I hear you on the convection hype, but I’ve had some mixed results with baked goods—like, cakes sometimes dry out faster for me. Maybe it’s just my oven, or maybe I’m not adjusting the temp enough. Has anyone tried convection for casseroles or lasagna? Wondering if it’s really better or just different for those kinds of dishes.
I’ve had the same thing happen with cakes—convection just seems to zap the moisture right out if I’m not careful. But for casseroles and lasagna? I actually like convection for those. The top gets a nice golden crust, and the insides stay bubbly. I do drop the temp by about 25 degrees and check it early, though. My old house oven runs hot, so maybe that’s part of it... but I haven’t had any dried-out lasagna yet.
My old house oven runs hot, so maybe that’s part of it... but I haven’t had any dried-out lasagna yet.
That’s been my experience too—convection is a lifesaver for casseroles and lasagna. I totally agree with you about dropping the temp and keeping an eye on things. The crust you get is just unbeatable. I do think some ovens just run hotter than others, especially older ones, so it’s smart to adjust. For cakes, though, I’ve learned the hard way... dry cake is no one’s friend.
I totally get what you mean about old ovens—mine’s got a mind of its own half the time. You nailed it here:
I’ve found a cheap oven thermometer is a game changer, especially when you’re trying to avoid dry cake. And yeah, that crispy lasagna top… worth the extra attention every time.“I do think some ovens just run hotter than others, especially older ones, so it’s smart to adjust.”
That’s the truth—those old ovens really do have their quirks. Mine’s from the 60s and I swear it’s got hot and cold spots that move around depending on its mood. I totally agree about the oven thermometer. I resisted for ages, thinking it was overkill, but honestly, it saved my banana bread from turning into a brick more than once.
I get what you mean about adjusting for dryness, too. Sometimes I’ll even rotate the pan halfway through, just to hedge my bets. And that lasagna top? Worth fussing over every single time. There’s just something about the way an older oven browns cheese—sometimes it’s perfect, sometimes you get that one corner that’s almost burnt, but somehow it’s still the best bite.
I’ve always wondered if convection would help even things out, but part of me likes the unpredictability. Makes baking feel like a little adventure every time.
