The 8 Best Casserole Dishes of 2021

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 chemically 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.

Price 

The price for a casserole dish will depend on the material, size, and manufacturer. Glass casserole dishes are typically the best value option, so if budget is an issue, this might be the material for you.  For other materials, the prices vary widely depending on the manufacturer. Heritage stoneware and enameled cast iron piece will be the most expensive, topping out at over $100 for the largest capacities from premium European brands.

Warranty

Most major manufacturers will offer a warranty of some sort, whether it be a limited period or a lifetime warranty. These warranties typically cover any defects in materials or workmanship and do not cover regular wear and tear, accidents, misuse, and damage from commercial use.  Always be sure to review the manufacturer’s warranty prior to purchase to ensure it is adequate.

Brands

Emile Henry 

This French-based company has been making fine ceramic ovenware and bakeware since 1850. Its casserole dishes are made from Burgundian clay, which gradually and evenly distributes heat. The best-selling Modern Classics bakers are high-fired featuring a scratch-resistant glaze, do not contain lead or cadmium, and can go from the freezer to the microwave or oven without risk of thermal shock. 

Le Creuset

Le Creuset was founded in 1925 in northern France by two Belgian industrialists who combined their casting and enameling skills to create the signature Le Creuset cocotte. This premium brand also expanded its product offering to include stoneware casseroles and gratin dishes, as well as a variety of specialty pieces (like tagines, ramekins, and serving platters) in an array of colors. Le Creuset’s products are designed to be heritage pieces that are handed down for generations.

Pyrex

Created in 1915 by Corning Inc., Pyrex is a leader in producing glass products that are used in kitchens and laboratories worldwide. Pyrex’s original products were made from borosilicate glass, a low-expansion material that is resistant to breakage and thermal shock, making them ideal for bakeware. Its product lineup is easily affordable and consists of a wide variety of practical shapes, from casserole dishes to bowls and measuring cups.

Fiesta Tableware

This recognizable brand of colorful ceramic dinnerware has been popular since its introduction in 1936. With a brief production hiatus from 1973 to 1985, it reemerged in 1986 and has reigned supreme as the most widely produced solid color dinnerware in the US. Its line includes over 30 different color glazes in a variety of shapes—including oven-safe bakeware—with regular annual and limited edition color releases. 

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. 

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.