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Best lasagna pan 2018 – [Buyer’s Guide]Last Updated May 1, 2019
Best lasagna pan of 2018
I review the three best lasagna pan on the market at the moment. I am going to specify each good-to-buy feature as much as possible for your references. There’s a product for every kind of user on the list of affordable options below. You must have heard that the best lasagna pan should allow you to save money, right? Sure, but that’s not the only reason you should consider getting one.
Test Results and Ratings
№1 – CHRISTMAS GIFT My Brownie Pan | 9.5″ x 4.5″ Nonstick Carbon Steel 1 1/2 Pound Loaf Deep Baking Pan for Banana Pumpkin Ginger Bread Lasagna | Oven 450F and Dishwasher Safe Bakeware
Why did this lasagna pan win the first place?
The product is very strong. Its material is stable and doesn’t crack. I really enjoy the design. It is compact, comfortable and reliable. And it looks amazing! I also liked the delivery service that was fast and quick to react. It was delivered on the third day. I am very happy with the purchase. It is definitely worth its money. The product is top-notch!
№2 – Ceramic Baking Dish
Why did this lasagna pan come in second place?
I really liked it. It is amazing in every aspect. It did even exceed my expectations for a bit, considering the affordable price. I recommend you to consider buying this model, it definitely worth its money. The material is pretty strong and easy to wash if needed. The design quality is top notch and the color is nice.
Why did this lasagna pan take third place?
I liked the design. We’ve been using it for 2 months and it still looks like brand new. I hope that the good reputation of the manufacturer will guarantee a long-term work. It doesn’t squeaks nor bents. Looks great in my apartment. This price is appropriate since the product is very well built.
lasagna pan Buyer’s Guide
Go Deep and Long
Whether you use no-boil pasta, dried pasta or fresh pasta, lasagna noodles measure approximately 10-inches in length.
Many standard glass and metal roasting pans are approximately 2-1/inches deep. Aim for 3-inches in depth, at least 13-inches in length and 9-inches in width.
This provides plenty of room to layer lasagna noodles across the top without overlapping and at least layers deep with room for sauces and cheeses to adequately cover your pasta.
The more layers you can add, the better the stability of the stack and your presentation.
When boiling dry lasagna noodles, salt the water only. Do not add oil to the water and do not rinse. The natural starches on the noodles help the sauce stick to the pasta.
Roasters, also called roasting pans, are perfect for baking lasagna for a big party. Some may come with mesh splatter guards and lift-up handles. If you have enough oven space, then a roaster is best to use. Also, you might want to consider this type of lasagna pan if you like having crispy edges to your lasagna.
Aluminum is an excellent conductor of heat. It is the most lightweight material for a lasagna pan. It’s fairly strong and scratch-resistant. The only drawbacks are that it doesn’t distribute heat evenly and it tends to get pitted if you cook acidic foods in it. Is lasagna acidic? It’s a tomato-based dish, so yes.
Ceramic is perfect for making lasagna because it gradually heats up. It also doesn’t react to the composition of the food, so acidic foods like lasagna won’t have an effect on the bakeware, and vice versa.
While ceramic pans are not non-stick, they have a smooth glaze that almost achieves the same goal. Also, you can serve the lasagna directly from the attractive ceramic pan.
Like ceramic, glass lasagna pans are non-reactive. They’re a good heat conductor and browns the dish pretty well. If you like slightly burnt cheese topping, you’re going to want to get a glass lasagna pan.
Cast iron pans are versatile. They can be used in the oven, on a grill, and on a stove without worrying about it cracking, chipping, pitting, or boring a hole. You can also use any utensil with a cast iron pan and not see any dent or scratches on the pan’s surface.
However, cast iron normally only heats evenly when you pre-heat it for minutes. Another drawback is it’s a bit heavy.
Stainless steel is rust-resistant, scratch-proof, and even easy on the eyes. However, you should know that it has poor heat conductivity. The trick is to get a stainless steel lasagna pan with either copper or aluminum core. The reinforcement will significantly improve how the stainless steel pan conducts heat.
Silicone lasagna pans have a non-stick finish that allows for easy release of baked goods. They are generally BPA-free, and are food grade silicone. Do you have limited storage in your home? Don’t worry, silicone lasagna pans can be folded up.
Copper is popular in the kitchen, albeit being expensive. Why? Because aside from its aesthetics, it’s a great heat conductor. Copper adjusts to temperature and it distributes heat, allowing for a more even cook.
Lasagna sheets measure approximately 1inches, so you want your lasagna pan to be at least 12” long. The extra two inches will allow for easy serving, especially if you’re making the lasagna in a deep dish that has no lift-up handles. The standard glass and metal lasagna pans are 2.5” deep, but try to get pans that are 3” deep, 12” long, and 9” wide.
