Whats the best baking dish - Pyrex or ceramic?

coffeehound

Brie said:

Corning who I think produce pyrex in the US did have a line of clear glass pots and pans that could be used on an electric cooker as well as going in the oven or microwave. 

Would that be the 'Vision' range?  A few on the bay of fleas

pinkteapot

Pyrex here too - lidded casserole dishes and lasagna/shepherd's pie etc rectangular dishes. 

I had a Mason Cash ceramic dish for about 5-10 years but recently the glaze crazed and then the whole thing cracked! Have never had that with glass so have replaced it with a Pyrex.  

MAKUK

I pretty much avoid amazon but if you find Deals and discount vouchers near you, you can go in and see it by yourself. I Just use Dealsvoucher.co.uk without any space between to hunt the right discount voucher.

MAKUK

MAKUK said:

I pretty much avoid amazon but if you find Deals and discount vouchers near you, you can go in and see it by yourself. I Just use Dealsvoucher.co.uk without any space between to hunt the right discount voucher.

https://forums.moneysavingexpert.com/discussion/6307975/dealsvocuher.co.uk

Apintplease

For me it all depends on what Im cooking

Lasagne can be cooked in any dish

Pastry ( imo and experience ) needs enamel 

I also have cast iron for long slow cooking on the stove/hob/oven ( Sainsbury's not Crueset)

Soup I cook in a stainless steel stock pan

But there again Im old and I have inherited bits and bobs ( still using granny's roasting pans and shes been dead 40 years ) and Ive been cooking from scratch for it feels like a zillion years

Nothing is really non stick, or if it is, is not for long. So I have 3 frying pans - a large stainless steel one for sautéing and two small "non stick " ones, The new one is for fried eggs and omelettes only, the older one is beginning to catches thats for fried whatever or poaching., When the egg pan starts to loose its edge the it gets downgraded and I buy a new egg pan

[Deleted User]

Apintplease said:

For me it all depends on what Im cooking

Lasagne can be cooked in any dish

Pastry ( imo and experience ) needs enamel 

I also have cast iron for long slow cooking on the stove/hob/oven ( Sainsbury's not Crueset)

Soup I cook in a stainless steel stock pan

But there again Im old and I have inherited bits and bobs ( still using granny's roasting pans and shes been dead 40 years ) and Ive been cooking from scratch for it feels like a zillion years

Nothing is really non stick, or if it is, is not for long. So I have 3 frying pans - a large stainless steel one for sautéing and two small "non stick " ones, The new one is for fried eggs and omelettes only, the older one is beginning to catches thats for fried whatever or poaching., When the egg pan starts to loose its edge the it gets downgraded and I buy a new egg pan

Non stick is achievable but needs tlc.

e.g. my frying pans are cast iron, a good US brand I picked up somewhere once, (I will not use advertised as non stick coatings any more), some other pans and tins are spun iron, and a few cast iron enamel coated saucepans.

It takes a while to get a good coating on the bare metal stuff, you can start with a bake the first coat with certain oils very thin coating at a high temperature for 40 mins or so then use and care with no scourers and no detergents can get an excellent surface over time. Have to be careful with the fried eggs now, easy for them to escape when they are in a good non stick skillet.