ServappetitRound Covered Bakeware Red 9" x 9" x 3.5"

Beautifully crafted of héavy ceramic that is perfect for stove top or oven! It CAN be used to freeze things, but do NOT pour icy cold liquids into the hot empty pot or it might break from thermal shock.it's the perfect size for a great beef stew for 2. My only regret is that my cooktop is induction, and this only works with radiant heat such gas or a radiant electric stove.But here's some FOOD for thought: *IF* the manufacturer simply added some fine iron rust or dust to their clay before firing in the kiln, this fabulous pan WOULD work on induction cooktops too!But I still love it and look forward to a potfull of REAL Russian countryside beef Stroganoff. I’ll use my Japanese portable stove. So here's the recipe I got from a very old and very dear Russian peasant lady I knew many years ago:Reserve appropriate amounts of hot cooked egg noodles. Prepare equal amounts by volume of •bacon-thin strips of sliced tender beef •"sliver-sliced" yellow oníons •vertically sliced mushroom caps •1 pound of Kerrygold Irish butter •1 cup Daisy sour cream •Salt and fresh ground black pepper to taste. Melt a cube or 2 of butter over medium high heat in this pot and quickly brown the sliced onions, then rémove them to a bowl with a slotted spoon. Next brown the beef strips in the seasoned pan drippings adding more butter if needed, and a sprinkle of ground nutmeg to taste (optional). Remove to the bowl of onions. Finally, brown the mushrooms, which will greedily absorb the flavored butter but feel free to add more butter as needed, then gently stir in the reserved beef and onions. Reduce the heat and stir in the sour cream gently allowing it to blénd and merge into a richly flavored natural cream sauce. Season to taste with salt and freshly ground black pepper. Serve over hot egg noodles. A sprinkling of finely chopped Italian parsley is optional. Enjoy!NOTE:"Bolshevik-era" Stroganoff such as this does NOT contain tomatoes or broths, and THIS pot is PERFECT to make it in for 2 or 3 people. That's why I rate this pan with *****FIVE CREAMY STARS*****

I got this for a very specific recipe. It's a really great recipe that is often requested, but I keep showing up with it in this kind of ugly bowl. I needed a round casserole dish that was up to the hype of my recipe, and this one fits the bill.The color is stunning. It is a deep rich red, but the interior is a creamy color. It seems to heat up evenly, so my dip was bubbly throughout, and I finally achieved the golden color on top that it is suppose to have without the edges getting a bit overdone. I did not bake it with the cover on (because this recipe needs to be baked without a cover), but I put the cover on to keep it warm until my guests arrived. The cover fit perfectly. It didn't have any gaps, and it didn't wobble at all. The bakeware was stable when I set it down too. There was no teeter tottering whatsoever. I was proud to serve my dip in this dish.I hand washed it as advised. Nothing stuck to it, which was pretty amazing seeing as I was baking a cheese dip. I cannot wait to use this bakeware for some other recipes too. I'm sure it will perform equally as well making a berry cobbler, or some stuffed peppers. The possibilites are endless.I honestly can find anything I don't like about this bakeware, so I highly recommend it.

Removing it from the box I was instantly struck by how good it looked with its deep red color, rings on the lid and the creamy white interior, it stood out against my other stoneware bake dishes. It really goes beyond calling bakeware as it works well on stove top, microwave or oven. It is just the right size, standing a little taller at 3 ½ inches than my square/rectangle ware. In some ways it is more functional and slightly smaller without being too small for two or three persons. For its first run I made chickpea meatballs in sauce and caramelized onion. I tried it on all three surfaces with the sauce in it on the stove top, frying the meat balls then putting them in the sauce and baking for the finish and served over pasta then the next day using the microwave to heat the leftovers. Truly this is a most versatile piece of ceramic ware. Later today it's going to be an apple cobbler and with its little bit more height it will make a nice deep dish dessert. All said this might well be my go to for stoneware and good looking enough to sit on the table rather than storing in the cupboard.

This is my first stoneware baking dish. I haven’t cooked in it yet because I’m not sure what to cook in it yet. It is an attractive dish. The lid is heavier than the actual dish. I worry about it falling and breaking so we will be handling with care. It is small so it can fit a small side dish or dessert but not a main dish for a family of 3 or more.

This is a very nice set. It can be used in the oven to temperatures of 500 degrees fahrenheit. The lid is also very nice to have for baking or traveling. Make sure to read the dimensions as it is perfect for a smaller family.

not to heavy great to cook in