Tuesday June 18th 2019


Cookware & Baking Dishes

Covered baking dish

Known as the classic casserole. Usually a deep dish with a lid and one or two handles.

It may be round, oval, rectangular, or square. Common sizes are 1-quart, 1 1/2-quart, and 2-quart.

Shallow rectangular baking dish

Some of the common sizes for this basic glass dish are 10 x 6 x 1 1/2-inch (1 1/2-quart), 12 x 7 1/2 x 2-inch (2-quart) , and 13 x 9 x 2-inch (3-quart).

Utensil sizes may vary among manufacturers.  Refer to volume or dimensions on bottom of utensil.

Round ovenware cake dish

Trivets, cradles, or made-to-match holders take these dishes to the table.

This straight-sided glass dish is 8 x 1 3/4 inches (1 1/2-quart).

Fondue pot

The continental choice for cheese fondue is an earthenware casserole.

Meat fondue calls for a deep metal one-pan chafing dish. Both are used over heat such as denatured alcohol or canned heat.

Glass-ceramic skillet

Will withstand sudden temperature changes; can go from freezer to oven.

This is a Strauss Green Cuisine 10 Inch Skillet with Non-Stick Ceramic Coating

Cast – Iron skillet

This is especially practical when dishes cook on top of the range, then bake in the oven.

Look for porcelain-enameled cast-skillets and casseroles–all make handsome servers, too.

Electric skillet

Can be used as a chafing dish.

Lets you cook at the table, on the patio, or in the living room.

Omelet pan

Any heavy skillet with sloping sides can be used.

For Mexican omelets, a small 8-inch skillet is best. Avoid scouring.

Electric Pressure Cooker

Cuts cooking time and holds pressure automatically.

Earthenware Casseroles

Earthenware (terra cotta ) “stockpots” are also available for stewing and braising.

Avoid suddent contrasts of teperature or heating baker when empty.

Souffle Dish

Straight sided, especially designed to help souffle rise to puffy heights.

For single servings, or for eggs en casserole, choose ramekins or individual souffle dishes.

Bain-Marie Chafing Dish

This dish contains two pans which serve several uses. Cook directly over the heat in the blazer pan or double-boiler-style over the water bath. Or use as a warmer.

Porcelain-Enamel on Steel

Casseroles are available i bright colors and designs. Surface resists stains, scratches, and is easy to care for.

Dutch Oven

These utensils have side or bail handles.

They’re equipped with tight-fitting covers which are essential for long, slow cooking jobs. Sizes usually are 4 to 6 Quart.

Casserole Dishes

A casserole dish is a covered utensil in which food may be baked and served. Yet there are casserole mixtures that can be baked in almost any kind of baking utensil.

Casserole Serving Sizes:

  • 1 quart 4 to 5 servings
  • 1 1/2 quart 6 servings
  • 2 quart 8 to 10 servings
  • 3 quart 10 to 12 servings

What if you don’t have the right size utensil for the casserole recipe?

Use the recipe anyway following these simple guidelines. Remember to adjust time and temperature when interchanging deep casseroles with rectangular utensil.Container sizes may vary among manufacturers. If the

volume is not marked on bottom of utensil, measure the volume this way: Fill a cup or quart measure with water; pour into utensil. Repeat till full. If a covered casserole is not available, make a cover of foil.

To compare the surface of two pans, measure the length and width from the inside edges.

Multiply width times length to determine each surface area in square inches.

A baking pan or a baking dish? There is a diiference: A pan is metal; a dish is glass.

The recipe is tested for only that which is stated. The baking time must be reduced 25° when substituting glass for metal.


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