All,

I have stated looking for metal 2 and 3 qt baking dishes to be used for
Thanksgiving cooking, but first I guess I need to ask if they are
better/worse than glass? Glass dishes are easy to find, but they are
heavy, chip/break easily, and can't go from hot to cold quickly. Any
suggestions for make and models?

Thanks,
Dave

On Sat, 02 Nov 2013 12:48:47 -0400, Dave > wrote:

>All,
>
>I have stated looking for metal 2 and 3 qt baking dishes to be used for
>Thanksgiving cooking, but first I guess I need to ask if they are
>better/worse than glass? Glass dishes are easy to find, but they are
>heavy, chip/break easily, and can't go from hot to cold quickly. Any
>suggestions for make and models?
>
>Thanks,
>Dave

I use both metal and glass. You may also want to consider using your
cast iron fry pans for roasting too. They work great for a small
chicken, pork loin roast, meatloaf, etc.

On 11/02/2013 01:29 PM, Ed Pawlowski wrote:
> On Sat, 02 Nov 2013 12:48:47 -0400, Dave > wrote:
>
>> All,
>>
>> I have stated looking for metal 2 and 3 qt baking dishes to be used for
>> Thanksgiving cooking, but first I guess I need to ask if they are
>> better/worse than glass? Glass dishes are easy to find, but they are
>> heavy, chip/break easily, and can't go from hot to cold quickly. Any
>> suggestions for make and models?
>>
>> Thanks,
>> Dave
>
> I use both metal and glass. You may also want to consider using your
> cast iron fry pans for roasting too. They work great for a small
> chicken, pork loin roast, meatloaf, etc.
>

Thanks Ed. The problem is that I need to add a 3-qt. (maybe 2 of them)
because the glass one is no-more (which is why I don't care for glass
cookware). I'm in the process of planning for thanksgiving (yes, I do
that meal gals!), and may need 2 of the 3-qt. dishes.

Dave,

Dave wrote:

> On 11/02/2013 01:29 PM, Ed Pawlowski wrote:
>> On Sat, 02 Nov 2013 12:48:47 -0400, Dave
>> > wrote:
>>
>>> All,
>>>
>>> I have stated looking for metal 2 and 3 qt baking dishes
>>> to be used for Thanksgiving cooking, but first I guess I
>>> need to ask if they are
>>> better/worse than glass? Glass dishes are easy to find,
>>> but they are
>>> heavy, chip/break easily, and can't go from hot to cold
>>> quickly. Any suggestions for make and models?
>>>
>>> Thanks,
>>> Dave
>>
>> I use both metal and glass. You may also want to
>> consider using your
>> cast iron fry pans for roasting too. They work great for
>> a small chicken, pork loin roast, meatloaf, etc.
>>
>
> Thanks Ed. The problem is that I need to add a 3-qt.
> (maybe 2 of them) because the glass one is no-more (which
> is why I don't care for glass
> cookware). I'm in the process of planning for
> thanksgiving (yes, I do that meal gals!), and may need 2
> of the 3-qt. dishes.
>
> Dave,

Corning Ware might be worth considering. I use mine quite
a bit for both stovetop and oven recipes. They're breakable,
but can take the cold-to-hot and vice versa very well.
And they look nice on the table as serving dishes, so you
don't have to dirty up another serving bowl/plate.

Otherwise I'd recommend Revere Ware stainless steel. They
aren't as pretty as Corning Ware, but are lighter weight,
stackable, and unbreakable (but dent-able).

HTH

Nyssa, who has Corning Ware, glass, metal, and ceramic so
all bases are covered

On 02.11.2013 17:48, Dave wrote:
> All,
>
> I have stated looking for metal 2 and 3 qt baking dishes to be used for
> Thanksgiving cooking, but first I guess I need to ask if they are
> better/worse than glass? Glass dishes are easy to find, but they are
> heavy, chip/break easily, and can't go from hot to cold quickly. Any
> suggestions for make and models?
>
> Thanks,
> Dave

There is a world of difference between glass and metal in their reaction
to temperature. Speaking for myself, I find that glass accomplishes
nothing I really aim for.

