The choice of professional pastry chefs, the flared sides encourage the dough to rise over the top of the mold creating a puffy dome. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
  • $16
    The choice of professional pastry chefs, these classic French pans promote even baking for tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out wonderfully decorative individual breads. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Scratchproof tin coating is nonreactive to acidic foods and protects the pan from rust.
  • $13
    The choice of professional pastry chefs, this classic French pan promotes even baking and tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out a wonderfully decorative brioche for sharing. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Pan produces a classic, elegant brioche with a tender interior and a perfectly browned crust.
  • Sugg. Price: $79$136 Our Price: $55$95
    Whether used for berry cobblers or macaroni & cheese, this cast-iron French favorite is adept at coaxing crispy brown crusts or toppings. Its rich enameled finish and elegant design allow it to travel straight from oven to table. Matte Black selection features multi-coat enameling with low-gloss matte finish. Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
  • $25
    Use these classic French pans to create enchanting single-serving tarts that show off fresh berries and other seasonal fruits. The choice of professional pastry chefs, the nonstick pans promote even baking and perfect browning, and they release the delicate pastry intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Ideal size for individual servings. Nonstick finish ensures easy release and quick cleanup.
  • $27
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The nonstick finish releases the delicate crust intact for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • Sugg. Price: $314 Our Price: $220
    Perfect for baking hearty gratins and casseroles, this cast-iron French favorite is adept at coaxing crispy brown crusts or toppings. Staubs innovative enamel coating takes cooking with cast iron to the next level with improved performance, style and durability. Multi-coat enameling ensures strength and heat resistance and creates a deep, vibrantly colored majolique finish similar in appearance to fine ceramic for oven-to-table presentation.
  • Sugg. Price: $34.95 Sale $21.99
    The majestic stained glass windows of French cathedrals provided the architectural inspiration for this elegant cake pan. For a beautifully sculpted cake whose design echoes the legendary rose windows, just pour in your favorite batter and bake. Your homemade cake needs only a bit of decoration just top it with a simple glaze or sprinkling of confectioners' sugar. Durable cast-aluminum construction ensures perfectly even baking and browning.
  • Sugg. Price: $160 Our Price: $110
    This specially designed pan turns out perfectly cooked apple tarte tatin, the classic French upside-down tart that calls for both stovetop cooking and oven baking. The enameled cast-iron pan offers superior heat retention, so your dessert will emerge golden brown, with a beautifully caramelized finish. Large side handles make it easy to invert the pan for unmolding. Cast iron coated with durable porcelain enamel distributes heat slowly and evenly. Easy-clean nonreactive interior does not require seasoning.
  • $16.95
    Turn out perfectly baked and perfectly charming madeleines with this classic French pan, the choice of professional pastry chefs. Designed for superb heat distribution, the pan ensures that the delicate little cakes bake evenly and gently. Mini mold turns out twenty 1 1/2" long mini shell-shaped sponge cakes, corn cakes or biscuits. Regular mold turns out twelve 3 3/4" long shell-shaped sponge cakes, corn cakes or biscuits.
  • $29.95
    Preferred by French bakers, this handle-free rolling pin lets you feel the dough beneath your hands for exceptional control. Thanks to a silicone exterior, it is a practically foolproof way to roll out homemade doughs for sweet and savory recipes. Smart design promotes good results for bakers of all experience levels. Extra-long to simplify rolling out doughs to nearly any size. Seamless silicone surface is naturally stick resistant and instantly releases dough without tearing it.