Reddit Reddit reviews Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear

We found 8 Reddit comments about Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Bakers & Casseroles
Home & Kitchen
Baking Dishes
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
Pyrex 6001040 Rectangular Baking DishPyrex Bakeware Is Durable, Transparent For Easy Monitoring Of Baking Progress And Provides Good Heat Conduction For Even, Consistent BakingThere's No Substitute For Pyrex Bakeware, The Original Glass Bakeware15-inch x 10-inch x 2-inch rectangular baking dishLarger dish measures 15 inches long by 10 inches wide by 2 inches deepGlass won't leach odors or metallic tastes into foodSafe for oven, microwave, freezer, and dishwasherMade in the USA15-inch x 10-inch x 2-inch rectangular baking dishLarger dish measures 15 inches long by 10 inches wide by 2 inches deepGlass won't leach odors or metallic tastes into foodSafe for oven, microwave, freezer, and dishwasherMade in the USA
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8 Reddit comments about Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear:

u/hangonlittletomato · 14 pointsr/Cooking

A casserole is just a type of dish. You have a bunch of ingredients, place them in a baking dish, and throw them in the oven for however long the recipe calls for.

u/Generic_On_Reddit · 13 pointsr/EatCheapAndHealthy

It depends a lot on what you have to cook on and what you cook most often.

If I had to pick 3 items of cookware with my current cooking habits assuming a stove top and oven, my top 3 would be:

  • A 12 inch skillet, for sauteing or cooking just about anything on the stove. I prefer cast iron, which can be used for baking small quantities of meat in the oven. (Edit1: This is also where I'd cook any vegetables I eat. Whether I saute, fry it steam them.)

  • An oblong baking dish like the one here. Which can bake large quantities of meat like chicken breasts or pork chops, bigger pieces of meat like ribs, tenderloin, or roast, and hold extremely large casseroles. All of which are very easy to cook and last several days to a week of dinners. (Edit1: You can also roast large quantities of vegetables in these, of course.)

  • A pot that can hold 2-3 gallons of water for boiling large quantities of pasta or even potatoes or anything.

    Also worth mentioning is a saucepan that can hold a couple quarts. This is for making things like rice, quinoa, lentils, beans, etc. I don't generally eat a lot of those items, so that's why it's not in my top 3. But I believe those are staples for a lot of people, so I'm sure it's a must have.

    I also recommend a meat thermometer, makes baking meat easier and more enjoyable than any other kitchen tool.

    Everything I cook is easy, relatively quick and/or in bulk, usually more than a week's worth of dinners and some combination of those 3 are what I use to cook the vast majority of the time. You could probably get all 3 for under $50 total and they should last decades, if not for life if treated properly. I recommend getting all 5 items mentioned in this post to handle all basic meals.

    Edited to explicitly mention vegetables.

u/greatestname · 3 pointsr/Cooking

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

u/zambaros · 2 pointsr/bifl

Pyrex baking dish Link

u/[deleted] · 1 pointr/Cooking

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

u/FlayOtters · 1 pointr/xxketo

Here's what I do:

I have this amazing pyrex baking dish -- it's huge, and I line the bottom with boneless, skinless chicken thighs (I can never find bonless skin-on, and the bone-in will give you awesome flavor, but.. I just don't have time for all of that). It's two packages -- which comes to about 14-15 thighs.

I grind salt and pepper over everything, and then generously douse each with a bit of bacon grease.

I peel one bulb's worth of garlic cloves and put them in the pan, whole, wedging them in between the thighs as evenly as I can manage.

I pour a bit of chicken stock in the bottom of the pan -- just enough to cover it, so it's probably about 1/4 to 1/2 a cup at most. Cover the pan with foil, and bake at 350 degrees for 2 hours.

When I take the pan out of the oven, I let it sit for about 10-15 minutes, then I put 2 thighs into each of my awesome lunch dishes, and set them aside. So, the bottom of the pyrex pan is now filled with drippings and stock liquid and brown bits and YUMMINESS. I get a hard spatula and make sure that all the bits are scraped off of the dish, and any brown areas are scraped with a bit of the liquid too, to make sure I get as much flavor into the liquid as is available.

Finally, I scoop out about 1/2 to 1 cup of sour cream, and whisk the hell out of it. It makes a fairly light-colored gravy, but if you use a little less chicken stock, you'll have more delicious font on the bottom of the pan to give both color and flavor to the gravy.* Everything mixes really well, I've found, and then I pour as even an amount as I can between the 7 lunch containers, then add frozen broccoli to the side of the chicken, and top that with grated sharp cheddar cheese.

That's basically my entire lunch recipe, and not just the gravy, but.. there you go :o) No other thickeners needed, btw.

  • edited to add -- but don't go completely stockless. Also, the liquid you don't use at the start of the recipe you'll want to put in there at the end, otherwise you won't have very much gravy at all to work with.
u/Haisley · 1 pointr/1200isplenty

You probably used a 13x9. It's what's usually used for brownies and will make longer rectangles if cut into 16ths.

Also, these sound awesome and I think I have all the ingredients. :D I'll be sure to give them a try.

u/ProfessorLag · -5 pointsr/Cooking

I would not be so quick to write them off. As mentioned, you don't even own a new Pyrex, so how do you know?

If it was one negative review or just some here and there, you write those off. When it's every single review, you kind of take hesitance.