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Looking for a great lasagna pan

  • roxlet May 29, 2008 09:09 AM

I always use the large pyrex ones (I make volume for parties a couple of times a year) and I have a couple of problems with them: I feel that they are too shallow and they are not that attractive to put out on a buffet table. I have been looking for the ideal pan for a while now, but have not pushed the button on any of them. Any suggestions?

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  1. Chef's catalog has a large roasting pan fort a reasonable price, or you could try a restaurant supply house for a commercial grade pan.

    http://www.chefscatalog.com/category/...

    1 Reply
    1. re: Kelli2006

      I'm waiting for this one:

      http://www.bakersedge.com/hungry.html

    2. To me. bare metal ones don't fit in well at the table either. But here's one you might like (looks nice and deep):

      http://www.kitchenclique.com/pg-1047-...

      1. We recently purchased several Revol porcelain baking dishes at Sur La Table and have been very pleased with both their performance and appearance. Check them out at: http://www.surlatable.com/product/fea...

        1. My two favorites are my red Le Crueset pan, which cooks up so much better than glass; and my white scalloped Corningware casserole which is a few inches wider than 9X13. I hate cooking anything with tomato sauce in a metal pan.

          3 Replies
          1. re: coll

            Is the Le Crueset porcelain or enameled cast iron?

            1. re: Jack_

              Cast iron with enamel, I love it!

              http://www.lecreuset.com/usa/products...

              1. re: coll

                I'll second the Le Creuset, actually I have 2 of them and one of the smaller bakers too. Emile Henri makes a nice one too and LC does a pottery version

          2. Maybe some people don't like Pampered Chef products, but my sister gave me a couple of their pans. I love the larger one for lasagna. It looks good on the table and it's deep enough. It also cleans up fairly well.

            1. I bought one of these on ebay, and while i've used it for roasting and not for lasagna, I think it would work for that too. It's also available in a larger size
              http://www.amazon.com/Mauviel-Durmini...

              1. All really interesting ideas so far, but I really don't want to use a roasting pan, and I am wary of ceramic pans that have big handles that stick out -- so easy to break off. I really like the look of the revol pans that josephnl suggested, but they have that handle issue, which is really a storage issue. Has anyone tried the Mario Batali ones. They are intriguing but I wonder if they are deep enough. I like the right angle corners, which the one kelli2006 suggested...

                6 Replies
                1. re: roxlet

                  Revol is exceptionally strong. It is used in many restaurants in Europe. We have Revol coffee mugs which have banged around a log...and have never chipped. The Revol baking pans nest nicely, look terrific and are not at all fragile. I can't imagine knocking off a handle...unless you drop the pan on a concrete floor from 6'. I love Revol. If you are near a Sur la Table, you should at least look at them and talk with a sales person about their durability.

                  1. re: roxlet

                    I love Revol as well. If you prefer without handles, I really like this shape:

                    http://www.surlatable.com/product/rev...

                    1. re: ziggylu

                      I agree that these handleless Revol pans are probably beautiful and strong and work well. For my money however, I definitely would prefer handles. I'd really worry about safely removing a heavy and scalding hot lasagna pan from the oven without having handles to grab onto. I love the ones I referenced in my earlier posting, and for $149 the set of three is a pretty good dea (or you can buy just the larger lasagna pan)l.

                      1. re: josephnl

                        I like the handled ones, too but if the OP doesn't want handles the culinaire series area great option.

                        If you like the graphite colored "eclipse" series by revol, SLT has been clearnign them out. The brulee is the only one left on line(http://www.surlatable.com/product/rev...) but the stores still have things on hand too...the handled baking dishes were available in this color so you might be able to find a good deal on one.

