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Deep Lasagna Pan Shopping

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After many years of suffering with boiled over sauce and teflon pans that lose their non stick properties and can't be scoured, I'm just about ready to pull the trigger on a deep stainless steel lasagna pan:

http://www.brylanehome.com/decor/Extr...

I've read the all the reviews and it seems like the general consensus is that it's a very lightweight gauge (the picture is misleading). I'm pretty sure what the gauge is going to be. I have a pair of S/S loaf pans that are extremely lightweight but are perfect for my needs. I probably wouldn't put a huge turkey in it, but I think it should have enough structural rigidity to be able to hold up to a full pan of lasagna. Shipping doesn't give me a warm fuzzy feeling, though- this could very likely get dinked in transit and having to exchange it would be a hassle and probably end up costing me about the price of the pan for shipping.

Before I pull the trigger, though, I wanted to see if anyone had any other pans they'd recommend. I'm looking for S/S (obviously), deep (3-4 inches), about 14" (just long enough to accommodate a cooked ronzoni lasagna noodle- my current 9 x 12 pan is about 10 inches long on the bottom and the noodles curl like crazy), and inexpensive.

This one here is kind of sexy:

http://www.chefscatalog.com/product/9...

but $80 is a little rich for my blood.

I do pretty much worship at the shrine of lasagna (and pizza, and chicken tikka masala), so even though spending $80 for a pan would normally be kind of insane for me, if someone recommended this pan highly enough, I might go for it. I can't go above $80, though, so that rules out all clad.

Lastly, there's this:

http://www.katom.com/002-E1654.html

I've worked with these in professional settings and they are seriously sturdy. They're not pretty, but man are they workhorses. With home use, I would expect this pan to outlive me. I'm not in love with the flared sides, though and the dimensions (10 x 16 x 4) are not ideal. 10 and 4 are perfect, but 16... If it's 16 including the edge and the edges are 1 inch combined... that's 15. I think that's pushing it for lasagna noodles.

Thoughts on these and others would be appreciated.

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  1. I do not own one nor have I used one, but I've heard very good things about the Mario Batali lasagna pan. It's very heavy, reasonably priced, and you can get it at Amazon with free shipping. Like I said, I don't own it yet, but I've heard enough good things about it that I intend to buy one.

    7 Replies
    1. re: chuff

      Yes, I saw that during my research. It looks pretty and the dimensions seem about right, but I far prefer the weight of stainless steel.

      Thanks, though.

      1. re: chuff

        I have the persimmon one. It's big enough to food a family of 10. Here is the Amazon link...

        http://www.amazon.com/Mario-Batali-9-...

        At $82 this breaks the OP's budget, but I got mine for about $60 CAN in Home Sense, the North-of-the-border equivalent of TJ Max et al. Being cast Iron it is heavy, but it doubles up, searing meat and stove top use.

        *** Cons:

        It is heavy - the same as any big Dutch oven. I estimate that full to the brim it will weigh 22 pounds. If you drop it, a floor tile is history.

        No lid

        Price

        *** Pros:

        Cast Iron. Does not burn food like SS casseroles, and so will tolerate a higher oven temperature.

        Stove top use

        Makes a very attractive serving dish

        Undinkable. Good base dish for stacking other casserole dishes inside. (We do all have those stacks of cookie trays and casserole dishes that almost but don't quite stack inside each other - don't we?

        )

        You can make a seriously deep dish apple pie in it. Or moussaka, cottage pie, sear meat.

        1. re: chuff

          I have had the same lasagna issues, scott123, so last year I bit the bullet and got 2 of the Batali ones for Christmas. We have a big New Year's Day party every year, and I was always unhappy with the lasagna made in the pyrex, which was always too shallow for more than a couple of layers. I love the Batali pans. I love that they have square corners into which the pasta fits exactly, I love how they look on the buffet table, and I do not have any problem with the weight of them. Because I can do many more layers than in the pyrex or any of the other baking pans I had, I now alternated cheese layers with meat layers, and it was soooo delicious. I know you said ss, but give the Batali another look. I also bought the persimmon, and it looks particularly fine with lasagna.

          1. re: roxlet

            I, too, love the Batali pan...I have the beautiful red one that Crate & Barrel carries. I've made Hazan's great lasagna in it and just made a eggplant parm in it. Cleans up very easily.

            (It is a bit heavy!!)

          2. re: chuff

            I am so glad for all of your reviews on the Batali pan. I recently started searching for an extra deep pan for the same reasons as the OP and was interested in hounds experiences.

