Best bakers & casseroles according to redditors

I've listed some divided round food containers if anybody needs them.

set of 6 for $12

leakproof set for $23

set of 6 for $13

not round but small and great for small portions

set of 3 for $10

Good going, but if you do want round containers, try these, or these, or possibly these.

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.

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.
  
  

Look no further than amazon reviews for stories about spontaneous shattering in the oven, not just extreme abuse.

https://www.amazon.com/gp/aw/d/B00N1BYMLS/

Cheaper is all well and good, but if you compromise the core use of your product for it, you've made a real mistake. Pyrex knows about this one, and they dont care to correct it. Anything made in the last couple decades by the brand doesn't belong here.

In regards to autumn foods: EAT ALL THE SQUASH!

• Spaghetti squash lasagna
  
  
• Spaghetti squash spaghetti
  
  
• baked acorn squash
  
  
• sweet peppers, chicken sausage, and whole wheat pasta with pureed butternut squash for sauce
  
  
• zucchini everything
  
  
• sliced zucchini with sweet apple chicken sausage, raisins, walnuts, and whole wheat spaghetti tossed with a little olive oil
  
  
• yellow squash all the things when you run out of zucchini!
  
  
• Ratatouille
  
  As for heating food without a microwave...
  
  
• Portable mini crockpot
  
  
• Heated lunch box
  
  
• Hot packs
  
  
• Thermoses

Not in stock?! If I had $33 to waste, I’d be all over this one.

Basically, buy a ham (the precooked ones, remember that spiral sliced costs extra and is basically just pre-sliced). Put it in a roaster/whatever kind of thing you have to cook a whole ham in. Buy a bottle of Korean BBQ sauce (Aldi's is actually quite good). I like to add some extra stuff...pomegranate liqueur is tasty but expensive, but I found a bottle of Torano pomegranate syrup that added pretty much the same flavor. Maybe some orange ginger stir fry sauce...I dunno. Whatever I had sitting around in the fridge.

Pour the BBQ sauce over the ham, follow the cooking directions put it in the oven on say 300 degrees and baste every half hour. Voila! Korean BBQ ham.

I will say that the best lasagna pan I've found is this Rachael Ray casserole dish, because I wanted something with a lid you could use in the oven. It cleans up really nicely. I actually did the last ham in there because it was a small one. I also had a hell of a time finding a large roasting pan and finally found a huge one at Bed Bath and Beyond a few years ago...I don't see it on their website, though.

For baking, though, I find the old stuff usually works better, too.

I didn't... I think the mods did. So I'm going to sneak in and repost.

What are some of the staple gadgets and gizmos you have to maximize portability, versatility, durability, and price, time, and space efficiency?

Here's my list:

-Feiyue shoes. Crazy cheap, they take up no room, and they don't look out-of-place in most situations.

-Light My Fire titanium spork. This is the only eating utensil I ever use, and I take it everywhere.

-Pyrex 4-cup Bowl. As long as I'm just making food for me, this dish is the only one I need. It can withstand pretty much everything, and the microwave-friendly lid is awesome.

-Platypus roll-up water bottles. Carrying around an empty water bottle is really annoying. These guys hold lots of water, and only take up as much space as the volume of water they contain.

-Milk crates and heavy-duty Rubbermaid containers instead of furniture. The only thing you can really do with a chair is use it as a chair, and the only thing you can do with a chest of drawers is use it as a chest of drawers. Might as well combine the two -- and make them really light and portable to boot!

-Lifetime folding table. This is the closest thing I have to furniture.

-Coleman 4-in-1 Quickbed. It's a twin mattress, or two separate twin mattresses, or a king-size bed, it's comfortable as poo, and it folds up to nothing.

-Night Ize Gear Ties. I've used these for everything from coathangers to patching the handle on a neighbor's lawnmower to attaching the basket to my bike.

-MicroNet Microfiber Towel. Linen actually takes up a surprising amount of room. This guy works great, and folds away to nothing.

-Wellspring FlipNote. I've had my FlipNote for 5 years and it's been in my pocket every single day -- whether I was in South Africa, military combat training, business meetings, or going out with friends. It's an idea journal, an address book, a wallet, a writing surface, a pen... all kinds of stuff, and it's super-slim and super-durable.

-Bug-out bag. This isn't quite the one I have -- mine was about $60 and came with a CamelBak and tube inside -- but it's the right idea. When I was discharged from the military, I fit my entire life in this amazing backpack with room left over for the full CamelBak and hiked up and down the California coast for several days with no problems. The same backpack's still the only piece of luggage I use for travel, for class, for everything. It expands from normal backpack size to HUGE.

TL;DR If I can't pack everything I own into my tiny car in one hour, I have too much stuff.

