Oval Baker vs Deep Dish Baker: Which Suits Your Pampered Chef Needs Better?

Click For Summary

Discussion Overview

This thread explores the differences and personal preferences between the Pampered Chef Oval Baker and the Deep Dish Baker (DDB). Participants share their experiences, usage, and thoughts on which baker might better suit their needs.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses a strong attachment to their old oval baker but is considering a new purchase due to its condition.
  • Another participant mentions that they prefer the DDB for its versatility and often use it for various recipes, including dips and casseroles.
  • Several users note the differences in capacity, with the DDB holding 8 cups compared to the oval's 7 cups, which influences their decision-making.
  • One participant shares that they appreciate the handles on the oval baker, which adds to its appeal for personal use.
  • Another participant mentions that they tend to use the oval baker more at home but bring the DDB for shows due to its popularity in recipes.
  • Some participants reflect on the nostalgic aspect of the oval shape, associating it with traditional casserole dishes from their upbringing.
  • One participant highlights the practicality of the DDB, especially for microwave use, while others express a preference for the aesthetic of the oval baker.
  • Several users discuss their indecision and the internal struggle of choosing between the two bakers, often weighing personal preference against practicality.

Areas of Agreement / Disagreement

Views differ among participants regarding which baker is preferable, with some favoring the DDB for its functionality and others leaning towards the oval baker for its nostalgic value and personal preference.

Contextual Notes

Participants are discussing their personal experiences and preferences as they consider their options for an upcoming show, with some noting the potential for future marketing opportunities with the DDB.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants who are evaluating the benefits of each baker for personal use or for showcasing in their business.

P
pamperedval
Gold Member
Messages
407
I have a really old vanilla oval baker that I love - but it is on its last legs. I am wondering if I should get the cranberry oval before they are discontinued or if I should get the deep dish baker (one of the only stones I don't have already)

Can you guys tell me what you would do? Is there much difference in what you can make in them or is it more personal preference regarding the shape and how it looks?

I need to send in my August show today and have to decide what to do.

Thanks for any input and also for letting me know what recipes you do in these stones!
 
I don't have either, so I am no help! LOL!
 
  • Thread starter
  • #3
Deb - I'm shocked!
 
Love, love, love my DDB! This was one of my first stones, and still most often grabbed.Recipes:
Touch Down Taco Dip of Course!
Almost anything in the bar pan in smaller portions
Chicken
Rings (1/2 of what I'd make on a lg. round stone)
Pizza
 
See that is what I am trying to figure out too!
A friend has the oval baker and she uses that one to make her touchdown taco dip.
But I think the DDB holds 8 cups and the oval only holds 7 cups.
And I like the handles on the oval baker, and I already have the small in cranberry, so if I got the oval baker it would match my small one.......
but the DDB I can get a lid for on the outlet right now.....
ARGH!!!!!!!!! Decisions, decisions!!!!!!!!
 
pamperedval said:
Deb - I'm shocked!
Click to expand...

Maybe I'll have to figure out a way to get a DDB in November. Or quick order an Oval Baker now (or wait for it to appear on the outlet :))
 
  • Thread starter
  • #7
I can't decide because I do the touchdown taco dip in the oval and I have the small one (although in vanilla - love the small oval because it goes in the toaster oven and I wish they didn't retire it!)But I digress... I figure you can do pretty much the same stuff in either one - and I like the oval shape - but wonder if I should get the DDB in case someone wants to use it for a show or to see it before buying one. I won't be able to sell the oval, so should I pass on it for something I can market later?
 
I use my DDB much more than the oval. Personally, I would order the cranberry DDB because it's still in the catalog. Gives you another stone you could show.

And, I would probably wait until November to get it so you can get the sale price for it.

But then you love your oval baker so you could get it now while you can and get the DDB in November on sale...

