HOME > Chowhound > Cookware >

Discussion

Best all around Baker for lasagna, etc

I currently have two large 9*13 ceramic bakers from Sango and both are chipped so I need to replace them. I was not really happy with the quality. I want to replce them with something that will last a while without chipping, warping etc. So quality is a priority but since I will need to buy two, I don't want to break the bank. Also, I am looking for something fairly multi purpose, we often cook lasagna in the pans but also use them for brownies, small roast chicken, etc. and something fairly deep. Also, what material should I be looking at - cermamic, cast iron, glass, etc? I've done some research on this and it seems Le Creuset or Emile Henry are good for ceramic, Mario Batali has a good cast iron pan (though I think it may be discontinued). All Clad has a great pan but it is very expensive....

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The Mario Batali pan is the absolute best that I have ever used for lasagne. I last saw it at Crate and Barrel.

    However, I have never used it for roasting chickens, and it is way to big for brownies. What I like about the MB is its deep sides, but brownies and chickens don't need that depth. Why don't you consider two different pans?

    1. I use an 11 x 17 x 4 Calphalon Classic roasting pan. Use it to make brownies, roast chicken and lasagna, roasted potatoes, etc. They are 27.99 at Bed Bath & Beyond, plus you can use the 20% coupon.

      The cast iron seemed way too heavy and I have had stoneware crack in the past.

      1. I would just about kill for an Emile Henry ruffled Auberge rectangular baker, but does it really only come in red or blue? I might finally throw down if it came in figue. Can't seem to find it in a 9" x 13" config:
        http://www.williams-sonoma.com/produc...

        What's funny is my cranberry Pyrex from the 90s (used for everything from cakes to meatloaf to lasagna to casseroles) is still going strong.

        4 Replies
        1. re: kattyeyes

          I absolutely love my Le Creuset 4.5 qt stoneware casserole. It's deeper than most other baking pans I've seen, it is very solidly built, it cleans up beautifully and I love that it comes with a lid. I also find that food cooks really evenly and quickly in this thing. I've used the 4.5 qt for lasagna, roast chicken, enchiladas, brisket, apple crisp and the like. I also have a couple of the smaller size bakers and I love them just as much, albeit for smaller jobs. They're all fantastic.

          1. re: kattyeyes

            The large baker and smaller both come in figue. I bought the larger one when it first came out. I just checked the EH catalog, pie plates in ruffled design, no rectangles.

            1. re: Candy

              Thank you for explaining, Candy. I think I remember talking to you about this back when I first saw the ruffled pans. That figue is GORGEOUS.

              Though, topbanana, the lid on your Le Creuset is a very nice feature. Similarly, I have a set of the smaller EH bakers (for indie shepherd's pies, crisps, etc.). But I the only LC items I own are spatulas! For the versatility and durability, I know LC is pricey, but presumably it will last you a lifetime and then some...who can knock that? One day when I have a real kitchen, I will have ample storage for all my toys...

              1. re: kattyeyes

                You are welcome. Le Creuset makes two rectangular bakers large and small. I am fortunate to have both. They are great lasagne bakers. My brilliant DH (I mentioned this on another post) pulled out my LC terrine and used it to make lasagne for the 2 of us. 1 noodle wide and long and about 3 noodles deep with the filling. Perfect for 2 or 3.

          2. Beth Bath and Beyond sells a 14" stainless roaster for $40.

            Cuisinart® Chef's Classic™ Stainless Steel 14" Lasagna Pan. They have a similar model that is Teflon lined if you feel the need.

            1. I got a HIC porcelain one that works well, broiler safe..