A baking dish is the workhorse behind most of the big, shareable things a Mexican kitchen puts in the oven: a tray of enchiladas suizas under melted cheese, a layered budín azteca of tortillas, chicken, rajas and cream, a pan of chilaquiles baked with salsa, a capirotada, or a square of cornbread to go with a pot of beans. Each of those asks something slightly different of the dish. Enchiladas want a 9 by 13 that can take a few minutes under the broiler; a budín wants depth for its layers; cornbread wants a dish that heats well and releases cleanly.
This guide compares glass, glazed stoneware and cast iron dishes in the two sizes most recipes call for, 9 by 13 inches and 8 by 8 inches. For every pick we note the capacity, handles, lid, oven limit and dishwasher rule the maker or its listing states, and where a listing leaves something out, we say so.
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Quick verdict: which baking dish to buy first
For one dish that does most of the work, buy the Pyrex Basics 3-Quart 9 x 13-inch Glass Baking Dish with Red Lid: the standard casserole size in clear glass, made in the USA and dishwasher safe, so you can watch the edges of a casserole bubble and brown. If you want a lid and glass that the maker says can go from freezer to oven, choose the OXO Good Grips 3-Quart Glass Baking Dish with Lid. If you finish dishes under the broiler, the Emile Henry The Right Dish 11 x 9-inch Baker is rated to 520°F and for broiler use.
The table below compares our five standout dishes, one for each kind of cook. All eight are reviewed in full after it.
Five baking dishes compared
One pick for each way you might bake a casserole, with the size, material and oven limit each maker or listing states.
| Dish | Best for | Size | Material & oven limit | Buy on Amazon |
|---|---|---|---|---|
| Enchiladas, casseroles, bars | 8.9 x 13.2 in, 3 qt | Glass; preheated oven, no broiler, per Pyrex | View on Amazon | |
OXO Good Grips 3-Quart Glass Baking Dish with LidBest with a lid
|
Make-ahead and potluck dishes | 9 x 13 in, 3 qt | Borosilicate glass; limit not stated | View on Amazon |
Emile Henry The Right Dish 11 x 9-inch BakerBest for the broiler
|
Budín azteca, gratins, browned cheese | 11 x 9 x 3 in | Glazed clay; up to 520°F and broiler | View on Amazon |
Pyrex 4-Quart 10 x 15-inch Ceramic Baking DishBest for big batches
|
A double tray of enchiladas | 10 x 15 in, 4 qt | Glazed stoneware; up to 450°F, preheated | View on Amazon |
| Cornbread, sides, small casseroles | 8 x 8 in, 2 qt | Borosilicate glass; limit not stated | View on Amazon |
Product images from Amazon. Sizes, materials and oven limits are as stated by the maker or its Amazon listing; check the listing before you buy. Glass dishes follow their maker’s rules on preheating and the broiler; see each review.
Our picks for the best baking dishes in two sizes
These eight dishes cover the three materials worth considering: tempered and borosilicate glass, glazed stoneware and clay, and seasoned cast iron, in both the 9 by 13 and 8 by 8 sizes. For glazed ceramic we picked only makers that state their glaze or materials are lead-free or food-safe; that is their claim, noted in each review. “Not stated” means the maker or listing does not give the figure.
1. Pyrex Basics 3-Quart 9 x 13-inch Glass Baking Dish with Red Lid – The Standard Casserole Size
Most casserole recipes in American cookbooks are written for a 3-quart, 9 by 13-inch dish, and this is the plain glass version of it, sold here with Pyrex’s red storage lid. Pyrex’s Basics 3-quart oblong measures about 8.9 by 13.2 inches. The listing says the tempered glass and BPA-free lid resist stains, odors and warping, and that the dish is safe for the oven, microwave, freezer and dishwasher, with the lid on the top rack only. It is made in the USA, and the listing warns that the glass color may vary.
Clear glass has one practical advantage in a busy kitchen: you can see the sides and bottom. With a tray of enchiladas in salsa verde or a baked chilaquiles casserole, you can tell at a glance whether the sauce is bubbling at the edges and whether the bottom tortillas are sitting in liquid, without lifting anything out.
