It's important to cover dishes with clear glass lids that encourage eating while protecting food. I have marinated a leg of lamb with garlic and fresh rosemary overnight in the dish with the plastic lid. The next night, I replaced the plastic lid with the glass one and baked at 350 for one hour while in another dish, I baked three potatoes.

biscuits, dinner rolls and scones go in this pretty pan. It's so easy to use and I never bother with cutting out biscuits or scones. I just scoop equal amounts in each cup. There's something so cheerful about heart shaped food.

I don't care about the colored ones that are used on America's Test Kitchen because I find this one to be so perfect, I'm not interested in any other.

a good flattener of ginger and garlic as well as meat

I'm on my second batch. A handful of flexible mats is better than just one hard board. It is easy to switch out and easy to grab because they are so light. I also like that the colors are not harsh.

I recommend this to everyone. Once in a while, one does need a cake knife/server, a grater, a spaghetti fork, a nylon spoon and a ball whisk. I didn't have any redundant items except a different kind of grater.

better than a square headed spatula for cutting tomatoes and omelets in the wok during fried rice frying

not just for melon balls I have used this to apportion doughs and batters. It is very useful and soothing to make equal amounts.

what a relief to have my sugar and flour in these

I'm converted. This makes bread, cake and cookie making so much easier. It is also a good stirrer for the arthritic.

I still like this for the protective ends that don't scratch the ceramic utensil crock. I have no regrets that I didn't buy the popular microplane.

I defintely made my money back on this purchase. It is the reason I decided to compile this list.