Top Of The Best Casserole Spoons Reviewed In 2018
№1 – Yamazaki Bolo Casserole Spoon
№2 – Green Bean Casserole Serving Dish and Spoon Set, 9 1/2″ x 13″.
№3 – Ella’s Kitchen Organic Stage 2, Chicken Casserole with Vegetables + Rice, 4.5 Ounce (Pack of 6)
A canteen set of cutlery can range from a 4piece set to a 12piece set and will come beautifully displayed in a wooden canteen with softly lined cut-outs for each piece to sit securely in. Canteen sets like these are perfect for dinner parties and special occasions as the cutlery in this type of set will be high quality 18/stainless steel. Canteen sets when not in use also look stunning on display on a dresser or sideboard.
Other items that complete your table include, cheese and butter knives, cake slices and dessert knives and forks. All of these can be bought separately to match your existing cutlery. These will also come in small sets or can be purchased individually. Steak knives and forks and fish knives can extend your cutlery set for those special meals. Although these come in smaller sets, some items are presented in pretty boxes which make great gifts for those trying to extend their collections.
Giving a gift of cutlery to a child is a tradition passed down through the generations. A child’s cutlery set can start as a simple knife, fork and spoon with chunky melamine handles for their unsteady grips, and especially as they can feature a well-loved character on the handle like the Gruffalo or Belle & Boo. Cutlery for an older child is a higher quality stainless steel and will match the set used by the rest of the family but this will be a smaller design. Available in presentation boxes to give as gifts.
Individual pieces of cutlery can be purchased separately and are used and designed for a wide variety of tasks including your everyday meals.
Table Fork – Used for your main meal, this fork will be used alongside your main meal table knife and will be the largest fork in your set.
Pastry Fork – Mainly used for desserts like cheesecake and flans which contain pastry.
Fish Fork – A fork used together with the fish knife as a pair, used for eating fish.
Dessert Fork – Used for desserts without pastry, like soft gateaux and sponge desserts.
Steak Knife – A long serrated knife for cutting steak, this knife will generally have a good grip handle.
Table Knife – Your main knife for the main meal course and will generally be the largest in the set.
Fish Knife – Use alongside your fish fork for delicately cutting fish and seafood courses.
Cheese Knife – Designed for cutting all types of cheese and will feature a prong on the end for picking up your cut cheese.
Dessert Knife – A smaller knife with a smaller blade and a longer handle, use with your dessert fork.
Teaspoon – A small spoon used for tea and coffee and measure small amounts of ingredients.
Coffee Spoon – Slightly smaller than a teaspoon, this spoon will be used alongside serving coffee.
Latte / Sundae – A long handled teaspoon, designed for stirring long tall drinks and enjoying a tall dessert like a sundae.
Dessert Spoon – A dessert spoon is a little bit smaller than tablespoon and used for eating desserts and puddings.
Soup Spoon – A rounded spoon designed for scooping and eating soup.
Tablespoon – A deep large spoon used for serving and measuring ingredients.
Grapefruit Spoon – Similar in size to a teaspoon but the bowl of the spoon is more pointed and has serrated edges for cutting the fruit.
Mustard Spoon – A tiny spoon smaller than a teaspoon, perfect for serving a small amount of mustard. These spoons can be decorative or have a hook end to prevent them slipping into the mustard.
Straining Spoon – A straining spoon is slotted for draining vegetables from the cooking water or food from a sauce, once drained the vegetables or food can then be served.
Jam Spoon – A jam spoon is designed to serve jam, the spoon can have a kink in the handle that acts as a hook, preventing the full handle falling into the sticky jam.
Mint Sauce Spoon – A small teaspoon with a pouring lip on the side of the spoon head, this is used for pouring onto your lamb.
Cake Server – A cake server has a flat head, ideal for sliding under a slice of cake and lifting easily away for serving.
Sugar Tongs – Sugar tongs are small tongs for picking up sugar cubes when serving tea or coffee, they are small enough to put with a sugar bowl and not be too intrusive.