Glass needs to be treated as glass. Pyrex’s own safety instructions say to preheat the oven before the dish goes in, not to use it on a stovetop or under a broiler, to let it cool on a rack or dry cloth, and not to move it straight from the freezer into a hot oven. In practice that means warming the enchilada sauce before you pour it over, and browning the cheese in a dish rated for the broiler instead. Pyrex covers its glass against breakage from oven heat with a limited two-year warranty, provided those instructions are followed.
Why we like it
- The 3-quart, 9 x 13 size recipes assume
- Clear glass shows browning on the sides and bottom
- Oven, microwave, freezer and dishwasher safe, per the listing
- Made in the USA
Key specifications
| Model | 233 dish with 233-PC lid (listing 6220861) |
|---|---|
| Material | Pyrex glass, nonporous |
| Size | 8.9 x 13.2 in |
| Capacity (stated) | 3 qt |
| Handles | Not stated |
| Lid | Yes, red BPA-free plastic storage lid |
| Max temp (stated) | Not stated; preheated oven only, no broiler, per Pyrex |
| Dishwasher-safe | Yes |
Why we recommend it
Buy it if you want one plain, standard-size dish for enchiladas, casseroles, brownies and bars, and you like to see what is happening inside.
Skip it if you like to brown cheese under the broiler; Pyrex says its glass is not for broiler use.
Pros and cons
Pros
- Standard size and capacity
- See-through sides and base
- Dishwasher safe
Cons
- No broiler or stovetop use
- Lid is for storage, not baking
- Must go into a preheated oven
2. OXO Good Grips 3-Quart Glass Baking Dish with Lid – Freezer to Oven, Lid for the Car
OXO’s 9 by 13 is made of borosilicate glass, which the listing says is thermal-shock resistant and lets the dish go from the freezer directly to the oven without cracking. Iowa State University Extension makes the same distinction between brands: it notes that OXO uses borosilicate glass for its bakeware, while much glass bakeware sold in the United States is tempered soda-lime glass.
That matters if you cook ahead. A budín azteca or a tray of enchiladas can be assembled, frozen in this dish, and baked later, by OXO’s account without the thaw that soda-lime glass makers ask for. The BPA-free lid is described as slosh-proof and is meant for transport and stacking, and the wide handles are easier to hold with oven mitts than a plain lip. Dimension markings on the glass tell you the size at a glance.
The listing does not state a maximum oven temperature, and the lid is for storage and carrying, not the oven. It is dishwasher, microwave and freezer safe, and OXO backs it with its Better Guarantee for repair or replacement.
Why we like it
- Borosilicate glass, freezer to oven, per OXO
- Slosh-proof lid for transport and stacking
- Wide handles
- Dishwasher, microwave and freezer safe
Key specifications
| Model | 11176400 |
|---|---|
| Material | Borosilicate glass |
| Size | 9 x 13 in |
| Capacity (stated) | 3 qt |
| Handles | Wide, ergonomic handles |
| Lid | Yes, BPA-free plastic (not for the oven) |
| Max temp (stated) | Not stated |
| Dishwasher-safe | Yes |
Why we recommend it
Choose it if you assemble casseroles ahead, freeze them, or carry them to family gatherings.
Skip it if you want a published temperature rating; OXO’s listing does not give one.
Pros and cons
Pros
- Freezer-to-oven glass, per OXO
- Lid included
- Easy-grip handles
Cons
- No stated oven limit
- Lid stays out of the oven
3. Anchor Hocking 3-Quart Glass Baking Dish with Lid and Carrier – Packed for the Potluck
This set is built around one job: getting a hot dish from your oven to somebody else’s table. You get a 3-quart sculpted glass bake dish, a red plastic lid, an insulated red tote and a hot/cold pack. For a tray of enchiladas, a pan of arroz or a dessert headed to a party, that is everything except the serving spoon.
The listing says the glass is tempered, made in the USA, and safe for the freezer, microwave and oven up to 425°F. The dish is dishwasher safe; the BPA-free lid is top-rack dishwasher safe and, the listing says plainly, not oven safe. The exact outside dimensions are not given.
