Cake flour is finer and lower in protein than all-purpose flour. All-purpose flour is more versatile but has a higher protein content.
Pro tip: For most recipes, all-purpose flour is sufficient. Use cake flour only if a recipe specifically calls for it to achieve the desired texture.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
For pastry, cookies, pie dough. French style (no handles) gives better control.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Versatile for a wide range of baking needs.
Fine-textured, 99% pure wheat flour with 8% protein.
This page contains affiliate links. If you purchase through these links, we may earn a commission at no extra cost to you. Learn more.
Ask Pyflo anything →