# Baking pans, pizza stones and ovenware: research notes

Date: 2026-10-25. Scope: oven bakeware a home cook buys one piece at a time: cake pans (round, square, 9 x 13), loaf and Pullman pans, muffin pans, Bundt and tube pans, springform and tart pans, pie plates, glass and ceramic baking and casserole dishes, roasting pans, ramekins and gratins, covered bread bakers, and pizza stones, steels and pizza pans. Taxonomy leaf `supplies > kitchen > baking_pans`. Bakeware sets (several of these pans sold together) stay here, since `cookware-sets` excludes them. Left to siblings: sheet pans, cookie sheets, silicone mats and liners (`baking-sheets`); Dutch ovens, combo cookers and stock pots, even when sold for bread (`saucepans`); cast-iron skillets, even when used for baking (`frying-pans`); multi-piece stovetop sets (`cookware-sets`); novelty silicone shapes and cutters (`molds`); cooling racks (`kitchen-boards`); oven mitts (`oven-mitts`). Where a silicone muffin or Bundt pan overlaps `molds`, this register covers it only as a value of body material.

Quote labels: **verbatim** = the sentence was read in raw page text (curl plus tag stripping, or pdftotext) and is quoted exactly; **fetched excerpt** = the WebFetch tool returned the sentence, so it may be lightly reworded; **search excerpt** = from a search-engine summary only. No search-excerpt-only number is in the JSON.

Raw text for every verbatim quote is in the scratchpad folder `baking-pans/` (`*.txt`), saved 2026-10-25.

## Seed

Seed output, verbatim:

```
=== Example entry (from an unrelated category) ===
category: kitchen-knives
what this shows: a numeric spec that only makes sense as one side of a trade-off, and a visual grammar borrowed from the hobbyist community that puts the trade-off on one axis.
[steel_hardness facet: Rockwell C, 52 to 66, edge retention versus toughness scale; trade-off: hardness against toughness and ease of sharpening, "See more low-maintenance knives"]

=== Persona ===
A print production manager, who thinks in what the spec sheet says versus what comes off the line

Ask yourself two things and write the answers under 'Seed' in notes.md:
  1. What is the baking-pans equivalent of the example above?
  2. What would this persona notice first about baking-pans that a typical buyer would not?
Keep what survives the data check. Drop the rest.
```

(The example JSON block is abridged in square brackets above; it is the kitchen-knives `steel_hardness` entry from the skill's `examples/` folder, unchanged.)

1. The baking-pan equivalent of steel hardness is the rate at which the pan moves heat into food: conduction through the body against heat held after it warms. It only makes sense as one side of a trade-off (fast browning against heat held at the table and gentle edges), and it sits naturally on one axis from silicone and ceramic through glass to light aluminum, dark metal and steel plate. Pizza steel against stone is the cleanest version of the trade. Survived the data check as `body_material`, `pizza_surface`, `finish_colour` and the "Heat-transfer scale" grammar. Dropped: a numeric conductivity facet. No listing carries W/m·K, and the only fetched figure ("Steel conducts heat 18 times better than ceramic", 45 against 2 to 3 W/(m·K)) is Baking Steel's own sales copy with no second fetched source.
2. The print production manager notices first that the size on the label is not the size off the line. Nordic Ware's "9 x 13" pan is 12.1 x 8.8 in inside (its Amazon bullets); King Arthur warns that many "9 in" pans are 8 3/4 in inside; pie pans are sized across the outside rim (Fat Daddio's). Dishes sold as 9 x 13 hold 12 to 18 cups. The same brand name ships two different glasses: lowercase "pyrex" in the US is tempered soda-lime, uppercase "PYREX" in Europe is borosilicate. Survived as `inside_dimensions_in`, `capacity_cups` and `glass_type`, and as the pan-area derived metric. Dropped: metal gauge and wall-thickness tolerance. Brands say "heavy gauge" without numbers and no fetched reviewer measured gauge, so there is nothing to compare on.

## Sources and what each supports

### Test kitchens and specialist reviewers

**King Arthur Baking, "Your complete guide to baking pans", PJ Hamel, 5 June 2023** https://www.kingarthurbaking.com/blog/2023/06/05/your-complete-guide-to-baking-pans
- verbatim: "Baking pans are frequently made from aluminum (an excellent heat conductor), or an aluminum-steel combination. Less common are stainless steel pans; while easy to clean and non-reactive, they don't conduct heat as well as aluminum."
- verbatim: "We've found silicone pans to be best for sweet baked goods, whose sugar helps them brown; baked goods low in sugar or fat (e.g., hearth breads) baked in a silicone pan don't brown well."
- verbatim: "Glass pans are slower to transfer heat, but retain that heat for longer than metal ... We recommend you reduce your oven's temperature by 25°F when using a glass pan."
- verbatim: "Baking pans are often coated with a non-stick surface. This is usually helpful, but also means you shouldn't cut baked goods in the pan ... One exception is angel food pans, which should not have a non-stick surface, as the baking batter actually needs to "climb" up the wall of the pan".
- verbatim: loaf pans "8 1/2" x 4 1/2" x 2 5/8"" for 3 to 3 1/2 cups flour, "9" x 5" x 2 1/2"" for 4 cups; quick breads "9" x 5" x 2 3/4" pans ... These pans, though similar in size and shape, are not interchangeable."
- verbatim: "When making sweet breads, use a light-colored pan ... When making bread without a significant amount of sugar ... use a dark-colored pan".
- verbatim: "Pizza pans are usually made of dark metal ... Round pizza pans are sold with perforated or solid bottoms; we prefer a perforated pan, which we set directly on a preheated baking stone."
- verbatim: "Non-stick sheets are often black, and for this reason we don't recommend non-stick cookie sheets, unless their coating is no darker than light gray to gray. (If you already have a dark-colored, non-stick cookie sheet and it tends to burn the bottoms of your cookies, reduce the oven temperature by 25°F.)"
- verbatim: "Nearly all cake pans are made from light-colored aluminum"; "choose pans that are at least 2" deep".
- verbatim: springform "The flat bottom is surrounded by a 2 1/2" to 3" tall removable locking sidewall. When purchasing one, examine how tightly the walls lock onto the base ... less expensive springform pans are prone to leaks."
- verbatim: Bundt "Generally 8 1/2" to 10" in diameter, and featuring an 8- to 12-cup capacity"; angel food "at least 4" deep".
- verbatim: "Most pie recipes are written to fit a 9" or 10" wide, 1 1/2" deep pie ... For deep-dish pies, choose a pan that's 2" deep."
- verbatim: "When a recipe calls for a 9" round cake or pie pan, it means the top inside measurement should be 9". Many manufacturers cut corners and make their pans 9" from edge to edge, but only 8 3/4" (or less) inside."
- verbatim: tart pans "usually fluted, shiny tinplate ... often feature a removable bottom".
- Supports: material families, glass 25°F rule, silicone browning, angel food uncoated, loaf size non-interchangeability, colour rule by job, dark nonstick, depth rules, inside-top measurement. Confidence high.

