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What casserole, baking, and roasting pans do you use?


mbsnow

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Looking to whittle down our kitchen for full timing. I want to keep my cast iron so I feel I need to offset that weight somehow.

I use my Pyrex oblong pans (various sizes) quite a bit but they are pretty heavy. I have preferred the glass over metal because they can be used in the microwave and they don't rust like some of metal pans have in the past. Space, too, is a consideration (though they do nest pretty well.

Perhaps something better is out there.

What do you use? What are your favorite casserole, baking, and roasting pans while on the road?

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I also kept my cast iron skillet that we use for various dishes. I kept my oval corning ware baking dishes, small & large. Anytime I needed something different I purchased the cheap foil pans. I have cooked a 20 lb turkey in a foil pan in my rv oven. I keep those 8 x 8 foil pans and use them a lot. This has served us well for the 10 years we've been fulltime. If you have room for some of your glass pans take them and see how often you use them.

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Will you have a microwave/convection oven? If so you may be surprised to learn that on the convection side you will be able to use metal cookware

Because I use mine all the time, heres what I have been using 10 years now after lots of whittling down.

1. Pizza pans for all my cookies, etc

2. "Corelle light" bake ware, 2qt for casseroles

3. Cake, quick bread etc I use high quality silicone. To test quality, bend a solid side. If you see very light, white core then pass. You should see no difference in color where you bend it

4. High quality round saucier pan. I use it for lots of stove top cooking but it allows me to brown meat and then pop into convection oven for braising etc

5. A couple good small saucepans

6. A round 6qt low side high quality stainless steel pot. It's great for soups etc but again it can fit in the microwave.

Correll dinnerware soup bowls serve double duty for small amts ( frozen vegetables etc) in the microwave. The pie plates serve double duty as a low sided spaghetti plate, dinner salad plate etc.

so look for lots of double duty options.

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I have a convection/microwave and have a couple of pyrex glass baking dishes that can be used for casseroles (smaller sizes, not the big ones)

1 glass pie dish , a medium metal cake pan, 2 - 6 tin muffin tins, and 2 pizza tins that I use for cookies, pizza, garlic bread, frozen fish fillets, french fries, etc. and 2 smaller pyrex serving bowls that can also be put in the oven/ micro.

 

For the stovetop I have 1 large frying pan, 1 small frying pan, 2 small saucepans, 2 larger saucepan and a dutch oven. All with their covers. I also have a griddle that sits over the burner that I use to make grilled cheese or other sandwiches or pancakes.

 

Other than that I have a small crockpot and the gas grill.

 

If you ever see a "burner defuser" you may want one. They are usually found in dollar stores or at a flea market, maybe one of the hardware stores that have everything. It will allow for slow cooking over a burner with stuff boiling the whole time. They are cheap, just not found everywhere.

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Since I microwave nearly everything my Corning pie plates (with plastic covers), glass-covered casseroles, and Grab-it bowls were my primary cookware. I also had one pizza pan, a skillet, and a couple sauce pans that I used occasionally. I bought some silicone bakeware that I rarely used except using the individual cup cake liners as nut bowls for snacking. We still use all of that sometimes now that we are off the road with the nut cups and pie plates seeing the most use.

 

Linda Sand

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We have convection/microwave and I use silicon bakeware. Lightweight, flexible, can go both ways.

 

Our silicon bakeware was so flexible you had to put something under it to keep from dumping its contents when putting it in the oven. If you go that route you might want to buy better quality than we did. Unless you prefer the flexibility when removing baked goods from the pans. Muffins pop right out kind of like getting ice cubes out a flexible tray.

 

Linda Sand

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Ladies, you are a life saver, I have 6 more days left till I move full time, with Hubby ( for at least a year) and was trying to figure out what on earth to bring with me. I have been a blessed at home Mom for 26 years and love my kitchen. Each time I open a cabinet I think , Oh My I need this or Oh My I need that.. I pulled things out on top of my island, look at it and starting putting things back, saying to myself, I can use this one for cooking and storing foods or for pot lucks, etc. You get the visual of what I am trying to say. I will and must have my 5 aprons those can be rolled and tucked away.. Thanks so much for starting this thread, I soo needed it.

Joan who is heading to NM

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I'm also in the like to wear an apron when I'm cooking camp = kind of sets the psych I'm in cooking/bake mode, but also love to be able to wipe fingers, etc. Also tend to have a clean dishcloth to hand and a tea towel always over my shoulder for ease of grab. Don't see it any different than those that wear white coats, other uniforms in their professions really???

 

Just saying, as it's easier to throw just the apron in the wash than a full set of clothes covered in flour and the likes and can just remove, and sit down without any transfer to the furnitures.

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