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Looking for replacement to aluminium casserole pans

r
Recursion Dec 31, 2011 12:37 PM

We continually buy those aluminium cooking pans to make things like lasagna, ziti and other casseroles in. Just looking for something on the cheaper side that will last. Caste iron is likely vest but I am not into any painted or enamelled cookware. Pyrex is known to break these days and I can't really find much else in glass.

any ideas?

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  1. d
    dixiegal RE: Recursion Dec 31, 2011 02:41 PM

    I like my vintage Corning Ware. It has easy to hold handles and glass lids. Some I have had since I was first married and others I bought off of ebay. I have never had one break in all these years. Well, except for the one I dropped. You can find them at garage sales and flea markets too.

    I also have a stoneware (pfattsgraff)casserole dish that I like too. It holds the heat well. But I like my Corning Ware the best.

    1 Reply
    1. re: dixiegal
      r
      Recursion RE: dixiegal Jan 1, 2012 05:48 PM

      Corning looks pretty decent. I will try to find some at a fair price. Thank you.

    2. d
      DrMag RE: Recursion Dec 31, 2011 06:24 PM

      Is this some new problem with Pyrex? I've got a ton of it, and except for the time I stupidly put a hot from the oven pyrex into a sink with cold water (HUGE explosion of wet glass shards) I've never had a problem. Avoid my heat shock mistake and I think Pyrex is awesome for both baking dishes and casseroles

      2 Replies
      1. re: DrMag
        r
        Recursion RE: DrMag Jan 1, 2012 05:44 PM

        Pyrex changed the glass they use, now it's not really safe for cooking and can explode. Older stuff still made of borosilicate is fine

        1. re: Recursion
          d
          DrMag RE: Recursion Jan 1, 2012 06:08 PM

          Good to know.

      2. KarenDW RE: Recursion Dec 31, 2011 07:26 PM

        I love my vintage (35 yr old) Corning and Pyrex ware. Emile Henry make a great line of casserole dishes, as does Le Creuset. In particular the Emile Henry "Flame" ceramic are great! My tagine has survived gas grill, oven and gas flame cooktop, and can apparently be used on an induction cooktop with the appropriate steel plate :)

        1. paulj RE: Recursion Jan 1, 2012 09:46 AM

          I wonder if a 'hotel pan' would work for you. These are the ones you see in steam tables, and DDD episodes. Restaurant supply stores carry them, as do warehouse stores (in their commercial kitchen section).

          1 Reply
          1. re: paulj
            r
            Recursion RE: paulj Jan 1, 2012 05:43 PM

            They could I will look into them. Thanks

          2. Jen76 RE: Recursion Jan 1, 2012 09:09 PM

            How about a Nordic Ware 9x13 aluminum pan?

            http://www.amazon.com/Nordic-Ware-Cak...

            1. k
              khuzdul RE: Recursion Jan 1, 2012 09:54 PM

              FWIW, Bodum has a borosilicate cooking pans. Marinex also uses borosilicate. ~ 35 to ~30 respectively.

              You can get fairly inexpensive stainless baking pans. Cuisinart for ~45, brands I have not used for ~20 to ~35...

              1. s
                sueatmo RE: Recursion Jan 1, 2012 10:13 PM

                I made lasagna for years in an old enameled steel baking pan. You can find very nice steel or aluminum pans for this type of baking. For other sorts of baking needs I generally prefer some sort of ceramic or stoneware. I have found several pieces here and there, and I always buy white, so it it will go with everything. I don't like Pyrex because of the safety issues, and also because those big old pans take up too much room on the table. I like a deeper, smaller pan. You can find either metal or ceramic at BB & B and at Home Goods. I'd look around to see what appeals. Chantal makes a nice stoneware. And there are nice pans at Crate and Barrel. too.

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