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Cookware & bakeware · Bakeware

Baking dish

A deep, ovenproof dish of glass, ceramic or metal for gratins, lasagne, crumbles and casseroles.

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What it is

A rectangular, square or oval dish with straight or slightly sloped sides several centimetres high. Glass and ceramic dishes heat slowly and hold heat well, and are attractive enough to serve from. It is deeper than a baking tray and usually lighter and smaller than a roasting pan.

What it’s for: Baking layered or saucy dishes that need sides to contain them and look good on the table.

How to use it

  1. Grease the dish if the recipe calls for it.
  2. Fill with the dish's layers, leaving room at the top for bubbling.
  3. Set it on a baking tray to catch overflow and bake in a preheated oven.
  4. Let it stand a few minutes before cutting so layers set.

Good to know

Tasks
baking lasagne and gratins, making crumbles and cobblers, baking casseroles, roasting small batches of vegetables, making bread puddings, marinating
Cooking methods
Oven-baked, Roasted, Braised, Broiled / grilled under heat, Marinated / cured
Materials
tempered glass, ceramic, stoneware, enamelled cast iron, metal
Care and cleaning
Soak to loosen baked-on cheese. Most glass and ceramic dishes are dishwasher-safe.
Limitations
Slow to heat, so edges may brown less than in metal; not for stovetop use unless stated.

Safety

  • Glass and ceramic can crack with sudden temperature change: do not move from fridge to a very hot oven or set a hot dish on a wet surface.
  • Most glass dishes are not for the hob or grill.

If you don’t have one

  • Roasting pan — Works for casseroles and bakes; serving is less elegant.
  • Cake tin — A square cake tin can take a small lasagne or crumble.

Equipment guide

How it works: A deep dish holds food and liquid together in the oven. Its material sets the pace: glass and ceramic heat slowly but hold heat well and cook gently, while metal heats quickly and browns edges more. Depth decides how much liquid stays and how long the centre takes to cook.

MaterialGoodWatch out
Ceramic or stonewareHolds heat and cooks gently and evenly; non-reactive; attractive for serving.Heavy, slow to heat, can crack with thermal shock; glazes vary in quality.
Borosilicate or tempered glassNon-reactive, lets you see the browning on the sides and base; holds heat well once hot.Slow to heat; can shatter with sudden temperature changes (e.g. cold liquid into a hot dish, or from fridge to hot oven).
Enamelled cast ironHeat retention of cast iron with a non-reactive glass surface that needs no seasoning; good for acidic braises.Very heavy; enamel can chip or craze with thermal shock or metal utensils; light interiors stain.
Enamelled or plain metalHeats fast; crisper edges.Plain aluminium reacts with acidic fillings.
Rectangular dish (about 33 × 23 cm)
Lasagne, bakes, traybakes.
Gratin dish
Shallow, for maximum crust.
Square dish
Brownies and smaller bakes.
Lidded casserole
Oven-baked rice and dum-style dishes.

Buying guidance

Starting out: One ceramic or glass dish around 30 × 20 cm that fits your oven.

  • Depth: 5–7 cm for most bakes
  • Oven- and freezer-safe rating
  • Handles you can grip with gloves
  • Lid if you want to cook covered

No brands or prices — check current reviews before buying.

Techniques:RoastingBakingBraisingDumLayering and sealing

Related tools

Recipes that use it

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