Glass Baking Dishes, Pie Pans, Springform Pans, and the Cake-and-Casserole Bakeware Every Oven Needs.
Baking is the one kind of cooking that punishes the wrong pan. Too thin and the bottom scorches, too shallow and the casserole bubbles over. The right dish quietly does its job and lets you take the credit.
This is the cake, pie, and casserole half of the kitchen: glass baking dishes, pie and tart pans, springforms, and a few toaster-oven-sized helpers. Bread and muffin bakers, we point you to the sibling collection at the bottom.
Let's get this bread... er, casserole. Which pan do you need?
- 9X13 IS THE WORKHORSE - the 9x13 Glass Baking Dish by Anchor Hocking handles lasagna, enchiladas, and every potluck you'll ever be roped into. The 8x8 Glass Dish is its little sibling for brownies and small-batch bakes.
- Pie season? The Nonstick 9 Inch Pie Pan covers the classics, and the Mini Pie Pans turn out hand pies and single servings.
- Cheesecake or a fancy tart? The 7'' Springform Pan pops open for a clean release, and the fluted Quiche / Tart Pan gives you those bakery edges.
- (Toaster-oven crowd, this one's for you.) The Biscuit / Brownie Pan and the Popover Pan are sized for quick small batches.
- Broiling salmon or crisping a French onion soup lid? The Full Size Broiler Pan fits most standard ovens.
- WHY GLASS? - it bakes evenly, lets you watch the bottom brown, and won't react with acidic foods like tomatoes and citrus the way some metal pans do.
We bake in this stuff, so we stock what actually works.
Kooi Housewares is a family-run store in Muskegon, Michigan, and yes, these pans see real casseroles and real pie crusts in our own ovens. Insider tip: reach for glass when you're baking anything acidic or anything you want to eyeball for doneness, and save the dark metal for when you want a crispier, browner crust. Not sure which size or material fits your recipe? Email us at support@kooihousewares.com and a real person will help you choose.