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Beautiful pans, scary handles?

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Please take a look at these covered bakers--

http://www1.macys.com/search/index.og...

some have handles that go straight out from the dish, the others have handles that slant up. The slanted handles seem unsafe--no way to grip them well. Agree? Those can be heavy, and of course hot.
I'm in the market for a *covered* rectangular baking pan, instead of using aluminum foil over Pyrex as I do now. I do like these, but if anyone has other thoughts..

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  1. Agree. Bad idea to have handles which are not parrallel to the floor.

    3 Replies
    1. re: Chemicalkinetics

      My ancient Les Creuset oval roaster has handles very similar to the ones you fear. I've been using it for well over fifty years now with nary a mishap. I do use mitts or pot holders when removing it from the oven. As long as you don't move your hands farther apart when carrying it, it won't slip through your fingers. But you should only buy things you are comfortable with from the beginning.

      Ooops! I intended this to be a response to blue room, not you, Ck!

      1. re: Caroline1

        I showed the pans to my SO--he immediately said it was a bad idea, bad design-- you have to *pinch* the handles to hold on to it, don't you?
        I want it for lasagna, scalloped dishes, etc-- which usually need to be covered at some point(s) during cooking. I just cook for 2, so these aren't too small, though not what I think of as a "lasagna pan". Your old LC roaster has slanted-to-the-ceiling handles too?

        1. re: blue room

          May I suggest you find a store that carries the pans you're interested in and go in and pick them up, try them out, see if you drop them. You don't have to buy them there. You can purchase them anywhere you like, but all of the opinions you get here are just words on your monitor. NOTHING can duplicate holding them in your very own hands to answer your questions. But to answer your last one, the handles on my oval roaster are very similar to those in the picture, and no, I don't have to "pinch the handles" to carry it. Does your SO cook? Anyway, go try for yourself. There's probably a store very near you.

    2. I have pans with handles like the slanted ones. I don't actually grab the handles, I grip the pan under the handles with my palms against the pan and the handles keep the pan from sliding through my hands when I lift it out of the oven.

      As I read through my description, it doesn't sound very workable, but I have never dropped a casserole yet - knock on wood.

      1 Reply
      1. re: NE_Elaine

        NE, I think I understand what you mean, how you hold the pan. I note though, that you "don't actually grab the handles". Makes my point--that's what handles are for!
        Plus, I'm recovering from a broken ankle, a little unsure still about balance.

      2. Yeah, I don't like those either. I'd be afraid to drop it too.

        1. I actually have the LeCreuset rectangular white baker in that picture. It's perfect for - now that the kids are out - just the two of us when I make lasagna, etc. I wanted the covered version so I can bake covered, and then uncover for top browning. It's also deeper than the regular bakers, and very easy to clean. The straight handles are fine, but it is quite a heavy pan.

          I can't believe Macys has it. It took me forever to find the white instead of the colored ones I saw everywhere (I found it online.)

          1. I decided to get the white baker in the OP picture--but I'm curious about the finish. It says "enameled stoneware". Is it truly enameled like the Le Creuset cast iron? It looks to me like it is just glazed--a glass coating. My Le Creuset cast iron has gotten stains (pot roast, etc.) over the years. But glazed, glass, does not absorb color.

            2 Replies
            1. re: blue room

              I have the rectangular one all the way on the right. Now that I think about it, I guess it would be nice if the handles were bigger, but I've never dropped it, and I use very thick silicone potholders. They have ridges and that makes them easier to grip. The enamel is not shiny like the enamel on their pots. The first time I used this pan, I freaked. It came out of the oven and looked liked I would NEVER be able to get all the stains out. But they come out surprisingly easy - mine still looks like new.

              1. re: blue room

                I would say that it's a finish like any other stoneware, and very easy to clean. They don't stain and a simple soak (if needed) lifts even baked on crud. I had the white stoneware oval baker initially, and even mac and cheese baked on residue comes right off.

                I have lots of Emile Henry, and it's similar to that.