Salad Servers – A pair of spoons, sometimes with prongs, designed for delicately picking up salad. Sometimes these can be joined together at the handle for easy handling.
Cutlery Tray – Designed to fit into a kitchen drawer or a dresser, a cutlery tray is a shallow tray with sections for all of your cutlery, these come in a variety of materials and sizes suitable for different types of cutlery. Adding a cutlery tray to your drawer will keep the cutlery from being mixed up and makes it easy when selecting the right cutlery for your table layout.
Cutlery Cabinet – A cutlery cabinet, also known as a canteen, is a wooden presentation and storage box. Inside the hinged lid and box will be a soft velvet lining to protect the cutlery from scratches and damage. The boxes vary in wood types and styles and are great to display.
Silver Plated – Silver plating provides a high quality and high class finish to your cutlery. Different thicknesses of silver plating are available depending on the level of finish you require. Silver plated cutlery is ideal for entertaining and fine dining, though often reserved for special occasions.
Bring a large pot of water to a boil. Add the kale and cook until tender, about minutes. Drain, squeeze out any moisture and dry very well.
Heat tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about minutes. Sprinkle the flour over the onions and cook, stirring, minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about minutes. Stir in tablespoons of the Parmesan.
Preheat the broiler to high. Spray an 8-inch square glass baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about inches from the element until golden brown in spots, about minutes.
Why You Should Use a Wooden Spoon
Food Network star chef Ina Garten always keeps plenty of wooden spoons and utensils on hand in her kitchen.
Are there any drawbacks to using wooden spoons? No, not really. You can’t run them through the dishwasher – they should always be washed by hand and left to air-dry. To keep them in top condition, we recommend rubbing them liberally with our organic wooden bowl and board preserver occasionally. You’ll find articles online discussing whether wooden spoons “pick up” scents and flavors. They don’t. This is one of those myths that simply isn’t true.
And the great news is that all of these benefits apply to all wooden spatulas and utensils! Wooden spoons and utensils are very affordable, too. So stock your kitchen with a good supply wooden spoons and utensils today. And, be sure to check out the
Pro Tips for Wooden Spoons
It’s Hip To Be Square – Spoons in particular are used for stirring for longer periods of time. Michael Ruhlman says a square handle is easier on the hand than a round handle – a nice fit without any ache, and a nice flat spot for your thumb to rest.
Size Matters – You’ll generally want longer spoons. Most pots are 8″ to 10″ tall, so you’ll want enough of the handle to stick out of the pot to grab it – even when it’s angled across the pot. So, 15″ spoons and 17″ spoons are great for most uses. If you cook with larger pots, or larger batched of chili, for example, a 24″ spoon is recommended for its strength and length.
No Ping Pong Paddle, Please – Choose a spoon that is not too big. Otherwise, it’s like stirring with a ping pong paddle. You want the spoon to move through the food with ease and not feel like work. All of our wooden spoons are designed with this in mind and are a joy to use.
Bayou Classic Aluminum Turkey Fryer Stockpot
Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.
Fried turkey tastes great, and as long as you follow safety precautions, it can be fun. Besides, big holiday meals are like theatrical productions, and few things are flashier than putting your mitts on and pulling a gorgeous, crispy, burnished bird from a vat of boiling oil.
Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and the propane tank. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling gallons of bubbling peanut oil.