Anchor Hocking’s own safety page lists the habits that break glass bakeware: cooking above 425°F, using it on a stovetop, broiler or toaster oven, setting it on a still-warm burner, adding liquid to a hot dish, putting a hot dish straight on a countertop, and using chipped, cracked or noticeably scratched pieces. Iowa State Extension notes that Anchor Hocking makes its bakeware from tempered soda-lime glass, which it says withstands thermal shock reasonably well with some caution.
Why we like it
- Insulated tote and hot/cold pack included
- Rated to 425°F, per the listing
- Glass made in the USA
- Clear safety guidance from the maker
Key specifications
| Model | 91087 |
|---|---|
| Material | Tempered glass |
| Size | Not stated (3-qt oblong dish) |
| Capacity (stated) | 3 qt |
| Handles | Not stated |
| Lid | Yes, BPA-free plastic (not oven safe), plus tote |
| Max temp (stated) | 425°F |
| Dishwasher-safe | Yes; lid top rack |
Why we recommend it
Buy it if you regularly bring a casserole to church suppers, office lunches or family parties and want the carrier sorted.
Skip it if you want to roast or broil in the same dish; 425°F is the ceiling and the broiler is off-limits.
Pros and cons
Pros
- Everything needed for transport
- Stated oven limit
- Made in the USA
Cons
- Dimensions not listed
- 425°F ceiling, no broiler
- Plastic lid stays out of the oven
4. Emile Henry The Right Dish 11 x 9-inch Baker – Deep Clay That Takes the Broiler
This is a deeper, squarer dish than a standard 9 by 13: the listing gives it as 11 by 9 by 3 inches. Three inches of depth is useful for a budín azteca, where tortillas, shredded chicken, rajas, salsa and crema stack up in several layers, and for a lasagna-style dish that would brim over in a shallow pan.
Emile Henry makes it in France from what it calls high-fired Burgundy clay, using its HR (high resistance) ceramic. The listing rates it for oven use up to 520°F, for the broiler and the microwave, and says it can go directly from the freezer or refrigerator into a hot oven. That is Emile Henry’s claim for its own clay; other ceramic makers advise against it. The glaze is described as extremely hard, scratch-resistant and not prone to crazing, and the dish is dishwasher safe with a 10-year guarantee against manufacturing defects in household use.
On materials, Emile Henry’s US customer-service page says all of its raw materials are food-safe and meet strict food-use regulations, including California’s Proposition 65. Clay holds heat well, so the dish keeps enchiladas suizas hot at the table after you have browned the cheese on top.
Why we like it
- Three inches deep for layered casseroles
- Oven to 520°F and broiler safe, per the listing
- Food-safe materials, per Emile Henry
- Made in France, 10-year guarantee
Key specifications
| Model | 342050 |
|---|---|
| Material | Glazed Burgundy clay (HR ceramic) |
| Size | 11 x 9 x 3 in |
| Capacity (stated) | Not stated |
| Handles | Not stated |
| Lid | None |
| Max temp (stated) | 520°F; broiler safe |
| Dishwasher-safe | Yes |
Why we recommend it
Buy it if you bake deep, layered casseroles and like to finish them under the broiler, then serve from the dish.
Skip it if your recipes are written for a 9 by 13; this dish is shorter and deeper, so baking times may change.
Pros and cons
Pros
- Deep for layers
- Highest oven rating here
- Long guarantee
Cons
- Capacity not stated
- Not a standard 9 x 13 shape
- Heavy when full
5. Pyrex 4-Quart 10 x 15-inch Ceramic Baking Dish – More Room Than a 9 x 13
Pyrex is best known for glass, but this is a stoneware dish, and it is larger than a standard casserole: 10 by 15 inches and 4 quarts. That extra inch in each direction is the difference between one tray of enchiladas for six and a tray that feeds a bigger table, or between a sheet of tres leches sponge and one that runs out before everyone has a piece.
The listing describes high-quality stoneware for even heat distribution, a smooth glazed interior for easy release, and a hand-brushed design meant for serving at the table. It rates the dish for preheated ovens up to 450°F and says it is dishwasher safe and nests with other dishes in the line for storage. Pyrex says the dish is intentionally made without lead or cadmium; that is the maker’s statement about its materials. It carries a limited two-year warranty.
