USA Pans Bakeware Lasagna and Roasting, Warp Resistant Nonstick Baking Pan, Made in The USA from Aluminized Steel, Deep

This lasagna pan is fantastic. It could be used for (giant) layer cakes, roasting meat/chicken/vegetables, or anything else, but I bought it for lasagna. My old lasagna pans have an inconvenient incline on the edges (the bottom is smaller than the top), are too shallow, and/or are difficult to clean (not that soaking a pan-type dish is a good idea). for days- is difficult, to put it mildly). br>br>I purchased this because I wanted to make a large, delicious lasagna, and I like that it is made in the United States. br>br>Let me tell you, this makes a massive, deep, and delicious lasagna! I used a 7-inch by 7-inch by 7-inch by 7-inch I used a quart Dutch oven to make my sauce, and I ran out about a layer below the pan's top, no joke. It's quite substantial. I eye- I rolled it up and thought it would be good with the noodle and cheese layers, but there wasn't enough sauce for the top layer. Don't get me wrong: I'm not saying this is a bad thing. I just want you to be aware that making your own big, deep, fabulous lasagna will necessitate a LOT of sauce. br>br>So I made my sauce, and I was really excited to try out my new pan. I purchased two oven-safe boxes. ready lasagna noodle sheets, ricotta-based ricotta-based ricotta-based ricotta-based romano-garlic-pesto-pesto-pesto-p I assembled my lasagna using the herb mixture, shredded mozzarella, and parmesan cheese. I didn't grease the pan or use anything on it first (olive oil, spray, whatever), I just started building up from a sauce layer base to see how the pan cleaned. Spoiler: It was a breeze to clean! br>br>Once it was built, I covered it and put it in the oven, keeping in mind that I was still a layer short of "full" in this pan. I soon noticed the aroma of lasagna wafting throughout my house. Sigh. Anyway, it was a fantastic lasagna, and there was far more than we could eat in a day or two (before we got bored), so I portioned it out and frozen the majority of it. I've got a freezer full of big, deep, fabulous lasagna (which I'm glad to have now that the coronavirus outbreak is over). br>br>There are a few things to keep in mind: This pan is extremely heavy when filled with your lasagna recipe. It's extremely large and deep (which is ideal in this regard, as it's exactly what I wanted), but it'll be extremely difficult to lift down to and up from the oven. br>br>On the plus side, the "handle" edges are wide enough that you can hold it with your oven mitts (the sides are too narrow for them to slip or slide). This was especially helpful when it came to removing the pan from the oven. The lasagna slid out of the pan easily and cleanly once it had cooled sufficiently. There were no stuck-on bits of sauce or even cheese; everything just came right off the pan's surface. br>br>So, what's the deal with the four-star rating? So, while hand-washing it (with Dawn, a mild detergent), I noticed a couple of chipped (or, more accurately, pealed) areas of the coating. This makes me uneasy (enough to reduce the rating to three stars, but I haven't done so yet because I want to see how it holds up on a second viewing). Things flaking off into my food irritates me (oddly enough!). ), so I'm not quite as excited as I was before seeing that. Because I used silicone utensils, I'm not sure what could have caused the flaking. If this is something that concerns you, I wanted to bring it up and have the stars reflect my concerns. br>br>However, if you prefer to cook once and freeze single or larger portions for later use, this is an excellent pan for massive lasagna. It was a non-starter. It's easy to clean and stick, but I've only used it once and won't be making lasagna for a while. Heh. br>br>I'm afraid I won't be able to whole-heartedly agree with you. I wholeheartedly recommend this pan, but I'm not a fan of it. Actually, I'd like to adore it. I just hope that my personal experience with it has given you enough information to make an informed decision.

Maximilian Benson

| Sep 28, 2021

I read every one of the stickers comments. I ordered mine directly from USA PANS in order to get a lid, and instead of the sticker issue, they came with a cardboard "wrapping. " So, after hearing all of the feedback, they decided to stop using glue. The label, on the other hand, was never a problem. br>Another thing I noticed that I didn't see mentioned in other reviews was that these pans, including the lids, NEST WELL. Because I have limited storage space, I purchased these large pans, as well as two lidded half-sheet pans from the United States. I was worried about how well sheet pans (jelly roll pans) would stack. They DO. They aren't quite as snug as - pans in Ziploc bags - They do, however, nest much better than the majority of my pans. br>They also cook well, as many people have mentioned. The rolled metal edges, the ridges in the pan bottom for lasagna, and how sturdy these are are all things I admire. Also - The fact that the edges provide a strong "handle" for lifting the pan from the oven, especially a large pan full of 10-inch pizzas, was the main reason I wanted to try these larger pans, especially since I am getting arthritis in my hands. Lasagna weighing 15 pounds. THE HANDLE IS MY FAVORITE PART- EDGES! It'll be a lot easier for anyone trying to get a better grip on these heavy pansbr>Best of luck with your purchase!.

Leland Turner

| May 10, 2021

I cook six times a week, and I'm always in need of good solid pans to properly cook my food. By a long shot, this is the best. For the past three years, I've been cooking with pans made in the United States. After 5 years, almost nothing sticks to it, and when it does, it's because I severely overcooked it, and a simple 10 minute soak in water removes everything - They're like a diamond in the rough when it comes to cleaning! I can even make cheese crisps on top of them without them sticking! No problem with caramelized salmon! Everything is perfectly baked by them. I've never had a pan warp on me, despite the fact that I've used several different types of pan warps, including Rachel Ray and Calphlon, and they've all wrapped horribly. I've even accidentally set something on fire with full foot high flames (which made my husband very angry!). ) in this pan and the nonstick coating is STILL intact - I buy these for all of the showers I attend, and everyone who receives them loves them! If you purchase them, you will become addicted! I have round cake pans, jelly roll pans, half sheet and quarter sheet pans, as well as two cookie sheets and a rectangular pan, all of which are ideal for lasagna and birthday cakes! Good luck with your baking and cooking endeavors!.

Harvey Brady

| Jun 26, 2021

When I first put the first row of noodles in this pan, I was skeptical because there was about an inch of space between the ends of the noodles and the pan's ends on both sides. I use at least 2 cups of sauce per layer in my lasagnas. I was afraid that everything would cook out into the gaps at the end of the noodles, resulting in a soupy mess! br>br>It took at least an hour to bake/bubble, which was similar to the time it took to bake/bubble with the stoneware lasagna pan I used previously. Because the sides aren't tapered, unlike my stoneware pan, it's wide enough for four rows of noodles, so you'll want to treat your noodles gently because there's no room for rejects! br>br>The final product was a flawless lasagna; During baking, the gap between the noodle ends and the pan vanished, and the lasagna was solid all the way through! And there's nothing on the stove that's been cooked a second time - There's no need for a cookie sheet underneath the pan, and there's no mess! br>br>What I don't like about this pan is the lid, which was one of the selling points for me when I bought it. My lid only locks down on one side; the other end "just catches," and it does so poorly due to the tabs being too short. When I first washed the pan, I got a huge metal splinter in my finger, so be cautious when handling or washing it. However, if you're looking for a three-layer lasagna pan with straight sides that won't burn, this pan will suffice. br>br>UPDATE: br>br> It turns out that I got a faulty lid with one latch missing. My replacement arrived today, and it's now the ideal pan!.

Keily Fisher

| Nov 06, 2021