Souffles and Gratins
Souffle and Gratin dishes are both engineered with specific cooking properties in mind. Souffles are particularly sensitive to the evenness of heat distribution and need smooth, straight sides to rise properly. Gratin dishes are shallow and open to expose more of the contents to top heat for a perfectly browned and crispy top surface. For traditional oval and round eared gratin pieces, see classics.
Souffle and Gratin dishes are both engineered with specific cooking properties in mind. Souffles are particularly sensitive to the evenness of heat distribution and need smooth, straight sides to rise properly. Gratin dishes are shallow and open to expose more of the contents to top heat for a perfectly browned and crispy top surface. For traditional oval and round eared gratin pieces, see classics.