Set Up Your Raw Food Kitchen

Bowls & Pans

Baking dish, glass (8-inch square)

The perfect pan for raw chocolate brownies.

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Cake Pans, 6 inch

Though a standard cake pan is 8-9 inches in diameter, I recommend a smaller, 6-inch pan for raw cakes. This size allows you to create impressive-looking cakes while using less of each ingredient.

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Miniature Muffin Pan

A miniature muffin pan holds 24 tiny cupcakes, each about 1 ½ inches in diameter.

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Mixing Bowls (small, medium and large)

Includes one each: 2-1/2 quart, 3-1/2 quart and 4-1/2 quart bowls.

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Pie Pan (9-inch)

No rolling or baking is needed for a raw pie. Just press your crust into this pan, fill the pie, and eat!

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Saucepan (small)

Use a saucepan to gently warm raw soups and sauces, taking care not to overheat.

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Springform Pan (6- or 7-inch)

A springform pan, which has a clamp that releases the sides from the bottom, is essential for making cheesecakes. Choose a pan with a 6- or 7-inch diameter, rather than the standard 9-inch size, so you can use less of each ingredient while creating an impressive-looking cake.

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Tart Pan (9-inch)

A tart pan has straight sides with fluted edges. Choose one with a removable bottom, which allows you to release the outer ring while leaving the crust intact.

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Tartlet Pans (4 ½ inch)

Tartlet pans are perfect for individual-sized fluted chocolate tarts, or any other pie you want to shape into a single-serving tart.

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