Reddit mentions: The best bakers & casseroles

We found 160 Reddit comments discussing the best bakers & casseroles. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 109 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

14. Pinnacle Insulated Casserole Dish with Lid 3 pc. Set 2.6/1.5/1 qt. Hot Pot Food Warmer/Cooler –Thermal Soup/Salad Serving Bowl- Stainless Steel Hot Food Container–Best Gift Set for Moms –Holidays

    Features:
  • PINNACLE THERMO Insulated Bowls is the HEALTHY CHOICE! The Thermo Bowls Maintain Food Temperature Warm for up to 4 hrs. and Cold for up to 6 hrs. It’s HASSLE FREE and HEALTHY- Avoid Reheating -You Don't Need to Microwave and it Will PRESERVE THE FOODS ESSENTIAL NUTRIENTS, VITAMINS AND TASTE *.B.P.A.Free
  • VERY VERSATILE -An Essential Bowl in Every Kitchen *A Must for Busy Moms with Staggering Mealtimes *Special Diets or *Picky Eaters – SAVE MONEY! Enjoy Your Homemade Favorite Foods That Will Look TEMPTING & DELICIOUS Stay WARM/ COLD Till Mealtime Rolls Around.
  • GREAT UNIQUE BOWL - For HOLIDAY, PARTIES, DINNER, POT-LUCKS, PICNICS Will Maintain Your Crunchy Salads, Fresh Fruit Salads, Onion Soup, Pasta or Any Menu To That Perfect Temperature For Your Guests, Friends or Family. Plus its TRENDY and STYLISH DESIGN Will Be An EYECATCHING ENHANCEMENT to Your Table!
  • SIMPLE TO HANDLE - Easy Carrying Right From The Kitchen Counter to the Table *2 comfortable handles *Cool Outer Touch Even With Hot Foods Inside *Locking Lid. ★ Convenient Sizes Perfect For Every Occasion or Household use *2.6 qt. *2 qt. *1 qt.
  • Pinnacle Thermoware is a Well Trusted Brand with Great Customer Service, It is Unlikely but if for any Reason you are not Satisfied Just Return it for the First 30 Days or Contact us We will Do Everything to Make You HAPPY! So Go Ahead And Get Yours -Meal Prepping Will Be Easy And Serving Will Be Fun!
Pinnacle Insulated Casserole Dish with Lid 3 pc. Set 2.6/1.5/1 qt. Hot Pot Food Warmer/Cooler –Thermal Soup/Salad Serving Bowl- Stainless Steel Hot Food Container–Best Gift Set for Moms –Holidays
Specs:
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🎓 Reddit experts on bakers & casseroles

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where bakers & casseroles are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
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u/kaidomac · 22 pointsr/mealprep

I have a microwave at my office space rental, but I'm on the road a lot with my job, so I've looked into many different solutions. There are a variety of options available.

Non-electronic storage:

They make a squattier version of the Thermos you have from RTIC, which is what I sometimes use:

https://www.amazon.com/gp/product/B07DRP86T1

Spoon for size comparison:

https://i.imgur.com/AR4itKB.jpg

It's not so deep that I can't get a spoon in. It'd be nice if it were a little wider, but it does the job. A bit smaller than your Thermos at 17 ounces. Pinnacle Thermoware sells insulated a pretty nice insulated bowl set, if you specifically want a bowl shape:

https://www.amazon.com/Pinnacle-Serving-Salad-Soup-Dish/dp/B07RT1X47C/

If you need more food than just one bowl can hold, Ailijin makes a 2-bowl, single-tote insulated solution: (kind of a round bento-style)

https://www.amazon.com/AILIJIN-Leakproof-Insulated-Stainless-Portable/dp/B07QQ9JYG3/

If you need to heat up a soup before you go to put into an insulated storage container, I use one of these vented microwave mugs, so it doesn't explode all over the inside of my microwave when heating up:

https://www.amazon.com/gp/product/B01F5IC478/

Electronic storage:

