1 comments about Zak Designs Savannah 7-inch Small Casserole Dishes.

1. This little Dish is just the perfect size to make a small casserole for one or a side dish for two. It's oven, refrigerator, microwave, and dish washer safe. It's really quite nice looking. Of course, it only cost $7.00 when I ordered it and now it's back up to $17.00 so I know I would not pay that price for it. Now I wish I'd bought a few for gifts when they were at the great price!!!

5 comments about Mario Batali Extra Deep Lasagna Pan.

1. Ive used this dish a couple times now and I got to say its great. I never had any problem with things sticking to it and it cooked my food evenly. Like other people say its a bit heavy but thats what you are to expect with a castiron.



2. This is a beautiful pan that justs makes you want to bake something in it. It is great for big portions, big families and holidays. Cleans up well, better than any other pan I've had.



3. I used this pan for the first time tonight for lasagna and loved it! It is extremely heavy empty, much less full, but that will not stop me from using it exculsively for lasagna in the future. It cooked very evenly and browned beautifully! Mario, great product....keep them coming!



4. Just bought this at a Lightning Deal price and immediately saw the enamel sag lines and dimples that another reviewer referenced. Since I don't plan to clean it in the dishwasher, I'm going to give it a try before passing final judgement. The price was good and the size/shape is fantastic. This is the mother of all lasagne pans. If the enamel crazes with oven use, though, Amazon and Wilton/Batali can expect an imperfection return.
   
   Follow-up 3/20/08:
   
   I used the pan once and one of the dimples became a pit after baking the lasagne. When soaked for cleaning (had I remembered to coat with non-stick spray this probably would have been unnecessary), water penetrated the pit and actually left a halo of moisture under the enamel. While that dissipated on drying, I was concerned that further use would exacerbate the problem and that the enamel would eventually pop off. I hated to return this pan. The lasagne baked beautifully, retained its heat even for seconds and thirds, and produced a lasagne of so many layers that it was worthy of a photograph. But.....the pan had several dimples which probably also would have become pits with repeated use. For peace of mind, I think I'll stick to the more expensive Le Creuset or wait until the Chinese quality control improves. btw, the return was incredibly easy. Thanks, Amazon.
   
   Revised rating: two stars



5. I am very disappointed with the quality of finish on this large made in China Lasagna pan. It is not coated evenly or very thick. There are long sag lines in the enamel finish showing the coating is uneven with these long drip lines, and there are several pin hole indentations in the finish too. ***After running once in the dishwasher with heat dry cycle on the pan developed micro-lines like a spider web or cracked glass in gray color in each 4 corner area inside the pan.*** These visual stress lines may further crack open, though I could not feel anything by touch. Warning: only wash by hand!!!
   
   I own several brands of cast iron enamel finish cookware. Le Creuset, Lodge, Mario Batali, Calphalon. (I examined Rachael Ray's in store.) Le Creuset & Calphalon have the best quality finish. I would not buy Mario Batali or Rachael Ray for quality finish. (Lodge would be a better less expensive choice for less expensive items.)
   
   If you want better quality finishes then go for Le Creuset or Calphalon. If short on cash, then Lodge's new cheaper line would be my choice.
   
   I will return this Batali and exchange it & ONLY HAND WASH. I do give this pan 5 stars for its size. It's deep which allows for more and/or thicker layers of lasagna. Filled, it will serve 12+ people with some coming back for seconds.

1 comments about Chantal Enamel 9-by-13-by-3-Inch Lasagna Roasting Pan.

1. I was looking for a deep dish lasagna pan, and this one is very deep and holds the entire box of lasagna. But, for the price, I thought it would be just a bit nicer looking. The sides of the rim aren't finished enough for my taste, and it isn't as "pretty" on the table as I'd hoped. However, it does cook the lasagna well, and has lots of room!

No comments about Pillivuyt Porcelain 9 Inch Square Chop Dish,.

No comments about Pinzon by Caleca Sole Covered Casserole Dish.

No comments about Reco International Romertopf Swing 12 Pounds Clay Baker.

5 comments about Le Creuset Enameled Cast-Iron 2-1/4-Quart Buffet Casserole, Red.

1. This 2-1/2 qt. buffet pan is adorable, and super useful. I have the 3-1/2" buffet, but that size is too big to just cook in when only preparing two servings. Since I often am cooking dinner just for my husband and myself, I was going to buy this smaller pan.
   
   But I decided to buy the "Tarte Tatin" pan instead, for two reasons:
   1) The capacity is nearly the same
   2) I found out that the lid of my 4-1/2" round oven fits on top of this pan. So I have all of the cooking abilities that I would have if I had bought the buffet pan, plus -- the flat sides of the anniversary pan is actually a little more useful.
   