            It is going on my holiday wishlist!

            1. re: meatn3

              I saw many Batali products last week at TJMaxx/Home goods including the deep lasagna pan. I didn't check the price but should be good. If you have a chance, recommend to check soon.

            2. re: chuff

              I have this pan, and it is, without a doubt, the best one I have ever used. Crate & Barrel has it.

              I suffered with too-low pans from all manufacturers for years, and I am not going back to that again. I was unable to justify the expense based on how infrequently I made lasagna, but since buying this pan I make it a lot more often. Not quite sure if the pan has had anything to do with that :)

            3. I'm looking for a small, deep dish lasagna pan that would fit two Barilla no-cook lasagna sheets side by side. Would prefer straight rather than flared sides and at least 3" high. Glass,
              metal non-stick, I don't care. Given the popularity of Barilla's pasta sheets, I'm surprised they don't ,sell one.
              Anny suggestions would be greatly appreciated...Thanks!

              1 Reply
              1. re: zackly

                Two sheets wide: can't help you.

                One sheet wide, that is lasagna for two, can be done in the cast iron enameled Le Creuset pate pan. I didn't buy it for that purpose , but it works wonderfully.

                 
              2. I've just been using my glass Pyrex rectangle dish for years to make my lasagna - it's big enough that I can lay down 3 lasagna pieces per layer and I can do 3 layers. Don't have to worry about food sticking either, just soak in warm water and a bit of scrubbing and everything comes right off. Never used or owned anything else.

                4 Replies
                1. re: SeoulQueen

                  I'm with you SeoulQueen.
                  Before reading this thread, I had no idea that anyone used anything other than Pyrex for lasagna.

                  1. re: Bryan Pepperseed

                    Bryan Pepperseed: "I had no idea that anyone used anything other than Pyrex for lasagna."

                    Actually, we use Emile Henry to bake lasagna.
                    In Cerise Red, naturellement. http://www.amazon.com/Emile-Henry-10-...

                    One might worry about using soda-lime glass (current North American Pyrex) for an item that might be put on a cool surface after removal from the oven.

                    1. re: Politeness

                      I use Le Creuset's rectangular roaster. You can buy them in two sizes, one slightly smaller than the 9 X 13 Pyrex, one larger.

                      I got the larger one, brand new for $100 on eBay a couple of months ago. Yes, it's really heavy with a batch of lasagne.

                      http://www.lecreuset.com/en-us/Produc...

                      I've never liked cooking in glass.

                      1. re: Politeness

                        The soda lime exploding Pyrex issue was another thing I didn't know back when I wrote that thread.
                        Ever since being enlightened on the subject (probably from something I read here at Chow) I've been treating our fifty year old Pyrex with a lot more respect.... I'm keeping my fingers crossed that I never have to decide between the currently available quality stuff.

                  2. The pan you linked to on katom.com is NOT FOR BAKING. It's meant to hold water or other pans in a steam table, to keep them warm.

                    Also, check out the Chef's Essentials lasagna pan. Just search for lasagna at http://www.chefscatalog.com

                    It's 11 x 15 inches and a bit over 4 inches deep, fairly square corners, straight-sided, and deep... did I mention it's over 4 inches deep?

                    4 Replies
                    1. re: ThreeGigs

                      Er, no. It's a hotel pan. They're universally used to bake stuff.

                      1. re: ThreeGigs

                        I checked out the Chef's Essentials pan, and while it might bake a nice lasagna, I hate having to deal with floppy handles when I'm taking something out of the oven, especially something as heavy and filled to the rim. http://www.chefscatalog.com/product/9...

                        I saw this Cuisinart lasagna pan, and while I can make no claim as to its quality, I do like the fact that it has stationary handles. And it's half the price. http://www.chefscatalog.com/product/2...

                        1. re: Jay F

                          That Cuisinart pan is shown as only 2 inches deep.

                          1. re: ThreeGigs

                            Oops.

                            I still wouldn't want one with floppy handles.

                      2. I love my All-Clad Lasagne pan, had it for about 6 years.

                        1. I DO have the $80 Chefs Catalog pan. I use it for ham, turkeys, and such. However, I prefer my Le Creuset deep dish baker (also at Chefs Catalog). It measures (according to their website - my baker is deeper than what they have listed) - 15.375" L x 11.5" x 4.5" H (my own measures closer to 5" H). The Le Creuset is a bit more, but I LOVE IT. It cooks and cleans up like a dream. The $80 stainless one is nice, but it does not clean up anywhere near as easily (and that's just with ham and meats). I couldn't imagine messy, baked on lasagna. I would spend the extra $20 and get the Le Creuset. It is very deep and you can use it for very deep lasagna or other things. You won't regret it - Le Creuset has an excellent reputation. Don't get me wrong, I do have the ss one, and I've had it for a few years now, but I would not want to make or clean up lasagna in it!