Beyond that, there are 3 common electronic options, depending on what power you have available: (12V in a car or an A/C wall plug)

  1. Crockpot Lunch Crock (A/C power)
  2. RoadPro 300F lunchbox oven (12V car power)
  3. HotLogic lunchbox oven (A/C power, car-compatible A/C, or 75w+ inverter for car power)

    The Crockpot unit is basically like your Thermos, except you plug it in to heat it, and it has a pretty nice wide bowl size. My buddy has one & it's pretty dang handy! My brother has the RoadPro, as he's on the road all day long, and it's super nice because it does a pretty decent job (heats up to 300F, basically like a mini oven), so you can heat up burritos, melt cheesy stuff like lasagna, etc.

    The HotLogic is nice because instead of just being a mini portable crockpot, it's also a mini oven, and can be used from a wall plug, a newer-vehicle 2-prong car plug, or with a 75-watt (minimum) inverter. There's a good Facebook group available as well! It heats up to 218F & then holds the food at 180F, so it's more for reheating food than cooking food, like the RoadPro can do (HotLogic says you can cook chicken breast in it in about 2 hours, but ehhh...), but it's also a bit more versatile as you can plug it directly into the wall an hour before lunch & have your food ready to go without needing a microwave or toaster oven.

    Homemade soup:

    If you're into soup & haven't heard of Souper Cubes, it's basically a silicone ice cube tray with 1/2-cup & 1-cup markings (4 per tray) & lids, plus a wire frame around the top to hold it together, which makes portioning out bulk soup cooks super easy:

    https://www.soupercubes.com/

    I mean, just look at this insanity:

    https://www.instagram.com/p/B0cU_UFBSQp/

    Also, if you're into making soups at home, the Instant Pot (electric pressure cooker) is my BFF...it makes cooking soup a lot faster & more automated (aka easier overall!). Poaching from another one of my posts, here are some soup ideas: (I use the IP for soups, stews, bisques, broths, stocks, etc.)

  1. Store a variety of soup flavors at home (Souper Cubes or canned soup)
  2. Heat it up in the vented mug if you need it hot before you leave
  3. Put it into your container of choice
  4. Heat up your container (if needed) & enjoy!

    For me, it's really about nailing down a solid process & taking care of all of the little annoying details. Like you said, the tall insulated mugs are too small to get a spoon into & eat out of, so you have to find something better that meets the needs of your individual situation better. Then, setting up a system to support convenience means you can always have a variety of soups to grab before you leave the house, whether it's a can that you heat up in a vented mug & store in a food thermos or a frozen Souper Cube that you toss in a Crockpot Lunch Crock & plug in before lunch!
u/Juliska_ · 2 pointsr/MacAndCheeseCommunity

Please bear with me as my offering is really more non-recipe than recipe, but I hope it's helpful. Raising 3 sons, I've made obscene quantities of Mac and Cheese over the years. I often use it to help clean out the fridge lol.

Pasta -

If I'm making dinner for now, I'll use a 1 lb box. If I want a shot at having leftovers, 2 lbs. My FAVORITE pasta for M&C is radiatori as it has lots of surface area to coat with cheese, but almost any pasta will work.

I'm assuming you can boil pasta in salted water but even if you screw this up a bit, we can adapt. If you're planning on a baked M&C try to pull the pasta when it still has a slight chew to it. But if you overcook the pasta a little, just sauce that shit and eat it. Who cares - you're still eating mac and cheese!

Cheese sauce -

As an easy foundation for sauce, I'll whisk a couple fat tablespoons of flour into 2-3 cups of milk (whole, skim, whatever) and heat it on the stove. I'm just looking to create a thickened base for the cheese, so heat till bubbling for a minute then back way off the heat. I usually stir with a flat whisk, but use whatever - just make sure you're keeping this from burning to the bottom of the pan. Add salt and pepper to taste.

