Ovenware Buying Guide

Ovenware comes in all sorts of shapes, styles and materials, which can make buying it a little tricky. So here we run through some of the most popular options, explaining what they are for and why you might need them in your kitchen.

Types of tin, tray and dish

Roasting trays

Roasting trays are designed with high sides in order to prevent spills and splashes. This is particularly important given how volatile oils and fats can be when they reach high temperatures. Roasting trays also have a slight recess running around the edge of the base – oils and fats are collected here so that you can easily scoop them up for basting.

Roasting tins (or “Roasters”)

These are essentially just roasting trays – but with lids and handles. Often they will have two or three small spikes in the base to hold joints of meat in position, and occasionally they will incorporate a stainless steel rack that allows the juices to drip down to the bottom in the same way a grill does.

The main advantage of a roasting tin, however, is the lid – this helps to preserve moisture and ensures larger joints are cooked more evenly. Some lids have small indentations in the centre where moisture gathers and then drips down onto whatever it is you are cooking. These are often called self-basting lids.

Oven trays

These kitchen essentials can be used for everything from cooking chips to baking fish and much more besides. Oven trays shouldn’t be used for roasting meat, however, since the low-sided design means oils and fats may spit or spill over the edge. On the plus side, having low sides does mean that food is cooked a little quicker, as hot air is allowed to circulate around it more freely.

Casserole dishes

Casserole dishes are typically made from ceramic or Pyrex and will often have a circular or oval shape that ensures uniform heating. They are ideal not just for casseroles but also for stews, tagines, lasagnes and even pies. Many casserole dishes come with lids which help to retain moisture.

Casserole dishes made with ceramic can often be used on the stove as well as in the oven, meaning you can brown your meat and sauté vegetables prior to braising.

Yorkshire pudding trays

You can use just about any bun or muffin tin to make Yorkshire puddings, but if you’re after the perfect pud then your best bet is to use a tray designed specifically for the job. These tend to have wider, shallower ‘cups’ than ordinary tins, giving your Yorkshires a more even shape and allowing more room for your gravy.

Pizza pans

If like your pizza thin and crispy then you’ll certainly appreciate having a pizza pan. Unlike a normal oven tray, a pizza pan has dozens of small holes in the base that enable hot air to flow freely around the doughy base of the pizza, meaning you get that lovely, authentic crispiness associated with traditional Italian pizza.

Understanding the different materials

Some materials are better than others for certain cookery tasks. But which is best for you? Here we look at the advantages and disadvantages of some of the most common ovenware materials in order to help you decide.

Carbon steel

A good conductor of heat, carbon steel is the material of choice for food that requires an even cooking temperature in order to achieve the very best results. It distributes heat quickly and uniformly, with minimal hot and cold spots.

Carbon steel ovenware is usually coated with a non-stick material. This helps to prevent rust and makes it much easier to clean than uncoated materials. The downside is that you have to be very careful not to scratch the surface when using metal utensils.

Stainless Steel

Stainless steel is a strong, durable material with natural non-stick properties, meaning it does not require a non-stick coating. This in turn means you’ll be OK to use metal utensils, and you don’t have to worry about blistering or peeling when cooking at the highest temperatures.

As the name suggests, stainless steel offers a high level of corrosion resistance, so it’s unlikely to rust or degrade over time. You can clean as you would with cutlery or crockery and even leave it to drip dry after washing up.

The only disadvantage is its conductivity: stainless steel doesn’t distribute heat quite as evenly as other materials, so it’s not the best option if you’re cooking poultry, for example.

Vitreous enamel

Vitreous enamel is actually just a type of glass coating commonly applied to carbon steel, though it is often treated as a material in its own right. Highly durable, scratch-resistant, easy to clean and capable of withstanding the very highest temperatures, it’s the ideal material for roasting tins and trays. It’s also highly versatile; ovenware made with steel and vitreous enamel can be placed not only in the oven but also under the grill and even on the hob.

Ceramic

This includes stoneware, earthenware, porcelain, terracotta or any other material that’s been fired in a high-temperature kiln and then glazed to make it moisture-proof. Ovenware made in this way heats slowly and uniformly, making it ideal for recipes that involve long, gentle cooking. Available in many different shapes, sizes and colours, ceramic ovenware tends to be much more attractive than metal equipment and therefore more suitable as an oven-to-table solution.

Cast iron

Cast iron is possibly the most hardwearing of all the conventional ovenware materials. It can easily cope with the very highest temperatures, it’s highly unlikely to break if you drop it, and it stands up admirably to the onslaught of metal utensils. It also has excellent heat retention qualities – cast iron will keep your food warm long after the oven has been turned off, so it’s great for serving as well as cooking.

Of course, there are a few downsides to using cast iron dishes. For a start they’re heavy, which can make lifting them from the oven a little more difficult. They’re also prone to rusting (unless glazed or coated), though this can be prevented with regular ‘seasoning’.

Pyrex Glassware

Made from tempered borosilicate glass, Pyrex offers excellent heat resistance and is highly durable. Being transparent means it’s ideal for recipes that require a little more attention, and because it’s made with glass you can put it in the microwave, dishwasher, fridge and freezer.  More attractive than metal, Pyrex dishes are great for serving at the table as well as cooking in the oven.

Ovenware FAQs

How important is conductivity?

While it isn't as critical for ovenware as it is for bakeware, a good level of conductivity is certainly something to look out for when investing in trays, tins and dishes. Those that distribute heat quickly and uniformly can significantly improve your cooking – as well as reduce your energy costs. Cast iron leads the way when it comes to thermal conductivity, followed by carbon steel, stainless steel, ceramic and glass.

Does it need a non-stick coating?

Non-stick coatings do make cleaning a great deal easier, and they can certainly help to prevent corrosion. However, there are several reasons why you might purposely choose something that does not have a non-stick coating." _PlainText3="The first is that these coatings are not scratch-proof and therefore highly vulnerable when using metal utensils. The second is that they will sometimes peel and blister when they reach higher temperatures (usually over 250˚C)." _PlainText4="If you're using metal utensils and you do sometimes cook at very high temperatures, it's best to use something without a non-stick coating. Stainless steel, cast iron and vitreous enamel are all good options.

Can I use metal utensils?

Metal utensils are fine to use with stainless steel and vitreous enamel. With cast iron, ceramic and Pyrex you need to be a little more careful, and with coated carbon steel you should avoid using them altogether.

Can I use my oven dishes on the stove?

Again, this depends on the material and whether it can withstand the direct application of heat. Stainless steel, vitreous enamel, cast iron and some ceramics can, but coated carbon steel and Pyrex cannot.