As with Pyrex’s glass, the preheated-oven rule applies, so do not put it in a cold oven to warm up, and keep it off the stovetop. The listing does not mention the broiler or give the depth, and does not describe handles on this size.
Why we like it
- Larger 10 x 15 size, 4 quarts
- Rated to 450°F in a preheated oven
- Made without lead or cadmium, per Pyrex
- Dishwasher safe, nests for storage
Key specifications
| Model | PX10050 |
|---|---|
| Material | Glazed stoneware |
| Size | 10 x 15 in |
| Capacity (stated) | 4 qt |
| Handles | Not stated |
| Lid | None |
| Max temp (stated) | 450°F, preheated oven |
| Dishwasher-safe | Yes |
Why we recommend it
Choose it when one 9 by 13 is never quite enough for the crowd you cook for.
Skip it if your oven is narrow; check that a 15-inch dish fits your rack with room for air to move.
Pros and cons
Pros
- Bigger than a standard casserole
- Stated oven limit
- Serving-ready finish
Cons
- Depth and handles not stated
- Preheated oven only
- Two-year warranty is short
6. MALACASA 4.5-Quart 9 x 13-inch Ceramic Casserole Dish – Deep Ceramic, Wide Handles
If you want ceramic rather than glass but do not need a heritage maker, MALACASA’s white 9 by 13 is a straightforward option. The listing gives it as 15.9 by 9.3 by 3.2 inches including handles, with a capacity of 142 ounces, about 4.5 quarts. That is deeper than the Pyrex glass dish above, which suits saucy enchiladas and layered casseroles.
MALACASA describes the dish as food-grade ceramic that is lead-free and cadmium-free; that is the brand’s claim about its materials. It rates the dish for ovens up to 500°F and for the dishwasher, refrigerator and microwave, and the title adds that it is for preheated ovens. The wide double handles are the kind you can actually grip through oven mitts, and the smooth glaze is described as resisting residue and sticking.
The listing does not give a model number, broiler guidance or warranty terms, and the brand is a newer name than the others here. Treat it like any ceramic: preheat the oven, avoid sudden temperature changes, and let it cool before washing.
Why we like it
- Deep: 3.2 inches, about 4.5 quarts
- Rated to 500°F, per the listing
- Lead- and cadmium-free, per MALACASA
- Wide double handles
Key specifications
| Model | Not stated |
|---|---|
| Material | Glazed ceramic |
| Size | 15.9 x 9.3 x 3.2 in with handles (9 x 13 class) |
| Capacity (stated) | 142 oz (about 4.5 qt) |
| Handles | Wide double handles |
| Lid | None |
| Max temp (stated) | 500°F, preheated oven |
| Dishwasher-safe | Yes |
Why we recommend it
Buy it if you want a deep white ceramic 9 by 13 for everyday enchiladas and casseroles at a lower cost than the European makers.
Skip it if a long warranty or a broiler rating matters to you; neither is stated.
Pros and cons
Pros
- Generous depth
- High stated oven limit
- Easy-grip handles
Cons
- No model, broiler or warranty details
- Newer brand
7. OXO Good Grips 8 x 8-inch Glass Baking Dish with Lid – The Small Square, Done Right
The 8 by 8 is the second dish most kitchens need: for cornbread, a pan of brownies, a side of calabacitas baked with cheese, a small batch of chiles rellenos casserole or a flan baked in a water bath for four. OXO’s version holds 2 quarts and is made from the same borosilicate glass as its 9 by 13, which the listing says withstands extreme temperature changes without the risk of cracking or shattering, and is meant for freezer-to-oven use.
Generous handles give a secure grip, dimension markings on the glass confirm the size, and the BPA-free lid turns it into a storage container for leftovers. The dish is microwave, dishwasher and freezer safe. The listing does not state a maximum oven temperature, and as with the larger dish, the lid is for storage only.
One baking note for cornbread and brownies: glass heats more slowly than metal and holds that heat, so edges may brown differently than in a metal pan. If your recipe gives separate guidance for glass, follow it.