As for cheeses, this is where I clean out my fridge. The ONLY cheese that I've found that gets weird is if I add goat cheese (completely changes the texture) but otherwise a couple cups of just about anything works. Just be mindful of stronger flavored cheese so you don't create something overwhelming. Lately I've been using colby (got a few cases of it from the food bank) but I've also used combinations of sharp/mild cheddar, mozzarella, monterrey jack, pepper jack, asiago, parmesan, velveeta, American, or smoked gouda. It's dangerously rich and kinda cheating, but a little cream cheese, ricotta, or blended cottage cheese will make this a "guilty as hell" pleasure. I prefer to turn the heat off when I add the cheese as insurance so it doesn't overheat as some cheeses may break. If you have chunks of cheese, you can always throw the lid on and let it sit with the heat off to soften, then give it another stir.

Options -

Seasonings - we like salt, pepper, garlic powder, and onion powder. Paprika and mustard also have their place. How about some hot sauce or sriracha?

Feeling fancy? Caramelized onions, leeks, mushrooms, spinach, or bell peppers all work well. You can also chuck in other frozen or fresh veggies (I'll throw little things like peas or corn in with the pasta RIGHT before I drain it just to thaw it so it maintains its quality, but otherwise cook your veggies first.) I've even used sauteed zucchini or cherry tomato halves.

Need a protein? Ground/chopped cooked meats, shredded chicken, tuna, bacon, diced and fried spam, sausages, hot dogs, lunch meat... again - a great way to stretch left overs and clean your fridge! A bit of pulled pork is AMAZING.

Toppings - Even is you don't bake it, a little something sprinkled on top for texture can be a wonderful thing. Anything from buttered breadcrumbs, crushed potato chips/cheeze-its, and the ever amazing French's Fried Onions is delicious.

I'm not sure if I've ever made the same M&C twice. Just taste for seasoning as you go and don't sweat it! It's kinda like sex with a new person. Even if it's not perfect the first time, you still had sex and can JUST DO IT AGAIN!

EDIT - One more thing! This is my favorite pan for baking M&C. You can start with a base recipe, and make 3 different variations for picky eaters :D .

u/drawsmcgraw · 1 pointr/smoking

I put enough water in it such that it doesn't need refilling. I put the deflector upside-down (legs pointing up) and put the water pan in there, then the grill on top of the water pan. A long time ago, I got a dedicated stainless steel pan for use only on the grill. This pan is very similar to mine, if not the same one I bought. In a pinch, you can get the 'heavy duty' disposable aluminum pans, which work just as well.

I'd love to spatchcock the bird but I'm always cooking it for company, so I put the bird in Norman Rockwell style (nothing special, just breast-side-up as if it were in an oven). Definitely wrap the wing tips and drumstick ends like someone else said. And remove the foil after an hour or so so they get nice and brown.

As for wood - always use chunks. I use one, maybe two, chunks of wood for my turkeys and that seems to be enough.

And as others have said, 350 is a good temperature.

Good luck! It should be a lot of fun. Once you get it down, you'll never go back.

u/c0lin46and2 · 2 pointsr/castiron

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

u/bloomindaedalus · 4 pointsr/salamanders

There are many many options for housing a salamander. Nobody knows has a better internet presence for keeping them then the folks at caudata.org as mentioned by u/ye_ol_chuckaboo below. They have a helpful forum where you can get info advice and answers to questions. they also have care-sheets. So i suggest you spend soem time looking there.

Some simple ideas would start with something like:

go get a 40 gallon aquarium or larger. or 3 - 4 foot plastic storage box or like this

whatever you use it will need a lid to keep things out and the salamander inside but it must allow air to pass through

the main thing here is that it doesnt need to be more than 15 inches tall but should have as much surface area (footprint) as possible. A good minimum is about 4 - 4.5 square feet. or anything at or above the "40 gallon size " on the standard US tank sizes chart here

buy some organic untreated (chemical free, fertilizer free) topsoil from a garden store.

plan to use at least 6 - 8 inches of soil at the bottom

​

order several cork bark hides like this logs or half logs will be good to partially bury and to keep on the surface so the animal can choose a hide.