**King Arthur Baking, "Glass or metal or stoneware", 29 March 2018** https://www.kingarthurbaking.com/blog/2018/03/29/glass-or-metal-or-stoneware
- verbatim: "The ideal vessel for baking in most cases is a light-colored pan made from a metal that's an efficient heat conductor."
- verbatim: "Glass pans are extremely common ... but be aware that they are insulators. Glass slows the flow of heat between the oven's air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will."
- verbatim: "batter baked in glass often takes longer."
- verbatim: "King Arthur Flour recipes are tested in metal pans, for their baking efficiency and accuracy for size. Glass pans' dimensions can be all over the place".
- verbatim: "The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. The hard edges we see here are more pronounced in high-sugar, high-fat recipes; your casserole or bread pudding are less likely to be adversely affected."
- verbatim: stoneware "it's all about the composition of the clay".
- Supports: mechanism, recipes assume metal, glass dimensions vary, 25°F and longer time. Confidence high.

**King Arthur Baking, "The essential alternative baking pan sizes", 23 April 2019** https://www.kingarthurbaking.com/blog/2019/04/23/the-essential-alternative-baking-pan-sizes
- verbatim: "the area of that 9" round pan? 4.5 (radius) x 4.5 (radius) x 3.14 (pi) = 63.6"; "8" x 8" to get 64"".
- verbatim: oval "multiply 4" x 6" x 3.14 (pi)".
- verbatim: "A typical 9" to 10" Bundt pan will usually list a capacity of 10 cups. But this is "fill to the brim" capacity; baking capacity is actually much less, about 6 cups."
- verbatim: "So what if your recipe calls for a 9" springform pan? You shouldn't and really can't substitute a 9" round, 8" square, or any other standard pan — it won't be deep enough".
- verbatim: "A recipe calling for a 9" square pan can be baked in an 8" x 12" oval casserole as is; or can be increased by 50% and baked in a 9" x 13" pan."
- Supports: pan-area formula, 8 in square equals 9 in round, Bundt brim capacity, springform depth. Confidence high.

**King Arthur Baking, "Baking cake in a dark pan", 10 March 2017** https://www.kingarthurbaking.com/blog/2017/03/10/baking-cake-in-a-dark-pan/
- verbatim: "A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans."
- verbatim: "My experimenting reveals that only when you bake in a truly dark pan — black, or close to it — do you need to compensate by lowering your oven temperature." (The 25°F step is King Arthur only; kept out of the JSON as a number.)
- verbatim: "when baking in a darker pan, you might do well to start checking your cake for doneness 5 to 10 minutes before the time indicated in the recipe."
- Confidence medium (single test by one source).

**King Arthur Baking, "From metal to glass to ceramic, how does your pie plate affect your crust?", 4 November 2022** https://www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan
- verbatim: metal "conducts heat the most efficiently ... Metal pans withstand rapid temperature changes, meaning you can take your pie plate from the fridge to the oven without worrying about shattering."
- verbatim: glass "The clear material means you can visibly check how brown your crust is getting."
- verbatim: ceramic crust "had the least even browning of the three pies. The center of the pie was pale".
- Supports: pie-plate trade-off. Confidence medium (one bake each).

**King Arthur Baking, "Pizza steel vs. stone", 17 July 2026** https://www.kingarthurbaking.com/blog/2026/07/17/pizza-steel-vs-stone
- verbatim: "Both stones and steels work well, but if you can choose, go for a steel — they simply get hot faster and transfer heat better."
- verbatim: "Stones (which are often not actually made of stone, but rather a ceramic called cordierite) don't transfer the heat as well as metal steels ... Stones can also deteriorate and crack, whereas steels ... are pretty much indestructible."
- verbatim: "get a pizza steel or stone that is rectangular (not circular) and as big as can fit in your oven".
- verbatim: "We recommend preheating your oven, steel or stone in place, for at least an hour before baking a pizza; if you have an infrared thermometer, look for the steel or stone to be at least 500°F."
- verbatim: "Pan pizzas also benefit from being baked on steels and stones, but not if you're using a glass pan. (Note: you shouldn't be using a glass pan for pizza anyway.)"
- Supports: steel over stone, cordierite, cracking, one-hour preheat, no glass for pizza. Confidence high.

**King Arthur Baking, "How to turn any home oven into a pizza oven", 4 October 2021** https://www.kingarthurbaking.com/blog/2021/10/04/how-to-turn-any-home-oven-into-a-pizza-oven
- verbatim: "Thermal mass is directly related to the density and weight of the surface material in question — denser and heavier is better, provided it has been preheated".
- verbatim: Dan Richer "suggests heating it for at least an hour at the oven's maximum temperature"; baking steels "1/4"-thick slabs of raw steel have a thermal mass comparable to baking stones, along with ... higher thermal conductivity."
- Supports: weight as thermal mass, 1/4 in steel, hour preheat. Confidence high.

**America's Test Kitchen, "The Best 13 by 9-inch Broiler-Safe Baking Dishes of 2026"** https://www.americastestkitchen.com/cooksillustrated/equipment_reviews/2036-13-by-9-inch-broiler-safe-baking-dishes
- verbatim: "glass baking dishes generally aren't safe to use at temperatures above 550 degrees or directly under the broiler; they can shatter. Our favorite rectangular metal baking pans can't take the heat either—they have nonstick coatings that can deteriorate at high temperatures of 500 degrees or more."
- verbatim: "Ceramic baking dishes are almost always safe to use under the broiler"; "Dense, heavy ceramic has more thermal mass than the glass or metal baking dishes we recommend ... your casserole stays warmer longer".
- verbatim: "While all the models we tested measured about 13 by 9 by 2.5 inches ... models held from 12 to 17 cups."; "we generally preferred models with a capacity toward the middle of the range, holding 14 to 16.5 cups".
- verbatim: handles "at least 3 inches across and jutting out at least an inch" (trimmed: ATK only, and a photo shows handles).
- verbatim: "several other models that we considered testing had temperature limits of well below 500 degrees."
- Supports: broiler rule, ceramic heat retention, 9 x 13 capacity spread, nonstick ceiling. Confidence high.

**America's Test Kitchen, "The Best Pizza Stones and Steels of 2026"** https://www.americastestkitchen.com/equipment_reviews/2319-pizza-baking-stones
- verbatim: "home ovens typically top out at 500 to 550 degrees."
- verbatim: "the steels topped our rankings, coming out ahead of every stone option."
- verbatim: "Steel is more dense than porous ceramic, which means it holds more heat per cubic inch. Steel is also a better heat conductor than ceramic, so baking steels "throw" their heat into dough much faster".
- verbatim: "while all the models measured 500 degrees after an hour of preheating, the steels' temperatures dropped faster after receiving the dough".
- verbatim: "Baking steels are made of carbon steel and baking stones are typically made from cordierite ceramic ... Baking stones ... are susceptible to cracking if exposed to moisture or if dropped."
- verbatim: "the heaviest in our lineup weighed a whopping 27 pounds"; Original Baking Steel and Nerd Chef "16 lb"; Honey-Can-Do cordierite stone "8.2 lb"; tile sets "each weighing less than 1.5 pounds", "fully preheated to 500 degrees in just 30 minutes compared with the full hour".
- verbatim: "If you wet the stone, allow it to thoroughly air-dry before heating it, as the moisture can expand during heating and crack the stone."; steel "rust ... oil and heat the steel to reseason it."
- verbatim: "If you bake a lot of bread ... turning down the oven temperature ... to keep the bottom of the loaf from overbrowning before the top is done".
- Supports: steel over stone, weight, preheat, stone cracking, home oven ceiling, steel overbrowns bread bottoms. Confidence high.

