Baking Dishes

25 products

Commercial baking dishes and oven-to-table bakers

Baking dishes go from oven or salamander straight to the guest. This collection covers individual au gratin dishes, Welsh rarebits, lasagna bakers, oval and square bakers, casseroles, cocottes, crème brûlée and shirred egg dishes, plus enamelled cast iron casseroles, for restaurants, pubs, hotels and banquet kitchens that cook and serve in the same vessel.

Brands include Steelite, Libbey (Syracuse and World Tableware), Browne, Rabco, Front of the House, Kayali, Puddifoot, Oneida, Catalina China and Lodge. Many are sold by the case. It sits in the Baking Pans & Molds group.

Types of baking dishes

  • Au gratin and rarebit dishes: shallow oval and round dishes (Browne, Rabco, Steelite Varick, Libbey Syracuse, Catalina China) for gratins, mac and cheese, baked dips and French onion-style toppings.
  • Lasagna bakers: Browne 8 to 16 oz lasagna bakers in plain and ribbed styles for single-portion pasta bakes.
  • Oval and square bakers: Steelite Craft 13 oz bakers in blue, green and terra, Front of the House Kiln square dishes, and Kayali oval bakers for sides and shareables.
  • Casseroles and cocottes: Libbey Syracuse handled and unhandled casseroles, Puddifoot deep casseroles, Rabco cocottes and a Lodge 2 qt enamelled cast iron oval casserole.
  • Egg, custard and tart dishes: Oneida shirred egg dishes, Puddifoot crème brûlée dishes and a BIA 5" porcelain quiche dish.
  • Cast iron servers: the Browne Thermalloy round gratin server for sizzling presentations.

What to consider when choosing baking dishes

  • Portion volume: dishes are listed by ounces. Match the volume to your portion so food costs and plate presentation stay consistent.
  • Heat source: confirm each dish is rated for the oven, salamander or broiler you'll use; cast iron and enamelled cast iron handle high, direct heat for sizzling service.
  • Material: porcelain and stoneware give a tableware look and hold heat at the table; cast iron retains heat longest but is heavy to carry and stack.
  • Handles and ears: eared or handled dishes are easier for servers to grip and lift from the salamander. Always use an underliner for hot dishes.
  • Style and colour: white suits any menu; reactive glazes and colours (Steelite Craft, Front of the House Kiln) work as a signature presentation.
  • Case pack and stacking: many items ship in 6- to 36-packs; check stacking and storage space before ordering.

FAQ

What is a Welsh rarebit dish?

A shallow oval dish with small ears or handles, originally for cheese on toast. Kitchens now use it for gratins, baked eggs, dips and side dishes finished under a salamander.

Can these dishes go under a salamander or broiler?

Many can, but ratings vary by material and maker. Check each product's details before using direct high heat, and avoid moving dishes from cold storage straight into a very hot oven.

How do I serve a hot baking dish safely?

Set it on a wood underliner, trivet or doily-lined plate so guests and tabletops are protected from heat.

Prefer to talk it through? Find a Russell Hendrix representative.