​

get a *large* smooth sided glass ceramic water bowl like this or like this

​

use only smooth objects stones, smooth glass ceramic, plastic. no gravel no sharp rocks no sharp wood.

Moss and plants can help add humidity and attractiveness.

a water mister bottle is helpful to have around

​

feel free to ask any specific questions

u/[deleted] · 1 pointr/Random_Acts_Of_Amazon

SO. MANY. THINGS, haha. Half my wishlist is things for my house.

I'm just going to link a bunch of cool things real quick, just to give you an idea of whats out there and what you can get. And since you mentioned plungers...this ones first

Pirate skull plunger! It goes back and forth between being unavailable to available but it's a pretty nifty way to deck out an otherwise boring house item!

Melting Clock Is a hella sweet, very Alice in Wonderland-y!

An umbrella because everyone needs one of those, and this one just happens to have the bonus of looking like a samurai sword.

A scooby doo mystery machine salt and pepper shaker I actually own this one, it is so cool. Magnets connect the two parts together! (they actually have a bunch of different ones as well, not just scooby doo but Looney tunes, etc.)

Annnd speaking of loony tunes, they have baking pans shaped like characters that you can do all sorts of things with-bake, freeze, etc.

And as for me, the thing I'd like to stock my house with are these because who doesn't want gargoyle computer speakers? (particularly if you're like me, and are attempting to have a haunted mansion themed living room.)




u/ToadLord · 1 pointr/ATKGear

From Season 3: Quick Breads

Overview Update May 2011:

> We recently learned that our favorite 8½ by 4½-inch loaf pan has a new manufacturer, though its name remains the same. Curious as to whether this new pan could live up to the original, we made double batches of our Classic Pound Cake and American Sandwich Bread and divvied them up to bake in the new and old versions. Good news: The similarity wasn’t just a matter of looks (the pans were almost impossible to tell apart). The new pan produced even browning and effortless, perfect release for both bread and pound cake. With pound cakes, it performed every bit as well if not better than its predecessor: The old pan left slight traces of cake in its crevices; the new pan, none whatsoever. Loaves of bread rose and browned evenly in both pans, and left perfectly intact edges when released.


TESTING NOTES

WINNER:
Williams-Sonoma Goldtouch - $21.00

> This pan yielded perfectly gold browning on both yeast breads and teacakes, and turned out a sandwich loaf that, as one test cook noted, "looked just like a bread should look."

HIGHLY RECOMMENDED:

Pyrex Glass Loaf Pan - $6.95

> A bargain for its performance, this glass dish fell just short of the Williams-Sonoma pan and was just a tad heavier.

NOTE: Apparently PYREX has since released its EASY GRAB set of bakeware which has larger handles. It is a bit more expensive but, if you do a search for these pans, that is what you will most likely get. The link given is for the original pan. ~OP

RECOMMENDED:

  • Baker’s Secret Basics Non-Stick Large Loaf Pan - $4.99

    > This past-favorite bargain pan still performed well overall but took browning further than we wanted on both our sandwich loaf and pound cake.

    RECOMMENDED WITH RESERVATIONS:

  • Anolon Suregrip Nonstick Loaf Pan - $13.95


    NOT RECOMMENDED:

  • Doughmakers Loaf Pan
u/Generic_On_Reddit · 13 pointsr/EatCheapAndHealthy

It depends a lot on what you have to cook on and what you cook most often.

If I had to pick 3 items of cookware with my current cooking habits assuming a stove top and oven, my top 3 would be:

  • A 12 inch skillet, for sauteing or cooking just about anything on the stove. I prefer cast iron, which can be used for baking small quantities of meat in the oven. (Edit1: This is also where I'd cook any vegetables I eat. Whether I saute, fry it steam them.)

