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BoilereggerBoileregger Posts: 423
edited June 2012 in Baking
Been wanting to do some baked pastas on the BGE, but I don't have any bakeware I feel comfortable putting on the egg (not rated for high temp). Anybody know of a good source for some high temp bakeware? Just don't want to keep buying and pitching the disposable stuff.



  • BoilereggerBoileregger Posts: 423
    I have some of that but have read posts about it exploding on the egg. Mine even says not to put it on the broiler.
  • stikestike Posts: 15,597
    anything that works in an oven works in an egg. you aren't going to bake direct.  the indirect set-up turns your egg into an oven. and 500 in an elctric range is 500 in a bge, as far as the casserole dish is concerned.

    note that "today's" is simply tempered glass, 'pyrex' in name only.

    your grandmother's pyrex was ceramic (clear ceramic), just like a so-called 'glass' cooktop.  that ceramic glass withstands thermal shock with virtually no issues.  but today's pyrex, being nothing more than tempered glass, will shatter if there is thermal shock.  that doesn't mean putting it in a high heat oven, but more like getting it wet when hot
    ed egli avea del cul fatto trombetta -Dante
  • cjtinklecjtinkle Posts: 5
    Cast iron works beautifully on the egg, easier clean up in my opinion than ceramics or glass. Lodge makes a variety of Dutch ovens that will work for casseroles.
  • AirwolfAirwolf Posts: 76
    I have used 'Pyrex' several times in my egg.  Use it indirect.  I use my platsetter, legs up, and the grid on top of the legs.  Never had an issue!

    I have even been higher than 500 with it, although no by much. Maybe 550....
  • +1 for iron of some sort.

    A muslim, a socialist and an illegal immigrant walk into a bar 

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  • EldeElde Posts: 148
    edited June 2012
    I have used 'Pyrex' several times in my egg.  Use it indirect.  I use my platsetter, legs up, and the grid on top of the legs.
    It's putting it on the grid that's the key I suspect - because that's just like putting it in a oven. I'd no more put my cold food filled pyrex on a preheated stone or platesetter legs down than I would set it on a stove running at full blast. Pyrex (even the modern stuff) is tough, but there are limits.

    Boileregger, if it'll go in your oven, it'll go into your Egg (indirect, legs up with grill grate) at the same temperature.
  • fishlessmanfishlessman Posts: 20,488
    pyrex, corning, stainless, castiron, steel,, enamelled steel, enamelled castiron, clay, been tempted to try the disposable cardboard ones
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