Oven dishes, as you can see, I have got in many sizes. That is because in the winter, when we work during the day and often have a busy evening program on weekdays, I prepare a casserole in forehand. We then only have to slide it into the oven and bake it and get a fresh, delicious and healthy meal.
This leek chicken casserole can then be finished with an oven dish (because the filling is just a little less) which is a smaller size. If we were all so busy we come home and eat at different times, I would divide the meals over these 1-person oven dishes. Super easy because you always have a fresh meal that is ready in no time. For example, consider these 1-person moussaka casserole dishes.
Enamel oven dishes
Sometimes you see enamel oven dish and you may wonder what the difference is with porcelain or glass oven dishes. Enamel baking trays got a steel interior that is afterwards enamelled. Steel is a good, heat conductor which spreads the heat evenly, and therefor your dish will be nicely evenly prepared and will get done in a wink. Enamel oven dishes are smooth on the inside, without pores, so it does not give off odors and is easy to clean. And an enamel baking dish can be used on induction.
You use a roasting pan to roast your meat, but you probably already guessed that. The advantage of roasting pans is that they are larger than most oven dishes. The fat and other juices that are released are collected under the grid and can then be used again to baste the meat so that it does not become dry. Roasting trays are suitable for first frying the meat on your stove before you continue roasting in the oven. Please note that not all roasting trays are suitable for every cooker.
This roasting pan is not only a nice size due to its non-stick coating, it can also be cleaned afterwards. And that's the way I like them best ;-).
A small selection from my oven dish range:
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