  • An oblong baking dish like the one here. Which can bake large quantities of meat like chicken breasts or pork chops, bigger pieces of meat like ribs, tenderloin, or roast, and hold extremely large casseroles. All of which are very easy to cook and last several days to a week of dinners. (Edit1: You can also roast large quantities of vegetables in these, of course.)

  • A pot that can hold 2-3 gallons of water for boiling large quantities of pasta or even potatoes or anything.

    Also worth mentioning is a saucepan that can hold a couple quarts. This is for making things like rice, quinoa, lentils, beans, etc. I don't generally eat a lot of those items, so that's why it's not in my top 3. But I believe those are staples for a lot of people, so I'm sure it's a must have.

    I also recommend a meat thermometer, makes baking meat easier and more enjoyable than any other kitchen tool.

    Everything I cook is easy, relatively quick and/or in bulk, usually more than a week's worth of dinners and some combination of those 3 are what I use to cook the vast majority of the time. You could probably get all 3 for under $50 total and they should last decades, if not for life if treated properly. I recommend getting all 5 items mentioned in this post to handle all basic meals.

    Edited to explicitly mention vegetables.

u/FlayOtters · 1 pointr/xxketo

Here's what I do:

I have this amazing pyrex baking dish -- it's huge, and I line the bottom with boneless, skinless chicken thighs (I can never find bonless skin-on, and the bone-in will give you awesome flavor, but.. I just don't have time for all of that). It's two packages -- which comes to about 14-15 thighs.

I grind salt and pepper over everything, and then generously douse each with a bit of bacon grease.

I peel one bulb's worth of garlic cloves and put them in the pan, whole, wedging them in between the thighs as evenly as I can manage.

I pour a bit of chicken stock in the bottom of the pan -- just enough to cover it, so it's probably about 1/4 to 1/2 a cup at most. Cover the pan with foil, and bake at 350 degrees for 2 hours.

When I take the pan out of the oven, I let it sit for about 10-15 minutes, then I put 2 thighs into each of my awesome lunch dishes, and set them aside. So, the bottom of the pyrex pan is now filled with drippings and stock liquid and brown bits and YUMMINESS. I get a hard spatula and make sure that all the bits are scraped off of the dish, and any brown areas are scraped with a bit of the liquid too, to make sure I get as much flavor into the liquid as is available.

Finally, I scoop out about 1/2 to 1 cup of sour cream, and whisk the hell out of it. It makes a fairly light-colored gravy, but if you use a little less chicken stock, you'll have more delicious font on the bottom of the pan to give both color and flavor to the gravy.* Everything mixes really well, I've found, and then I pour as even an amount as I can between the 7 lunch containers, then add frozen broccoli to the side of the chicken, and top that with grated sharp cheddar cheese.

That's basically my entire lunch recipe, and not just the gravy, but.. there you go :o) No other thickeners needed, btw.

  • edited to add -- but don't go completely stockless. Also, the liquid you don't use at the start of the recipe you'll want to put in there at the end, otherwise you won't have very much gravy at all to work with.
u/Zoobles88 · 1 pointr/Random_Acts_Of_Amazon

I've got a coworkers who uses mini mason jars to organize her paper clips and rubber bands and things like that :)

And I'm always a fan of using a cool looking mug to hold pens and highlighters :) (I have a really cute elephant mug for mine haha)

I love surprises, but if you want an idea, I've been eyeballin' these pyrex bowls ever since I saw them at my mom's house haha

Congrats on the new job! :D

u/lavender_ · 1 pointr/AskReddit

Get some fresh chicken breasts (that are already cut and prepped for baking) and a baking dish. Lay the breasts in the bottom of the baking dish. Add about a half inch of water and three or four bouillon cubes, minced fresh garlic, and a bit of oregano.

Let it bake at 350F degrees 1-1.5 hours, covered with aluminum foil.

Get a pre-made salad mix, Caesar dressing, shredded Parmesan, and cherry/grape tomatoes. Top the pre-made salad mix with the shredded Parmesan and the tomatoes. Let her put the dressing on when she's there.

