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Using ceramic baking dishes

casualcook's picture

When baking things like brownies or squares in a ceramic baking dish as opposed to a metal dish, do you adjust the temperature?

I recently had a batch of brownies overcook in a le Creuset baking dish and am wondering if the temperature was the cause.  I did verify the over temperature with a separate thermometer.

Frankie's picture

(post #33355, reply #1 of 2)

A ceramic baking dish retains more heat than a metal pan so the brownies continued to cook longer after they were removed from the oven.

And from an article someone else linked to -

Brownie note. Because chocolate firms as it cools, brownies and dense chocolate cakes should be slightly soft in the center when removed from the oven. Flo Braker, San Francisco Chronicle.


One creates these beautiful dishes. Then people destroy them with their teeth. You might like to take a photograph of your own grilled sole with samphire. It won't be as good as mine but it will be something.

Richard E. Grant as Simon Marchmont - Posh Nosh

Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh

casualcook's picture

(post #33355, reply #2 of 2)

Thanks.  Mine were firm when I took them out of the oven at the low end of the time range the recipe suggested (a FC recipe, by the way) so I guess I was done from the get-go!