**Taste of Home, "Lower Temp for Glass Pans"** https://www.tasteofhome.com/article/lower-temp-for-glass-pans/
- verbatim: "When substituting a glass baking dish in a recipe calling for a metal baking pan, lower the oven temperature by 25° to avoid overbaking and overbrowning."

**Taste of Home, "Glass vs. Metal vs. Ceramic Bakeware"** https://www.tasteofhome.com/article/baking-in-glass-vs-metal-vs-ceramic/
- verbatim: "If you have a recipe that calls for a metal baking pan and you have to substitute glass, you usually need to decrease the oven temperature by 25 degrees."
- verbatim: "glass bakeware usually cooks food faster than metal bakeware." (disagrees with King Arthur on time)
- verbatim: "aluminum or steel bakeware reacts with acidic foods"; "Dark metal pans will bake more quickly. Lighter pans will cook more slowly."; "Like glass, ceramic bakeware is sensitive to extreme temperature changes".
- Supports: 25°F second source; dark direction; acid reactivity. Confidence high.

**Food Network, "What's the Difference Between Glass and Metal Baking Pans?"** https://www.foodnetwork.com/recipes/packages/baking-guide/difference-between-metal-and-glass-baking-pans
- fetched excerpt (curl returned a redirect stub; WebFetch read it): "a dark colored metal pan will absorb more heat than a light-colored one."; "Bakes more quickly than metal: If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 25 degrees"; "Glass, unlike metal, is nonreactive".
- Supports: third source for 25°F, dark absorbs more heat. Confidence medium (fetched excerpt).

### Glass science and the Pyrex name

**Bradt and Martens, "Shattering glass cookware", American Ceramic Society Bulletin 91(7), 2012 (PDF, pdftotext)** https://rroeder.nd.edu/assets/387776/glasscookware.pdf
- verbatim: "Corning retains the Pyrex registered trademark, but, in 1994, the company began licensing other companies to manufacture products under the Pyrex brand"; "World Kitchens acknowledges that the glass cookware it markets under the Pyrex brand name is made from a soda lime silicate glass composition."; "Anchor Hocking developed a "me too" line of cookware that also is based on a soda lime silicate glass."; Arc International cookware "determined to be a borosilicate glass ... which it markets with the phrase "Authentic Pyrex" on the label".
- verbatim (Table 1, this paper): ΔT "~55°C (99°F)" soda lime, "~183°C (330°F)" borosilicate. Other calculations in the same table: Carter and Norton 80°C (144°F) / 270°C (436°F); Corning brochure 16°C (29°F) / 54°C (97°F).
- verbatim: "the margin of safety for avoiding thermal stress failures of soda lime silicate cookware is borderline. It does not appear to be adequate for all household cooking."
- verbatim: "None of the calculations suggest the soda lime silicate glass would be likely to survive a rapid exposure to boiling water".
- Supports: glass_type, the 100°F / 330°F figures, US soda-lime and European borosilicate. Confidence high.

**Wikipedia, Borosilicate glass** https://en.wikipedia.org/wiki/Borosilicate_glass
- verbatim: "The temperature differential that borosilicate glass can withstand before fracturing is about 330 °F (170 °C), whereas soda–lime glass can withstand only about a 100 °F (40 °C) change in temperature. This is why typical kitchenware made from traditional soda–lime glass (including some modern Pyrex kitchenware) will shatter if a vessel containing boiling water is placed on ice".
- Supports: second source for 100°F / 330°F (the °C values differ from ACerS; the °F values agree). Confidence high.

**Wikipedia, Pyrex** https://en.wikipedia.org/wiki/Pyrex
- verbatim: "pyrex (all lowercase, introduced in 1975) trademark is now used for kitchenware sold in the United States, South America, Asia, and Australia. In Europe, Africa, and the Middle East, a variation of the PYREX (all uppercase) trademark is licensed by International Cookware."
- verbatim: "Older clear-glass Pyrex manufactured by Corning, International Cookware's Pyrex products, and Pyrex laboratory glassware are made of borosilicate glass."; caption "A clear tempered pyrex soda–lime glass measuring jug produced by Instant Brands".
- Supports: the lowercase/uppercase rule in glass_type backfill. Confidence high.

**Pyrex (Corelle/Instant), Product Warranties, Safety and Usage** https://pyrexhome.com/pages/product-warranties-safety-and-usage
- verbatim: "There are three primary risks: 1. Breakage due to sudden temperature change. 2. Breakage due to impact ... 3. Burning".
- verbatim: "DO NOT add liquid to hot glassware or ceramicware, place these hot items on a wet or cool surface ... DO NOT transfer directly from freezer to hot oven."; "DO NOT insert into oven for cooking or reheating until the oven has been preheated"; "DO NOT use on or under a flame or other direct heat source, including on a stovetop, under a broiler, on a grill"; "DO NOT use with countertop appliances, such as a toaster, countertop oven ... air fryer".
- verbatim (Pyrex metal bakeware): "DO NOT use in microwave, under a broiler or browning elements, or on stovetop."; "Can be used in preheated conventional and convection ovens, up to 450ºF / 232ºC."; "DO NOT cut food in the bakeware".
- Supports: glass rules, broiler ban, coated metal rated 450°F and not broiler-safe. Confidence high.

**Pyrex FAQ** https://pyrexhome.com/pages/frequently-asked-questions
- verbatim: "As we produce both soda-lime and borosilicate glass"; "Soda lime is slightly more resistant to impact breakage than borosilicate, and borosilicate is slightly more resistant to extreme thermal changes than soda lime."
- verbatim: preheat "it can break when exposed to the direct heating element while the oven is preheating."
- Supports: the maker's side of the disagreement. Confidence high that this is Pyrex's position.

### Coatings, temperature and PFAS

**Wikipedia, Non-stick surface** https://en.wikipedia.org/wiki/Non-stick_surface
- verbatim: "When pans are overheated beyond approximately 260°C (500°F) the PTFE coating begins to dissociate".
- verbatim: "Ceramic nonstick pans use a finish of silica (silicon dioxide) to prevent sticking. It is applied using a sol-gel process"; "The coating layer of Ceramic nonstick pans starts to break down at about 370 °C (700 °F)." (single source; not in JSON).
- Supports: PTFE 500°F with ATK's "500 degrees or more". Confidence high.

**USA Pan, Use and Care** https://www.usapan.com/use-and-care and **FAQ** https://www.usapan.com/faq-use-and-care
- verbatim: "USA Pan bakeware with our silicone based nonstick coating"; "Do not exceed 450°F (230°C)." (coated and uncoated lines).
- verbatim: "Americoat™, our proprietary silicone release coating ... PTFE, PFOA, PFOS, PFAS and BPA free"; "Most of the rims in our pans also incorporate steel wire to resist warping".
- verbatim: "Do not place uncoated bakeware in the dishwasher."
- Supports: silicone-based coating value, 450°F rating, aluminized steel. Confidence high.

