prep-oven-table-store-travel containers

12 years ago

Alot to ask from cookware. I do like a multi-purpose container. I use Anchor Hocking and
Corning, Pyrex. Glass containers, plastic lids. The Pyrex lids are great. The Anchor ones seem good. The blue ones, not marked, are all cracking. The pale green ones are Martha, just noticed, and has never held a seal, ever, but they are the square ones that i don't use that often anyway. Probably because they leak. Fine for fridge storage.

I even found in storage a glass corning lid that fits my small cast iron. Very handy and use it all the time for a quick steam.

I needed an oven individual something for an app last weekend. I have nothing. I needed shallow and broad. I don't like specialty cookware that only has one-dish use. Ramekins were too small. My grandmothers brown dripware i love, but too deep, though perfect for onion soup. And brown. I like clear or even better, white, for special servings... that extra effort app. I ended up using my grandmothers crab imperial ceramics...DH thought of it, lol.
Artichokes in crab shaped bakers. Love them, btw, but funny.

I almost bought the small enameled cast iron tiny things but they do not stack unless the lid is placed upside down. Might be handy?

I need more kitchen gack like a head hole. Maybe i like inventing reasons to have more...: )

What i don't like is supposed lifetime items that break...like my measuring cups, (handles are falling off...bad soldering, and a handle on my peeler cracked)

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Comments (7)

sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
My favorite are the french jam/storage jars. Have dozens.
Had them for years, some from college. All three sizes. Lid colors, white, orange, red. Make three salsas and put the mild one with the white lid. Dad grabs that one as his. Not spicy, no cilantro, lol. (he hates cilantro) White lid means no cilantro...
I like that i can sharpie the lids with ingredients or date.
Comes off with a damp cloth tipped finger and a bit of BonAmi or BKF.
Not presentation table friendly though. Fine for casual.
mabeldingeldine_gw
12 years ago
Hey, I have extra measuring cups I'll mail you if you want them. Old-fashioned Foley stainless steel from the 50's. I have my mother's set, and whenever I see them at tag sales I snatch them up in case they fall apart (which so far despite constant use they have not).

I guess I can spare a set :-) (I have at least 3 backup sets in addition to the two in use).

Here is a link that might be useful: Foley measuring cups
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mabeldingeldine_gw
12 years ago
I don't have an answer for the individual oven-ready appy server, but I might for the storage part. I just purchased a couple of sets of Charles Viancin silicone storage lids to use on my Fiestaware ramekins.

I purchased the Sunflower lid. The lids are pretty amazing, they stick really well to the ramekin and create enough of a seal that I can lift the ramekin by the lid. They won't be leakproof but they might be handy for casseroles and small dishes that do not have lids.

Here is a link that might be useful: Silicone lid
annie1992
12 years ago
For storage I have some Lock N Lock containers I like a lot, but the favorite by far are just plain old canning jars. If you peek into my refrigerator or freezer, or those of my children, you'll see everything from leftover gravy to green beans in glass canning jars.

I also love the Pyrex with the lids, although the round lids to the small bowls are cracking and I haven't been able to replace them.

One of my favorite small baking pans is a set of 4 corningware square dishes with handles on each side, bigger than ramekins but smaller than soup bowls. They were my Grandmother's, she started with 8 but we're down to 4. I use them for nearly everything. No lids, though.

I'm going to have to check out those silicone lids.

Annie
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
The silicone lids have been on my Amazon wish list forever. Saw them at Chef Supply. We are not big on gift-giving, so i just get stuff i want, wrap it, put DH's name on it. He's gonna score this year.

Just saw the creme brulee post someone bumped. Some ramekin discussion. I'll check "Villeroy and Boch, Apilco, and Emile Henry"
I do know that ceramics are all over the map in quality.

Oh, thanks for the Foley gift but i'm good. I have two sets. When one started breaking, i got another. Just being pissy about quality. : )
(noticed my pic shows the two different handle styles)

Here is a link that might be useful: lilypad lids
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
This is not bad. A mini oval. I don't see the size/oz

Here is a link that might be useful: mini oval baking dish
mabeldingeldine_gw
12 years ago
I have the Corning French White version of the AH mini ovals, and I use them a lot. I really like them for re-heatable lunches, they go right in the MW. Replacement lids are available in Corning stores, probably online, too.

Here is a link that might be useful: French White ovals

prep-oven-table-store-travel containers

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sleevendog (5a NY 6aNYC NL CA)
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prep-oven-table-store-travel containers

Comments (7)

sleevendog (5a NY 6aNYC NL CA)Original Author

mabeldingeldine_gw

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mabeldingeldine_gw

annie1992

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sleevendog (5a NY 6aNYC NL CA)
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