Guest Picks: Oven-to-Table Food Service
Serving food in the same dish it was cooked in means more time with guests and less time cleaning up
You've gone to the trouble of preparing a delicious meal, so you shouldn't have to stress about presentation. These cooking vessels can go straight from the oven to the table in style. — Kathryne from Cookie and Kate
Dansk Kobenstyle's 6-quart casserole is a unique alternative to the Le Creuset French oven.
After cooking, rest this simple, square baker in its rustic, handwoven basket. The basket serves as a trivet, keeping both your tabletop and your hands safe from the hot substances inside.
I'm a sucker for everything black and white, and these stoneware pieces are no exception.
I adore my Le Creuset stoneware loaf pan. Pumpkin bread, anyone?
This is a classic white baker with cool-touch handles by Kobenstyle. This Scandinavian, enameled-steel dish will last forever.
This copper saucepan is so pretty that I would not hesitate to set it on a pot holder in the middle of the table.
I love my Le Creuset French oven so much that I leave it in plain sight when I'm not using it. It sits pretty on top of my fridge and on the dining table.
I daresay that no casserole will appear frumpy in this shiny casserole dish.
I trust my stoneware bakers to produce evenly baked goods and provide easy cleanup. This classic baker comes in a cork carrier that doubles as a trivet.
This handmade ceramic pot can go from the stove to the oven to the table. Made in the village of La Chamba in Colombia, this vessel would look at home on the table or on a museum shelf.
I love the organically shaped, sloping sides of this artisanal ceramic baker by Crate & Barrel.
This uniquely shaped brownie pan designed by the founders of Baked NYC was made to produce perfectly tender brownies.
These oven-to-table baking vessels would look elegant at a buffet or potluck.
These vintage-inspired Italian bakers have antiqued, golden edges that make cobblers and casseroles all the more charming.
Buy a set of heavy-gauge, polished stainless steel tools and they will last you for the rest of your life. These All-Clad beauties are functional on the stove and make pretty serving tools on the table.
A good-size All-Clad sauté pan with a lid will serve you well. Brown, sear or deglaze, and then move it from the stovetop to the oven to the table. It'll be a fixture in your kitchen forever.
I am kind of obsessed with ramekins. I use them to prep ingredients for elaborate recipes and to store small amounts of leftovers. I love baking individual servings of desserts in them too.
Emile Henry's baker is a classic. Bonus: Williams-Sonoma says that the Burgundian clay retains heat exceptionally well.
Ideabook published on Nov. 5, 2012.
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