Why we like it
- 2-quart square for sides and small bakes
- Borosilicate glass, freezer to oven, per OXO
- Lid for storing leftovers
- Generous handles
Key specifications
| Model | 11176200 |
|---|---|
| Material | Borosilicate glass |
| Size | 8 x 8 in |
| Capacity (stated) | 2 qt |
| Handles | Generous handles |
| Lid | Yes, BPA-free (not for the oven) |
| Max temp (stated) | Not stated |
| Dishwasher-safe | Yes |
Why we recommend it
Choose it as your small dish for sides, cornbread and desserts, especially if you store leftovers in the same dish.
Skip it if you want darker, crisper edges on cornbread; a metal pan or cast iron browns faster.
Pros and cons
Pros
- Freezer-to-oven glass, per OXO
- Lid included
- Dishwasher safe
Cons
- No stated oven limit
- Glass browns edges less than metal
8. Lodge 9 x 13-inch Cast Iron Casserole Pan – Crisp Edges, Heavy Iron
Cast iron is the odd one out here, and it earns its place for the bakes where you want browned, crisp edges: cornbread, a potato gratin, a sheet of roasted vegetables, or the corners of a tamal pie. Lodge’s 9 by 13 casserole pan has high sides, which the listing says keep a family-size lasagna or casserole contained, and a heavy build that it says distributes heat evenly and resists denting and warping.
It is plain seasoned cast iron, not enameled: the listing says the finish is made with only iron and vegetable oil and is PFAS-free. That has two consequences. It must be hand washed, dried and oiled rather than put in the dishwasher, and it is not the best home for long, acidic bakes. Lodge’s own advice is to use a well-seasoned pan for recipes with tomatoes, citrus juice or wine, and not to leave acidic ingredients directly in cast iron for more than about 45 minutes. A tray of enchiladas in a tomato or tomatillo salsa can run longer than that, so for saucy dishes the glass or ceramic picks above are the easier choice.
The listing does not give a capacity, a weight or a maximum temperature. Expect it to be much heavier than glass when full.
Why we like it
- High sides for full-size casseroles
- Even heat, dent- and warp-resistant, per Lodge
- Iron and vegetable-oil seasoning, PFAS-free
Key specifications
| Model | BW13C |
|---|---|
| Material | Seasoned cast iron |
| Size | 9 x 13 in |
| Capacity (stated) | Not stated |
| Handles | Not stated |
| Lid | None |
| Max temp (stated) | Not stated |
| Dishwasher-safe | No; hand wash, dry and oil, per Lodge |
Why we recommend it
Choose it for cornbread, gratins and roasted vegetables where crisp, browned edges are the point.
Skip it if most of what you bake sits in tomato or tomatillo sauce for an hour; Lodge advises keeping acidic foods in cast iron short.
Pros and cons
Pros
- Browns and crisps well
- Very durable
- No coating to wear off
Cons
- Hand wash and oil only
- Not ideal for long acidic bakes
- Heavy
How to choose a baking dish for casseroles and bakes
1. Start with the size your recipes use
Most casserole and sheet-cake recipes are written for a 9 by 13-inch, 3-quart dish, and most side dishes, cornbread and brownie recipes for an 8 by 8. Buy those two first. A deeper dish, such as the Emile Henry or the MALACASA, helps with layered bakes like budín azteca; a larger one, such as the 4-quart Pyrex ceramic, helps when you cook for a crowd. Changing the size changes the depth of the food, so expect baking times to shift.
2. Choose the material for the job
Glass lets you see the bottom and sides and is usually dishwasher safe, but the glass makers here say it is not for the broiler or stovetop. Glazed clay and stoneware hold heat for serving, and some are rated for the broiler. Cast iron browns and crisps edges best but wants hand washing and short contact with acidic sauces. For cakes and bars that need quick, even rising, a metal pan does better; see our guide to the best baking pan cake bakers use.
3. Check the oven limit and the broiler rule
The ratings on this page run from 425°F (Anchor Hocking) through 450°F (Pyrex ceramic) and 500°F (MALACASA) to 520°F with the broiler (Emile Henry). If you finish enchiladas suizas or a gratin with a few minutes of top heat, buy a dish whose maker says it can go under the broiler.
4. Respect thermal shock, especially with glass
Pyrex and Anchor Hocking both list the same habits that break glass: sudden temperature changes, adding liquid to a hot dish, setting a hot dish on a wet or cold surface, and moving it straight from the freezer to a hot oven. In a Mexican kitchen the common trap is pouring cold salsa or broth into a dish that is already hot. Warm the sauce first. OXO says its borosilicate glass handles freezer-to-oven use; follow your own dish’s rule.