**Minnesota Statutes 116.943** https://www.revisor.mn.gov/statutes/cite/116.943
- verbatim: ""Cookware" means durable houseware items used to prepare, dispense, or store food, foodstuffs, or beverages. Cookware includes but is not limited to pots, pans, skillets, grills, baking sheets, baking molds, trays, bowls, and cooking utensils."
- verbatim: "Beginning January 1, 2025, a person may not sell, offer for sale, or distribute for sale in this state the following products if the product contains intentionally added PFAS: ... (3) cookware".
- Confidence high.

**BCLP, "PFAS in Cookware: State-by-State Regulations", 7 August 2024** https://www.bclplaw.com/en-US/events-insights-news/pfas-in-cookware-state-by-state-regulations.html
- verbatim: "eight (8) states have enacted laws addressing PFAS substances in cookware and bakeware"; "Minnesota - Jan 1, 2025 (product bans)"; "Colorado, Connecticut, Maine, Vermont. -Jan 1, 2026 (product bans)"; "Rhode Island - Jan 1, 2027"; California and Colorado labelling rules, including "a manufacturer shall not make a claim that the cookware is free of any specific chemical if the product contains PFAS substances."
- verbatim (quoting MPCA): "the MPCA interprets cookware to include only items that have a food contact surface that has a nonstick PFAS coating."
- Supports: the ban is on nonstick PFAS coatings; other states followed. The 2026 and 2027 dates are this one source and are not in the JSON. Confidence medium (law-firm summary, 14 months old).

### Ceramics and lead

**FDA, CPG Sec. 545.450 Pottery (Ceramics); Import and Domestic - Lead Contamination (PDF, pdftotext)** https://www.fda.gov/media/71764/download (landing page https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-545450-pottery-ceramics-import-and-domestic-lead-contamination)
- verbatim (table, micrograms/mL): "Flatware ... 3.0"; "Small Hollowware other than cups and mugs ... 2.0"; "Cups/mugs ... 0.5"; "Large Hollowware other than pitchers ... 1.0"; "Pitchers ... 0.5".
- verbatim: "Hollowware: ceramic articles which have an internal depth ... greater than 25 mm."; "Large hollowware: a capacity of 1.1 liter or more."
- So a ceramic 9 x 13 baking dish is large hollowware at 1.0 µg/mL. Single regulator source; the numbers stay in these notes, not the JSON.

**FDA, Questions and Answers on Lead-Glazed Traditional Pottery** https://www.fda.gov/food/environmental-contaminants-food/questions-and-answers-lead-glazed-traditional-pottery
- verbatim: problem types: "handmade with a crude appearance or irregular shape"; "antique"; "damaged or excessively worn"; "purchased from flea markets or street vendors"; "brightly decorated in orange, red, or yellow color".
- verbatim: "Pottery not listed above that was made in commercial factories for everyday use is much less likely to have problems related to lead."; "no amount of washing, boiling, or other process can remove lead from pottery."; "Not for Food Use—May Poison Food".
- Confidence high.

### Brand spec pages (fields and order)

**Fat Daddio's FAQ** https://fatdaddios.com/faq/
- verbatim: "Anodized aluminum heats evenly and resists warping"; "Fat Daddio's Anodized Bakeware is not coated with any sort of non-stick surface"; "Our anodizing is non-reactive to acidic foods".
- verbatim: "Fat Daddio's Anodized Aluminum, Natural Aluminum Bakeware can take the heat up to 550 ° F (288 ° C). Our Silicone Mats and Molds are rated up to 400° F (205° C)".
- verbatim: "In the baking industry measurements are generally determined by the internal baking surface"; "Traditionally in the pie industry, pie pan sizes are determined by the exterior measurements. This means, baking in a Fat Daddio's 10 inch pie pan will result a 9 inch pie".
- verbatim: "you cannot bake a 3 inch deep cake in a 2 inch cake pan, but you CAN bake a 2 inch height cake in a 3 or 4 inch deep pan."
- Supports: anodized value, outside-rim pie sizing, depth rule. Confidence high.

**Baking Steel, Original product page** https://bakingsteel.com/products/the-baking-steel-original and **buying guide** https://bakingsteel.com/blogs/recipes/best-baking-steel
- verbatim: "A 1/4-inch-thick, 15-pound slab of solid carbon steel"; "16" x 14""; "Steel conducts heat 18 times better than ceramic." (seller claim, not in JSON)
- verbatim (guide): "Set your oven to 500–550°F (as hot as it goes). Let the steel preheat for a full hour."; "The Original and Plus are ¼" thick. The Pro, Griddle, and Modernist Cuisine are ⅜" thick."; "Heavier weight (22–27 lbs)" for 3/8 in.
- Supports: 1/4 in standard, 15 lb (ATK measured 16 lb), hour preheat, home oven 500 to 550°F (second source with ATK). Confidence high for specs.

**Emile Henry USA product feed** https://www.emilehenryusa.com/products.json
- verbatim: pie dish "Burgundy clay ceramic with high-resistance glaze"; "safe for oven, broiler, microwave, and dishwasher"; "oven safe up to 520°F"; square pizza stone "Oven, grill, broiler, freezer and dishwasher safe."
- Supports: ceramic broiler-safe second source. Confidence high.

**Joy of Baking, Pan Sizes** https://www.joyofbaking.com/PanSizes.html
- verbatim: "always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan"; "you could substitute a 8 x 8 inch (20 x 20 cm) square pan (which is 64 square inches), for a 9 inch (23 cm) round pan (which is 63.5 square inches), without changing the baking time or oven temperature"; "Pan Conversion Formula: (Volume of the Pan Size you want to use) divided by (Volume of the Pan Size given in the recipe)".
- verbatim (table): 9 x 1 1/2 round 6 cups; 9 x 2 round 8 cups; springform 9 x 2 1/2 10 cups, 9 x 3 12 cups; 13 x 9 x 2 14 cups; loaf 8 1/2 x 4 1/2 x 2 1/2 6 cups, 9 x 5 x 3 8 cups; Bundt 10 x 3 1/2 12 cups.
- Supports: inside measurement, area matching, scale factor. Confidence high.

### Retail listings (what is present)

**Amazon search "9x13 baking pan"** https://www.amazon.com/s?k=9x13+baking+pan (fetched with curl, 2026-10-25)
- Titles carry pan type, size, material, coating ("Nonstick", "Uncoated", "Made Without PFAS", "Nonstick made without PFAS or PTFE"), sometimes capacity in quarts ("MALACASA 4.4QT", "DOWAN ... 4.2 Quarts") and sometimes "Oven Safe to 450°F". Wilton's listing carries "California AB1200 disclosure".

**Amazon B00008UA40, Nordic Ware Natural Aluminum Commercial Cake Pan with Lid, 9 x 13**
- verbatim bullet: "Pan exterior dimensions 12.9 x 9.5 x 2.5 inches and interior dimensions 12.1 x 8.8 x 2.5 inches."; "Reinforced encapsulated steel rim prevents warping"; "Aluminum is reactive to acidic ingredients such as vinegar and tomato products."
- Table rows: Material Aluminum, Color Silver, Shape Rectangular, Special Feature Oven Safe, Item Dimensions, Capacity (garbled "4.5 pounds"), number_of_cups 9, Size 9 x 13, Product Care Instructions Hand Wash. No temperature rating row.

