What cookware to choose for baking vegetables and how to quickly clean it after preparing a dish

When preparing to bake vegetables, choosing the right cookware is essential. You'll need to decide on the material, size, and height of the cookware.

"First of all," writes Mashed, "it is better to use metal rather than glassware. This is because, if you follow the recipe, the baking temperature will be quite high, and not all glass can withstand it."

According to the publication, glassware is perfect for casseroles because 176 degrees Celsius is sufficient for them. While there is glass designed for slightly higher temperatures, it is still quite risky to bake vegetables in such dishes.

The glass may break, leading to vegetables mixing with broken glass. A more reliable option in this regard is still a metal roaster.

It is also desirable that the roaster has a shallow rim, as the higher it is, the more evaporated moisture will affect the quality of baking, resulting in steaming rather than frying vegetables.

How to quickly clean a baking sheet or roasting pan after cooking vegetables

One of the most time-consuming tasks when roasting vegetables is cleaning the dishes afterward. Many dishwashers do not cope with this problem. The task can be greatly simplified if you prepare the roasting pan in advance.

We suggest cutting a piece of parchment paper or foil to fit on the bottom of the roaster. When the vegetables are ready, you just have to remove the soiled parchment paper or foil and discard it.

Most types of parchment paper are designed for an oven temperature of 230 degrees Celsius, so you don't have to worry about it burning during the cooking process. The choice between parchment paper and foil is up to you. In general, parchment is more non-stick than foil.

Although experience shows that a roasting pan with an uncovered bottom provides a little more browning to vegetables, we still recommend sacrificing this for faster cleaning.