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Thread: CASSEROLE DISHES

  1. #1
    Guest

    Default CASSEROLE DISHES


    I'm starting to edge into casserole recipes.
    and, could use some help with dish sizes.

    Recipes call for "a 2 quart dish"
    or, "a 9" casserole dish" ..... or even a 9" pie-plate.

    I guess I'd like to buy starter set.
    but, I don't want to fill my cupboard with "occasional bakeware"

    Any suggestions?


  2. #2
    zxcvbob Guest

    Default Re: CASSEROLE DISHES

    <RJ> wrote:
    > I'm starting to edge into casserole recipes.
    > and, could use some help with dish sizes.
    >
    > Recipes call for "a 2 quart dish"
    > or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >
    > I guess I'd like to buy starter set.
    > but, I don't want to fill my cupboard with "occasional bakeware"
    >
    > Any suggestions?
    >



    Do you have a deep 9x5" pyrex loaf pan? That's probably about 1.5
    quarts. A 9x13" rectangular cake pan is 3 quarts.

    Bob

  3. #3
    Stu Guest

    Default Re: CASSEROLE DISHES

    X-No-Archive: yes On Thu, 21 Jan 2010 10:38:30 -0700, "<RJ>"
    <[email protected]> wrote:

    >
    >I'm starting to edge into casserole recipes.
    >and, could use some help with dish sizes.
    >
    >Recipes call for "a 2 quart dish"
    >or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >
    >I guess I'd like to buy starter set.
    >but, I don't want to fill my cupboard with "occasional bakeware"
    >
    >Any suggestions?


    Good sale at Cooks.com
    http://www.cooking.com/products/shpr...r%3A2000796316

    or a complete set at Amazon
    http://www.amazon.com/Pyrex-Bakeware.../dp/B00032EYDE

    end point is buy what works for you

  4. #4
    brooklyn1 Guest

    Default Re: CASSEROLE DISHES

    On Thu, 21 Jan 2010 11:53:56 -0600, zxcvbob <[email protected]>
    wrote:

    ><RJ> wrote:
    >> I'm starting to edge into casserole recipes.
    >> and, could use some help with dish sizes.
    >>
    >> Recipes call for "a 2 quart dish"
    >> or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >>
    >> I guess I'd like to buy starter set.
    >> but, I don't want to fill my cupboard with "occasional bakeware"
    >>
    >> Any suggestions?
    >>

    >
    >
    >Do you have a deep 9x5" pyrex loaf pan? That's probably about 1.5
    >quarts. A 9x13" rectangular cake pan is 3 quarts.



    Covered caserole dishes of all sizes is the cookware I probably use
    most often, especially for microwaving and fridge storage, and also
    for prep (I just finished grinding ten pounds of beef, large covered
    caseroles are poifect for chilling inbetween). I now have eight more
    of my giant 14 ounce burgers and two packages 1 1/2 lbs each.

    I use all the sizes but I use the larger pieces most often... it's
    rare I use the pieces less than two quarts. Shop carefully and choose
    those that nest/stack. Corningware makes very nice caseroles, I have
    some Pyrex and fancy schmancy Anchor Hocking too. I never concern
    myself with where to store stuff, somehow everything seems to find a
    home.

  5. #5
    ImStillMags Guest

    Default Re: CASSEROLE DISHES

    On Jan 21, 9:38*am, "<RJ>" <baran...@gmail.com> wrote:
    > I'm starting to edge into casserole recipes.
    > and, could use some help with dish sizes.
    >
    > Recipes call for "a 2 quart dish"
    > or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >
    > I guess I'd like to buy starter set.
    > but, I don't want to fill my cupboard with "occasional bakeware"
    >
    > Any suggestions?


    I really like the pyrex glass casseroles, they come in every size and
    shape and some come in sets.

    http://www.amazon.com/s/qid=12641046...sserole&page=1

  6. #6
    sf Guest

    Default Re: CASSEROLE DISHES

    On Thu, 21 Jan 2010 10:38:30 -0700, "<RJ>" <[email protected]> wrote:
    >
    >I'm starting to edge into casserole recipes.
    >and, could use some help with dish sizes.
    >
    >Recipes call for "a 2 quart dish"
    >or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >
    >I guess I'd like to buy starter set.
    >but, I don't want to fill my cupboard with "occasional bakeware"
    >
    >Any suggestions?


    I have souffle pans that I use whenever I get the quart instructions
    and I have pyrex that fits the bill for the other two. I don't serve
    from cookware plopped on the table so matched enamel cookware is just
    a waste of money for me.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  7. #7
    cshenk Guest

    Default Re: CASSEROLE DISHES

    "<RJ>" wrote

    > I'm starting to edge into casserole recipes.
    > and, could use some help with dish sizes.
    > Recipes call for "a 2 quart dish"
    > or, "a 9" casserole dish" ..... or even a 9" pie-plate.


    > I guess I'd like to buy starter set.
    > but, I don't want to fill my cupboard with "occasional bakeware"


    Your best bets will be based on number of adult servings you need. If you
    have the standard family of 4, then go look at the '3 cassarole sets' and
    the middle one is the most used. Be sure it has a glass lid. You can get
    just that one separate. If you are feeding only 2, you need the smaller one
    of the set (and can also get it separate).

    The reason why you'd want the smaller one if feeding two, instead of making
    a smaller recipe in the middle sized one, is most cassarole recipes need to
    be fairly 'deep' to come out right and if you spread out a smaller amount in
    a larger dish, it tends to not work as well.