Frying turkeys is serious business, and you need more than just the turkey-frying kit before you get started. Follow the instructions from your favorite pro. We found this Serious Eats guide, this Alton Brown video, and this Sam Sifton recipe on Bon Appétit to be the most helpful. —Ganda Suthivarakom
A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish. We’ve spent more than 6hours researching and testing Dutch ovens over the past three years for our Dutch oven guide, and the Lodge Color Enamel Dutch Oven cooked foods just as effectively as pricier models. Lodge is already renowned for its remarkably affordable plain cast iron, and we found that its enameled cast iron offerings perform admirably, too. In our tests the 6-quart Lodge Color Enamel Dutch Oven kept pace with French-made pots four times the price, searing, braising, steaming, and caramelizing foods at the same level as more-expensive competitors. After using the Lodge for four years, we stand by it as a reliable, affordable Dutch oven that will work for most people. For a big gathering, we recommend the 7.5-quart size. —KP
All-Clad Stainless Steel 12-Inch Covered Fry Pan
A 12-inch skillet is an essential tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach. After more than 50 collective hours devoted to research, three years of long-term testing, and time spent comparing eight pans with one another in a side-by-side cook-off for our guide to skillets, we still think the tri-ply All-Clad Stainless Steel 12-Inch Covered Fry Pan is the best one for the money. —LS
You’ll want to have at least a couple rimmed baking sheets on hand for Thanksgiving prep. Beyond making cookies, they’re great for everything from roasting vegetables to drying out bread cubes for stuffing. In testing 1models for our best cookie sheet guide, we found that the heavy-gauge aluminum Nordic Ware Baker’s Half Sheet baked cookies evenly without warping at high heat, for a fraction of the price of some other sheets. Even after years of heavy use, the Nordic Ware pan still performs well, and any baked-on oils and fats have been easy to remove. —Christine Cyr Clisset
An economical flatware set
If you entertain large groups rarely, these utensils, which are heavier than you might expect, are excellent to have on hand for the holidays or other times when your guest list swells.
Most people probably don’t want to run out and buy a special set of flatware just for the holidays. But if you’re hosting a large Thanksgiving gathering and are short on forks, the IKEA Förnuft set is a sturdy, super affordable alternative to plastic disposables. You can easily fold these pieces into your everyday life—without breaking the bank in the process. If you are in the market for a nicer set, consult our guide to the best flatware, where we cover 1sets of varying styles. —Stephen Treffinger
Timeless and durable
A casual porcelain option with proven longevity, available in sets of four.
In our guide to dinnerware sets, we also recommend the Williams Sonoma Open Kitchen Dinnerware Collection. This casual porcelain set has a comfortable weight and an even glaze. It’s a timeless set that’s been around for years, so replacing items shouldn’t be an issue. The Open Kitchen Collection is sold in open-stock sets of four online, or as fully open stock in stores only. —GS and MS
We love the simple design and polished finish of the 10-inch-long WMF Manaos Bistro Serving Spoon. The bowl of the spoon, which measures 2¼ by inches, is big enough to scoop up dishes like mashed potatoes and Brussels sprouts.
If a high-polish finish isn’t important to you but having a multitasking utensil is, we recommend JB Prince’s Gray Kunz Sauce Spoon. This spoon is an essential tool for chefs and line cooks in fine-dining kitchens all over the world, whether for saucing, plating, cooking, or tasting. Developed by Chef Gray Kunz during his time leading the kitchen at Lespinasse in New York City, this spoon was standard issue for every cook at that restaurant. Its brushed finish and ergonomic handle make it comfortable and attractive.
What Stainless Steel is
In metallurgy, the field of materials science and engineering, stainless steel is a steel alloy with a minimum of 10.5% chromium content by mass. An alloy is several metals mixed together. The chromium does not tarnish or rust and gives a lustrous look and polishes well. It will rust in certain environments, but usually not sitting in your kitchen cupboards. Stainless steel is durable and strong and it tolerates high levels of heat. It is safe for the oven depending on the handles on the cookware. I love it and have a saucepan that was my grandmother’s and it is 5years old with no tarnish, is dishwasher safe, and shines like new.
Can Stainless Steel Cookware be Used on Induction Cooktops?
When and How to Use Stainless Steel Cookware
Use your stainless-steel cookware for all your culinary desires—stove top cooking, frying, sautéing, boiling, baking, roasting, casseroles, grilling, steaming, barbequing, scrambling, braising, poaching, but not microwaving. Metal cannot go into the microwave ever!
Stainless steel can also be put into the refrigerator since it does not corrode—with foods once it has cooled.
Standard model number NC-0023is made of 18/stainless steel with an aluminum core. With the magnetic bottom, it can be used on induction cook top stoves and others including all other stove tops to include electric, gas, infrared, glass, and ceramic. The insides are smooth with stay-cool riveted handles with a V-pattern attaching to the pot itself. This gives even more air flow to your contents when cooking.
The cookware can be cleaned in the dishwasher and can go into the oven up to 500-degrees F. The lids are solid stainless steel, not glass, with cool to touch handles.
The set includes a 1.5- and 3-quart saucepan with lid, a universal steamer insert with lid that will fit both the 1.5- and 3-quart saucepans, 8-quart stockpot with lid, 8- and 10-inch open skillet, and a 5-quart 11-inch deep sauté pan with lid.
Gift-wrapping is available for your loved ones and friends for holidays, birthdays, and special occasions. The set comes with a User’s Manual and Limited Lifetime Warranty. The set is made in China.
How we tested
A Dutch oven just might be the most important—and versatile—cooking vessel you can own. Dutch ovens can go on the stove and in the oven, making them ideal for braising meat; cooking soups, stews, and sauces; boiling water; frying; and even baking bread.
These pots come in all shapes, sizes, and materials; over years of testing and using them every day in the test kitchen, we’ve come up with some preferences. We like round Dutch ovens (oval ones hang off of burners) that hold a minimum of quarts. And we like heavy pots made of enameled cast iron, which conducts and retains heat well and is easy to clean and maintain.
Did any of these cheaper pots make the grade? After weeks of rigorous testing, it became clear that all of the pots can cook food acceptably, but some make it much easier to do so. And while the Le Creuset is still in its own class, we did find some great alternatives.
What mattered? First, material. We included two light aluminum pots in our lineup because one of the most common complaints we hear about enameled cast-iron Dutch ovens is how heavy they are. But cooking with these two light pots only reinforced our preference for cast-iron cores, as the aluminum pots were prone to scorching and dented easily.
For pots this hefty, we found that handles were another critical factor: Big, comfortable ones were a must, and pots with skimpy handles were downgraded accordingly. The interior color of the pots mattered, too. All of the cast-iron pots, save one, had a light interior that made it easy to monitor browning. The outlier had a dark nonstick finish that made it easy to clean but hard to see how the food was browning. Our testing also bore out a preference for pots with shorter sides, as tall sides made it more awkward to add food to hot oil in a safe, splash-free manner when frying.
But what really made some pots easier to use was their shape. Broad bases with straight sides were best. Two pots had rounded sides that curved in at the base, reducing some of their potential flat usable cooking surface. Larger cooking surfaces fit more food, so we could brown beef for stew in two batches versus three or four, a savings of up to 1minutes. Aside from the time savings, prolonged browning can mean that the fond (the flavorful brown bits that form on the bottom on the pot) is more likely to burn, which can render your dinner inedible.
COOKING: We rated each pot on the food it made; pots that produced perfectly cooked food within recipe time ranges rated highest.
CAPACITY: We looked at how much food the pots could fit; those with wider cooking surfaces allowed us to cook food in fewer batches.
EASE OF USE: Broad, relatively medium-weight pots with comfortable handles and lower sides rated highest.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
A Roasting Rack
While a rack in the pan can be useful, don’t buy a roasting pan just because it comes with a rack. You can always buy a roasting rack to fit later on.
Besides, you won’t use a roasting rack every time you use the pan. Brussels sprouts, carrots, potatoes, apples, pears, pork loin, beef tenderloin, shrimp, trout — these things are set right in the pan without a rack. They need to sit against the hot surface to caramelize the sugars and get the best flavors.
Here are the whys and wherefores of roasting pans — not only the best to get, but what it’ll do for you in the kitchen:
That disposable roasting pan you found in the supermarket around the holidays belongs in the trash can. (Even before you start dinner.) Way too flimsy, these pans can crimp, twist and even crack. Hot liquids spill over the bendable sides; turkeys and pork loins end up on the floor. What’s more, disposable roasting pans don’t cook properly. A sturdy, professional roasting pan holds the oven’s ambient heat and reflects it back onto the foods placed inside, browning everything better, more evenly and more efficiently in terms of the amount of energy your oven uses.
Look for a durable, thick, stainless-steel pan that’s quite heavy for a piece of cookware, maybe pounds, even more with heavier-gauge stainless steel. In fact, the heavier, the better. A heavy pan will hold food securely, store more reflective heat and therefore cook more evenly. Plus, you can show off your gym prowess when you get a 10-pound turkey into one of these behemoths.
If you really want to go all out, buy a stainless-steel roasting pan with an inner copper core. The copper will retain the most heat, and the stainless steel will reflect it onto the foods, browning them perfectly. But one warning: These models are 401(k)-emptiers, so getting one will depend on how flush you feel.
And one more thing: Skip any nonstick coating. Roasting pans are designed to cook in infernal conditions; standard nonstick coatings are not recommended for temperatures above 450F. With a nonstick surface, you won’t be able to use your roasting pan under the broiler or for recipes that really crank up the heat. Plus, the nonstick coating can chip and lead to possible health hazards when you scrape up the crisp bits (that is, the best bits) from potatoes and other veggies that have browned against the metal.
Shape and size
Roasting pans come in oval or rectangular. Although professional chefs prefer the oval pans because they can hold single servings and are aesthetically pleasing when used for service in the dining room, a rectangular pan might be more practical at home because you can fit more veggies or chicken pieces inside its larger surface area.
While heaviest is best, biggest isn’t, necessarily. It depends on your needs. You want a pan that can comfortably accommodate what you want to roast.
Think about the largest thing you’re likely to roast. Turkey? Chicken? A game hen or two? Face it, you can’t fit a 14-pound turkey in a small, oval roasting pan. So you want a pan large enough to hold the food without its touching the pan’s sides — and even with some open space between the food and the sides for proper air and heat circulation. Figure on 1x 1inches as a solid standard.
In truth, too big a pan may limit what you can do — and may not be worth the investment. You’ll never make a lasagna in a giant, 16-x-20-inch pan. Sure, you’ll roast a couple of ducks in it, but that’s about it. A slightly smaller but heavy roasting pan is the best way to go.
Roasting pans are either high-sided or low-sided. In general, oval pans are low-sided; rectangular ones, high-sided, up to inches tall.
You can get a spoon or a spatula over a lower side more easily. But higher sides reflect more heat. They also safeguard against braising-liquids and pan-juices splashing out.
Settle somewhere in the middle for your first roasting pan. Figure on 2- to 3-inch sides.
Look for straight, solid, metal handles that are riveted to the pan. Handles that flare to the side take up extra oven space — and extra storage space, too.
Which brings us to the single most important piece of in-store advice: Before buying, pick the pan up. Feel it. Hold it. Carry it around. It’s got to feel good in your hands. Because when you’re comfortable with your kitchen tools, you’re more at ease making dinner. (The same goes for all your kitchen gear.)
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Casserole Spoons wisely! Good luck!
So, TOP3 of Casserole Spoons
- №1 — Yamazaki Bolo Casserole Spoon
- №2 — Green Bean Casserole Serving Dish and Spoon Set, 9 1/2″ x 13″.
- №3 — Ella’s Kitchen Organic Stage 2, Chicken Casserole with Vegetables + Rice, 4.5 Ounce (Pack of 6)
My name is Reginald Meyer and I am a Journalist Reviewer. I graduated from New York University Continuing and Professional Studies - New York, NY
Contact me if you have any questions:
276 5th Ave Suite 704 New York, NY 10001
View on map
Contact me if you have any questions:
276 5th Ave Suite 704 New York, NY 10001
View on map
Awesome tech videos each week to help you choose the tech that's right for you! The videos here should give you a good idea about what to look for when buying something.
Dell Inspiron 5675 Gaming Desktop Review
Razer Blade Pro Gaming Laptop Review and Benchmarks
Thin and Light Gaming Laptop? Metabox P950HR Review and Benchmarks