Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

"Best" Material for Casserole / Baking Dish

Shel_B

By Shel_B
in Kitchen Consumer

 Share

Recommended Posts

Shel_B

Shel_B

Posted
Posted

This Thanksgiving has shown me that I can make use of another casserole or baking dish, and I want to get a 9 x 13 inch dish. There are some sales around for stoneware, and some for enameled cast iron. I have some old Corningware dishes that seem to be just fine for my current needs. For the new dish, what material might be best - enameled cast iron, glass, stoneware, or Corningware? What are the pros and cons of these materials? I definitely don't want metal, have no problem shopping garage sales or thrift shops, and I don't want the new Pyrex glass ...

 ... Shel


 

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

Any of those materials would be fine, and I have them all in some form or other. I personally like the extra flexibility that an enameled cast-iron pan can give, especially if it comes with a good, tight cover; it can also be a good braiser and you can add liquid during cooking without worrying about breaking it. (I realize that Corningware is similarly shockproof, but the glass and ceramic dishes require a little more caution.) In addition, enameled cast iron gives a bit more even heat, in my experience.

What's wrong with the new Pyrex baking dishes?

  • Like 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
rotuts

rotuts

Posted
Posted

Ditto. I have some oval corningware with glass lid and standard handles protruding out the ends

works fine. Inexpensive. does not scratch in regular use. if thrift / yard sales don't suit you consider this:

http://www.amazon.com/CorningWare-French-White-5-Piece-Serving/dp/B0000CFODH/ref=sr_1_5/176-9410742-9561256?s=home-garden&ie=UTF8&qid=1385918328&sr=1-5&keywords=corningware+bake+and+serve+set

BB&B has some of this. they also have the 20% coupon.

Link to comment
Share on other sites
Shel_B

Shel_B

Posted
  • Topic Starter
Posted

What's wrong with the new Pyrex baking dishes?

They are made with a different glass than the older Pyrex and there have been numerous reports of the dishes shattering. The packaging label on the new dishes STRONGLY caution about the glass shattering. IOW, new Pyrex ain't as good as the older glass and dishes, IMHO.

http://www.snopes.com/food/warnings/pyrex.asp

http://www.techfragments.com/1608/exploding-pyrex-cookware/

 ... Shel


 

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted

What's wrong with the new Pyrex baking dishes?

They are made with a different glass than the older Pyrex and there have been numerous reports of the dishes shattering. The packaging label on the new dishes STRONGLY caution about the glass shattering. IOW, new Pyrex ain't as good as the older glass and dishes, IMHO.

http://www.snopes.com/food/warnings/pyrex.asp

http://www.techfragments.com/1608/exploding-pyrex-cookware/

Darn, now I wish I hadn't let all my mother's Pyrex baking dishes go this last summer! Someone else will get good use out of them, though. Thanks for the information and the links.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
Norm Matthews

Norm Matthews

Posted
Posted (edited)

I would venture to guess that the Pyrex glass isn't the only formula change. I bought a Corning Ware white ceramic casserole dish at Walmart a few years ago and was surprised that it was so cheap. I wasn't surprised for long because it chipped just like low fired earthenware after only a few uses.

PS on the bottom it said No Cooktop, No Broiler and Made in China

Edited by Norm Matthews (log)

http://normmatthews.blogspot.com/

Link to comment
Share on other sites
Shel_B

Shel_B

Posted
  • Topic Starter
Posted

I would venture to guess that the Pyrex glass isn't the only formula change. I bought a Corning Ware white ceramic casserole dish at Walmart a few years ago and was surprised that it was so cheap. I wasn't surprised for long because it chipped just like low fired earthenware after only a few uses.

PS on the bottom it said No Cooktop, No Broiler and Made in China

And there you have it - another quality product bites the dust. It's a shame.

 ... Shel


 

Link to comment
Share on other sites
Shel_B

Shel_B

Posted
  • Topic Starter
Posted

I think Corningware is still fine. there is a lot of this and older pyrex on ebay. if you follow that

Much of it is made in China, and it is, IMHO, nowhere near the quality of the older items. Can't speak to the quality of US made stuff, but, considering the way the brand has been cheapened, I'd be inclined to think it, too, has suffered a quality loss.

http://community.qvc.com/forums/kitchen-and-food-talk/topic/248123/where-corning-ware-is-made.aspx

 ... Shel


 

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...