On Sun 24 Apr 2005 08:47:20a, Randall Nortman wrote in rec.food.equipment:

> (Sorry... more registry planning!)
>
> I have a couple of glass baking dishes, one uncovered rectangular, and
> one round with a cover. I could really use a covered rectangular or
> oval baking dish for making lasagna, casseroles, etc. I don't mind
> being a little untraditional and baking lasagna in something oval, or
> gratin in something rectangular, so I think that one piece is good
> enough for now. With my small kitchen, versatility is key.
> (Something that doubles as a roasting pan would be a nice bonus, but
> certainly not essential.) I'm also no stranger to hand-wash cookware,
> but something I can throw in the dishwasher is a welcome luxury. (I
> will not sacrifice performance for easy care, though.)
>
> So what do you all think about the available brands and types? Le
> Creuset and Emile Henrie are beautiful but expensive, and I suspect
> they don't perform any better than cheap stuff. Whatever I get should
> definitely be table-worthy, but it doesn't have to be art. My mother
> has been a fan of Corningware for longer than I can remember, but I've
> never owned any of it myself -- what do you think? How about just
> some generic/cheap white porcelain from Target or Bed Bath & Beyond?
>
> TIA,
>

I think you need to get out more.

This newsgroup is not a shopping service. If you're getting married, you
just might consider including the bride-to-be.

Zeesh!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974