(Part 2) Reddit mentions: The best baking dishes

I also use la cloche clay baker. I like it infinitely better than a Dutch oven for ease of use. It also accomplishes the same thing and has more room for larger loaves. I use this one and love it:

Sassafras Superstone® La Cloche Bread Baker with Specialty Bread Lame https://www.amazon.com/dp/B0106TDDYY/ref=cm_sw_r_cp_apa_i_AxJ.Ab30EM82W

[Link to some comet vomit] (http://www.amazon.com/registry/wishlist/26PP6PRXF9507/ref=wl_bm-view-list&altAction=1) (awesome name btw)
[I would SEE stars] (http://www.amazon.com/Wilton-Recipe-Right-Biscuit-Brownie/dp/B000FCD0NM/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=2BZ6AUPYZ6FAW&coliid=I2THH3SG0REWMY) if I got hit over the head with this!!!!

To infinity and beyond!

Side note yesterday there was a discussion thread about something that blows your mind. I'd like to change mine to: You can MAKE nail polish? wtf... MIND BLOWN!!!

Thanks for the contest! Happy Thursday!

BIAB actually can be made to work well if you are careful.

Optimal? I would say HERMS or directly heated recirculated no-sparge. RIMS scares me because it exposes a small amount of wort to a large amount of heat at once and is more prone to scorching.

I use a directly heated stainless steel heavy duty kettle with a false bottom as my no-sparge mash tun. The liquid gets pulled from an outlet below the false bottom and reintroduced in the top of the mash, resulting in very clear cast out wort by the end of the mash.

Whatever way you go, I recommend a floating lid that covers as much as the wort surface as possible. I use these https://www.amazon.com/Concord-Cookware-3-Piece-Stainless-14-Inch/dp/B005P15QBM

The 14" one covers about 98% of the surface of my wort during the entire duration of the mash. I use a second one in my boil kettle to keep the wort covered there during lautering and as it's heating to a boil.

It's also essential that your pump and tubing fittings are completely leak-free. I don't just mean they don't leak liquid, I mean that they don't suck in micro bubbles of air via the Venturi effect. Tri-clover fittings are the way to go.

With a tight, recirculated no-sparge system like that with floating caps and no leaks in the pump lines, you can get away with 30 mg/l SMB total.

IIRC the preheated element allows for a better "spring" and crust.

Not sure if you girls are just trying to be thrifty but get yourself a good lid replacement or.. [you could also try something like this if budget allows] (https://www.amazon.com/SuperStone-Covered-Baker-Specialty-Bread/dp/B00N517V3U/ref=sr_1_1?ie=UTF8&qid=1467260327&sr=8-1&keywords=covered+baker)

I believe that, at some point, maybe within the last 25 years, Pizza Hut made the change from thick seasoned steel pans to anodized aluminum. Anodized aluminum is usually pretty thick, with a dark gray layer of aluminum oxide that's very durable and, while it's not non stick, it tends to be able to take on a bit of seasoning.

https://www.kxly.com/news/made-in-the-northwest-lloyd-pans-2/773517621

>SPOKANE VALLEY, Wash. - All of the top pizza chains in America use Lloyd Pans to bake their pies.
>
>Domino's, Pizza Hut, "Little Caesar's, Papa John's, all of those," said Lloyd Pans CEO and President Traci Rennaker.

So, if you want to approach a modern Pizza Hut pan pizza replica as authentically as possible, I'd go with a Lloyd pan- most likely with one of their industrial coatings (ptsk, tuff-kote, etc).

But Lloyd pans tend to be pricey. Chicago Metallic makes anodized pans

https://www.webstaurantstore.com/american-metalcraft-hc80142-14-x-2-hard-coat-anodized-aluminum-straight-sided-deep-dish-pizza-pan/124HC80142.html

Allied also makes pans

https://www.alliedpans.com/pizza-pans-supplies/pizza-pans/black-buster/pizza-pan.html

If you want to go old school, then finding thick enough steel pans is going to be difficult. I would probably just seek out a cast iron pan in the diameter of pie you're looking to make.

These are uncoated steel,

https://www.amazon.com/Ottinetti-Blue-Steel-Round-Baking/dp/B011CNVS54/

but they look kind of lightweight.

If you're not married to a round pan, these are well liked, if not a little pricey:

https://detroitstylepizza.com/product/10-x-14-steel-dsp-pan/

It's not exactly like seasoning cast iron, but I've seasoned uncoated anodized aluminum. You can spend more on the industrial coatings, but if I were shopping for pans, I might go for the cheapest anodized pan I can find.

This is exactly what I do and the result is 100% usable and perfectly cooked rice.