(Edit: This list isn't everything I own, but it's the things that I figure would be useful to anyone.)

I used to use this until I switched to an enameled cast iron casserole dish. It has all the advantages of cast iron, plus it's easier to clean.

Just google gratin dish. This or that, there are plenty options. Shouldn't be hard for you to find similar pieces.

Yeah, read one star reviews for modern Pyrex bakeware. The BFL Pyrex bakeware is best found at estate sales.

I find these Pyrex bowls are perfect meal-sized containers for stir frys, stews, and casseroles:

http://www.amazon.com/gp/aw/d/B0030T1U8E

They're oven, dishwasher, and microwave safe, and never wear out like Tupperware tends to.

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/

Does All-Clad have a saute pan that has the casserole pan handles? I have a piece of cookware from Cuisinart that we use all of the time, and I love it because it has two handles rather than one side handle and one long handle. So easy to pop in and out of the oven, and the handle doesn't get in the way when I'm using more than one burner.

This is what I have - though I can't quite recall if it's the 3 quart or the 5.5 quart. It has about a 12-in diameter

So many beautiful crispy edges - https://www.amazon.com/Bakelicious-73843-Crispy-Brownie-Non-Stick/dp/B00FX7K2XK

It would be helpful to know what kind of storage and counter space he will have in the place he's moving in to. If you've got minimal storage space, you'll appreciate one item that has many uses rather than a range of items that you have no room to store them. I also agree with the suggestions of getting him some Pyrex liquid measuring cups. So, so useful! I also have two Pyrex bowls. They are the perfect thing to have for storage, serving, cooking, eating out of, etc. I wish I had more, I use them nearly every meal.

Cheaper than $187.00 and there is also this that could [work] (http://www.amazon.com/Pyrex-Bake-A-Round-Bread-Loaf-Baking/dp/B005BUL3XM/ref=pd_sim_sbs_indust_6?ie=UTF8&refRID=1TG5AA9ZYQXJQY7KJRB6)...

I used one of these when both my puppy and kitten would not stop playing with their water. They couldn't tip it and couldn't dig in it, etc. After they realized it wasn't going to be any fun, I switched to these they are heavy, easy to wash, and because I have two dogs and a cat, don't run out of water. Of course, you don't need some that big, but something like that, that is glass and heavy would work well.

Fresh Scallops or fish (flaky white fish like haddock, cod, flounder) from a good fish market.
.5lb per person.
Baking dish for each person.
Pour a bit of melted butter (like 2 tbls per person) on crushed up Ritz crackers(maybe like 5-8 per dish)
and place on top.
Bake 350 for 30 minutes.
serve in the dish.
lemon wedge if you like.

so good.

Grapefruit juice and vodka with a salted rim (Salty dog) to go with it. Bonkers.

Pyrex baking dish Link

Thanks for the contest!

To keep you warm in the Michigan weather

To snack on during movie nights

For the fishies

For scuba!

For fancy lasagna making

I got me one of these for when I bring a burrito fro lunch.

HippressureCooking has an entire page devoted to this topic.

Any heat proof container that fits inside should work. Look for something that's oven safe. The recipe specifies a 4c (1qt) container.

• Pyrex makes a bunch of round glass bowls that may work.
  
• CorningWare makes a bunch of white glazed stoneware crocks that also could work. These are thick though, so you may have trouble finding one that fits with enough capacity.
  
• Stainless Steel would be another (good) option. Also look at Camping pots: they tend to be more angular than mixing bowls and usually come with lids/lift handles which help when pressure cooking.
  
  
  
  I don't know which ones would fit well in the Instant Pot (on my to-do list) but you should be able to measure the diameter & height of the inside of the pot, then look at the specs to find one.
  
  

These are borosilicate. I haven't tried them so I don't know if they compare to old Pyrex. https://www.amazon.com/gp/aw/d/B072FRJCH3/ref=mp_s_a_1_4?ie=UTF8&qid=1518975709&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=borosilicate+glass&dpPl=1&dpID=31I5vrKgzzL&ref=plSrch

Do you have a dutch oven or a le cloche? That would go a long way to help you achieve the crust you want and are probably easier than the two things I'll mention below.

You can also try alternative steaming methods such as pre-heating your oven with a a roasting pan full of lava rocks on the bottom shelf, then when it's time to bake you dump hot water on the rocks after putting in your loaf. That seems to work well, as does this article on TheFreshLoaf (http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way).

I echo using something wider than it is tall. I use one of these. It fits my hand perfectly. They also make great single-serving cereal bowls for my kids. :)

Something else to consider is: are you using an appropriate amount of product? If I am attempting to make a lather mountain, I will invariably get a little bit on my hand and the handle of the brush. If I am simply trying for a regular 3 pass shave, the lather stays in the bowl (usually).

