Let's not forget that those green 5-gallon commercial-kitchen pickle buckets make the absolute best 'mater buckets for gardeners!

Many, but not all yeast breads work when baked in a can. But virtually every steamed (i.e., Boston brown) and quick (i.e., banana, zucchini) bread does.

I like those wide squatty ones---they used to hold 32 ounces but are 28 or even less now---for that purpose.

Make poultry stuffing in cupcake tins instead of a casserole. These "stuffin' muffin's" have several advantages: they are individual serving sized. Everybody gets a portion of the crunchy top. And they're often a conversation piece because most folks aren't familiar with them yet.

Another good purpose they'd serve, Brook- in commercial kitchens we would use a large ice-cream scoop to pre-scoop/portion bread-dressing/crab-stuffing onto sheet-pans for boneless chix boobs or sole or other fish fillets. Your muffin-tin method would serve that need for efficiency well, too.

When you can find them, Kev, they work great.

An alternative: The bakery sections of supermarkets will give you their "empty" frosting pails. These range in size from 2 to 5 gallons, and have lids as well.

You have to clean them up, because their idea of empty often is far from it.

Ironically, I get most of mine from the Wally World superstore. The bakery is giving them to me for free while a different department is selling lower grade buckets, without lids. Ya gotta love it.

Yeah, Kev. Dishers are great for portion control. As heavy as I am into small plates, I'd be lost without them.

Unfortunately, other than "ice cream scoops," they are difficult to find at retail. And even harder for the typical home cook to relate to. I mean, after all, what the heck does #16 mean to a homemaker?

Besides which, at from 13 to 17 bucks a pop, how many would the home cook own?