5. Buy glazed ceramic from makers who stand behind the glaze
The FDA explains that some pottery glazes may contain lead to help them melt, and that pottery made in commercial factories for everyday use is much less likely to cause lead problems than handmade, antique, damaged or brightly decorated pieces, or pieces from makers you cannot verify. Every glazed dish on this page comes from a maker that states its glaze or materials are lead-free or food-safe.
6. Think about handles, lids and storage
Wide handles matter more than they seem when the dish is full, hot and heavy. A lid turns a baking dish into a storage and carrying container; just check whether it can go in the oven (the plastic lids here cannot). Our guide on how to reheat Mexican leftovers covers getting a second day out of a casserole.
How we chose these eight baking dishes
We started from what a kitchen bakes in a dish rather than a tin, enchiladas, layered tortilla casseroles, chilaquiles, bread pudding and cornbread, and searched Amazon US for 9 by 13 and 8 by 8 dishes in glass, glazed ceramic and cast iron from identifiable makers. We checked every listing for stock through Amazon’s product data and kept only dishes that were in stock when we checked. To keep this page different from our best baking pan ceramic guide, we chose dishes that guide does not review.
For glazed ceramic, we kept only makers that state a lead-free or food-safe glaze or material, which ruled out several well-known brands whose listings and sites we checked did not say so. Sizes, capacities, oven limits and care rules come from each Amazon listing and, where we could read them, the makers’ own pages: Pyrex’s safety and warranty instructions, Anchor Hocking’s bakeware safety page, Emile Henry’s US customer-service page and Lodge’s advice on acidic foods. The difference between borosilicate and soda-lime glass comes from Iowa State University Extension, and the guidance on lead in glazes from the FDA. We have not baked in these dishes ourselves for this guide.
Baking dish questions, answered
What is the best kind of baking dish for enchiladas?
A 9 by 13-inch dish of glass or glazed ceramic. Glass lets you watch the sauce bubble at the edges; ceramic rated for the broiler, like the Emile Henry, lets you brown the cheese on top and keeps the enchiladas hot at the table.
Which baking dish brands are worth trusting?
Look for makers that publish their oven limits and care rules and stand behind them: Pyrex and Anchor Hocking for glass, OXO for borosilicate glass, Emile Henry for clay, and Lodge for cast iron all do. For glazed ceramic, prefer a maker that states its glaze is lead-free or food-safe.
How do you judge the quality of a baking dish?
Check that the maker states a temperature limit, says whether the dish can take the broiler and the freezer, gives a capacity, and offers a warranty. Then look for practical details: handles you can grip with mitts, a flat base, and a glaze described as resistant to scratching and crazing.
Is glass or ceramic better for a 9 by 13?
Neither wins everything. Glass is lighter, cheaper and shows you the bottom, but the makers here say it is not for the broiler. Glazed ceramic looks better on the table and, depending on the maker, can be rated for higher heat and the broiler.
Can I put a glass baking dish under the broiler?
Not the Pyrex or Anchor Hocking dishes on this page; both makers say their glass bakeware is not for broiler use. If you want to brown a topping, use a dish whose maker rates it for the broiler.
Our final word on baking dishes
Buy the Pyrex Basics 9 by 13 if you want one dependable dish, the OXO 9 by 13 if you freeze or carry casseroles, and the Emile Henry if you brown under the broiler. Add the Pyrex 4-quart ceramic for big gatherings, the Anchor Hocking set for potlucks, MALACASA for budget ceramic, the OXO 8 by 8 for smaller bakes, and the Lodge for cornbread and crisp edges.
Looking for something more specific? See our guides to the best pans for brownies and the best baking dishes with lids.
By material: the best glass baking dishes and the best ceramic baking dishes.
Related guide: Best gratin dish.
Related guide: Best foil pans.
For metal pans and complete kits, see our best baking pan sets, and for big roasts, the best roasting pan. Before you bake your next tray of enchiladas, our guide to enchilada sauces explains the differences between them. And if you would rather someone else did the baking, see the menu or call to order.