   The flat bottom of the "Tarte Tatin" pan also allows me to make...
   - quiche
   - bake a cake (just line this with parchment paper, and it comes out beautifully)
   
   Plus, I use this pan to make all the types of dishes I would have cooked in the 2-1/2" buffet pan, like:
   - one pot breakfasts
   - chicken + rice (enough for two people)
   - pork chops
   - as a small pan to broil vegetables in as a quick side dish for dinner
   
   IN SUMMARY: I use this pan, together with the lid of my 4-1/2" round oven, in all of the ways that I would use a small buffet casserole, but I have one less pot lid in the cupboard.



2. This piece was the first Le Creuset I bought (in Indigo) and I quickly fell in love with the performance and ease of use of the line. If I have any regrets, it would be not having bought a larger size, but that is easily rectified.



3. I have been saving my money for this pan, bought at the outlet for 90$. I now have a nice collection of cast iron with enamell covering. I have used it all week, chicken pot pie, steak and veggies, chinese veggies, it does not do tortillas! I burned my pan! if you should do this, put the pan on the burner , fill with water, add a generous portion of baking soda, and simmer, use a teflon spatual to gently scape the pan clean! it works!
   This is my last pan purchase, now I have roasters, soup pots and this pan. it is a little overpriced, but the only shape out there with the lid. I like my INNOOVA pans just as well.
   thinking I wll try breakfast bars next....



4. I love, love, love this buffet casserole! For comparison: I was using glass pyrex dishes to bake chicken. My Le Creuset pan bakes it in 2/3 the time, as well as bakes it much more evenly than my glass pan was. The 2-1/4 quart buffet casserole is smaller, however, than one might think--it can fit 2-3 large chicken breasts fairly comfortably, but no more. If you're cooking for more than 2 people, I'd move up to the 3-1/2 quart pan. I find that Le Creuset bakes so much better than any other brand I've ever used that I just ordered two large rectangular cast-iron pans for baking lasagnas, cakes, etc. The only drawback: these pieces are very heavy.



5. Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.
   
   Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
   
   Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, and does not stain, absorb odors, or retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.
   
   The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 2 1/4 quarts is not a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.
   
   With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan. I tend to cook large amounts so this pan is usually used for side dishes and desserts. But once you get past the basic functionality that lends itself to recipes such as paella, cous cous, and basic casseroles, you can really open up the possibilities.
   
   Keep in mind this is a 2 1/4 quart pan, with about an 8 inch diameter. This may be the pan for families from 2-4. Some possibilities for this pan besides casseroles include frittatas, dinner rolls, Pepsi chicken wings, mac-n-cheese, baked squash, shrimp scampi, cobblers, pies, pineapple upside down cake, or bread pudding. The possibilities almost seem endless.
   
   One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
   
   PROS:
   Extremely versatile
   Efficient absorption and distribution of heat
   Hygienic enamel cooking surface
   Does not stain, absorb odors, or retain flavors
   Easy to clean when not abused or misused
   Can be transferred from stove top to the oven to the table
   Can easily last a lifetime
   
   CONS:
   Its heavy, as cast iron tends to be weighing in at about 6 pounds.

No comments about Pillivuyt Porcelain 8-1/2-by-5-Inch Oval-Eared Dish.

3 comments about Rachael Ray 5-1/4-Quart Cast-Iron Covered Oval Casserole, Blue.

1. A nice style and colorful addition to the kitchen but if I would have know that the handles on the lids were not oven safe over 350 degrees I probably would not have purchased the item.I also purchased the smaller cast iron 3.5 qt pot.



2. I recently purchased this cast iron casserole and absolutely love it! It washes up nicely without soap, as the manufacturer recommends. I make one pot dinners in it, and there is no burning or scorching. The handles are a good size to grip easily, and the knob on the lid is easy to grip also especially with arthritic hands! I plan to purchase one for my daughter because she also thought this is awesome cookware.



3. These "made in China" casseroles are pretty, and similar to Le Creuset or Mario Batali's casseroles in appearance, enamel over cast iron, however people are noticing the enamel does not stand up well to heat, and it cracks. (See reviews on "Rachael Ray 3-1/2-Quart Cast-Iron Covered Round Casserole, Blue", and talk with people who handle returns at your dept. store.)
   
   
   Additionally, the casserole has a cheap phenolic (plastic) handle on the top cover, which the manual says are "oven safe" ONLY up to 350 F temperature. This makes no sense, when recipes may call for 350-400 degree temperatures! A 350 degree handle is just as hot to the touch, be it made of cheap plastic or cast iron. Cast iron can take the heat to 500 degrees, Batali's handles are good to 500 degrees, Le Creuset's handles are good to 450 degrees, Rachael's cheap plastic handle will be melted slime, long before then at just 350 degrees!
   
   Quite a few bakers know that oven temps may vary from 50-75 degrees from what is "set", at times! While using plastic handles saves a small expense for Rachael, it may limit oven temp setting to 300-325 for some, to put in a margin of safety, to avoid lid handle meltdown. It just gives one more thing to worry about while cooking-to not let the handle melt into a puddle of goo.
   
   Rachael, get better quality control with the next batch, and please give matching cast iron handles instead of cheap plastic, and make it easy on customers!