Big help, I know! :rolleyes:
 
pamperedval said:
I have a really old vanilla oval baker that I love - but it is on its last legs. QUOTE]

How is a stone on it's last leg?? :eek:

I've only used the DDB for one recipe (peach cherry cobbler or something). I got the hunter green when it was on the outlet.
I own the oval but have never used it! :eek: again!!
Click to expand...
 
Last edited:
I have never used my oval baker either. I have the deep dish baker in vanilla and I use that for lots of different things.

Plus w/ dips in the microwave the DDB will turn easily on a turn-table.
 
The round stone (DDB) cooks more evenly in the microwave and fits more microwaves than an oval one would. I think the oval shape is one that our mothers/grandmothers were used to. I would bet that they have been selling less and less of those in recent years.
 
  • Thread starter
  • #12
It is looking old because the vanilla glaze is getting stained and one of the handles was a bit thinner and is somehow curving and just doesn't look as nice as the newer design with a thicker, straight edge on the handle.

I guess looks don't really matter as long as it still works...

The reason I am debating all this now is because I'm sending in an August show that I hosted and I can get one or the other for free with my host benefits. I probably don't need them both - so I'm having an internal struggle!

Also - it doesn't help me with the turntable in the microwave because mine doesn't have one!
 
For some reason I always grab my Oval Baker before the DDB. I really don't know why. Maybe I am more attracted to the oval shape??
 
pamperedval said:
It is looking old because the vanilla glaze is getting stained and one of the handles was a bit thinner and is somehow curving and just doesn't look as nice as the newer design with a thicker, straight edge on the handle.

I guess looks don't really matter as long as it still works...

The reason I am debating all this now is because I'm sending in an August show that I hosted and I can get one or the other for free with my host benefits. I probably don't need them both - so I'm having an internal struggle!

Also - it doesn't help me with the turntable in the microwave because mine doesn't have one!
Click to expand...

Is it under 3 years old? Contact HO about a replacement if it is.
 
I think I want the oval too but not sure. Glad you started this post. It will be interesting to see what everyone thinks.
 
kam said:
For some reason I always grab my Oval Baker before the DDB. I really don't know why. Maybe I am more attracted to the oval shape??
Click to expand...

I think the oval says "casserol".... maybe that's why...??
I'm just making stuff up as I go... LOL
 
  • Thread starter
  • #17
I got it when I hosted a show in 2000 - so it is definitely past warranty stage.

I think I'm drawn to the oval shape too - but I wonder if I should be practical and get one that is still in the catalog...
 
When Beth says that oval is what our mothers/grandmothers used, perhaps that's why we might prefer that one. I am sure my mother always used an oval dish for casseroles - so that is probably what I grew up with. And yes, oval says casserole to me!

At home I always grab the Oval - but for shows I find myself bringing the DDB (since more recipes I demo call for the DDB rather than the oval).

Oh, and I DID buy an extra Oval Baker last month when I saw it was retiring! Just in case mine should ever break! lol
 
I love them both. But then, the only piece of stoneware I have that I never use is....hmmm, thinking...thinking...



I thought there was a piece I didn't use, but I guess not!:o:D


Oh wait! I have the discontinued mini fluted pan - earned it when it was new, and it's still in the box. There! I KNEW there was a stone I didn't use. I haven't used the med. round with handles yet either - but just give me time!


I use my oval baker for side dish casseroles, and roasted veggies and also some smaller main dish casseroles.

I use my ddb for cheesy potatoes (since I discovered I can do them in the microwave in that!) and for cinnamon rolls and cobblers and crisps. I have it int the glazed and unglazed....but I tend to reach for the unglazed more often. But I guess that's not an option any more is it?:rolleyes:
 
ChefBeckyD said:
I use my ddb for cheesy potatoes (since I discovered I can do them in the microwave in that!) and for cinnamon rolls and cobblers and crisps. I have it int the glazed and unglazed....but I tend to reach for the unglazed more often. But I guess that's not an option any more is it?:rolleyes:
Click to expand...

