Cooking Tools Contemplation

[silverthorne]

So, when my tax return gets back, depending on how much the vet bills end up being, I may or may not replace my Zune with a new player.

However, regardless, I am thinking of getting a bakeware/oven set, regardless of whether or not there's enough left over for the player.

My question to those with more oven cooking experience is this:

I'd like to be able to do casseroles, small chicken/fish dishes, and broiled veggies, but I already know that budget wise, I can probably only afford one 'kind' of set over another for the time being.

So, would I be better served to invest first in a set of glass casserole dishes? Metal pans? One stoneware (or whatever it's called these days) baking pan (you know--the metal ones that are typically either black or blue with the white speckled spots)...or something else altogether?

I don't mind slow cooking the food, either (most of my oven work will be on weekends where I can be on hand for several hours to check the progress).

I do request that it stays in the $50 or below range, if possible. :)

And...if the suggestion is for metal pans, please point me in the direction of a good set that doesn't attract rust just by virtue of sitting unused for a few months (yes, my very cheap, $5 metal pan set did just this, which is the other reason why I'm looking to buy a new set of something...When something rusts when it hasn't even had water in it, there's something wrong...)

So, help me, Oven-Wan-Kenobi...you are my only hope source of info (Since Dad, unless it's ribs or involves an outdoor grill or the simple solution of laying foil on the oven rack, is not much better at knowing this stuff than me)

Comments

[rebl1969.livejournal.com]

Pyrex rocks the house. It's durable, affordable, and you can find it anywhere. At a minimum you want a lidded casserole dish, either glass or ceramic, and a rectangular glass baking dish, like you would make lasagna in. No lids come with these but they are easily covered with foil if necessary. I use my Pyrex bakers for the aforementioned lasagna, roasting veggies, making cobblers, roasting chicken parts, baking fish, etc etc. If it's within your budget get two different size casseroles and two different size baking dishes, so you can cook more than one thing at a time.

If you think you will be doing a lot of large things like whole chickens or roast beef you can get the metal roaster, but otherwise don't bother until you specifically have a need for it.

[rebl1969.livejournal.com]

Like this perhaps, although you might not want the pie plate. OH, but you could do savory pies so yeah! http://www.amazon.com/Pyrex-Bakeware-3-Piece-Baking-Clear/dp/B0008156FA/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1235850717&sr=8-2

This is the casserole I use ALL THE FREAKING TIME. I got it as a wedding present lo these many years ago and it's still trucking: http://www.amazon.com/Pyrex-Bakeware-2-Quart-Casserole-Dish/dp/B0000CF3UW/ref=pd_sim_hg_16

[silverthorne.livejournal.com]

I remember Grandma had a lot of Pyrex (and Corningware, too!) in the brown sets (remember when they came out with all the blue/brown/'berry' sets mid-80s? She got the brown set, and the pot set to go with it, too, and already had several clear pieces), so like I said below, now that I've been reminded about them, I'll do some price comparison between those sets you showed me, and the Corningware stuff. :) I remember cleaning the glass was easy (especially if you were using Dawn soap or a similar product), and it was also easy to see if you'd missed a spot. *g* Much thanks!

[rebl1969.livejournal.com]

Yeah, brown Corningware! Heh heh. And those brown glass saucepans they introduced to use on smooth-top stoves; Aunt Betty had a bunch of those. They always seemed too heavy for me to use comfortably.
I do also have the traditional white square Corningware casserole with the blue flowers on it that every Southern woman owns. It's pretty good, too, but I use the Pyrex one I linked to way more frequently.

[silverthorne.livejournal.com]

Oh, you southern folks didn't have the corner on those dishes, you know. They were all over New Jersey, too. We even had round and oval ones! *g* ;)

*nods* yeah, I'll have to consider price range...and the fact that I have a tiny little kitchen with a definite lack of storage space, too. Any new set will likely end up being stored in the oven itself until use...and then whatever doesn't get used for cooking will end up perched on top of the fridge until cooking time is done. (My pans take up the drawer under the stove, you see). It's pretty much that I can keep either food or dishes in the cupboards...but not both. XD

[rebl1969.livejournal.com]

In that case, I recommend against getting a large set of bakeware in favor of getting a few open stock pieces at a time. You'll pay a little more overall, but you won't have items you never use; you'll only get what you need at the time. For instance, the little bitty Pyrex glass bowls with the lids that come in the large set. I never used them, they were the wrong size for everything, and they make lousy mixing bowls because the sides are straight. Sure you can use them to store leftovers in the fridge, but you can use Gladware for that purpose, too, and Gladware travels to work for lunch purposes way easier than glass bowls. I ended up taking them to Goodwill.
You know, you might check at Goodwill, see what they have! It's not like Corningware or Pyrex goes bad or anything...if it's unbroken, it's useable, after all.

[paksenarrion2.livejournal.com]

Pyrex actually does come with lids now in some sets. I love mine.

[rebl1969.livejournal.com]

Oh yeah, the rubber lids, sure, but I had glass oven-safe lids in mind when I wrote that they didn't come with them. Like, for poaching in the oven, I'd want a lid. But yes, good to make that distinction.