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

[cluegirl.livejournal.com]

Corningware makes casserole sets with lids that are perfect for what you're describing. You can find them on the cheap fairly easily, since stores like Big Lots often get them by the crate.

As for baking ware, are you intending to make bread? Pies? Cakes? Cookies? or is this more of a lasagna pan kind of thing?

Because if you're interested in trying pies, you MUST invest in a ceramic pie plate. Nothing ever made gives a better crust result, NOTHING. I've found them expensive, by the name of Emile Henri, and knock-offs in the supermarket, but the key is that the dish retains the oven's heat and transfers it beautifully to the crust, toasting it on the underside, so it holds up when you serve the thing. If you don't want to wait, or can't afford to spend the money on it, I'll be happy to send you the two glass corelware pie plates I don't use anymore since I got my ceramic dishes. Just say the word.

[silverthorne.livejournal.com]

Cool...I have a Big Lots right down the street, too. :)

Baking wise, I'm still pretty much at the muffin-and-cookies stage, although I have been contemplating looking into making my own pot pies at home (do they make ceramic dishes small enough for single serving pies?). Dessert pies would be cool to learn to make, but since I don't exactly go to a lot of potlucks, that would leave me to eat my own results...and I don't think my waistline needs the help. XD (And she says this in the same paragraph as she mentions pot pies!)

[cluegirl.livejournal.com]

Pot pie sized ceramic dishes were how I found out they work so very well. I don't know if the knock-off brands are down to that size yet, but I know Emile Henri makes them.

As for muffins, look into a silicone baking set. I find they're a HELL of a lot easier to maintain, and to work with than any metal set I've ever had. And cookies work well on a silicon pan liner, too. The silicon flexes, so the muffins stick less when you're getting them out, and also, it doesn't rust when run through the dishwasher. Although they do need to be set on a sheet pan when they're in the oven.