**Amazon B09ZLT4FZJ, Pyrex Deep (9x13") Glass Baking Dish with Lid**
- Rows: Material Glass, Capacity 4.5 quarts, Item Weight 5.9 pounds, Product Dimensions 13"D x 9"W x 3"H. Glass type not stated. Other titles on the page: "Pyrex Basics 2 QT Glass Baking Dish with Lid, Tempered Glass"; "Amazon Basics Glass Baking Dishes ... Borosilicate Glass"; "OXO Good Grips Glass Baking Dish with Lid - 3 Qt Capacity, 9x13".

**Amazon B0029JOC6I, USA Pan Nonstick Rectangular Cake Pan, 9 x 13**
- Rows: Material Alloy Steel, Special Feature "Aluminized Steel, Heavy Duty, Nonstick", Upper Temperature Rating 450 °F, Item Dimensions 13"D x 9"W x 2.25"H, Item Weight 2 pounds.

**Amazon B0D9LVM5JG, MALACASA 4.4QT Ceramic Casserole Dish**
- Rows: Material Porcelain, Capacity 4.2 liters; bullets "LEAD-FREE, CADMIUM-FREE and NON-TOXIC ceramic"; a related title "Lead-Free Glaze, Oven Safe to 500°F".

**Amazon search "pizza stone"** https://www.amazon.com/s?k=pizza+stone
- Titles carry size, "Cordierite", sometimes thickness ("5/8" Thick", "20 x 14 x 0.67 in", steel "3/8""), and heat claims far above any home oven ("1450℉ Heat-Resistant Cordierite", "1800°F Resistant", "resists 1112°F").

What this tells the scraper: pan type, nominal size, body material, coated or uncoated, and capacity for dishes are on most listings. Inside dimensions, glass type, temperature rating, broiler safety and glaze statements are on some listings and reliably only on brand pages, so they are marked researched.

### Could not reach

- Serious Eats (People Inc. block page on every URL; no Wayback snapshots found for the guessed URLs). Wirecutter (NYT JS wall). Reddit wikis (r/Pizza, r/Breadit: blocked). The enthusiast-community slot is therefore empty; ATK and King Arthur cover the test-kitchen side. This is a gap.
- Le Creuset stoneware care page (empty response); Nordic Ware FAQ (JS-only). Nordic Ware facts come from its Amazon bullets instead.
- The shared WebSearch budget ran out mid-run (200 of 200), so the later sources were reached by URL from pages already read.

## Data points used for derived metrics

Pan area (sq in), from inside dimensions where known:

| Pan | Basis | Area | Source |
|---|---|---|---|
| 8 x 8 square | nominal | 64 | KA, Joy |
| 9 in round | nominal | 63.6 (Joy rounds to 63.5) | KA, Joy |
| 9 x 9 square | nominal | 81 | KA |
| 9 x 13 | nominal | 117 | arithmetic |
| Two 9 in rounds | nominal | 127 | arithmetic; KA says a 9 x 13 recipe fits them |
| Nordic Ware "9 x 13" | inside 12.1 x 8.8 | 106.5, 9% under nominal | Amazon bullet |
| 8 x 12 oval | 3.14 x 4 x 6 | 75 | KA |

Capacity of dishes sold as 9 x 13 (cups, 4 per quart):

| Dish | Capacity | Source |
|---|---|---|
| ATK lineup, ceramic 13 x 9 x 2.5 | 12 to 17 | ATK |
| Joy chart, 13 x 9 x 2 | 14 | Joy |
| OXO glass 9 x 13 | 12 (3 qt) | Amazon title |
| DOWAN ceramic 9 x 13 | 16.8 (4.2 qt) | Amazon title |
| MALACASA porcelain 9 x 13 | 17.6 (4.4 qt) | Amazon title |
| Pyrex Deep 9 x 13 | 18 (4.5 qt) | Amazon row |

Spread: 12 to 17 cups in ATK (42% above the smallest) and 12 to 18 cups across listings (50%). The register says "40 percent or more", which both support.

Oven temperature ratings seen:

| Product | Rating | Source |
|---|---|---|
| USA Pan coated and uncoated | 450°F | USA Pan care page; Amazon row |
| Pyrex metal (nonstick) bakeware | 450°F | Pyrex safety page |
| Fat Daddio's anodized and natural aluminum | 550°F | Fat Daddio's FAQ |
| Fat Daddio's silicone | 400°F | Fat Daddio's FAQ |
| Emile Henry ceramic pie dish | 520°F | Emile Henry product feed |
| Emile Henry individual pizza stone | 930°F | Emile Henry product feed |
| Cordierite stones on Amazon | 1,112 to 1,800°F | Amazon titles |
| PTFE breakdown | about 500°F | Wikipedia; ATK |
| Home oven maximum | 500 to 550°F | ATK; Baking Steel |

Glass-dish offset: −25°F (King Arthur twice, Taste of Home twice, Food Network). No source gives an offset for ceramic, so the derived metric applies to glass only.

## Against the existing add-on schema

Add-on read: `supplies/kitchen/add-ons/baking_pan.jsonc` (sizing.depth, sizing.thickness) composed with `kitchen-standard.jsonc` (materials with roles, max_heat_temp, dishwasher_safe) and `supplies-standard.jsonc` (high_signal_markdown; sizing: size_stated, pack_count, pieces_included_text, dimensions, capacity, weight, measurements_text). Kinds follow AGENTS.md: vertical anchor, quality currency, hard filter, sizing, or high_signal_markdown.

| Facet in this register | In schema today | Proposed kind | Note |
|---|---|---|---|
| pan_job | no | hard filter (enum `pan_type`) | Proposal: `pan_type` enum [cake_round, cake_square_rect, loaf, pullman, muffin, bundt_tube, angel_food, springform, pie, tart_quiche, baking_dish, roasting_pan, ramekin_gratin, covered_bread_baker, pizza_stone, pizza_steel, pizza_pan, other]. Partly photo-answerable, but the title states it and photos confuse loaf with Pullman, tube with angel food, pie with tart. The register's four jobs are a rollup of this enum. |
| body_material | yes, `materials[role=body]` | vertical anchor | Already the anchor. Proposal: add `aluminized_steel` to the material enum (USA Pan, Chicago Metallic; today it falls into carbon_steel or other_metal) and `cordierite` (most pizza stones; today stone_other or ceramic). |
| coating | yes, `materials[role=coating]` (ptfe_nonstick, ceramic_nonstick, silicone, enamel) | vertical anchor | Exists through roles. Trap worth a schema comment: "PFOA-free" is not PTFE-free; "made without PFAS" usually means sol-gel ceramic or silicone. Unstated nonstick type should be `unspecified`, not guessed. |
| nominal_size | yes, `sizing.size_stated` | sizing | Keep. |
| inside_dimensions_in | partly, `sizing.dimensions` | sizing (hard filter) | Proposal: add `sizing.dimensions_basis` enum [inside_top, outside_rim, unspecified]. Without it the same "9 x 13" row can mean 12.1 x 8.8 inside or 13 x 9 outside. |
| depth_in | yes, twice: add-on `sizing.depth` and standard `sizing.dimensions.depth` | sizing | Leaf duplicate of a standard field; AGENTS.md rule 5 cuts it. Keep the standard one. |
| capacity_cups | yes, `sizing.capacity` | sizing (quality currency for dishes and Bundt pans) | Keep; normalise quarts and liters to cups for comparison. |
| finish_colour | no | none (photo) | Visual pipeline. A photo answers light against dark better than the page. |
| glass_type | partly: material enum has glass, borosilicate_glass, tempered_glass | hard filter | Exists. Trap for a schema comment: Pyrex sold in the US says "tempered glass", which is soda-lime; map US "pyrex" to tempered_glass and uppercase "PYREX" (Europe) to borosilicate_glass. |
| max_oven_temp_f | yes, `max_heat_temp` | hard filter | Keep. Values above 550°F are not comparable for oven use. |
| broiler_safe | no | hard filter (boolean) | Proposal. Not in photos, stated by makers, and ATK filters on it. |
| lead_safe_glaze | no | high_signal_markdown | AGENTS.md cuts certifications; a "lead-free, cadmium-free" claim belongs in the markdown line. |
| pizza_surface | yes, `materials[role=body]` | vertical anchor | Covered if cordierite is added. |
| slab_thickness_in | yes, add-on `sizing.thickness` | sizing (quality currency for slabs) | Keep for stones and steels. Noise for pans (no source compares pan gauge numerically). |
| slab_weight_lb | yes, `sizing.weight` | sizing | Keep. |
| removable_bottom | no | hard filter (boolean) | Proposal, borderline: a springform latch shows in photos, a tart pan's loose base often does not. |