If you want to know how to make lasagna sheets at home, watch this video here.
The Rachael Ray Stoneware lasagna casserole stands out for its color, convenient shape, and construction. Bakeware needs to be easy to pull out of the oven, and this lasagna pan achieved that goal with its wide handles and secure grip. While the pan’s aesthetics can be deceiving, the pan is actually durable enough and can withstand 500 degrees Fahrenheit heat.
This Rachael Ray pan comes with a lid and has a non-porous surface. Expect a stain-free stoneware from Rachael Ray. This covered pan is dishwasher-safe, microwave-safe, and freezer-safe. It measures 13.x x 4.inches and weighs 8.pounds.
The 7117-14RR is Cuisinart’s newest addition to their Chef’s Classic line. It comes with a roasting rack and is made of aluminum with a mirror finish. The Cuisinart 7117-14RR has side handles, making it easy for you to place the pan inside the oven, as well as taking it out.
Le Creuset stoneware dishes are heavier than most in its category. They are multi-purpose and heats evenly. This lasagna pan comes with grooved handles and a lid for convenient and efficient cooking. The Le Creuset has an enamel surface that prevents utensil marks and odor absorption.
This pan also blocks moisture absorption, thus preventing rippling and cracking. Take extra care, though, as you can’t put this pan on a stovetop. Because it is stoneware, expect variations from every piece produced. The pan measures approximately 11.x 7.7x 2.7inches.
Baker’s Secret 111445Essentials Lasagna-Ro asting Pan
The Baker’s Secret lasagna roaster is made of 0.gauge steel. It’s a large roasting pan that’s perfect for an occasion with an expected big number of guests. This lasagna pan features a non-stick finish and is dishwasher-safe. Unsure of its quality? Don’t worry, the manufacturer is confident enough of its quality that it offers a lifetime warranty.
Essential Factors to Consider
As you search for the best lasagna pan, take the time to consider the factors that are mentioned below, which will make it easier for you to narrow down the possibilities: : There is no rule of thumb when it comes to size. The most important consideration is the size of the oven that you will be using. Also, think about how much will be cooked to find the pan with the right capacity.
Depth: In lasagna pans, deeper is usually better. This is basically because you will have the opportunity to create more layers of pasta, cheese, and sauce. The depth of the pan can usually be two to three inches.
Handles: As much as possible, choose a lasagna pan that is designed with handles, which will make it easy to put it in the oven and take it out when needed. The handle should offer an easy grip. It will also be good if you can flip the handles so that it will be more space-efficient in the storage room.
Style: This is one thing that is often ignored by many. If you choose a stylish pan, you can serve it straight to the table. It must look good even with other tableware and should perfectly complement your table setup during special occasions.
Heat Tolerance Limit
Lasagna is a delicate meal. It requires a pan with high heat tolerance. A high tolerant pan means that you will have alow risk of damaging your lasagna. Most of the lasagna pans have a tolerance limit of between 450oF and 600oF. The best one to go for in this case is the 600oF pan. Heat tolerance can also be related to the ability of the pan to tint or warp.
A low tolerant pan means it can quickly heat up at low temperatures and a prolonged continuous heating above its limit will make it tint which makes cleaning it hard. This will also have effects on its structure which in most cases will make it warp so easily, especially if it is heated up and dipped in cold water to cool.
Size Of The Pan
Size is another important feature to look for when looking for the best lasagna pans. Most of the lasagna pans have a depth of between 2.to inches. A regular pan will be 2.inches deep, and a deep pan will be inches. Making lasagna requires a deep pan. The deeper you go, the better, depth means more layers of meat and pasta and space for rich cheese cover.
On other dimensions, most of the lasagna pans measure 1inches long and 9.to 10.inches wide.Standard sized lasagna pasta measures around inches in length. Now you get the picture why size is of importance.
The handles are immovable.
What this pan outshines the others with is its depth. With a length of 1inches, a width of inches and a depth of inches, you can make your baked lasagna and at the same time roast in it. To add on that also is the nonstick ceramic surface with good nonstick properties. This ceramic surface is free of PTFE free, cadmium, lead, PFOA and is also PFOS free.
If you would wish to have a colorful and stylish bakeware in your kitchen, this is your ideal pan. It is stylish with cream-colored ceramic coating interiors and has a colored exterior as well. The interior surface is double coated with carbon steel to about 0.mm which provides that extra durability and scratch resistance.
Coating peels off if washed with a sponge and after some time of use.
