View Full Version : What type of large casserole/pot to buy for a pot roast, big vat of rice & beans etc
03-28-2007, 03:46 PM
I seem to have a bunch of different baking dishes-- mainly Le Creuset stoneware in assorted rectangular sizes -- but all fairly shallow. Plus, assorted 1- 2 qt size Corning baking dishes (those round ones) etc. So all set for cooking chicken pieces, fish, a small batch of ziti etc.
But I don't have anything to bake a stew/pot roast, even macaroni and cheese (unless I put it in a shallow dish) or anything of fairly large qty that doens't go in fairly low baking dishes.
For example, when I bake the Easy Layered Beans (a fav by the way) it calls for a 2 qt casserole. I halve the recipe and cook it in a round 1 1/2 qt casserole dish.
So in my long winded way today.... I need to buy something for when the recipe calls for baking it in a fairly deep dish/container.
I seem to see more baking dishes (not much height) when out shopping. Any suggestions on what I should get and where? I can't recall seeing much, except for perhaps LC pots. I am trying to get a real useful size (whatever that is :rolleyes: ).
03-28-2007, 04:06 PM
Aaahhhh . . . you've come to the right place; this BB loves to help people shop! :D
Cook's Illustrated says the 7 or 7 1/2 quart Le Creuset is the most versatile pot, and the highest-recommended brand. I have always been quite satisfied with my 5 1/2 quart round LeC's, and it's an easier size to handle & wash.
For large casseroles, CI loves the standard Pyrex 9x13 cheap glass; it performs well. I prefer the depth of the Corning French White 9x13; it holds 3 quarts, is inexpensive also, & goes with formal or casual. Pyrex is too shallow for me.
One of each would really help you out, being useful for so many recipes.
More of each would be better (I know; this BB is evil . . . ;) ).
03-28-2007, 08:59 PM
I'll be watching this thread since I also need just what you described.
I don't know if I should just get LC but it is more than I wanted to spend and they are real heavy, but hear great things. There seems to be some many LC options --- a 4 1/4 pot (I think), one called a 4 something soup pot. I don't know what would be the best starter piece.
I wonder what the other options are? I do like stoneware and also have some LC pieces. They clean up great -- I wonder if they have large/deep casserole type dishes. I have some Chantal and Cuisinart stoneware too -- often good deals on Amazon etc.
03-29-2007, 07:45 AM
For something breakable like stoneware, I don't spend the $$ for Le Creuset. I do have some Emile Henry pie plates from W-S, but CI says the plain ol' glass Pyrex is their fave anyway. I love Corning French White for all stoneware-use recipes, b/c it's pretty, it's deep, and I can use it with any formal or casual china--and if it chips or breaks, which it has never done yet, replacing it means a trip to Wal-Mart, not a trip to the bank for a loan. :D
I highly recommend the 5 1/2 quart Le Creuset round French/Dutch oven. It's a versatile size, and not too heavy to sling around when full or when cleaning up. But you want the weight for any long-cooking recipe: foods don't burn, and they braise beautifully, and the heavy lid keeps moisture from escaping.
For general everyday use that's not long-cooking, I like my 4 1/2 quart All-Clad stainless soup pots. AC is easier to use & clean up than LeC, so it's my go-to pot for lots of recipes. However, for anything that cooks awhile, I like the weight of the LeC pot & lid. I wouldn't go smaller than a 5 1/2Q on that one, b/c with roasts & such, something smaller might either not hold the food, or might give you no room to stir w/o slopping stuff over the edge.
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