Wednesday, April 13, 2011

Baking Dish

Since I love to bake, I make and sell a lot of baking dishes.

I also love this shape.

Baking dishes should be:


Thick, to hold the heat.

Rather shallow for quick baking and for crispy topping.

Have a flared shape for easy handling.

Smooth with a curved inner surface between the sides and the bottom for easy serving and cleaning.

Equipped with handles for added ease in handling.

Totally smooth with no cracks or crazing.

Beautiful on the table.

No comments: