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Add to SafariWhen comparing Pillivuyt Lasagne Baker vs KitchenAid Streamline Casserole, the Slant community recommends Pillivuyt Lasagne Baker for most people. In the question“What are the best casserole dishes around or under $100?” Pillivuyt Lasagne Baker is ranked 1st while KitchenAid Streamline Casserole is ranked 3rd. The most important reason people chose Pillivuyt Lasagne Baker is:
In the process of making this casserole dish, the porcelain is heated up to 2500 ºF. This makes it highly resistant to thermal shock. You can safely put the casserole in the -22 ºF freezer, later transfer it straight into the hot oven (up to 662 ºF), and after the food is done, use the baker on the table as a serving dish.
Specs
Question Ranking
Pros
Pro Can go from the freezer straight to the oven and then be served on the table
In the process of making this casserole dish, the porcelain is heated up to 2500 ºF. This makes it highly resistant to thermal shock. You can safely put the casserole in the -22 ºF freezer, later transfer it straight into the hot oven (up to 662 ºF), and after the food is done, use the baker on the table as a serving dish.
Pro Extremely durable and chip-resistant
This casserole dish is very durable: thick high-fired porcelain makes it much more resistant to scratches and chips than stoneware, enameled cast iron, or non-stick coated dishes.
Pro Rectangular shape convenient for even portioning
The rectangular shape of this lasagne baker lends itself to easy and even food portioning, which can be more tricky in oblong or round casserole dishes.
Pro Easy to clean and dishwasher safe
The porcelain glazed surface of this lasagna baker is non-porous and slick, so food does not stick to it. Any burnt food residue easily comes off with a bit of soaking in warm water. The dish can also be safely put in the dishwasher.
Pro Can go from stovetop to oven and finish up under a broiler
This casserole dish is safe to use on any kind of stovetop as well as in the oven, under the broiler, or on the grill. Its enameled cast-iron cooking surface is very good at searing and browning when on the stovetop, and retaining heat when in the oven. Because of the materials it's made of, this casserole needs to be heated up slowly but can handle temperatures of up to 500 °F. In comparison, stoneware/porcelain casserole dishes also have great heat resistance, but cannot be used on stovetops. Aluminum dishes with non-stick coating, while suitable for both stovetops and the oven, can be used at the maximum temperature of 400 °F - that means no broiler or grill compatibility.
Pro Self-basting lid keeps the moisture in the dish
The lid of this casserole dish features basting dots. This creates an uneven surface that condenses the rising steam into drops; this condensate then keeps falling back and basting food during the cooking process.
Pro A wide range of colors
The casserole from the KitchenAid Streamline series comes in a range of colors: Autumn Glimmer orange, Plum Zen purple, Kiwi green, Empire Red, Onyx Black, Curacao Blue (light), and Spring Blue (dark).
Pro Food will stay hot for a long time
Cast iron cookware is slow to heat up, but once it gets hot, it stays hot. The casseroles or roasts in this dish will stay hot for hours.
Cons
Con Can't be used on the stovetops
This casserole dish should not be used on the stovetops. The retailers state that it is possible with a heat diffuser, but there is a high risk for the vessel to shatter when the heat only comes from the bottom. This baker is best used only in the oven, microwave, grill or under the broiler.
Con Does not have a lid
This Pillivuyt casserole dish does not have an accompanying lid. It can be covered with aluminum foil or third-party silicone cover.
Con Very heavy, not suitable for cooks with weaker wrists
The KitchenAid Streamline Casserole dish is extremely heavy, as all cast-iron cookware are. It weighs 9.1 lbs while empty, and is 4-6 lbs heavier with food inside.
Con Has to be heated up slowly
This KitchenAid casserole dish has low resistance to thermal shock because it is made from two different materials (cast iron and porcelain enamel), which react differently to temperature changes. This means that this dish cannot be put in the freezer or on the already hot burner - a sudden change in temperature can crack the cast iron or shatter the enamel.
