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?

<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

On Thu, 21 Jan 2010 11:53:56 -0600, 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.


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.

On Jan 21, 9:38*am, "<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?

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

On Thu, 21 Jan 2010 10:38:30 -0700, "<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?

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.

"<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).

In article >,
"<RJ>" > 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

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.

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.

On Jan 21, 1:12*pm, brooklyn1 > 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

On Fri, 22 Jan 2010 08:50:26 -0500, "Jean B." > 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.

<RJ> wrote:
> On Fri, 22 Jan 2010 08:50:26 -0500, "Jean B." > 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.