# Freezer to Oven - Dinnerware Question **URL:** \ **Category:** Factual Questions\ **Created:** [August 5, 2006, 9:45pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494 "2006-08-05T21:45:15Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![postcards](https://avatars.discourse-cdn.com/v4/letter/p/8e8cbc/32.png) [@postcards](https://boards.straightdope.com/u/postcards)\ **Post date:** [August 5, 2006, 9:45pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/1 "2006-08-05T21:45:15Z")
My Mikasa china has ‘Freezer to Oven’ stamped to the bottom. Does this mean I can bake in them? I’m making shepherd’s pie, and the Miksa soupbowls will be the perfect size for two pies. But asking my wife this question makes her think you can only ‘warm something up’ on them in the oven, not bake with them at 375 degrees for 30 minutes. Anybody know for sure? I’m tired of the four smaller baking trivets I usually use, I’d rather have two big pies, as the smaller trivets seem to make everything drier around the sides ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 5, 2006, 9:49pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/2 "2006-08-05T21:49:32Z")
All the material I find on Mikasa says “oven-safe **for warming**.” Even the casseroles. So cooking in them is contra-indicated. ---
**Author:** ![postcards](https://avatars.discourse-cdn.com/v4/letter/p/8e8cbc/32.png) [@postcards](https://boards.straightdope.com/u/postcards)\ **Post date:** [August 5, 2006, 10:01pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/3 "2006-08-05T22:01:07Z")
Hmmm… We’ve had this set for fourteen years now. The stamp on the back reads: Mikasa Maxima Super Strong Fine China CAK12 High Spirits Freezer to Oven and Microwave safe Dishwaher Proof - Chip resistant Japan-E I looked at their website and couldn’t find anything about baking in it. Thanks. (Mebbe I’ll make one big cassarole…) ---
**Author:** ![Duck\_Duck\_Goose](https://avatars.discourse-cdn.com/v4/letter/d/50afbb/32.png) [@Duck\_Duck\_Goose](https://boards.straightdope.com/u/Duck_Duck_Goose)\ **Post date:** [August 6, 2006, 4:20am UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/4 "2006-08-06T04:20:31Z")
Didja see [this?](http://www.mikasa.com/control/aboutproducts;jsessionid=17F11FCFFFD1ED0D50D25286783BB291.mkprod) > [@](#): > > When warming food in my stoneware, at what temperature should I set the oven? What other tips should I follow? > > Please keep in mind dinnerware is sensitive to thermal shock, which means that extreme variations in temperature may cause dinnerware to crack. Therefore, do not take dinnerware from the freezer and place directly into a hot oven/ microwave or take hot dinnerware from the oven/microwave and place it directly into the freezer. A cool plate should be placed in a cool oven and warmed slowly.When using the oven, set it no higher than 225 degrees for the first 10 minutes. You may then raise the setting to the desired temperature. Baking/cooking should only be done in pieces specifically made for cooking, such as bakers, lasagna dishes and covered casseroles. My guess would be that baking something (as opposed to “heating something up”) in an ordinary soup bowl probably isn’t a good idea. They have a lifetime guarantee that covers “normal use”, but I’d guess that using a soup bowl for a baking dish wouldn’t count as “normal use”. You can’t find a Pyrex baking dish or deep pie plate that’s the right size for what you want? ---
**Author:** ![postcards](https://avatars.discourse-cdn.com/v4/letter/p/8e8cbc/32.png) [@postcards](https://boards.straightdope.com/u/postcards)\ **Post date:** [August 6, 2006, 1:02pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/5 "2006-08-06T13:02:31Z")
Thanks for that info, Duck Duck. (Glad you quoted it, too; the link went nowhere.) I ended up using my four smaller trivets anyway. I’ve looked in numorous places, but can’t seem to find the right-sized dish to make these in, and the soup bowls seem so right… ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [August 6, 2006, 3:34pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/6 "2006-08-06T15:34:08Z")
If it says Freezer to Oven, that’s what it means. You can freeze your casserole in it, and then bake in the oven. Done it for years. Trust, people, trust. ---
**Author:** ![A.R.Cane](https://avatars.discourse-cdn.com/v4/letter/a/ee7513/32.png) [@A.R.Cane](https://boards.straightdope.com/u/A.R.Cane)\ **Post date:** [August 6, 2006, 4:04pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/7 "2006-08-06T16:04:58Z")
[QUOTE=postcards] My Mikasa china has ‘Freezer to Oven’ stamped to the bottom. Does this mean I can bake in them? I’m making shepherd’s pie, and the Miksa soupbowls will be the perfect size for two pies. But asking my wife this question makes her think you can only ‘warm something up’ on them in the oven, not bake with them at 375 degrees for 30 minutes. Anybody know for sure? I’m tired of the four smaller baking trivets I usually use, I’d rather have two big pies, as the smaller trivets seem to make everything drier around the sides [/QUOTE] \ I think you may be confusing “trivet” w/ ramekin. Trivets are small platforms used to place hot dishes on, ramekins are small dishes used to both prepare and serve food in. ---
**Author:** ![spingears](https://avatars.discourse-cdn.com/v4/letter/s/ebca7d/32.png) [@spingears](https://boards.straightdope.com/u/spingears)\ **Post date:** [August 6, 2006, 6:41pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/8 "2006-08-06T18:41:27Z")
[QUOTE=postcards] Anybody know for sure? I’m tired of the four smaller baking trivets I usually use, I’d rather have two big pies, as the smaller trivets seem to make everything drier around the sides [/QUOTE] Look for Correle ware by Corning Glass if you can find a suitable size dish for your shepherd’s pie. [\*\* 4 Pc Casserole Set 1.5 & 2.5 Casseroles & Lids \*\*](http://www.nextag.com/Corelle-Corningware-4-PC-503998920/prices-html) As I understand the state of things these are used since they are no longer produced in the US. You might also check ebay. ---
**Author:** ![KP](https://avatars.discourse-cdn.com/v4/letter/k/a9adbd/32.png) [@KP](https://boards.straightdope.com/u/KP)\ **Post date:** [August 6, 2006, 10:03pm UTC](https://boards.straightdope.com/t/freezer-to-oven-dinnerware-question/367494/9 "2006-08-06T22:03:22Z")
I have had excellent results with inexpensive ramekins, custard dishes, small casseroles purchased bulk on eBay and at restaurant supply stores. My family thought I was crazy when I bought a case each of several sizes, intending to use them for _mis en place_, but they quickly became our preferred general purpose snack, cereal, etc. dishes, and I had to get another case, just to be sure of having enough for _mis en place_ cooking. They are nearly indestructable, which is a godsend with with kids and elderly parents in the house. I love restaurant supply stores. You’ll never go back to a department store for that stuff again.