Can you bake on a regular dinner plate?

Most plates will say on the packaging whether or not they may be used for baking. Your logic makes sense; however, my mind is telling me that it’s a no-no. Ceramic baking pans are much thicker than most ceramic plates so that could make a difference. According to what I found with my search, the difference might be in the quality of the glaze. This article tells you how to test your plate for the safety factor… For more read here

^^Thanks. Interesting. I have a bowl that gets ridiculously hot in the microwave, I don’t have any other dish or mug like that.

^^ You’re most welcome. I would probably try it just to see what happens. I just wouldn’t have it too close to the heat source nor the heat on a high temp & I definitely wouldn’t run it under cold water while still hot or it might shatter!!!

IF you try it, I’d be interested in the results!!!

I would only trust a PYREX plate.

I didn’t say I’d trust it; but, out of curiosity, I’d have to try it!!! I believe in live & learn. IF it didn’t work, I’d learn to NEVER do it again!!!

I suppose it would matter if the plate was from a complete set or not…

Good point!!! I live alone & eat out often; so, I don’t own a complete set of anything!!!

No.

No, that’s like saying “since my wine glass is made of glass, I can cook mac and cheese in it.

@YARNLADY I’m not sure it is. Your wine glass is just blown glass, maybe even molded glass, and not tempered. A ceramic plate is fired in a kiln. The kiln is hotter than a regular oven. But, possibly ceramic baking dishes are tempered in some special way also. The Kiln is increased and decreased in heat rather slowly though if I remember correctly.

You can’t microwave a wine glass, it will shatter, you can microwave a plate or tempered glass.

@JLeslie, what sort of baking did you have in mind? Most of the things I would bake wouldn’t work on a dinner plate anyway because of its size and shape: not suited to cake, bread, cookies, muffins, etc.

And also I would never put a china dish or plate in the oven.

But if you’re talking about, say, keeping pancakes warm at 200 degrees on a stoneware dinner plate while you cook the rest of the batch, I think that’s be safe enough. We do that often.

@Jeruba I wasn’t thinking of anything in particular. If it could work I wouldn’t mind using a shallow bowl to bake some pasta in a small portion, or for a very small cake. Especially, if I could do it in my toaster oven. One less thing to clean if I can eat it right from that same dish.

It’s not a big deal really. It would be convenient in small kitchens though, if a plate or bowl could be multipurpose.

I do microwave eggs in a regular bowl sometimes. I also microwave some pasta dishes in a large shallow bowl rather than baking it, when I just make a single portion. It’s not the same though. It is faster in the microwave.

I have several Pyrex containers, but I’ve read the glass isn’t tempered the same as it used to be, and you have to be careful with the Pyrex that is used primarily for leftovers. I don’t know how true that is. I’m afraid to bake in it.

I still use regular glass baking dishes all the time, but they are noticeable thicker.

If Pyrex can no longer go safely from fridge to oven to table, what is there left to believe in? Ivory soap has already let us down.

So true. I’m going to research about the Pyrex thing. If I find anything worth while I’ll post it here. I vaguely remember a Q about a glass backing dish that cracked in the oven. I don’t know if it was Pyrex brand.

If you are worried about your Pyrex containers, don’t make the jump in temperature so dramatic. Don’t take from freezer to oven, for example. If you are worried about fridge to oven, put your left overs in a room temperature Pyrex container from the fridge. That should be just fine.

I use Pyrex lab glass and I still make sure the differences in temperatures are met in a more gradual manner than before. (before I was paying for the lab glass myself, lol) Yes, the Pyrex brand has changed manufacturing processes and isn’t as good as it used to be, but it is still very good. If you ever have a chip in a Pyrex dish, throw it out immediately because it’s strength structure has been compromised.

As far as warming up a plate of left overs in the oven, a good quality glazed plate heated up from room temperature should be OK, but I wouldn’t do that with my good china. They can discolour from what I’ve seen and breakage has to do with the residual water content in the clay that could expand and crack under baking. The manufactures always have a better idea, so contact them if you have any worries.

Dishes you can bake in usually say oven to tableware. I will reheat things on my Denby stoneware in the oven at 300 or so. I would probably not reheat in a dish in a toaster oven becauase I think the heat would be more intense. My MIL had old eartherware dishes that she used to bake shallow pies in.

I actually have some earthenware dishes.

I don’t think I’ll try to bake anything in my every day dishes. I was mostly just curious more than anything.

As @janbb explained it is usually labeled, but most don’t recommend any higher than 300 degrees. https://www.hunker.com/13408264/are-oven-bags-safe