[I use this pyrex bowl and it fits perfectly](Pyrex Simply Store 7-Cup Round Dish, Clear with Blue Lid https://www.amazon.com/dp/B000NBR6AI/ref=cm_sw_r_cp_api_i_MVumDbFCZEYEA)

Link is good for European redditors:

• Amazon for $30
  
  
• Peters of Kensington for $35 (for Australians, though I bought mine for $20, have a look around)
  
  This thing has been my favourite cooking thing since I started cooking using mum's when I was a kid. You can use it for stews, roasting meet/veggies, pasta bakes, anything you can think of that goes in the oven really.
  
  Soak the thing for 30 minutes before you use it so it doesn't dry out and it'll last you a lifetime. You only need to wash it with soap and water after use, the food doesn't really stick to the inside because most of them have been glazed on the inside.
  
  My best dish in this is an osso bucco where you just fill this with the ingredients, chuck it in a 160 degree oven and forget about it for 4 hours. Amazingly succulent, especially with the moisture coming out of the soaking earlier. Roast chicken in this is incredible too.

Try using a square pyrex baking dish next time.

Easy to scrap.

If you redissolved in ever clear, and evaporated it in a pyrex baking dish, you could scrap it. Razorblades (clean the grease off) and paint scrapers both work.

For reference, I mean this: https://www.amazon.com/Pyrex-Basics-8-1-Square-quart/dp/B00FN3M59S

Something like https://www.amazon.com/dp/B00E4JOWY8/ref=cm_sw_r_cpapa-KjZBb8B0T69Q or just a small cast iron pan. I'd recommend the pan, because of the handle.

Sure, most were just searching "Camembert baker" and "Cheese dish" and other variants on Amazon.

​

Dish 1

Dish 2

Dish 3

Dish 4

​

I am using the Emile Henry ceramic bread baker and the bread rise nicely in this closed baker. This bread (FWSY poolish) was baked for 30 minutes closed in and then 15 minutes on the oven rack. The tops browns nicely, but the sides, that were touching the baker for 30 minutes, look miserable.
I am using some oil and flour on the sides of the baker.
Is there a way to improve the look of the sides of the bread?

https://www.amazon.ca/Emile-Henry-345503-Bread-Burgundy/dp/B079P4SZ68

Apparently in the past, Pyrex used something called borosilicate glass which was much more durable and less prone to shattering due to extreme temp. changes. After doing some research, I learned that some European brands still use that glass and picked up a Simax roaster. Haven't used it yet, but maybe this info can help some of you guys out.

Like some of these?

https://www.amazon.com/Oz-Round-Gratin-Baking-Dish/dp/B00JR9EPBU/ref=sr_1_42?

​

https://www.amazon.com/HIC-Gratin-Baking-Dishes-Porcelain/dp/B005KMKSP0/ref=sr_1_4?

​

https://www.amazon.com/BonJour-Porcelain-Brûlee-Ramekin-4-Piece/dp/B0001K17WO/ref=sr_1_9?

​

https://www.amazon.com/Fiesta-Inch-Individual-Casserole-Cobalt/dp/B000UVO78U/ref=sr_1_31?

I did a bit of google and it seems there is a type of ceramic dish with the pointy thing called an apple baker or apple baking dish:

link

another link

No idea how it's used though...

edit: oh I didn't even read the text in my own link:

> Just in time for fall apple picking! Make delicious baked apples at home in this beautiful baking dish. Simply core the apple, add 2 T. of water to the dish, and place the apple on the post. Sprinkle with brown sugar, cinnamon, nuts, raisins, and/or butter and bake at 350 for 30-45 minutes, depending on the type of apple. The results taste like apple pie!

So I guess that's a thing.

One more, then I’ll let it go! Lol, pampered chef shallow stoneware

I also use these in the oven. They work very well.

http://www.amazon.com/gp/aw/d/B0012RVJAU

Apparently the people who make Pyrex in Europe make ARCUISINE in the US and it is still Borosilicate glass.

http://www.aurorares.com/portfolio/international-cookware/

It is available on Amazon.

http://smile.amazon.com/Arcuisine-Glass-Rectangular-13-75-Roaster/dp/B00D91L1OQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1459373005&sr=1-1&keywords=borosilicate

Hall China 527-WH White 8 Oz. Welsh Rarebit Dish

HIC Round Au Gratin Porcelain Creme Brulee Dish

https://www.amazon.de/Arcuisine-4937416-Auflaufform-rechteckig-transparent/dp/B013S58LFE/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=2RZ0LDV81TLG2&keywords=auflaufform+arcuisine&qid=1571416021&sprefix=auflaufform+arc%2Caps%2C172&sr=8-1

edit: the old link was for some reason for amazon.com and the number is only on amazon.de