Covering and Transporting Your Rectangular Baker: Tips and Tricks

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Discussion Overview

This thread explores various methods and products used by participants to cover and transport their rectangular bakers, particularly for events and gatherings. Participants share their experiences with different types of foil and other covering techniques.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant mentions difficulty in finding a suitable product to cover their rectangular baker for transport, noting that foil doesn't stick well and Saran Wrap melts.
  • Another participant shares their experience using heavy-duty foil and oven mitts to smooth it down, also mentioning the use of an insulated tote for transport.
  • Several users mention using foil, with one highlighting the benefits of Reynold's Release Non-stick foil for covering cheesy casseroles.
  • One participant points out the challenge of getting foil to stick to the smooth edges of the stone pan compared to metal pans.
  • Another participant describes a method of using a large sheet of foil to cover the pan completely, although they acknowledge it may waste foil.
  • Some participants express frustration over the lack of effective transport solutions in the Pampered Chef product line, particularly after the discontinuation of the woven basket.
  • One participant notes that the lids for the Trifle Bowl and DCB are not very effective for transport.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various foil types and methods for covering the rectangular baker. There is no clear consensus on the best solution for transport, with some participants expressing dissatisfaction with current product offerings.

Contextual Notes

Participants share personal experiences and preferences regarding covering and transporting their rectangular bakers, reflecting a range of practical challenges and solutions.

Who May Find This Useful

Consultants looking for insights on covering and transporting rectangular bakers may find the shared experiences relevant.

taterbug
Messages
252
What do you use to cover your rectangular baker? I often make cobblers and casseroles for church functions and other events. I bake them in my rectangular baker and prefer leaving them in it for serving, but my problem is trying to find the best product to cover them with (for transport). Foil doesn't seem to stick well and it is difficult to "smooth" it down over the edges of the pan because it is so hot. Saran Wrap melts........
How do you cover and transport yours?
 
Last edited:
I use foil and smooth it down with my oven mitts on my hands. If I don't want anything to stick to the foil, I spray it with oil before placing it over the food. I always buy the heavy duty foil, too. It just works better. I still have the really old insulated tote for the Rectangle Baker, too. I use that for transport, and I have the old cover which sometimes I'll place over the foil.
 
Foil. Now I do remember when I first purchased my rectangular baker the consultant told me you could purchase another to use as a lid. Though I wouldn't transport that way.
 
  • Thread starter
  • #4
I use my oven mitts too while trying to get the foil on. It just seems that the foil doesn't want to always stay in place. I will make sure I am using the heavy duty foil; if not, i will try that.
 
I cover it w/ foil. The best foil is the Reynold's Release Non-stick foil. One side is non-stick so it's perfect for covering over things like the cheesy top layers of a casserole. :)
 
  • Thread starter
  • #6
I don't have a problem with the foil sticking to the food....it's getting the foil to stick to the sides of the pan. You know how metal pans have sort a ridge around the top edge....you can sort of tuck the foil under the ridge. You can't do that with the stone pan because the edges are smooth. Does that make any sense?
 
Yep, it makes sense. I don't have too much of a problem with foil, but like I said, I use only heavy duty. It certainly doesn't seal, but it should be fine for transporting.
 
I've also used foil, but I use a HUGE longsheet, set the pan in the middle of it, and bring it up on both sides and then fold down the ends together...that way it goes all the way around and covers without slipping off. It's kind of a waste of foil, but I don't have to do that very often, so it's no big deal once in a while.
 
That's one thing I think is severely lacking in our PC line...a way to TRANSPORT the food! They got rid of the woven basket (which by the way- I use that for my rectangular baker, and then cover either with foil, or I have the flexible "lid" that sort of sits loosely- in case the moisture/heat needs a way to escape and not condense back onto the food).But our SA & Bamboo platters, pans, etc...other than the Trifle Bowl and DCB, don't really have any easy way to transport to events! And of course they don't fit in much of anything else! (Like tupperware). SO unless I'm hosting the event, it's hard to show off my pretty PC pieces because I can't GET them there.
 
  • Thread starter
  • #10
sklay723 said:
I've also used foil, but I use a HUGE longsheet, set the pan in the middle of it, and bring it up on both sides and then fold down the ends together...that way it goes all the way around and covers without slipping off. It's kind of a waste of foil, but I don't have to do that very often, so it's no big deal once in a while.

I will try that as well.
 
  • Thread starter
  • #11
esavvymom said:
That's one thing I think is severely lacking in our PC line...a way to TRANSPORT the food! They got rid of the woven basket (which by the way- I use that for my rectangular baker, and then cover either with foil, or I have the flexible "lid" that sort of sits loosely- in case the moisture/heat needs a way to escape and not condense back onto the food).

But our SA & Bamboo platters, pans, etc...other than the Trifle Bowl and DCB, don't really have any easy way to transport to events! And of course they don't fit in much of anything else! (Like tupperware). SO unless I'm hosting the event, it's hard to show off my pretty PC pieces because I can't GET them there.

Agreed! And quite frankly, the Trifle Bowl and DCB lids aren't that "great" for transporting. I am on my second Trifle Bowl lid and it still won't stay on and the DCB lid is not that difficult to slide around.
 

Frequently Asked Questions

What is the best way to cover my rectangular baker for transport?

The best way to cover your rectangular baker for transport is to use a tight-fitting lid if it comes with one. If not, you can use aluminum foil or plastic wrap to ensure that your food stays warm and protected during transit. Make sure to seal the edges well to prevent any spills.

Can I use a cooling rack when transporting my rectangular baker?

Yes, using a cooling rack can be very helpful when transporting your rectangular baker. It allows for better air circulation and helps prevent condensation from forming on the bottom of the baker, which can make your food soggy.

What should I do if I don’t have a lid for my rectangular baker?

If you don’t have a lid, you can cover your rectangular baker with heavy-duty aluminum foil or a large piece of plastic wrap. Make sure to secure it tightly around the edges to keep the heat in and prevent any spills during transport.

How can I prevent my food from sliding around in the baker during transport?

To prevent your food from sliding around, you can place a non-slip mat or a damp kitchen towel underneath the baker. This will help keep it stable and reduce movement while you’re on the go.

Is it safe to transport hot food in my rectangular baker?

Yes, it is safe to transport hot food in your rectangular baker, but make sure to use oven mitts or pot holders when handling it. Additionally, ensure that the baker is securely covered to maintain the temperature and prevent any burns or spills during transport.

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