simplequietmodern

I would rather toss something in the over than stand watching a pot on the stove any day. When the oven is on I reach for one of my favorites, either a classic Pyrex baking dish, a white glazed stoneware baker or a vintage Dansk Kobenstyle baker. I’ll decide on which based on what’s being prepared or how it’s being presented. If it’s a batch of Brown Butter Blondies or a sheet cake I might go with the Pyrex. If I’m entertaining for the holidays and I’m making a Panettone Bread Pudding or Sicilian Potato Gratin I will go with a white stoneware or the enameled Kobenstyle. The Pyrex is put to use all year long roasting vegetables while the other two are perfect for a seasonal fruit crisp or presenting a chopped salad to a group. And, it goes without saying any and all will handle the task perfectly when you are asked to whip up a batch of Funeral Potatoes or a Baked Mac and Cheese. Easy clean up for each makes it hard to pick a favorite.

Classic Pyrex   photo: crate and barrel

White Potluck Baking Dishes    photo: crate and barrel

White Enamel Dansk Kobenstyle Baker   photo: Food 52

photos except where noted: gp