I typically just use a regular dinner plate. I rarely will fiddle with a recipe that needs a ton of extra dishes for such though.

Nosnowtn, f off.

My answer is the same as amylou's - except for the rude part. 1 rude reply is more than enough 🙄

I have a myriad of pie plates in all sizes, most pyrex that find a variety of uses. Also a stack of quarter sheet pans that are in and out of my oven and only occasionally for baking a dessert. I think the first one I bought was labeled as a toaster oven pan...I found it so handy I bought several. Easy fit in the dishwasher. (I'd meant to add, I've never owned a toaster oven ;))

I also use a regular dinner plate because I know it will fit in the dishwasher easily, along with the other dishes from the meal. I do like colleenoz's idea about having hot soapy water ready for anything that can't go into the dishwasher!

Whatever is handy; usually another pan.

Boy, I'm glad I missed the rude comment!

I laughed to read the dinner plates. I have a Corelle one under a stack of other Corelle which is mostly used in the microwave, but my actual kitchen dinner plates are wabisabi-style wavy dishes with a deeply incised pattern, and they live in the back corner of an upper corner cabinet. The pyroceram pie plates live vertically next to the big mixing bowls, funnel and sifter in the prep area across from the stove, so I guess that's another reason I use them for so much. :) And I use French glass prep/mixing bowls in the drawer above for the rest. But I think they're located where they are for prep and mixing, and being handy to the stove became the thing there too. I never thought of that before. :)

I'm not sure why anyone would post an "f off" about a thread like this, but apparently Nosnowtn should f off. I have no idea what a Nosnowtn is or why such a comment pertains to using reserve dishes. That was somewhat odd.

Anywho, I tend to use what is handy. Sometimes a big plate or pie plate for reserving big bits of meat, sometimes prep bowls to hold things. I have a stack of metal ones in various sizes and I use them a lot.

To clarify:

The person I directed that comment to(nosnowtn) said "Boy you are nosy. And your posts are too long. Who cares?. " to the OP.

It appears they took my advice and deleted their post.

When I checked their profile it appeared that that was their first post in about 9 years.

Apologies if I offended anyone,except the person I directed it to.

Thanks, Amylou! I figured you had been provoked. ;) I'll actually admit to the latter two, but since nobody has to answer such questions, or even read the post, I'm not sure what that was all about. Scroll on by.

Thank-you all for your answers. If it's not clear, I never even thought of a plate. Thinking further, there weren't any dinner plates in my mother's kitchen (where I learned to cook). I think she used a small roasting pan or pie plate. I could move the Corelle dinner plate to live with the pyroceram pie plates. It might be more useful there. :)

I also use dinner and pie plates. Somehow I‘ve accumulated a bunch of these 10” microwave plates that probably get used the most for parking things while I’m cooking. I pulled this out since I need to brown some beef for stroganoff later.

I also use a dinner plate, mine are handy to the stove and I have FiestaWare, so they are large and slightly dished, and will hold meat juices or pan liquids.

Whether or not I hesitate to start a long/involved recipe using lots of pans and utensils depends on my attitude and mood that day, and what else I have to do. Sometimes I jump right in and other times I find something else.

As for washing, EVERYTHING goes in the dishwasher, LOL. Well, not good knives and large pans, but mostly everything else. Things go into the dishwasher as I use them, pans go into the sink with soapy water to "soak" for scrubbing later.

Annie