                    2. re: roxlet

                      I have the red Mario Batali lasagne pan and absolutely love it. It's amply deep enough and looks great brought to the table. Lasagne comes out easily too as long as you oil it lightly first. I make lasagne more often than I used to

                      1. re: Debra Stuart

                        After much consideration, I put the Batali lasagna pans on my Christmas list, and yesterdays I served the two of the best lasagnas I have ever made out of those pans. They are really deep, which I love, and I was able to alternate layers of meat and cheese (3 of each) without overflowing the top of the pan. Also, since they are made out of enameled cast iron, they hold the heat really well, and the lasagnas stayed hot for a long time on the buffet table. I got the Chianti color, and they also looked great. They cleaned up like a dream without oiling them first! I think that these pans will also be great as small roasters. Love 'em! Thanks for the recommendation Debra Stuart!

                    3. Crate & Barrel has a variety of attractive white porcelain and stoneware baking dishes, with and without handles, that could be used for lasagna.

                      1 Reply
                      1. re: Miss Priss

                        Only caution would be that there are many ripoffs of white porcelain cookware. They are definitely not all the same with regard to appearance, strengh, heat conductivity, ability to use in ovens, microwaves, etc. and in shock resisitance. If I were getting a porcelain lasagna pan, I would definitely pay the difference and get one from a major French manufacturer (they seen to do them best) such as Revol, Pullivuyt, or Emile Henri. I am very partial to Revol, but the others are probably fine too. Do not get an off brand unless you must!

                      2. What about the Rick Bayless Enchilada server? It's a bit larger than a 9 x 13 pan... nice looking ceramic, has an attractive serving stand AND you can find them at Marshall's or TJ Max for about $15 (the regular price is $40).

                        2 Replies
                        1. re: karmalaw

                          If this is what you are talking about, I don't think it's deep enough to be a lasagna pan:

                          http://www.surlatable.com/product/fea...

                          1. re: josephnl

                            No, that's not it -- that's an enchilada plate.. there's an enchilada server that's quite nice:

                            http://www.cooking.com/products/shpro...

                            http://www.cooking.com/products/shpro...

                            It comes in a few colors.. I have seen a deep dark blue, the yellow, and mine is "cilantro" (lime) green.

                        2. I have a beautiful color red Mario Batali Lasagna pan I got at Crate & Barrel. It is very HEAVY. But, nice and deep. I haven't cooked lasagna in it yet. I think I did Chicken Marbella and it looked beautiful in it.

                          3 Replies
                          1. re: walker

                            Isn't Chicken Marbella wonderful? It's one of my all-time favorite party dishes! Everyone always seems to love it.

                            1. re: josephnl

                              Well, everyone has different tastes, but Chicken Marbella is truly something that I despise, and when it turns up on a party menu, I shudder. I find the combination of prunes and olives, to say nothing of a cup of sugar, absolutely nauseating. One thing that's for certain is that my lasagna pan will never be used for Chicken Marbella!!!!!

                              1. re: josephnl

                                Yes, some people dislike this dish but the vast majority love it. Some think it improves with 1/2 the brown sugar and dried apricots instead of prunes. You just can't please everybody, I guess.

                            2. I have a very large Le Crueset pan in flame red. As usual, it cleans up like a dream.

                              1. If you don't have to have it square or rectangular, the cazuelas on Fantes look pretty neat. (I gave up years ago on lasagna coming out in pretty squares). I have an oval, fairly deep ceramic dish (South American) that is a very light ceramic without a shiny glaze. It is made to look like a pig at the ends. It is great for things like lasagna. I've seen similar things from time to time on Cooking Enthusiast, but none right now. I got mine in a store in Fredericksburg (TX), but I have heard it is no more. I'll probably check when I head out in a few weeks for peaches for the 4th of July cobbler (which will make in the pig).

                                1. Thanks for all the great suggestions. I guess that I am torn between the Revol and the Mario Batali ones, so I guess that it's time to go hunt them down in person and have a look. I'll have to find a local Revol distributor I guess since we do not have a Sur La Table in our area, more's the pity! (Or maybe not -- better on the wallet!!!)

                                  1 Reply
                                  1. re: roxlet

                                    You will love the Revol pans that I recommended in earlier postings. They are good looking, extremely strong, can go from freezer to the oven, and are sized properly. You can order them online from SLT at: http://www.surlatable.com/product/fea...