Best baking dishes according to redditors
We found 84 Reddit comments discussing the best baking dishes. We ranked the 56 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 84 Reddit comments discussing the best baking dishes. We ranked the 56 resulting products by number of redditors who mentioned them. Here are the top 20.
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.
https://www.amazon.de/Arcuisine-4937416-Auflaufform-rechteckig-transparent/dp/B013S58LFE/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=2RZ0LDV81TLG2&keywords=auflaufform+arcuisine&qid=1571416021&sprefix=auflaufform+arc%2Caps%2C172&sr=8-1
edit: the old link was for some reason for amazon.com and the number is only on amazon.de
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:
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.
I did a bit of google and it seems there is a type of ceramic dish with the pointy thing called an apple baker or apple baking dish:
link
another link
No idea how it's used though...
edit: oh I didn't even read the text in my own link:
> Just in time for fall apple picking! Make delicious baked apples at home in this beautiful baking dish. Simply core the apple, add 2 T. of water to the dish, and place the apple on the post. Sprinkle with brown sugar, cinnamon, nuts, raisins, and/or butter and bake at 350 for 30-45 minutes, depending on the type of apple. The results taste like apple pie!
So I guess that's a thing.
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.
https://www.amazon.com/dp/B06XRPDZFK/ref=sr_1_2?keywords=texas+cake+pan&qid=1551338105&s=gateway&sr=8-2
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 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.)
There are many many options for housing a salamander. Nobody knows has a better internet presence for keeping them then the folks at caudata.org as mentioned by u/ye_ol_chuckaboo below. They have a helpful forum where you can get info advice and answers to questions. they also have care-sheets. So i suggest you spend soem time looking there.
Some simple ideas would start with something like:
go get a 40 gallon aquarium or larger. or 3 - 4 foot plastic storage box or like this
whatever you use it will need a lid to keep things out and the salamander inside but it must allow air to pass through
the main thing here is that it doesnt need to be more than 15 inches tall but should have as much surface area (footprint) as possible. A good minimum is about 4 - 4.5 square feet. or anything at or above the "40 gallon size " on the standard US tank sizes chart here
buy some organic untreated (chemical free, fertilizer free) topsoil from a garden store.
plan to use at least 6 - 8 inches of soil at the bottom
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order several cork bark hides like this logs or half logs will be good to partially bury and to keep on the surface so the animal can choose a hide.
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get a *large* smooth sided glass ceramic water bowl like this or like this
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use only smooth objects stones, smooth glass ceramic, plastic. no gravel no sharp rocks no sharp wood.
Moss and plants can help add humidity and attractiveness.
a water mister bottle is helpful to have around
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feel free to ask any specific questions
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/
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.
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.
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
I believe that, at some point, maybe within the last 25 years, Pizza Hut made the change from thick seasoned steel pans to anodized aluminum. Anodized aluminum is usually pretty thick, with a dark gray layer of aluminum oxide that's very durable and, while it's not non stick, it tends to be able to take on a bit of seasoning.
https://www.kxly.com/news/made-in-the-northwest-lloyd-pans-2/773517621
>SPOKANE VALLEY, Wash. - All of the top pizza chains in America use Lloyd Pans to bake their pies.
>
>Domino's, Pizza Hut, "Little Caesar's, Papa John's, all of those," said Lloyd Pans CEO and President Traci Rennaker.
So, if you want to approach a modern Pizza Hut pan pizza replica as authentically as possible, I'd go with a Lloyd pan- most likely with one of their industrial coatings (ptsk, tuff-kote, etc).
But Lloyd pans tend to be pricey. Chicago Metallic makes anodized pans
https://www.webstaurantstore.com/american-metalcraft-hc80142-14-x-2-hard-coat-anodized-aluminum-straight-sided-deep-dish-pizza-pan/124HC80142.html
Allied also makes pans
https://www.alliedpans.com/pizza-pans-supplies/pizza-pans/black-buster/pizza-pan.html
If you want to go old school, then finding thick enough steel pans is going to be difficult. I would probably just seek out a cast iron pan in the diameter of pie you're looking to make.
These are uncoated steel,
https://www.amazon.com/Ottinetti-Blue-Steel-Round-Baking/dp/B011CNVS54/
but they look kind of lightweight.
If you're not married to a round pan, these are well liked, if not a little pricey:
https://detroitstylepizza.com/product/10-x-14-steel-dsp-pan/
It's not exactly like seasoning cast iron, but I've seasoned uncoated anodized aluminum. You can spend more on the industrial coatings, but if I were shopping for pans, I might go for the cheapest anodized pan I can find.
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)...
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
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.
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.
I'll just list everything that I can, how's that?
The bakers rack on the left is This
The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.
Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.
Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.
All the way to the right is the Lodge Sauce Pot
I haven't used it a whole lot other than to make a few dips.
Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.
The griddle is just a double sided griddle from world market. It's my go to pancake tool.
Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.
On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.
In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.
And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.
On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.
Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.
Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.
Then there are some Lodge Stonewear on the other bakers rack
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.
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
​
I am using the Emile Henry ceramic bread baker and the bread rise nicely in this closed baker. This bread (FWSY poolish) was baked for 30 minutes closed in and then 15 minutes on the oven rack. The tops browns nicely, but the sides, that were touching the baker for 30 minutes, look miserable.
I am using some oil and flour on the sides of the baker.
Is there a way to improve the look of the sides of the bread?
https://www.amazon.ca/Emile-Henry-345503-Bread-Burgundy/dp/B079P4SZ68
I also use la cloche clay baker. I like it infinitely better than a Dutch oven for ease of use. It also accomplishes the same thing and has more room for larger loaves. I use this one and love it:
Sassafras Superstone® La Cloche Bread Baker with Specialty Bread Lame https://www.amazon.com/dp/B0106TDDYY/ref=cm_sw_r_cp_apa_i_AxJ.Ab30EM82W
>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
Like some of these?
https://www.amazon.com/Oz-Round-Gratin-Baking-Dish/dp/B00JR9EPBU/ref=sr_1_42?
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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 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.
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've seen folks use these:
https://www.amazon.com/Pyrex-Bake-Round-Bread-Baking/dp/B005BUL3XM
Yessir this is headed your way!
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.
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.
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.
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.
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.
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.