La Creuset Deep Dish vs. Mario Batali Cast Iron Lasagna Pan
Anyone recommend one over the other?
Ihave 2 of the large LC Lasagne bakers and 1 of the mid-sized. I love all 3 of them. I have had them probably 16-17 years and have no complaints. I especially like how they really hold their heat and keep the food warm.
I have the Batali version-- no problems so far. I bought it primarily because the color and shap was great but I also liked the depth. I have several LC pieces and they last forever.
Enamel coated cast iron is easy to clean, holds heat forever, and is heavy to carry!