Bone up: Cookware is divided into categories according to the materials it's made of. It's important to have some basic knowledge of these materials before you buy, because each conducts heat differently. Also, some are easier to care for than others, and each has a different look (after all, you want a stylish kitchen!).

* COPPER: The best heat conductor for cookware, it's also the most expensive and requires care to keep it shiny. If you're considering copper, make sure the pans are lined properly (usually with stainless steel)—this protects the copper from reacting with the food.

* ALUMINUM: Used in 52% of all cookware made, this is the second-best heat conductor. Make certain to choose cookware that is either coated on the inside with a nonstick surface or is hard-anodized, a chemical process that renders the aluminum extra-durable.

* STAINLESS STEEL: Known for its shiny finish and durability, it can go into the dishwasher without scratching. It's not a fast heat conductor, but manufacturers have compensated for this by layering the bottoms with heat-dispersing aluminum and copper.

* CAST IRON: Old-fashioned black cast-iron pans retain heat well, thereby ensuring evenly cooked foods. Newer lines, with nonstick enamel coating (in a rainbow of colors), are easier to maintain than the one Grandma used.

* NONESTICK: This sleek material (Teflon was one of the first) is used to coat the inside of cookware, keeping food from sticking and scorching. With it, you'll need less butter or oil and cleanup is virtually effortless.

Does Tupperware and a microwave count? Laugh

Picking out a pan! Glass or metal? Dark finish or light?

Here are some baking tips for 13 x 9 inch pans.

Size surprise. . .
Take a tape measure to three different brands of 13 x 9 inch pans, and you may be surprised to discover that they don't all measure exactly 13 x 9. Manufacturers have some leeway when making pans, so they can vary a bit from brand to brand. They will all bake fine, but larger pans will produce cakes that are slightly lower in height, and cakes in smaller pans may take longer to bake because they're higher. The way to deal with those differences is to use the recipe's recommended doneness test as well as baking time to determine when the cake is done.

Invest in metal. . .
For the best all purpose cake pans, opt for medium to heavy weight, light colored aluminum pans. Lightweight metal pans can warp or may result in uneven baking, while dark colored pans can produce darker baked goods because they absorb more heat. Nonstick coatings make cleanup easy, but with cakes and desserts, this is rarely a concern. Plus, they scratch easily and their dark color is a problem. Look for straight rather then sloped sides for nicer looking outside pieces.

Glass considerations. . .
There are times when a glass baking pan (usually called a "baking dish") is a better choice. Acidic ingredients react with metal, so a glass dish is best when using citrus fruits or rhubarb. And if you want a more attractive presentation, you might prefer glass. Although glass is a poor heat conductor, once hot, it retains heat better than metal. Therefore, if you're substituting a glass cake pan for a metal one, reduce the oven temperature by 25 degrees to avoid overbrowning.