The Best Casserole Dishes to Delight Dinner Guests

What To Look For When Buying a Casserole Dish

by Bernadette Machard de Gramont

Materials

Ceramic 

Porcelain and stoneware casseroles both fall under this category. Ceramic casserole dishes are sturdy, often aesthetically-pleasing pieces that hold up well in the oven. Made from some type of clay, they heat up slowly but evenly and retain heat well, which can also help conserve energy in the long run. This type of baking dish is also less susceptible to thermal shock—some pieces can go directly from the freezer to the oven with no problem. Be sure to pick pieces that have a smooth interior glaze for easier cleanup. 

Enameled Cast Iron

This type of casserole is a serious workhorse—it can be used on top of the stove as well as in the oven. It has the heat retention and durability of cast iron, but the glass-like enamel coating also makes it attractive enough to go from oven to table (just be sure to use a couple of really good trivets underneath to protect your table). This type of casserole dish is also resistant to thermal shock, but it is always recommended that you cool the pan down before plunging it into cold water. 

Glass

While glass isn’t the most attractive pick for oven-to-table presentation, it tends to be an inexpensive and reliable option that performs really well. Glass performs similarly to ceramic, heating evenly and retaining its heat well. When picking a glass casserole dish, be sure that it is oven-safe, tempered glass (bonus points if it is microwave safe too). This material is susceptible to thermal shock, so be sure that your pan is completely cooled down before putting it in contact with cold water.

Aluminum and Hard-Anodized Aluminum

Aluminum responds very quickly to heat and any temperature changes, and is usually oven and freezer safe. These types of pans are also typically lighter in weight than their ceramic or cast iron counterparts. The caveat is that uncoated aluminum might react with acidic foods (like tomato sauce) and cause off flavors and discoloration of your cookware. Hard anodized aluminum is a treated material that has the same conductivity as bare aluminum, but has the added bonus of an oxidized top layer that prevents this. If choosing an aluminum pan, you may find hard anodized to be the preferable option.

Construction

When choosing a casserole, you want to look for a sturdy pan that is easy to transport in and out of the oven. Thick walls will provide the structure necessary to hold the weight of a heavy casserole, and will also make the pan resistant to shattering. Having handles that you can grab is extremely useful—they don’t necessarily have to be large loop handles, but they should protrude enough so that you can easily pull your dish out of the oven with protective kitchen mitts on.

Size and Shape

Casserole dishes come in a wide range of sizes and shapes. Choosing a casserole dish will depend on how many servings you will be making. Smaller square (8 x 8-inch) and rectangular dishes (7 x 11-inch) will hold about 2 quarts, while larger dishes, like a standard 9 x 13-inch casserole, will hold around 3 quarts (serving anywhere from 4 to 6 people). A standard round casserole dish measures 12 inches in diameter, and hold approximately 3.7 quarts. Oval casserole dishes, sometimes called gratin dishes, are available in individual portion sizes and go up to larger 14-inch, 3.5-quart sizes that can feed about 4 to 6 people.

Heating Capacity

Casserole dishes will typically be safe to use up to 450 degrees, but many are rated with a higher maximum heat threshold. If you like to finish your dishes under the broiler, be sure to pick a casserole dish that can withstand 500 degrees or higher. Always double check with the manufacturer’s specifications to ensure your baking dish falls within the temperature range you need.

Care & Maintenance

The biggest issue with casserole dishes is cleaning off any baked-on debris, so you’ll want to soak them for easier removal. Because some materials are more susceptible to thermal shock, be sure your pans are completely cooled down before putting them into cool water so they don’t crack. While most glazed items are resistant to scratches, you can prevent damaging your pan’s surface by scrubbing away stuck-on food with a non-abrasive scrubber (like nylon). If your dish is dishwasher safe, you can simply tuck it into your dishwasher, but still attempt to remove any bits of food or grease prior to the wash cycle. 

FAQs

Can you bake a cake in a casserole dish?

Since casserole dishes tend to be heavy, they're a little more cumbersome when it comes to maneuvering and flipping your cake out of the pan. But since it's still an ovenproof baking dish, you can certainly use it to bake a cake if you don't have a dedicated cake tin available. (We still recommend using a cake pan if possible.)

What can you cook in a cast iron casserole dish?

Cast iron casseroles can be used to cook lasagnas and other typical casserole dishes, but they are also very versatile and can often be used directly on the stove. Use them to brown meats on the stovetop and finish by braising or roasting them in the oven.

How do you carry a hot casserole dish?

From oven to table, be sure you are using a thick pair of oven mitts (or pot holders) and place your hot casserole dish on a heat-proof trivet to protect your tabletop. If you're transporting your casserole dish to a potluck, line a box with towels and place your casserole inside, using extra rolled-up towels along the sides to keep the dish from sliding. If any liquid escapes, your towel liner will catch them.

Can you freeze casserole dishes?

Absolutely. Many casserole dishes can easily be made in advance and frozen, then popped into the oven when you're ready to eat them (like this Spicy Chorizo Breakfast Casserole). For these types of casseroles, try to use a dish that has a silicone lid to prevent freezer burn. For more ideas on what to make, check out these 16 Easy Casseroles to Make For Dinner.

Why Trust the Spruce Eats

Joy Manning is a food writer and recipe developer. Her work has appeared in many publications including The Philadelphia Inquirer and The Washington Post. She’s the author of "Almost Meatless" and "Stuff Every Cook Should Know."

This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.