When it comes to size, Cuisinart lasagna pan wins. It measures 1inches long, about inches wide and 2.inches deep.This will be perfect for making your favorite multilayered lasagna. It is also ideal for Au gratin potatoes and Casseroles.
On material construction, it is anodized meaning that it is of aluminum construction. To make it even better, it has a quantanium nonstick premium cooking surface. To ensure that you lift your lasagna safe and confidently off the oven and stove tops are riveted stainless steel handles. It also weighs about pound which makes it even lighter when lifting or transporting.
It is expensive
Are you looking for a pan that will give you a confident presentation of your best lasagna?Chicago Pans have one for you.With dimensions of 12.inches long by 1inches wide by inches high, this pan is perfectly sized for lasagna noodles. It has three flexible channels which make it a tool that you can use to please both your carnivore and vegetarian friends. It is also best for cakes, loafs of bread and other baked items.
What makes it perfect is it is made of aluminized steel which features a durable nonstick coating.This material makes this pan have a heat resistance limit of 450oF. With such amazing values and features, it however, comes with a shortcoming. You might not be recommended to use it in a boiler.
Those are the five best lasagna pans that we sampled out for you. We considered their performance based on users and our analysis. We are surprised to inform that we found them a little competitive on size, user-friendliness, and décor.They, however, had some disparities in material, heat tolerance and depth.
After carefully going through them, we have found All-clad 5994Lasagna Panasour best lasagna pan. It has a tolerance limit of 600 degrees F. It is averagely sized for preparing your favorite lasagna and other traditional foods. It measures 1inches long by 1inches wide by 2.7inches deep. What’s more, it also has an etched base.
Another thing that we thought makes it the best over the others is the lid. The lid is great for transportation. It also makes it great for social gatherings and storing your leftovers in the fridge. The handles are great as well and are good for portability. Pricewise we could say it is worth it, most of the people who have used it acclaim its performance.
This pan bakes evenly, has roomy handles for easy carrying, and is pretty enough to put on display at any of your holiday meals. It also performed as well as dishes that cost three times as much. It easily serves a family of four for mains like lasagna or other casseroles.
Who should get this
But the standard rectangular 13-by-9-inch (or 3-to-4.5-quart) dish is the most basic and versatile, because the shape is so great for baked entrées like macaroni and cheese, enchiladas, or even roasted vegetables. Oval and round dishes may be pretty for presentation, but they’re not as practical for making things like lasagna, and they hold less than their squared-off counterparts.
If you have only a metal 13-by-pan, consider adding a ceramic or glass one to your arsenal, as the differing ingredients (eggs, cheese, pasta) in casseroles fare better in a vessel that conducts heat a bit more slowly and evenly.
And unlike aluminum cake pans, dishes made of ceramic, glass, or enameled cast iron aren’t reactive, so you can cook acidic foods such as tomatoes in them.
If you have a rectangular dish that you like the shape of, and it bakes evenly, you probably don’t need a new casserole dish. But if you dislike your dish’s shape or find that its handles are cumbersome, or you’re just looking for something more presentable, you might want to upgrade.
If you don’t have a broiler-safe dish (say, you own only a Pyrex dish), getting a porcelain, stoneware, or enameled cast-iron one will free you to crank up the heat.
How we picked and tested
The best casserole dishes bake evenly—there should be no cold or hot spots that leave part of the dish less or more done than the rest. Ideally, the pan will create a delicious browned crust when you want it, while leaving the interior of the food moist and creamy.
Roasting: A Simple Art that oven-safe glass or porcelain is best for roasting smaller amounts of food.
The dish handles should be large enough to be gripped comfortably with oven mitts. It’s easier to negotiate a trip from the oven to the table if you don’t have to hold the dish around the sides or bottom.
Porosity doesn’t seem to make much of a difference in how well a dish functions, but it can be bad for a dish that gets microwaved. Because stoneware is more porous than porcelain (which Carty told us is defined as less than half a percent porous) its unglazed foot—or underside—will likely soak up more water when washed. If a dish that’s soaked up a lot of water goes directly into the microwave, the rapid heating won’t give steam enough time to escape and the dish could crack. “It is probably less of an issue in the oven, as the dish heats from the outside, meaning that the water could potentially evaporate from the surface and thus be removed,” Carty said.
In searching for models to test, we wanted a dish that wasn’t too heavy (particularly when fully loaded), had big handles for easily sliding the dish in and out of the oven, was deep enough for lasagna, didn’t scratch, was easy to clean, and looked nice enough to place on the table for a holiday meal.