Get some fresh green beans, steam them, then add a bit of butter and salt and pepper.

It's really an easy dish, super delicious, and seems way more impressive than it actually is.

u/REducator · 2 pointsr/wicked_edge

I echo using something wider than it is tall. I use one of these. It fits my hand perfectly. They also make great single-serving cereal bowls for my kids. :)

Something else to consider is: are you using an appropriate amount of product? If I am attempting to make a lather mountain, I will invariably get a little bit on my hand and the handle of the brush. If I am simply trying for a regular 3 pass shave, the lather stays in the bowl (usually).

u/robertgfthomas · 5 pointsr/Frugal

I didn't... I think the mods did. So I'm going to sneak in and repost.

What are some of the staple gadgets and gizmos you have to maximize portability, versatility, durability, and price, time, and space efficiency?

Here's my list:

-Feiyue shoes. Crazy cheap, they take up no room, and they don't look out-of-place in most situations.

-Light My Fire titanium spork. This is the only eating utensil I ever use, and I take it everywhere.

-Pyrex 4-cup Bowl. As long as I'm just making food for me, this dish is the only one I need. It can withstand pretty much everything, and the microwave-friendly lid is awesome.

-Platypus roll-up water bottles. Carrying around an empty water bottle is really annoying. These guys hold lots of water, and only take up as much space as the volume of water they contain.

-Milk crates and heavy-duty Rubbermaid containers instead of furniture. The only thing you can really do with a chair is use it as a chair, and the only thing you can do with a chest of drawers is use it as a chest of drawers. Might as well combine the two -- and make them really light and portable to boot!

-Lifetime folding table. This is the closest thing I have to furniture.

-Coleman 4-in-1 Quickbed. It's a twin mattress, or two separate twin mattresses, or a king-size bed, it's comfortable as poo, and it folds up to nothing.

-Night Ize Gear Ties. I've used these for everything from coathangers to patching the handle on a neighbor's lawnmower to attaching the basket to my bike.

-MicroNet Microfiber Towel. Linen actually takes up a surprising amount of room. This guy works great, and folds away to nothing.

-Wellspring FlipNote. I've had my FlipNote for 5 years and it's been in my pocket every single day -- whether I was in South Africa, military combat training, business meetings, or going out with friends. It's an idea journal, an address book, a wallet, a writing surface, a pen... all kinds of stuff, and it's super-slim and super-durable.

-Bug-out bag. This isn't quite the one I have -- mine was about $60 and came with a CamelBak and tube inside -- but it's the right idea. When I was discharged from the military, I fit my entire life in this amazing backpack with room left over for the full CamelBak and hiked up and down the California coast for several days with no problems. The same backpack's still the only piece of luggage I use for travel, for class, for everything. It expands from normal backpack size to HUGE.

TL;DR If I can't pack everything I own into my tiny car in one hour, I have too much stuff.

(Edit: This list isn't everything I own, but it's the things that I figure would be useful to anyone.)

u/JasperPNewton · 3 pointsr/Cooking

It would be helpful to know what kind of storage and counter space he will have in the place he's moving in to. If you've got minimal storage space, you'll appreciate one item that has many uses rather than a range of items that you have no room to store them. I also agree with the suggestions of getting him some Pyrex liquid measuring cups. So, so useful! I also have two Pyrex bowls. They are the perfect thing to have for storage, serving, cooking, eating out of, etc. I wish I had more, I use them nearly every meal.

u/oscill8 · 1 pointr/Cooking

I really like this Chicago Metallic 3-channel lasagna pan (bought it for around $10 at a Ross/TJMaxx type of store). Easy to make multiple types/fillings at once, and super easy to make one extra channel (my family doesn't eat more than 2 @ dinner) for saving for lunch the next day.

u/scarypriest · 2 pointsr/Cooking

Fresh Scallops or fish (flaky white fish like haddock, cod, flounder) from a good fish market.
.5lb per person.
Baking dish for each person.
Pour a bit of melted butter (like 2 tbls per person) on crushed up Ritz crackers(maybe like 5-8 per dish)
and place on top.
Bake 350 for 30 minutes.
serve in the dish.
lemon wedge if you like.

so good.

