The 6 Best Casserole Dishes

Whatwe’relookingfor

Material:Ceramic| Size:13” x 9.25” x 3”

I’ve had Great Jones’ baking dish in my collection for many years now. It’s quite large, but that makes it my go-to whenever I have a lot of mouths to feed. (Other than the Pyrex below, it’s about an inch taller than all the others on this list, which actually makes a difference in terms of how much food fits within.) It’s super durable — on the heavier side, but not so much that it’s burdensome. And the heft makes me feel like I can lift it up and place it down without being overly precious. And the handles are thick and easy to grip.

Anna Polonsky, founder of the branding and design consultancyPolonsky & Friends, says she loves this one for its ’60s styling. It features a border of layered arches around the edges in one of their signature colors: bright blue, mustard yellow, taffy pink, or forest green. And I agree: If you’re going to serve directly from a baking dish, it’s a fun one to set on the table.

Material:Glass| Size:15.1” x 9.5” x 3.25

Pyrex glass baking dishes are a classic, dependable, and affordable choice. I have a couple in my collection and while they’re the least aesthetically striking of the bunch, they’re certainly not offensive.And sometimes, as pastry chef and cookbook authorPaola Velezpoints out, it’s even cool to be able to see through the sides, especially layered dishes like lasagna and shepherd’s pie. They’re incredibly durable. I stack mine, wash them by hand sometimes, throw them in the dishwasher other times, transport them to friends’ houses (they’re my go-to vessel for taking out of the house, given the price) — and I’ve never had one crack or chip. This one — a deeper version of itsstandard 9-by-13— is much more readily available, and there’s no reason not to go with it, as it will hold the same dishes.

Material:Porcelain| Size:10” x 6.6” (oval); 8” x 8” (square); 9” x 13” (rectangle)

Made In’s baking-dish set will have you covered with three basic and versatile shapes and sizes: a large rectangle (especially good when you want straight, crispy corners, like with lasagna), a large oval (I like the rounded sides for roasting chicken), and a square (which you can use to cook smaller portions or bake treats like lemon bars and brownies). It is — like much of the brand’scookware— high-quality. And a small plus: It’s nice to have pieces that match if you happen to use two pans at a time and set them out together at a dinner party.

The handles on each are part of the whole build (as opposed to separately welded on), so they feel extra sturdy. And they have a wide surface area, so they’re especially easy to grasp, even with oven mitts. The dishes’ all-white color lets the food stand out (there are versions with a thin blue or red line, too).

The dishes are made from hard porcelain, which is a specific type of ceramic. “It conducts very even heat,” says Nicole Rucker, owner and chef ofFat + Flourin Los Angeles, who originally recommended these pieces to me. She notes that all these pieces are on the heavier side, but that “makes them feel solid,” she says. (And for what it’s worth, I’ve never been bothered by the weight either.)

Material:Ceramic| Size:9” x 6.5” x 2” (small); 12” x 8.5” x 2.5” (large)

I turn to these two baking dishes more than any others in my collection — truly multiple times a week. The classic look can read more casual if that’s the vibe of dinner, but look right at home on a dressed-up table, too. I appreciate that they nest, an obvious advantage for storing. But most of all, I love the smaller-sized vessel. It’s absolutely perfect when I’m cooking for two (the usual number). It holds a piece of salmon for slow-roasting, a pile of beans for marinating, thinly sliced potatoes for an on-the-fly gratin, and so much more. It also works for appetizers or side dishes. Both pieces conduct heat evenly, are easy to lift, and clean up perfectly by hand and in the dishwasher (mine are still bright white).

Material:Cast iron| Size:8.2” x 5.4” x 2.2”

While baking individual portions of things is a bit more of a to-do, it brings a real wow factor when hosting. Recipe developer and cookbook authorMelina Hammerlikes these ones from Lodge — though since they’re made of cast iron, an especially efficient heat conductor, they’re best for foods that benefit from a bit of color and a crispy edge, like a gratin or a baked pasta, she says. Additionally, they fit in a toaster oven, convenient for anyone who is making dinner for one and doesn’t want to bother turning on the oven.

Material:Ceramic| Size:13” x 9”

For storage purposes, a baking dish without handles is useful (and as someone with a small collection, I can tell you firsthand that handles get in the way when stacking more often than you might think). Plus, as recipe developer and cookbook authorAnna Stockwellpoints out, you have to use pot holders or a dish towel when hot either way. She’s loyal to the speckled ones from Vermont-based Bennington potters, which her mom used while she was growing up, too. The glaze is somewhere between shiny and matte with an easy-to-clean surface that can go in the dishwasher or be wiped down with a sponge. Stockwell notes that “ceramic cooks food more gently and evenly than metal, like cast iron,” so she uses it for things like braised chicken thighs, polenta casserole, and fruit crisp. A bonus: “Food photographs so well in it,” she says. “I’ve used this one in so many photoshoots for so many different people.”