Stoneware and ceramic bakeware cookware
Quick answer
Stoneware and ceramic bakeware conducts heat at about 1.5 W/m-K, does not work on induction, and is oven safe to about 450F. Gratins, casseroles and anything that goes from oven to table.
Conductivity and density are published material properties. Oven ceilings are what manufacturers publish for this class of cookware and vary by brand.
| Material | Conductivity | Induction | Oven ceiling | Reactive |
|---|---|---|---|---|
| Tri-ply stainless clad | 237 W/m-K | Yes | 600F | No |
| Five-ply stainless clad | 237 W/m-K | Yes | 600F | No |
| Disc-base stainless | 237 W/m-K | Yes | 500F | No |
| Bare cast iron | 52 W/m-K | Yes | 700F | Yes |
| Carbon steel | 50 W/m-K | Yes | 600F | Yes |
| Enamelled cast iron | 52 W/m-K | Yes | 500F | No |
| PTFE nonstick | 237 W/m-K | Depends | 400F | No |
| Ceramic nonstick | 237 W/m-K | Depends | 350F | No |
| Bare or anodised aluminium | 237 W/m-K | No | 500F | Yes |
| Plain stainless steel | 16 W/m-K | Depends | 500F | No |
| Copper, lined | 401 W/m-K | No | 450F | No |
| Stoneware and ceramic bakeware | 1.5 W/m-K | No | 450F | No |
| Tempered glass bakeware | 1 W/m-K | No | 425F | No |
| Wood | not applicable | No | Not oven safe | No |
| Polyethylene and polypropylene | not applicable | No | Not oven safe | No |
What is stoneware and ceramic bakeware?
Fired clay, usually glazed, for oven use only.
Stoneware cracks from thermal shock. A cold dish into a hot oven, or a hot dish onto a wet counter, is the usual way one breaks.
How it behaves on the heat
Its conductivity of about 1.5 W/m-K sits at the low end, which is why cookware rarely relies on it alone. Heat retention is high, and responsiveness is very low. Evenness is high, and it browns gently.
Conductivity and heat capacity are different things and it is worth keeping them apart. Conductivity is how fast heat moves through the material. Heat capacity is how much energy the material holds once hot. Cast iron conducts poorly and holds a great deal, which is exactly why it sears well: the pan barely cools when cold food lands on it.
Induction, oven and care
It does not work on induction. It contains no metal at all, so induction cannot heat it. The settling test is a fridge magnet on the base: a firm grip means it works.
The oven ceiling is about 450F. Most stoneware bakeware is published at 450F to 500F. Almost all of it prohibits the broiler and direct stovetop heat. Dishwasher guidance: Usually yes.. It is not reactive, so acidic food presents no problem.
What it is genuinely best at
Gratins, casseroles and anything that goes from oven to table.
On sticking: Somewhat, depending on the glaze.
Stoneware and ceramic bakeware cookware
- MALACASA
MALACASA 4.4QT Ceramic Casserole Dishes for Oven, 9x13 Baking Dishes, White
4.4 qt$24.28 Check pricePrices change often - Anchor Hocking
Anchor Hocking Glass Baking Dishes for Oven, 2 Piece Set (2 Qt & 3 Qt Glass Casserole Dishes)
3 qt · 2 pieces$25.99 Check pricePrices change often - MORA
Mora 9x13in Deep Porcelain Baking Dish - Oven to Table, Freezer Safe
13 in$39.99 Check pricePrices change often - Pyrex
Pyrex Deep 3-Pack Glass Baking Dish Set (9"x13", 7"x11", 8"x8")
13 in$48.42 Check pricePrices change often
Common questions
Does stoneware and ceramic bakeware work on induction?
No. It contains no metal at all, so induction cannot heat it. The reliable test is a fridge magnet against the base: a firm grip across the whole base means the pan will work, a grip only in the centre means uneven heating, and no grip means it will not work at all.
How hot can stoneware and ceramic bakeware go in the oven?
About 450F. Most stoneware bakeware is published at 450F to 500F. Almost all of it prohibits the broiler and direct stovetop heat. Remember that the ceiling for any assembled pan is the lowest of its cooking surface, its handle and, if it goes in covered, its lid, and the handle is very often the lowest of the three.
Is stoneware and ceramic bakeware dishwasher safe?
Usually yes. Even where a dishwasher is technically permitted, hand washing extends the life of almost every kind of cookware, because detergents are aggressive and the heat cycle is harder on coatings and finishes than anything that happens during cooking.
Can I cook acidic food in stoneware and ceramic bakeware?
Yes. This material is inert, so tomatoes, wine, vinegar and citrus present no problem however long they cook. That is one of the main practical reasons to own it.
What is stoneware and ceramic bakeware best at?
Gratins, casseroles and anything that goes from oven to table. No single cookware material is good at every job, which is why a mixed kitchen outperforms a matched set at every budget. Choose each vessel for what it will actually be used for rather than buying everything in one construction.