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Cookware - Ovenware

How to choose and buy ovenware

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Jump to:-      Stovetop to Oven /Oven to stovetop? What you need   |   Types of Ovenware  | 


All too many people stock their kitchens with what they believe is a broad selection of cookware that covers the types of cooking they want to do – only to come up short when they need to bake, broil, or roast a dish in the oven. While some pots and pans can be used in the oven, others will be destroyed if you try, with disastrous effects on your meal.


This guide will help you to enjoy and choose the ovenware you need to really have a well-rounded kitchen.










Stovetop to Oven - Oven to stovetop ?

How Can You Tell if Cookware Can Be Used in the Oven?


Cooking in an oven is very different from stovetop cooking, especially from your pans' perspective.  On the stovetop, the heat is concentrated on the bottom of the pan, while the sides remain relatively cool.  In the oven, heat completely surrounds the cookware, warming it evenly.


Some pots and pans intended for stovetop have an extra-thick plate at the bottom to distribute heat evenly and ensure that nothing sticks or burns – but the sides of the pan are left unprotected.  This can cause trouble during oven cooking.  Others may have plastic handles that would melt or warp in an oven.


For these reasons, some pieces of cookware are not recommended for use in the oven at all, while others will work only below certain temperatures.  To find out if cookware is oven-safe, read the documentation that came with the cookware, or contact the manufacturer directly. 


Can All Ovenware Be Used on the Stovetop?


Ovenware made of heavy metal can usually be used without trouble on the range.  However, cookware made from earthenware, stone, glass, or ceramic often transfer heat unevenly, which can cause them to shatter if used on the more concentrated heat of a stovetop.  Be sure to check the manufacturer's instructions before using these kinds of pots and pans on your stove.



What ovenware you need


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Large, medium and small Covered Casserole dishes
With these three sizes you'll be able to cook all manner of casseroles in varying quantities - from serves 8 to serves 1.

Lasagne dish

These dishes are more shallow and wider making them suitable for all types of pasta and vegetable bakes, especially those cooked for shorter periods and which require a crisp or browned finish.


Essential for making individual sized dishes such as crème brulée and savoury baked starters or individual portions of pâtés.


Flame Proof Casserole Dish
Select a medium-sized flame proof casserole that can be used on the stove top (flame proof not just heat proof), in the microwave as well as in the oven.


Flan dish
Select a 20cm/8-inch flan dish which will be large enough for between 4 and 8 servings depending on the recipe.  Suitable for savoury quiches and sweet tarts and ideal for oven to table service.


With these seven items, you’ll be well on your way to a well-stocked kitchen with all of the ovenware that you need to cook your favourite meals.


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What type of ovenware should you buy?


Ovenware comes in a wide variety of materials, which vary in their versatility, ease of storage, longevity, effectiveness, and appearance. While some cooks love one type of oven cookware, others may find a different material much easier or more satisfying to work with.  Before you invest heavily in a specific type of cookware for your oven, it's a good idea to experiment to decide which you like the best. 


Some of your options include:

Metal – From low-cost, practical, but short-lived aluminium to high-tech and expensive titanium, you have plenty of options when it comes to cookware for the oven. Stainless steel, cast iron, and copper are other popular metallic materials.

Glass – Tempered glass is lovely to work with and lets you see the food as it cooks, which can really help you to improve your cooking. However, it can also be temperamental, shattering easily if dropped or misused.

Earthenware – Clay ovenware has been very popular throughout the history of mankind, and remains so today. Earthenware is usually glazed, to prevent foods from reacting with the clay and to ensure that there is no muddy taste. Clay cookware holds heat well, which makes it ideal for casseroles and other long, slow-cooking meals. However, it is very sensitive to sudden changes in temperature and can break if heated or cooled too suddenly.

Article provided courtesy of Only Cookware - a resource for

pots and pans, stainless cookware and enamel cast iron cookware.

in conjunction with Recipes4us



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