Published July 1, 2009. From Cook's Illustrated.
We needed a shallow, broilerproof mini gratin dish to ensure a crisp crust for a berry gratin. Did we find a product that delivered?
We wanted broilerproof individual mini-gratin dishes that would be shallow enough to ensure maximum surface area for a lightly browned, nicely crisp crust for a berry gratin. We tested four dishes and found that all produced evenly heated, well-browned gratin. However, one was flimsy and a few were ridiculously pricey. Our favorite heated evenly and offered a generous surface for good browning.
