Cooking Tip: What Type of Casserole Dish is Best?

September 1, 2010 22:42 by Bradi

Crazy for Casseroles by James Villas (Harvard Common Press) is now available in large print, braille, and DAISY. Along with 275 “All-American Hot-Dish Classics” recipes, this book offers some great general advice for making casseroles. Here’s the author’s description of different types of casserole dishes to help you answer: What’s the best type of casserole dish to use?

  • Glazed Earthenware: Retains heat well; attractive for serving; not suitable for stove-top; easy cleaning; moderately priced. (Beware of inexpensive imported pottery, which might contain lead in the glaze and should not be used in food preparation.)
  • Enameled Cast Iron: Heavy, durable, cooks evenly, and retains heat well; nonreactive surface; suitable for stove-top; moderately easy cleaning; moderate to expensive.
  • Heavy Gauge Stainless Steel: Very durable but not a good heat conductor unless the bottom is reinforced with copper or heavy aluminum, suitable for stove-top; moderately easy cleaning; expensive.
  • Lined Copper: Heavy, durable, and retains heat very well; beautiful for serving; suitable for stove-top; moderately easy cleaning; expensive to very expensive, depending on weight.
  • Anodized Aluminum: Moderately heavy, resists sticking, and retains heat well; suitable for acidic foods; suitable for stove-top; moderately easy cleaning; expensive.
  • Ovenproof porcelain (ceramic): Retains heat moderately well; suitable for acidic foods; not suitable for stove-top; subject to chipping and scratching; easy cleaning; inexpensive to moderately priced.

For more information on Crazy for Casseroles in large print and accessible formats, visit http://www.readhowyouwant.com/catalog/book-detail.aspx?book-id=16086

If you have any cooking questions, or would like to know more about any of the cookbooks available from www.ReadHowYouWant.com, leave a comment.


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