What is your recipe for Cheesy Potatoes in the Microwave??? I do them in the oven - but they take over an hour!
 
  • Thread starter
  • #21
I would like the cheesy potato recipe too please!

Also - what show recipes are you guys doing that require the DDB?

I think at this point I'm leaning towards getting the oval for now just so I have it - I know I'll use it and I should get it while I can. But I am thinking of getting the DDB too. Maybe in November or with my FPV from my September show...
 
So what's the difference between the DDB and the rectangle baker? I have the rectangle baker and wonder if I can use that for recipes that call for the DDB.
 

Frequently Asked Questions

What is the main difference between the Oval Baker and the Deep Dish Baker from Pampered Chef?

The main difference lies in their shape and depth. The Oval Baker is designed for dishes that benefit from a wider surface area, making it ideal for casseroles and roasted vegetables. In contrast, the Deep Dish Baker is deeper, allowing for larger quantities and thicker dishes, such as lasagnas or deep-dish pizzas.

Which baker is better for oven-to-table serving?

Both the Oval Baker and the Deep Dish Baker are suitable for oven-to-table serving, but the Oval Baker often has a more elegant presentation due to its shape. It can be used for serving side dishes or main courses directly at the table, while the Deep Dish Baker is more practical for hearty meals that require more depth.

Can I use the Oval Baker and Deep Dish Baker in the microwave?

Yes, both the Oval Baker and the Deep Dish Baker are microwave-safe, allowing you to quickly reheat leftovers or prepare meals in a hurry. However, always check the specific care instructions to ensure proper usage and avoid any damage.

Which baker is more versatile for different types of recipes?

The Oval Baker is generally considered more versatile for a variety of recipes, including casseroles, baked pasta, and even desserts like brownies. The Deep Dish Baker is excellent for recipes that require more depth, but the Oval Baker can accommodate a wider range of cooking styles and presentations.

How do I decide which baker to purchase for my cooking needs?

Consider the types of dishes you frequently prepare. If you often make casseroles or want a baker that is great for serving, the Oval Baker may be the better choice. If you prefer deep-dish meals or larger quantities, the Deep Dish Baker would suit your needs better. Think about your cooking style and the recipes you enjoy most to make the best decision.

You must log in or register to reply here.

Similar Pampered Chef Threads

I'm Going to Whine a Little About the Deep Dish Baker
  • kam
    • Products and Tips
Replies
8
Views
3K
Chefgirl2
Which Stoneware Baker Should You Choose?
  • leftymac
    • Products and Tips
Replies
14
Views
2K
swinkate
Deep Dish Baker - Touch Down Taco Dip
  • BeckyC5830
    • Products and Tips
Replies
7
Views
4K
rlombas
Deep Dish Baker - Do You Use It Often?
  • Bexs50
    • Products and Tips
Replies
24
Views
6K
jaye
Pull A Parts in the Deep Dish Pie Plate & Square Baker Glazed Stoneware Demo
  • jrstephens
    • Products and Tips
Replies
14
Views
3K
chef131doreen
Is the Cranberry Deep Covered Baker now available for everyone?!
  • bridgetbakes
    • Products and Tips
Replies
7
Views
2K
rlombas
Iso: Picnic Basket & Deep Dish Baker
  • nikked
    • Buy Pampered Chef Items
Replies
5
Views
2K
BethCooks4U
Deep Covered Baker: 30-Min Chicken & 10-Min Pork - Love It or Hate It?
  • hperschnick
    • Products and Tips
Replies
25
Views
6K
ChefNic
Can I Substitute a DCB or Deep Dish Baker for a Small Oval Baker?
  • fun2cook2
    • Recipes and Tips
Replies
5
Views
2K
Jolie_Paradoxe
Offered: White (Off-White? Beige?) Deep Dish Baker, $20
  • ChefPeg
    • Buy and Sell Items
Replies
7
Views
2K
ChefPeg
Back
Top