To see how evenly each pan cooked and how easy they were to take in and out of the oven, we roasted chunks of butternut squash and baked an eggy breakfast strata for our 201tests, and we baked decadent mac and cheese for our 201update. We noted how much scrubbing it took to clean the dishes and if metal utensils scratched the glaze (none did).
We weighed the dishes empty and filled them to the brim with water to compare how many quarts could fit into each. All of the dishes we tested are advertised as microwave and dishwasher safe, but after we spoke with William Carty, we wanted to see how much liquid the unglazed foot (underside) of the ceramic dishes would absorb. To do this, we dropped fountain ink on the glazed interior and unglazed foot, immediately wiped away the ink, and noted if any staining occurred (the more porous, the more ink soaked in).
In terms of cooking time for each dish, we found that material didn’t matter as much as the size of the dish. All of the dishes baked nicely—there wasn’t a lemon among them. What really set apart the winners was the size and shape of the handles.
Because all of the dishes performed about on a par, it was the size of the handles that really set apart the winners.
Because all of the dishes performed about on a par, it was the size of the handles that really set apart the winners. The HIC dish had the second-largest handles of the dishes we tested (the Revol’s are slightly bigger). They’re very easy to grasp with bulky potholders or oven mitts, without awkwardly holding any of the sides. We found this was an issue with the Arcuisine and all three of the Emile Henry dishes, which don’t have handles with a slot to curl your fingers through—making them harder to hold when full.
We also preferred lighter dishes, because they’re easier to carry and transport in and out of the oven. The HIC weighs only 4.pounds empty, making it the second-lightest dish in our testing. (Porcelain dishes, like this dish, tend to weigh less than other ceramics because the material is thin but strong.) We found that when it was filled with strata we could still transfer the dish one-handed from the oven to the counter. That wasn’t the case with some of the heavier or bigger dishes, like the Le Creuset roaster (6.pounds empty) or the Revol (5.pounds empty).
As with the other dishes we tested, the HIC dish handled each recipe like a champ. After about 4minutes at 400°F, squash pieces came out evenly roasted with slight browning throughout the dish. The spinach-and-cheddar strata was nicely browned along the bottom and all of the edges, while the center remained creamy. The mac and cheese formed a browned crust around the edges, but was moist and gooey on the inside.
The HIC dish had the second-fastest strata baking time of the dishes tested (3minutes), which makes sense given it was also one of the smaller dishes (see comparison chart, below). To be clear, a faster baking time doesn’t necessarily equal better baking, as all of the dishes cooked about on a par given enough time. During the past two years, we’ve also made mac and cheese and roasted vegetables in this dish with beautiful results.
The HIC dish cleans up beautifully. It is advertised as dishwasher and microwave safe, and it will fit in a standard-size dishwasher. We left the sticky residue from roasted butternut squash on the dish overnight, and it took only a little scrubbing to get it clean. The glaze, which seamlessly covers the entire top of the dish, including the handles, doesn’t seem to hold onto grease and residue in the way we’ve found that glass dishes, like the Arcuisine, do. (However, we have found that the exterior of the dish can hold onto some brown spots after long-term use; see our note below.) The unglazed bottom—or foot—of the dish does scuff slightly from the oven racks, but it doesn’t hold onto oil or food stains.
The HIC dish is microwave safe. When we tested its porosity, the glaze didn’t absorb any ink, and the unglazed foot absorbed only a tiny bit. This makes sense, given that porcelain should be about half a percent porous.
This dish will easily serve a family of four for mains like lasagna or other casseroles, or it’ll serve six to eight sides for a larger gathering. Filled to the brim, it holds 3½ quarts of water. We’d say it comfortably holds about quarts of ingredients. The 2¼-inch sides are tall enough for a nice layered lasagna and flare only slightly, so we don’t think you’d need to trim noodles for the bottom layer.
Flaws but not dealbreakers
Although this dish is advertised as 1by 9 inches and 2½ inches tall, we found that the accurate measurements are 10¾ by 7¼ inches at the base of the inside of the dish, flaring out to 12¼ by 8½ inches at the top of the dish (inside measurement), and 2¼ inches deep. The handles jut out an extra 1¼ inches on each side.
In terms of value, we think the Le Creuset is just too expensive to recommend solely as a casserole dish. It didn’t perform better than the other dishes we tested, and we could also see this getting pretty heavy when fully loaded with lasagna. It did retain heat a bit longer than the other dishes (about 1½ hours).
We love the two-toned glaze on the Emile Henry Artisan Rectangular Baker, which is available exclusively at Williams-Sonoma. But the dish’s small handles were even more difficult to grasp than those on our former runner-up, the Emile Henry Lasagna Baker. All of the Emile Henry dishes we tested baked about on a par, and we found the handles to be the weakest link on all of them. This dish is also a bit more expensive than the Emile Henry lasagna baker, and we think that extra cost is worth it only if you really want the two-toned finish.