Grapefruit juice and vodka with a salted rim (Salty dog) to go with it. Bonkers.

u/notlikeme · 2 pointsr/Pets

I used one of these when both my puppy and kitten would not stop playing with their water. They couldn't tip it and couldn't dig in it, etc. After they realized it wasn't going to be any fun, I switched to these they are heavy, easy to wash, and because I have two dogs and a cat, don't run out of water. Of course, you don't need some that big, but something like that, that is glass and heavy would work well.

u/N_Blender · 1 pointr/microgrowery

I use these.

Alot easier than burping a bunch of jars and easier to give the buds a good turn too. Once they maintain 60%RH, into the jars they go for the long term storage.

u/ventimus · 3 pointsr/Cooking

Does All-Clad have a saute pan that has the casserole pan handles? I have a piece of cookware from Cuisinart that we use all of the time, and I love it because it has two handles rather than one side handle and one long handle. So easy to pop in and out of the oven, and the handle doesn't get in the way when I'm using more than one burner.

This is what I have - though I can't quite recall if it's the 3 quart or the 5.5 quart. It has about a 12-in diameter

u/PumpkinQueen · 1 pointr/whole30

Also do you have access to an oven? I know you put you have the stove top but not sure if you have an actual oven. If so, definitely get a casserole dish (something like this) - it will be helpful if you do plan on cooking dishes in bulk.

u/Jabronez · 5 pointsr/Cooking

I used to use this until I switched to an enameled cast iron casserole dish. It has all the advantages of cast iron, plus it's easier to clean.

u/bookchaser · 5 pointsr/BuyItForLife

Yeah, read one star reviews for modern Pyrex bakeware. The BFL Pyrex bakeware is best found at estate sales.

u/Scuds20 · 1 pointr/Random_Acts_Of_Amazon

This is a toughie! I really could use a nice big cooling rack like this.

Also, I have a bunch of Chicago Metallic bake ware on my wishlist. I CANNOT say enough good things about these, NOTHING sticks to them!

ETA: I know this is above your listed price, so consider it out of the running, but I have to share it!

u/Mechanical_Monk · 3 pointsr/Cheap_Meals

I find these Pyrex bowls are perfect meal-sized containers for stir frys, stews, and casseroles:

http://www.amazon.com/gp/aw/d/B0030T1U8E

They're oven, dishwasher, and microwave safe, and never wear out like Tupperware tends to.

u/ferengiprophet · 1 pointr/fermentation

>Well, that depends. You say water. Do you mean a brine?

I meant brine. I take two cabbages, shred them in a food processor, put the shredded cabbage in oblong glass dishes, measure out two tablespoons of sea salt and massage that into the cabbage for 5 minutes, leave the cabbage in the glass dish for 1 hour, and then pack it into half-gallon mason jars. Once these jars are filled to the top (noob mistake I keep making), I use a sauerkraut pounder to squish as much brine out as possible. Afterwards, I add an additional 1 tsp of salt and put glass weights on the cabbage before putting on the lids. If at this point there's not enough brine to submerge the cabbage, I add a little bit of bottled water until it is submerged.

>Why are you adding extra liquid at the start instead of just 2% salt by cabbage weight?

I do this under two scenarios:

0. I pack the jars full of cabbage and pound out as much brine as possible but there's still not enough brine to keep the cabbage submerged

0. Sometimes I don't have enough cabbage to fill up a half-gallon mason jar so I add bottled water until it reaches near the top of the jar

>Do you have a weight in the jar (I assume not based on your question, but maybe you do)

Yes, I use the glass weights that came with the fermentation kit

u/rabbithasacat · 1 pointr/AskCulinary

This behemoth. I like to make a big batch, and the depth (4 in) and width (14 in) are just right for easy stirring of lots of add-ins with all that rice.

u/makebread · 2 pointsr/Breadit

Do you have a dutch oven or a le cloche? That would go a long way to help you achieve the crust you want and are probably easier than the two things I'll mention below.

