If last year’s holiday breads and cookies didn’t turn out exactly as you hoped, don’t blame it on your oven — at least not yet.

The type of bakeware material you choose affects cooking results; some are better for browning and crisping than others, for instance.

Consult this handy guide of bakeware recommendations from Whirlpool so you know what to expect when using different pans and sheets.

Light-colored aluminum:

Light golden crusts and even browning. Use temperature and time recommended in recipe.

Dark aluminum and other bakeware with dark, dull and/or nonstick finish:

Brown, crisp crusts. May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in the center of the oven.

Insulated cookie sheets or baking pans:

Little or no bottom browning. Place in the bottom third of the oven. May need to increase baking time.

Stainless steel:

Light, golden crusts, uneven browning. May need to increase baking time.

Stoneware:

Crisp crusts. Follow manufacturer’s instructions.

Ovenproof glassware, ceramic glass or ceramic:

Brown, crisp crusts. May need to reduce baking temperatures 25°F (15°C).