    The 'pie dish' or '8-9inch dish' means a lower flatter item, normally
    uncovered so the top crisps. That glass 8 or so inch square pan many have
    for brownies and such, is the same thing. Or you can get a round one and be
    able to use it for traditional round cakes as well. About 2-3 inches deep.

    You could use a metal cake pan as well, but the ingredients of a cassarole
    tend to eat the teflon off in short order (acidic tomatoes etc) so if you
    want to cut clutter, go the ceramic or glass route there which will do cakes
    just as well as the metal ones do.

    I don't personally cassarole cook often, but even we have need of all 3
    sizes depending on what's being made. (I crockpot alot which largely
    replaces the cassarole set here).


  8. #8
    Melba's Jammin' Guest

    Default Re: CASSEROLE DISHES

    In article <[email protected]>,
    "<RJ>" <[email protected]> wrote:

    > I'm starting to edge into casserole recipes.
    > and, could use some help with dish sizes.
    > Any suggestions?


    A 1-1/2 to 2-quart ovenproof baking dish should satisfy most
    requirements. Pyrex, stoneware, pottery, Corningware. If you only
    cook for two people and expect to be reducing recipes, a deep dish pie
    plate (stoneware) would do the trick, or a 1-quart casserole dish.
    Don't spend too much time thinking about sets; I can't imagine why you
    would want (or need) a set of casserole dishes.

    I think if I were in your place, I'd get a 2-quart round stoneware or
    pottery casserole and an 8x11 (1 quart?) plain Pyrex rectangular dish.
    My fi'ty cents worth.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 1-9-2010

  9. #9
    Jean B. Guest

    Default Re: CASSEROLE DISHES

    zxcvbob wrote:
    > <RJ> wrote:
    >> I'm starting to edge into casserole recipes.
    >> and, could use some help with dish sizes.
    >>
    >> Recipes call for "a 2 quart dish"
    >> or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >>
    >> I guess I'd like to buy starter set.
    >> but, I don't want to fill my cupboard with "occasional bakeware"
    >>
    >> Any suggestions?
    >>

    >
    >
    > Do you have a deep 9x5" pyrex loaf pan? That's probably about 1.5
    > quarts. A 9x13" rectangular cake pan is 3 quarts.
    >
    > Bob


    Access to pan size conversions is helpful. See, for example:



    --
    Jean B.

  10. #10
    Jean B. Guest

    Default Re: CASSEROLE DISHES

    zxcvbob wrote:
    > <RJ> wrote:
    >> I'm starting to edge into casserole recipes.
    >> and, could use some help with dish sizes.
    >>
    >> Recipes call for "a 2 quart dish"
    >> or, "a 9" casserole dish" ..... or even a 9" pie-plate.
    >>
    >> I guess I'd like to buy starter set.
    >> but, I don't want to fill my cupboard with "occasional bakeware"
    >>
    >> Any suggestions?
    >>

    >
    >
    > Do you have a deep 9x5" pyrex loaf pan? That's probably about 1.5
    > quarts. A 9x13" rectangular cake pan is 3 quarts.
    >
    > Bob


    Ooops. This is what one should see:

    <http://www.baking911.com/pantry/substitutes_pansizes.htm#Baking%20Pan%20Substituti ons>

    or:

    http://tinyurl.com/yjjvakq

    --
    Jean B.

  11. #11
    --Bryan Guest

    Default Re: CASSEROLE DISHES

    On Jan 21, 1:12*pm, brooklyn1 <gravesen...@verizon.net> wrote:
    > *Corningware makes very nice caseroles


    There is Corningware, and there is Corning Ware. The latter has not
    been made for many years, but you can still buy it used. Search for
    "Blue coneflower."

    --Bryan

  12. #12
    Guest

    Default Re: CASSEROLE DISHES

    On Fri, 22 Jan 2010 08:50:26 -0500, "Jean B." <[email protected]> wrote:

    >zxcvbob wrote:
    >> <RJ> wrote:
    >>> I'm starting to edge into casserole recipes.
    >>> and, could use some help with dish sizes.


    >
    >Ooops. This is what one should see:
    >
    ><http://www.baking911.com/pantry/substitutes_pansizes.htm#Baking%20Pan%20Substituti ons>
    >
    >or:
    >
    >http://tinyurl.com/yjjvakq


    Thanks so much......
    The conversion chart has E V E R Y T H I N G
    I ever wanted to know about pan sizes and capacities.

    I thought surely, I'd find such chart on one of my cookbooks...
    but no such luck.

    Thanks again.

    BTW.. I think I'll go with the 2q pyrex w/lid
    perfect size for my nr. of servings.

  13. #13
    Jean B. Guest

    Default Re: CASSEROLE DISHES

    <RJ> wrote:
    > On Fri, 22 Jan 2010 08:50:26 -0500, "Jean B." <[email protected]> wrote:
    >
    >> zxcvbob wrote:
    >>> <RJ> wrote:
    >>>> I'm starting to edge into casserole recipes.
    >>>> and, could use some help with dish sizes.

    >
    >> Ooops. This is what one should see:
    >>
    >> <http://www.baking911.com/pantry/substitutes_pansizes.htm#Baking%20Pan%20Substituti ons>
    >>
    >> or:
    >>
    >> http://tinyurl.com/yjjvakq

    >
    > Thanks so much......
    > The conversion chart has E V E R Y T H I N G
    > I ever wanted to know about pan sizes and capacities.
    >
    > I thought surely, I'd find such chart on one of my cookbooks...
    > but no such luck.
    >
    > Thanks again.
    >
    > BTW.. I think I'll go with the 2q pyrex w/lid
    > perfect size for my nr. of servings.


    yes, such charts are very useful. One really doesn't need every
    configuration even to bake. HTH!

    --
    Jean B.

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