Deep Lasagna Pan Shopping
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:
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:
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:
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.
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.
I have the persimmon one. It's big enough to food a family of 10. Here is the Amazon link...
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.
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.
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.
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.
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 :)
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!
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.
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.
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.
I've never liked cooking in glass.
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.
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?
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...