This casserole dish would make my life easier. I'm in a casserole phase and only have one I have to constantly wash by hand (no dishwasher). An epic tragedy. :-)

Please bear with me as my offering is really more non-recipe than recipe, but I hope it's helpful. Raising 3 sons, I've made obscene quantities of Mac and Cheese over the years. I often use it to help clean out the fridge lol.

Pasta -

If I'm making dinner for now, I'll use a 1 lb box. If I want a shot at having leftovers, 2 lbs. My FAVORITE pasta for M&C is radiatori as it has lots of surface area to coat with cheese, but almost any pasta will work.

I'm assuming you can boil pasta in salted water but even if you screw this up a bit, we can adapt. If you're planning on a baked M&C try to pull the pasta when it still has a slight chew to it. But if you overcook the pasta a little, just sauce that shit and eat it. Who cares - you're still eating mac and cheese!

Cheese sauce -

As an easy foundation for sauce, I'll whisk a couple fat tablespoons of flour into 2-3 cups of milk (whole, skim, whatever) and heat it on the stove. I'm just looking to create a thickened base for the cheese, so heat till bubbling for a minute then back way off the heat. I usually stir with a flat whisk, but use whatever - just make sure you're keeping this from burning to the bottom of the pan. Add salt and pepper to taste.

As for cheeses, this is where I clean out my fridge. The ONLY cheese that I've found that gets weird is if I add goat cheese (completely changes the texture) but otherwise a couple cups of just about anything works. Just be mindful of stronger flavored cheese so you don't create something overwhelming. Lately I've been using colby (got a few cases of it from the food bank) but I've also used combinations of sharp/mild cheddar, mozzarella, monterrey jack, pepper jack, asiago, parmesan, velveeta, American, or smoked gouda. It's dangerously rich and kinda cheating, but a little cream cheese, ricotta, or blended cottage cheese will make this a "guilty as hell" pleasure. I prefer to turn the heat off when I add the cheese as insurance so it doesn't overheat as some cheeses may break. If you have chunks of cheese, you can always throw the lid on and let it sit with the heat off to soften, then give it another stir.

Options -

Seasonings - we like salt, pepper, garlic powder, and onion powder. Paprika and mustard also have their place. How about some hot sauce or sriracha?

Feeling fancy? Caramelized onions, leeks, mushrooms, spinach, or bell peppers all work well. You can also chuck in other frozen or fresh veggies (I'll throw little things like peas or corn in with the pasta RIGHT before I drain it just to thaw it so it maintains its quality, but otherwise cook your veggies first.) I've even used sauteed zucchini or cherry tomato halves.

Need a protein? Ground/chopped cooked meats, shredded chicken, tuna, bacon, diced and fried spam, sausages, hot dogs, lunch meat... again - a great way to stretch left overs and clean your fridge! A bit of pulled pork is AMAZING.

Toppings - Even is you don't bake it, a little something sprinkled on top for texture can be a wonderful thing. Anything from buttered breadcrumbs, crushed potato chips/cheeze-its, and the ever amazing French's Fried Onions is delicious.

I'm not sure if I've ever made the same M&C twice. Just taste for seasoning as you go and don't sweat it! It's kinda like sex with a new person. Even if it's not perfect the first time, you still had sex and can JUST DO IT AGAIN!

EDIT - One more thing! This is my favorite pan for baking M&C. You can start with a base recipe, and make 3 different variations for picky eaters :D .

the style of pot looks like a brasier to me with it being relatively shallow and having the curved sides. Lodge makes one for $80

Bakelicious 73843 Crispy Corner Brownie Pan, 10.5 x 13.63 x 1.5 inches https://www.amazon.com/dp/B00FX7K2XK/ref=cm_sw_r_cp_apa_i_B-lSDbC8879AA

This behemoth. I like to make a big batch, and the depth (4 in) and width (14 in) are just right for easy stirring of lots of add-ins with all that rice.

Please, you shouldn't take things so personally. My comment was directed globally for everyone. I probably would not have said anything if it wasn't for your comment and the community is better for it. No one is right or wrong in this instance.

Cool that you can use it for roasts and stuff. The first thing I think of when someone says a dutch oven is stew, which would be problematic with the SuperStone. Great that you found it used!

Agreed, bread makers are unitaskers. I'm with Alton Brown in that the only unitasker in my kitchen is a fire extinguisher... maybe the can opener. Nothing against having a bread maker if you use it often enough, but I don't have room for it.

(Link to the item on Amazon for those wondering)

Get something like this (they make one in regular loaf form as well) and cook longer on a cooler temp.

Yessir this is headed your way!