You can also try alternative steaming methods such as pre-heating your oven with a a roasting pan full of lava rocks on the bottom shelf, then when it's time to bake you dump hot water on the rocks after putting in your loaf. That seems to work well, as does this article on TheFreshLoaf (http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way).

u/Haisley · 1 pointr/1200isplenty

You probably used a 13x9. It's what's usually used for brownies and will make longer rectangles if cut into 16ths.

Also, these sound awesome and I think I have all the ingredients. :D I'll be sure to give them a try.

u/LongUsername · 2 pointsr/PressureCooking

HippressureCooking has an entire page devoted to this topic.

Any heat proof container that fits inside should work. Look for something that's oven safe. The recipe specifies a 4c (1qt) container.

  • Pyrex makes a bunch of round glass bowls that may work.
  • CorningWare makes a bunch of white glazed stoneware crocks that also could work. These are thick though, so you may have trouble finding one that fits with enough capacity.
  • Stainless Steel would be another (good) option. Also look at Camping pots: they tend to be more angular than mixing bowls and usually come with lids/lift handles which help when pressure cooking.



    I don't know which ones would fit well in the Instant Pot (on my to-do list) but you should be able to measure the diameter & height of the inside of the pot, then look at the specs to find one.

u/idub92 · 18 pointsr/MealPrepSunday

Good going, but if you do want round containers, try these, or these, or possibly these.

u/TheFinn · 1 pointr/Cooking

the style of pot looks like a brasier to me with it being relatively shallow and having the curved sides. Lodge makes one for $80

u/greatestname · 3 pointsr/Cooking

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

u/Triette · 1 pointr/Frugal

Get something like this (they make one in regular loaf form as well) and cook longer on a cooler temp.

u/PyroTech76 · 1 pointr/Frugal

Please, you shouldn't take things so personally. My comment was directed globally for everyone. I probably would not have said anything if it wasn't for your comment and the community is better for it. No one is right or wrong in this instance.

Cool that you can use it for roasts and stuff. The first thing I think of when someone says a dutch oven is stew, which would be problematic with the SuperStone. Great that you found it used!

Agreed, bread makers are unitaskers. I'm with Alton Brown in that the only unitasker in my kitchen is a fire extinguisher... maybe the can opener. Nothing against having a bread maker if you use it often enough, but I don't have room for it.

(Link to the item on Amazon for those wondering)

u/scotty_beams · 5 pointsr/shittyfoodporn

Just google gratin dish. This or that, there are plenty options. Shouldn't be hard for you to find similar pieces.

u/hangonlittletomato · 14 pointsr/Cooking

A casserole is just a type of dish. You have a bunch of ingredients, place them in a baking dish, and throw them in the oven for however long the recipe calls for.

u/zambaros · 2 pointsr/bifl

Pyrex baking dish Link

u/xerexerex · 1 pointr/trees

Get one of these to make ISO hash in. I put somethin under one end to minimize the amount of Iso I have to use and the amount of surface area it dries on.

u/PastafarianTwit · 1 pointr/Random_Acts_Of_Pizza

Yessir this is headed your way!

u/Letmefixthatforyouyo · 7 pointsr/BuyItForLife

Look no further than amazon reviews for stories about spontaneous shattering in the oven, not just extreme abuse.

https://www.amazon.com/gp/aw/d/B00N1BYMLS/

Cheaper is all well and good, but if you compromise the core use of your product for it, you've made a real mistake. Pyrex knows about this one, and they dont care to correct it. Anything made in the last couple decades by the brand doesn't belong here.

u/ProfessorLag · -5 pointsr/Cooking

I would not be so quick to write them off. As mentioned, you don't even own a new Pyrex, so how do you know?

If it was one negative review or just some here and there, you write those off. When it's every single review, you kind of take hesitance.