                          1 Reply
                          1. re: Beth1025

                            I like Beth's idea. Deep, (relatively) cheap, no floppy handles. And pretty.

                          2. It's not ss, but I bought two of the Mario Batali enameled cast iron ones after not being able to find a ss one I liked, and getting tired of the pyrex one overflowing. I like it because the corners are square, and it is very deep allowing for a very nice lasagna. Plus it is attractive on the buffet side board, which is important to me since I mostly make lasagna for large parties.

                            1. I bought a stainless steel roasting pan at Ikea (needed it for a turkey, and my American turkey pan is bigger than my oven by a hefty margin!). Not only did it perform like a champ for the turkey, but it holds enough lasagna to feed an army (half again what my 9 x 13 pan holds) and did a great job with it, too.

                              Best $20 (okay, 15 Euros) I've spent in a long time.

                              2 Replies
                              1. re: sunshine842

                                Ikea. Good call. If the price was the same as the Brylanehome pan, I'd prefer 4" over 3" high, but at about half the price (including shipping), that's incredibly tempting.

                                1. re: sunshine842

                                  Update: Based upon the dimensions quoted on their website, I took a 45 minute drive to Ikea tonight. Long story short, the website was wrong. GRRRRRRRRR...

                                  http://www.ikea.com/us/en/catalog/pro...

                                  Instead of being 13 x 16 x 3, it was 12.5 x 16 x 2.375

                                  The half inch on the width doesn't bother me, but the greater than a half inch discrepancy on the depth is unforgivable. 3 inches of depth I probably could of worked with, but 2 and 3/8? No. With the 20 minutes that it took me to get through the labyrinthine store, this was close to two hours of my life down the drain. Added to the fact that I desperately needed an oversized pan for a party tomorrow, and the entire experience was right on par with a really bad colonoscopy. Ikea has, for the most part, done right by me in the past, but this screw up was so egregious, that I think this could be my last visit.

                                  So, if anyone's thinking of going to Ikea for a deep lasagna pan... don't.

                                2. How deep is "deep dish"? I just went to Ikea, Super Target, Sur la Table, and Restaurant Warehouse and the deepest 9X13 inch bakeware pan that I could find was just a skoshie bit more than 3 inches deep. Others on this thread have reported having pans that are 4 to 5 inches deep and I thought for sure I would find one at SLT or RW, but no joy. Very frustrating.

                                  Is web ordering the only way to get a truly deep dish lasagna pan?

                                  1. I finally purchased the Wave Roaster by Chantal. I had seen it at A Southern Season for quite a bit, then found it on sale at Chantal's website. I think it might be discontinued, but it works perfectly for lasagna! I really like the offset handle design. Makes it easier to pull something hot and heavy out of the oven. Cleans up beautifully too.

                                    http://www.amazon.com/Chantal-Enamel-...

                                    1 Reply
                                    1. re: meatn3

                                      Well, I just came back from another recon run after yesterday's dry results. Home Goods=no joy. Williams Sonoma=no joy. Macy's=JOY! Macy's??? I thought they only sold expensive clothes?

                                      I was ready to give up and walk out when a salesman (I hate salesmen) walked up with the usual "May I help you?" and ultimately found me a Martha Stewart ceramic (porcelain?) lasagna pan.

                                      It is from Macy's "exclusive" Martha Stewart 2007 collection, "freezer to oven to table", oven safe to 450 degrees Fahrenheit, microwave safe. Sticker on back lists it for $29.00, but I paid $20.30 plus tax for it over the counter.

                                      The practical dimensions of it are 12 x 7 inches because the sides slope outward a bit, which broke my rule, but I was tired of searching at this point. The measured depth is just shy of 3 inches deep. The cardboard box containing lasagna noodles fits comfortably inside the bottom of this dish so the length is fine.

                                      The two barcodes on the sticker on the bottom are
                                      7329 9914 6635
                                      and
                                      0800901582403

                                      I have not cooked anything in it yet, but it's looking good so far.

                                    2. I was fortunate to find several sizes of Descoware enameled cast iron deep roasting pans. They are perfect for lasagna.

                                      1 Reply
                                      1. re: Leolady

                                        nvm