Fields this register considers noise for this leaf: add-on `sizing.depth` (duplicate, above); `sizing.thickness` for anything that is not a slab; `sizing.measurements_text` (free-text catch-all, dead under rule 5); `pack_count` beyond 1 or 2 (sets go to `cookware-sets`). `dishwasher_safe` is fine to keep but is not an expert facet here.

## Branches

Each leg names the sentence it follows from. Two-fact chains are written out.

**Split 1, pan_job ("Cakes and loaf pans, pies, casseroles, or pizza and crusty bread?")**. Answer mapping: "cakes and loaf pans" → `cakes, muffins and loaf pans` (muffin, Bundt and Pullman pans included); "pies" → `pies and tarts`; "casseroles" → `casseroles, gratins and roasts` (roasting pans and ramekins included); "pizza and crusty bread" → `pizza and crusty bread` (slabs, pizza pans, covered bread bakers). Stated in the facet definition and backfill note.

- when `cakes, muffins and loaf pans`: then_ask pan_type, nominal_size, depth_in, finish_colour, removable_bottom; makes_irrelevant pizza_surface, slab_thickness_in, slab_weight_lb.
  - pan_type: "Within a job, the pan's shape decides which recipes fit" (pan_type, why experts care), with King Arthur's loaf, springform and angel food rules.
  - nominal_size: "Recipes are written for a pan size, and the wrong one changes batter depth, bake time and whether it overflows" (nominal_size, why experts care).
  - depth_in: "Fat Daddio's notes a cake that bakes 3 in tall will not fit a 2 in pan" (depth_in, why experts care).
  - finish_colour: "Cakes and sweet loaves want light aluminum" (finish_colour, why experts care).
  - removable_bottom: "Cheesecakes, tortes and fluted tarts cannot be turned out, so they need one" (removable_bottom, why experts care).
  - pizza facets irrelevant: their definitions are "How thick a pizza steel or stone is" and "How much the steel or stone weighs"; pizza_surface is "What the pizza bakes on".
  - muffin_wells is not on the branch: it applies only once pan_type is muffin, so it is shown as a filter, not asked of every cake buyer.
- when `pies and tarts`: then_ask inside_dimensions_in, depth_in, removable_bottom; nothing made irrelevant.
  - inside_dimensions_in: "Pie pans are the exception: Fat Daddio's says the trade sizes them across the outside rim" (inside_dimensions_in, why experts care).
  - depth_in: King Arthur "Most pie recipes are written to fit a 9" or 10" wide, 1 1/2" deep pie ... For deep-dish pies, choose a pan that's 2" deep" (these notes; single source, so the numbers are not in the JSON) plus "Depth decides whether a recipe fits" (depth_in, why experts care).
  - removable_bottom: "fluted tarts cannot be turned out" (removable_bottom).
  - Pizza facets are no longer irrelevant here: King Arthur, "Bake your pies like pizza, too — a stone or steel is a great way to ensure a fully browned pie crust and prevent a soggy bottom" (ka_steel_stone, verbatim).
- when `casseroles, gratins and roasts`: then_ask capacity_cups, broiler_safe; makes_irrelevant pizza_surface, slab_thickness_in, slab_weight_lb.
  - capacity_cups: "Capacity is how casserole dishes and Bundt pans are compared" (capacity_cups).
  - broiler_safe: "Gratins, casseroles and anything with a browned top go under the broiler" (broiler_safe).
- when `pizza and crusty bread`: then_ask pizza_surface, slab_weight_lb, slab_thickness_in; makes_irrelevant glass_type.
  - pizza_surface: "America's Test Kitchen found steels beat every stone" (pizza_surface).
  - slab_weight_lb: "Weight is thermal mass, the heat a slab can store, and also the reason people stop using them" (slab_weight_lb).
  - slab_thickness_in: "Thicker slabs store more heat" (slab_thickness_in).
  - glass_type irrelevant: King Arthur, "you shouldn't be using a glass pan for pizza anyway" (these notes, KA steel vs stone, verbatim).
  - body_material and capacity_cups are no longer irrelevant: the value also holds covered bread bakers (clay or stone) and pizza pans, which King Arthur says are "anodized aluminum or, less commonly, blue steel" in "both deep-dish and thin-crust versions", so material matters and "there is no brim" holds only for flat slabs.
- Dropped: broiler_safe irrelevant on the cakes branch. No sentence says cakes never go under the broiler.
- Dropped: removable_bottom irrelevant on the casseroles branch. Only an inference that casseroles are served from the dish.

**Split 2, body_material ("Metal pan, glass dish, ceramic dish, or silicone pan?")**. Mapping: "metal pan" → bare aluminum, anodized aluminum, aluminized or carbon steel, cast iron (split rationale); enamelled iron or steel takes its base metal (body_material backfill note).

- when `glass`: then_ask glass_type, broiler_safe; makes_irrelevant coating.
  - glass_type: "Three calculations gathered in a 2012 materials paper put un-strengthened soda-lime glass's safe sudden temperature change at about a third of borosilicate's" (glass_type).
  - broiler_safe: shown, not dropped. "Glass must never go there" (broiler_safe, why experts care) fixes the value at no, and the backfill note sets glass to no by rule, so a buyer who needs a broiler-safe dish sees glass marked no.
  - coating irrelevant: "Only metal pans carry coatings" (coating split rationale).
- when `ceramic or stoneware`: then_ask lead_safe_glaze, broiler_safe; makes_irrelevant coating, glass_type.
  - lead_safe_glaze: "Lead in a badly fired glaze leaches into food" (lead_safe_glaze).
  - broiler_safe: "Ceramic and stoneware are almost always broiler-safe, says America's Test Kitchen, which tested only dishes their makers label that way" (broiler_safe): almost always, so it still has to be checked.
  - coating irrelevant: "Only metal pans carry coatings".
  - glass_type irrelevant: its definition is "Whether a glass dish is borosilicate or tempered soda-lime".
- when any metal value: then_ask finish_colour; makes_irrelevant glass_type, lead_safe_glaze.
  - finish_colour: "Dark and matte surfaces absorb more oven heat and brown faster" (finish_colour).
  - glass_type and lead_safe_glaze irrelevant: their definitions are about glass dishes and ceramic dishes.
- when `silicone`: makes_irrelevant coating.
  - King Arthur: "Silicone pans are naturally non-stick" (these notes, KA guide) and "Silicone releases easily" (body_material, why experts care).

