Baking Dish
Purpose
A deep, straight-sided dish for anything that needs to hold its shape while it cooks or sets — gratins, casseroles, bread puddings, and layered desserts like tiramisu. The straight sides give clean layers and even portions; the depth means liquid stays put.
Usage
Ceramic and glass heat slowly and hold that heat, which suits long, gentle bakes and anything you want to serve from the dish. They also crack on thermal shock, so never take one from the refrigerator into a hot oven or set a hot one on a wet surface. For layered desserts, match the dish to the ladyfinger or biscuit length so you can lay a tight row without trimming every piece.
Buying Guide
A 20×20 cm or 24×24 cm square and a 33×23 cm rectangle cover nearly everything. Stoneware and porcelain look better on the table; borosilicate glass lets you see the bottom browning. Handles that stick out far enough to grip with oven mitts matter more than they sound like they do.
Materials
Compatible Heat Sources
Best For
- gratins
- casseroles
- layered desserts
- bread pudding
Care & Maintenance
Hand wash to protect the glaze. Soak baked-on edges rather than scouring them. Check the rim for chips — a chipped dish is a crack waiting to happen.
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