Also do you have access to an oven? I know you put you have the stove top but not sure if you have an actual oven. If so, definitely get a casserole dish (something like this) - it will be helpful if you do plan on cooking dishes in bulk.

I use these.

Alot easier than burping a bunch of jars and easier to give the buds a good turn too. Once they maintain 60%RH, into the jars they go for the long term storage.

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.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

Like some of these?

https://www.amazon.com/Oz-Round-Gratin-Baking-Dish/dp/B00JR9EPBU/ref=sr_1_42?

​

https://www.amazon.com/HIC-Gratin-Baking-Dishes-Porcelain/dp/B005KMKSP0/ref=sr_1_4?

​

https://www.amazon.com/BonJour-Porcelain-Brûlee-Ramekin-4-Piece/dp/B0001K17WO/ref=sr_1_9?

​

https://www.amazon.com/Fiesta-Inch-Individual-Casserole-Cobalt/dp/B000UVO78U/ref=sr_1_31?

I've got a coworkers who uses mini mason jars to organize her paper clips and rubber bands and things like that :)

And I'm always a fan of using a cool looking mug to hold pens and highlighters :) (I have a really cute elephant mug for mine haha)

I love surprises, but if you want an idea, I've been eyeballin' these pyrex bowls ever since I saw them at my mom's house haha

Congrats on the new job! :D

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.

This is a toughie! I really could use a nice big cooling rack like this.

Also, I have a bunch of Chicago Metallic bake ware on my wishlist. I CANNOT say enough good things about these, NOTHING sticks to them!

ETA: I know this is above your listed price, so consider it out of the running, but I have to share it!

I really like this Chicago Metallic 3-channel lasagna pan (bought it for around $10 at a Ross/TJMaxx type of store). Easy to make multiple types/fillings at once, and super easy to make one extra channel (my family doesn't eat more than 2 @ dinner) for saving for lunch the next day.

Get some oven safe Pyrex.

http://www.amazon.com/Pyrex-quart-casserole-glass-cover/dp/B0057RRD8S/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1393986478&sr=1-1

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.

Get one of these to make ISO hash in. I put somethin under one end to minimize the amount of Iso I have to use and the amount of surface area it dries on.

https://www.amazon.com/dp/B0093JWLJC/ref=cm_sw_r_cp_awdb_t1_tfqFAbQSE6ADY

https://www.amazon.com/dp/B000IOCYO8/ref=cm_sw_r_cp_awdb_t1_OeqFAb159PWDF

>Well, that depends. You say water. Do you mean a brine?

I meant brine. I take two cabbages, shred them in a food processor, put the shredded cabbage in oblong glass dishes, measure out two tablespoons of sea salt and massage that into the cabbage for 5 minutes, leave the cabbage in the glass dish for 1 hour, and then pack it into half-gallon mason jars. Once these jars are filled to the top (noob mistake I keep making), I use a sauerkraut pounder to squish as much brine out as possible. Afterwards, I add an additional 1 tsp of salt and put glass weights on the cabbage before putting on the lids. If at this point there's not enough brine to submerge the cabbage, I add a little bit of bottled water until it is submerged.

>Why are you adding extra liquid at the start instead of just 2% salt by cabbage weight?

I do this under two scenarios:

0. I pack the jars full of cabbage and pound out as much brine as possible but there's still not enough brine to keep the cabbage submerged

0. Sometimes I don't have enough cabbage to fill up a half-gallon mason jar so I add bottled water until it reaches near the top of the jar

>Do you have a weight in the jar (I assume not based on your question, but maybe you do)

Yes, I use the glass weights that came with the fermentation kit

I've seen folks use these:

https://www.amazon.com/Pyrex-Bake-Round-Bread-Baking/dp/B005BUL3XM

Baking stuff?

AmazonBasics Reusable Silicone Baking Cups, Pack of 12

AmazonBasics Silicone Baking Mat - 2-Pack

AmazonBasics 6-Piece Nonstick Bakeware Set

AmazonBasics Glass Oblong Baking Dishes - 2-Pack

​

like this? or this? or this?

I use one of these to transport and microwave it, and I've never had an issue.

Get some fresh chicken breasts (that are already cut and prepped for baking) and a baking dish. Lay the breasts in the bottom of the baking dish. Add about a half inch of water and three or four bouillon cubes, minced fresh garlic, and a bit of oregano.

Let it bake at 350F degrees 1-1.5 hours, covered with aluminum foil.

Get a pre-made salad mix, Caesar dressing, shredded Parmesan, and cherry/grape tomatoes. Top the pre-made salad mix with the shredded Parmesan and the tomatoes. Let her put the dressing on when she's there.

Get some fresh green beans, steam them, then add a bit of butter and salt and pepper.

It's really an easy dish, super delicious, and seems way more impressive than it actually is.

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.