**Split 3, coating ("Teflon-type nonstick, PFAS-free nonstick, or bare metal?")**. Mapping: "Teflon-type nonstick" → `PTFE nonstick`; "PFAS-free nonstick" → `ceramic (sol-gel) nonstick` or `silicone-based coating`; "bare metal" → `uncoated`; a plain "nonstick" with no preference → `nonstick, type not stated`. Enamel is not offered as an answer; it is filtered on from the listing (split rationale).

- when `PTFE nonstick`, `silicone-based coating` or `nonstick, type not stated`: then_ask max_oven_temp_f.
  - PTFE: "PTFE, the Teflon-type plastic, starts to break down around 500°F" (coating, why experts care).
  - silicone-based: USA Pan FAQ, "Do not exceed 450º F because it could compromise the silicone coating" (verbatim), carried in max_oven_temp_f ("USA Pan rates its silicone-coated and uncoated pans alike to 450°F").
  - type not stated: it may be either, so the rating has to be read.
  - A "PFAS-free" answer maps to sol-gel or silicone; because silicone takes the branch, that answer asks the rating too.
- No branch for `ceramic (sol-gel) nonstick`, `enamel` or `uncoated`: no second source gives a ceiling tied to those coatings (Wikipedia's 700°F for sol-gel is single source), so the rating is shown as an ordinary filter rather than asked.

Renderer note: none of the split facets is numeric, so every answer has a drawn edge.

## Trimmed detail

Sentences cut from capped fields that carried a fact; each lives here or elsewhere in the JSON.

- summary: "Recipes are tested in metal pans" (kept in mechanism).
- mechanism: "and bake up to 10 minutes longer" (KA 2018; contested on time, see judgement 2). "Stoneware behaves differently from piece to piece because clay composition varies" (KA 2018).
- body_material.why_experts_care: "Stainless steel is non-reactive but conducts heat less well than aluminum" (KA guide). "Silicone pans must sit on a sheet pan to go in the oven" (KA guide, muffin section).
- coating.why_experts_care: "California and Colorado forbid 'free of' claims on cookware that contains PFAS" (BCLP). "Ceramic sol-gel coatings break down at about 700°F" (Wikipedia only).
- capacity_cups.why_experts_care: "ATK preferred 13 x 9 dishes holding 14 to 16.5 cups" (ATK only). "A 10-cup Bundt bakes about 6 cups of batter" (KA only).
- depth_in.why_experts_care: pie plates 1.5 in, deep-dish 2 in, angel food at least 4 in (KA only).
- glass_type.why_experts_care: the °C values (ACerS 55°C and 183°C; Wikipedia 40°C and 170°C) disagree; the °F values (99 to 100°F and 330°F) agree, so the register uses °F.
- pizza_surface.why_experts_care: tile sets under 1.5 lb each preheat in 30 minutes against an hour for the rest (ATK only). "If the top lags on a steel, ATK switches to broil when the pizza goes in."
- slab_weight_lb.why_experts_care: 3/8 in steels weigh 22 to 27 lb (Baking Steel); the heaviest in ATK's lineup weighed 27 lb.
- lead_safe_glaze.why_experts_care: FDA action levels for leachable lead, 1.0 µg/mL for large hollowware (1.1 L or more), which covers baking dishes.
- broiler_safe.why_experts_care: Pyrex also bars countertop ovens and air fryers.
- Dropped facet candidates: handle size (ATK only, and a photo shows it); wired or reinforced rims (USA Pan, Nordic Ware; mostly a sheet-pan concern, left to `baking-sheets`); lids (photo-answerable).

## Corrections

First pass, 2026-10-25. Self-check against STYLE.md after the first build:

1. Terms used in the mechanism and family table before the vocabulary defines them now carry a gloss on first use: cordierite, borosilicate, toughened (tempered soda-lime) glass, anodized, aluminized, broiler, PTFE, PFAS, sol-gel, thermal mass.
2. finish_colour no longer cites King Arthur's advice on nonstick cookie sheets (a `baking-sheets` product); it keeps the dark-pan test and adds King Arthur's "start checking ... 5 to 10 minutes before" for grey pans.
3. Branch traces above updated to the reworded coating and slab_weight_lb sentences.

Script problem: `schema.json` limits `vertical` to [formulations, machines, fashion, furnishing, other]. The brief requires `supplies`, so `validate.py` reports exactly one error ("'supplies' is not one of ..."). A copy with `vertical: other` validates clean (16 facets, 3 splits, 33 references). `render.py` and `viewer.py` ran clean on the delivered file. The skill's scripts were not changed. Of the registers in this folder on 2026-10-25, 9 use `supplies` and 17 use `other`, so the batch is inconsistent.

Viewer: `tests/viewer-browser.py` on a temporary copy passed 6 of 6 (1380, 768 and 390 px, light and dark, offline). The flowchart scrolls horizontally at 1380 px because the first split has four wide branches; that is the generator's intended behaviour.

## Corrections after the blind check (2026-10-25)

Fixes against `check.md` (13 required fixes). Sources re-read from the raw text in the scratchpad folders `baking-pans/` and `check-baking-pans/`; the WebSearch budget was spent (200 of 200), so no new sources were added.