Happy New Year to all from newbie
Charley

--
Charles Milton Ling
Vienna, Austria

On 12/31/13, 1:08 PM, Charles Milton Ling wrote:

> There is a world of difference between glass and metal in their reaction
> to temperature. Speaking for myself, I find that glass accomplishes
> nothing I really aim for.

But glass wins all the comparison tests for even browning, etc. in
magazines, including the Cooks Illustrated family.

I also find it easier to get absolutely clean than stainless steel or
aluminum.

As always, ymmv.

-- Larry

On 31.12.2013 20:48, pltrgyst wrote:
> On 12/31/13, 1:08 PM, Charles Milton Ling wrote:
>
>> There is a world of difference between glass and metal in their reaction
>> to temperature. Speaking for myself, I find that glass accomplishes
>> nothing I really aim for.
>
> But glass wins all the comparison tests for even browning, etc. in
> magazines, including the Cooks Illustrated family.
>
> I also find it easier to get absolutely clean than stainless steel or
> aluminum.
>
> As always, ymmv.
>
> -- Larry
>
Probably just an irrational prejudice of mine!

Charley

--
Charles Milton Ling
Vienna, Austria
Gpg4win encryption available

On 12/31/13, 5:51 PM, Charles Milton Ling wrote:
> On 31.12.2013 20:48, pltrgyst wrote:
>> On 12/31/13, 1:08 PM, Charles Milton Ling wrote:
>>
>>> There is a world of difference between glass and metal in their reaction
>>> to temperature. Speaking for myself, I find that glass accomplishes
>>> nothing I really aim for.
>>
>> But glass wins all the comparison tests for even browning, etc. in
>> magazines, including the Cooks Illustrated family.
>>
>> I also find it easier to get absolutely clean than stainless steel or
>> aluminum.
>>
>> As always, ymmv.
>>
> Probably just an irrational prejudice of mine!

No, probably just based on experiences that don't come to mind
immediately -- we all have them.

Besides, you don't have to cook, you're in Vienna -- you can have dinner
at Entler any time you like! 8

-- Larry

On 01.01.2014 00:09, pltrgyst wrote:
> On 12/31/13, 5:51 PM, Charles Milton Ling wrote:
>> On 31.12.2013 20:48, pltrgyst wrote:
>>> On 12/31/13, 1:08 PM, Charles Milton Ling wrote:
>>>
>>>> There is a world of difference between glass and metal in their
>>>> reaction
>>>> to temperature. Speaking for myself, I find that glass accomplishes
>>>> nothing I really aim for.
>>>
>>> But glass wins all the comparison tests for even browning, etc. in
>>> magazines, including the Cooks Illustrated family.
>>>
>>> I also find it easier to get absolutely clean than stainless steel or
>>> aluminum.
>>>
>>> As always, ymmv.
>>>
>> Probably just an irrational prejudice of mine!
>
> No, probably just based on experiences that don't come to mind
> immediately -- we all have them.
>
> Besides, you don't have to cook, you're in Vienna -- you can have dinner
> at Entler any time you like! 8
>
> -- Larry
>
>
Would you believe it? I've never been there! Now on my to-do list,
thanks. And Happy New Year!

Charley

--
Charles Milton Ling
Vienna, Austria
Gpg4win encryption available

On 12/31/13, 6:14 PM, Charles Milton Ling wrote:

>> Besides, you don't have to cook, you're in Vienna -- you can have dinner
>> at Entler any time you like! 8
>
> Would you believe it? I've never been there! Now on my to-do list,
> thanks. And Happy New Year!

Same to you!

Our favorite restaurant in Vienna -- and the place where we first drank
the Anton Bauer Cuvee #1 and its successors. A wonderful wine, and a
perfect introduction to the often overlooked Austrian reds!

-- Larry

"Dave" > wrote in message
...
> All,
>
> I have stated looking for metal 2 and 3 qt baking dishes to be used for
> Thanksgiving cooking, but first I guess I need to ask if they are
> better/worse than glass? Glass dishes are easy to find, but they are
> heavy, chip/break easily, and can't go from hot to cold quickly. Any
> suggestions for make and models?
>
> Thanks,
> Dave

I just use hotel pans - check a restaurant supply store.