Baking Dishes

Select sizes based on recipe needs and household size: 8x8 or 9x9-inch squares and 9x13-inch rectangles are standard for brownies, casseroles, and lasagnas; round 9-10 inch pans are common for pies and cakes, and deeper souffle or chowder-style dishes suit stews and baked pasta

Glass and ceramic are oven-safe to moderate temperatures but generally not for direct stovetop use; metal pans are suitable for high-heat ovens and some broiling; enameled cast iron can usually go from stovetop to oven; always check manufacturer temperature limits and whether the dish is safe under a broiler

Look for thick, even walls and a smooth, nonporous finish to resist cracking and staining; many glass and ceramic dishes tolerate dishwasher use but repeated thermal shock (cold liquids into a hot dish) can cause breakage; avoid metal utensils on enamel finishes and follow care instructions to preserve coatings

Many glass and ceramic dishes are freezer- and microwave-safe, while metal and enameled cast iron are not microwave-safe; dishwasher compatibility varies by finish—check the manufacturer guidance for each material to confirm freezer-to-oven transitions and dishwasher recommendations

Prices vary by material, brand, and construction; budget options for basic glass or metal dishes can be under $50, while premium enameled cast iron and designer ceramics can cost well over that; factors include material quality, brand reputation, and included features like lids or multi-piece sets

A tight-fitting lid is useful for storage and stovetop-to-oven recipes; sturdy, heat-resistant handles make transferring easier; flat rims and uniform shapes improve stacking and storage; consider weight too—heavier pieces retain heat but are harder to lift