1. 450°F chain removed (fix 1, CONTRADICTED claim 4). USA Pan care page, verbatim: "Silicone Nonstick Bakeware ... Do not exceed 450°F (230°C)" and "Uncoated Bakeware ... Do not exceed 450°F (230°C)"; FAQ: Americoat is "PTFE, PFOA, PFOS, PFAS and BPA free" and "Do not exceed 450º F because it could compromise the silicone coating". Pyrex's 450°F is on its non-stick metal bakeware section. max_oven_temp_f.why now gives the three brand ratings (USA Pan coated and uncoated 450°F, Pyrex nonstick metal 450°F, Fat Daddio's bare aluminum 550°F, verbatim "can take the heat up to 550 ° F") and states PTFE's 500°F separately; no "so".
2. coating.why: dropped "brands rate coated bakeware to 450°F"; keeps PTFE near 500°F (Wikipedia, ATK).
3. Judgement 6 rewritten: "Read each maker's oven rating rather than infer it from the coating; PTFE itself starts to break down near 500°F", with the three brand ratings in the note and fatdaddios_faq added as evidence.
4. Trade-off 3 (coating): "coated pans are rated to 450°F" removed; give_up is now "cutting in the pan and PFAS-free"; the PTFE 500°F limit stays; usapan_care dropped from its evidence.
5. Family "Dark or nonstick-coated metal": now "Read the maker's oven rating: USA Pan and Pyrex rate theirs to 450°F."
6. Oven ceiling bar: the 450°F mark is labelled "USA Pan's and Pyrex's ratings", not "coated bakeware". Summary now says "read the maker's oven rating" instead of "treat nonstick coatings ... as having heat limits".
7. Pies-and-tarts branch: pizza_surface, slab_thickness_in and slab_weight_lb removed from makes_irrelevant (fix 2). ka_steel_stone, verbatim: "Bake your pies like pizza, too — a stone or steel is a great way to ensure a fully browned pie crust and prevent a soggy bottom." Branch trace updated.
8. Coating branch: `silicone-based coating` added to `when` (fix 3), on USA Pan's "could compromise the silicone coating". The old trace line "nothing downstream changes" is replaced by a reason for each value left out.
9. Glass thermal shock (fix 4): glass_type.why, trade-off 4, judgement 3 note and the acers_bradt supports now say "three calculations gathered in a 2012 materials paper put un-strengthened soda-lime ... at about a third of borosilicate's: 29 to 144°F against 97 to 436°F" (ACerS Table 1: 16/54°C, 55/183°C, 80/270°C; ratios 0.30, 0.30, 0.33). "Fractures after" became "tolerates". wiki_borosilicate is no longer cited for the numbers (it cites Bradt and Martens) and was removed from trade-off 4 and judgement 3; it stays on mechanism and glass_type for the boron composition and the direction of the difference. The 100°F / 330°F pair is gone from the JSON. The mechanism now says "tolerates a smaller sudden temperature change".
10. glass_type backfill raised to medium and the US rule qualified (fix 5): Pyrex FAQ, verbatim, "As we produce both soda-lime and borosilicate glass", against Wikipedia "all U.S. Pyrex since 1998 has been made of soda–lime glass". Backfill note now says check each pyrex line's page; mechanism says "much US pyrex".
11. pan_job question and value (fix 6): question now "Cakes and loaf pans, pies, casseroles, or pizza and crusty bread?" (11 words). Value `cakes, loaves and muffins` renamed `cakes, muffins and loaf pans` so a hearth-bread baker no longer answers "loaves" into the cake branch; definition states the mapping, including covered bread bakers under pizza and crusty bread. Branch `when` updated.
12. Pizza-and-crusty-bread branch (fix 7): body_material and capacity_cups removed from makes_irrelevant; glass_type stays. KA guide, verbatim: pizza pans are "anodized aluminum or, less commonly, blue steel", "both deep-dish and thin-crust versions". pizza_surface value `thin metal pizza pan` renamed `metal pizza pan (thin or deep-dish)`. body_material skip_if_known now names a pizza_surface answer rather than any pizza answer.
13. depth_in (fix 8): listing hint says Item Dimensions H is outside and can include a lid (Nordic Ware 3.3 in H against "interior dimensions 12.1 x 8.8 x 2.5 inches"); backfill requires recording inside or outside; "Brand pages always give it" removed; cost raised to medium; amazon_nordicware_9x13 added as evidence.
14. capacity_cups (fix 8): listing claim limited to glass and ceramic dishes and Bundt or tube pans; metal-pan rows called unreliable ("Capacity 4.5 pounds"); guard added that a muffin pan's "12-cup" counts wells.
15. Coating question (fix 9): now "Teflon-type nonstick, PFAS-free nonstick, or bare metal?" so PFAS is glossed by contrast. "Uncoated" no longer maps to `enamel`; enamel is filtered on, not asked. A plain "nonstick" answer maps to `nonstick, type not stated`, which takes the oven-rating branch. Coating source changed from listing to researched: coated or not is on the title, the chemistry needs brand pages. Fix 9's alternative of splitting the facet in two was not taken; marking it researched is the other remedy check.md offers, and it keeps one split facet.
16. Sibling scope (fix 10): bakeware sets now stay in this register (cookware-sets excludes them); covered clay or stone bread bakers stay, Dutch ovens and combo cookers go to `saucepans` even when sold for bread; cast iron here is limited to pizza, cornbread, muffin and loaf pans, skillets go to `frying-pans`. In the scope line above and in the pan_job and body_material backfill notes.
17. New facet `pan_type` (fix 11): the enum proposed in "Against the existing add-on schema", trimmed to 17 buyer labels; listing, low cost; first then_ask on the cakes branch; question "Round, square, loaf, muffin, Bundt, or springform?". Evidence: KA guide (loaf pans "not interchangeable"), KA alt sizes (springform), Joy chart (cups by shape).
18. New facet `muffin_wells` (fix 11): ordinal mini, standard, jumbo with the well count stored beside it. KA guide, verbatim: "A pan with wells significantly smaller than that won't hold a standard-size muffin recipe"; Joy of Baking lists muffin cups by width and volume. KA's 12 / 24 / 6 well counts and well widths are one source and do not match Joy's widths (KA standard 2 1/2 in, Joy 2 3/4 in), so no well dimension is in the JSON. Not on any branch: it applies only once pan_type is muffin.
19. Glass branch (fix 12): broiler_safe moved from makes_irrelevant to then_ask, so a buyer who needs a broiler-safe dish sees glass shown as no (the backfill rule already sets glass to no).
20. body_material question (fix 13): now "Metal pan, glass dish, ceramic dish, or silicone pan?", which no longer reads unchanged for mixing bowls. Backfill note also says enamelled iron or steel takes its base metal.
21. lead_safe_glaze (fix 13): "FDA sets lead-leaching limits" became "FDA sets action levels for lead leaching".
22. capacity_cups.why (fix 13): "vary by 40 percent or more" replaced with the attributed figures, "America's Test Kitchen's 13 x 9 dishes held 12 to 17 cups, and the listings we checked ran 12 to 18". The 8.75 in figure ("King Arthur warns") and the 2 in depth ("King Arthur wants") were already attributed to King Arthur by name; left as they are and logged here as single-source.
23. Judgement 9 softened (fix 13): "Stone heat ratings far above 550°F add little for oven baking"; the note cites Baking Steel's "Surface Temp: 500–600°F (can exceed this under broiler)". max_oven_temp_f backfill now draws the bar to 550°F and shows any higher stated rating as text.
24. finish_colour (Part D item 4): the listing hint now says the product photo counts as a listing field and that the Color row often names a material ("Aluminized Steel").
25. `vertical` changed from "supplies" to "other" (fix 13, Part D item 9). The schema enum has no "supplies", so the register failed validation, and `.ready` may only be written for a register that validates. correction-products took the same step; frying-pans, baking-sheets and 15 others already use "other". The taxonomy path stays `supplies > kitchen > baking_pans` in the scope line. The schema should still add "supplies".
26. Vocabulary: added "Pullman pan" and "Covered bread baker" for the new pan_type values.
27. References: supports lines updated for usapan_care, acers_bradt, wiki_borosilicate, pyrex_safety, fatdaddios_faq, ka_pan_guide, ka_steel_stone, joy_pan_sizes, bakingsteel_guide, amazon_nordicware_9x13 and wiki_pyrex so each states what the revised text leans on.

Not changed, with reasons:
- Casseroles branch, capacity_cups for roasting pans (Part C note, graded SUPPORTED): no source compares roasting pans on anything else either; left as is.
- slab_thickness_in source (Part D item 7, "could even be listing"): optional; stone titles often omit it, so researched stays.
- lead_safe_glaze for enamelled metal (Part C note): no fetched source addresses lead in cookware enamel, so no leg was added.