Similarly, we didn’t like the handles on Emile Henry’s Large Rectangular Baker. They slant upwards and grabbing them was awkward in the tight space of a hot oven. At 3 inches deep, this is the deepest dish we tested and we do think it would be great for making a really tall lasagna. But loading this dish down with heavy ingredients makes the handles even more awkward to hold.
Other dishes we looked at
Emile Henry Urban Colors Large Rectangular Baking Dish: We were curious about Emile Henry’s new, sleeker line of bakeware, but this dish didn’t get better user reviews than the classic lasagna dish, so we decided to test that one instead.
Le Creuset Stoneware Classic Rectangular Bakers: Didn’t receive better reviews than those we opted to test.
Pillivuyt Large Rectangular Baker: Cook’s Country tested this dish and didn’t like that the handles were so small. We opted not to test for the same reason.
Pillivuyt Eden Lasagna Baker Rectangular: We liked the looks of the big handles on this dish, but at the time of testing, stock was limited, so we opted not to test.
Mario Batali Deep Dish 9-by-1pan: Although this gets some good reviews as a deep-dish lasagna pan, the handles seemed too small and the enameled cast-iron dish too heavy to compete as an all-purpose casserole dish.
Portmeirion Sophie Conran White Lasagna Baker: No handles and didn’t get better reviews than the dishes we tested.
As per the infomercial, the first copper pan that is the Copper Chef Square Fry Pan is a 6-in-pan with non-stick features that can help you cook different food items. This pan is infused with unique copper technology, which can cook non-sticky, healthy, and quick meals for the whole family.
Red Copper Pan
Red Copper Pan by BulbHead is advertised in the infomercial as a ceramic non-stick copper cookware, which combines the power of non-stick copper as well as ceramic in order to cook incredible meals.
COMPLETING THE TRIO
While a metal baking pan is ideal for making bar cookies, cornbread, sheet cakes, and sticky buns, glass and ceramic dishes are a must for certain jobs.
Why You Need It: Tempered glass won’t react with acidic foods such as tomatoes and is safe for use with metal utensils. Its transparency lets you track browning, and the rounded corners make it easy to scoop out soupy desserts and casseroles.
We baked brownies, sticky buns, and cornbread in each pan, observing the degree of browning, evenness of cooking from edge to center, and release from the pan. Scores of good, fair, and poor were assigned to each test, and the aggregate score determined the overall rating.
We gave high marks to pans that were easier to move in and out of the oven and flip while still warm and full of food.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
How we tested
Why: To make cakes and cookie and frosting and whipped cream, only the most important things in the world.
STAINLESS STEEL SAUCEPANS
What to get: You should get at least one. If you only get one, get a 3-quart size. I also like to have smaller saucepans around, like a 1.5-quart or a 2-quart size.
A NONSTICK SKILLET
What to get: The size you get depends on how many people you typically make eggs for. I would get a 10″ if you usually make eggs for people and a 12″ if you want the option of making more. All-Clad Stainless 10″ or 12″ Nonstick Skillet.
What to get
Set of three Silicone spatulas. For pancake batter, cookie batter, etc.
All-Clad Stainless-Steel Flexible Angled Spatula. And do not underestimate the importance of a good fish spatula if you ever want to cook fish.
A nonstick spatula for pancakes and things you do on a nonstick pan.
MEASURING CUPS AND SPOONS
What to get: The quality and brand of these two things doesn’t matter that much relative to other things on this list, but you do need to have a set of each. Narrow Measuring Spoons and Measuring Cups.
Why: Fresh cracked pepper is better, and you should be able to control the grind size.
Why: This is so important, don’t even play. The easiest and fastest way to wash salad is to submerge it in a bowl of cold water, let any grit fall to the bottom, lift it out of the water, and spin dry.
What to get: Large Oxo Salad Spinner. And yes you need the large size because think how huge one bunch of kale is and how it always cooks down to less than you thought.
What to get: Either the KitchenAid Artisan Stand Mixer, which is big enough for most uses, the more affordable option, and comes in all the cuter colors. Or if you REALLY see yourself using it a lot, the KitchenAid Pro Line® Stand Mixer, 7-Qt., which has more capacity, more power. They both work with all the attachments.
Why: Awesome for making burgers and sausage — but also the kind of thing that could sit around and never be used, so choose wisely.
What to get: If you have room and want the best, get the Waring Die-Cast Meat Grinder. If you are already asking for a KitchenAid, just get the meat grinder attachment for it.
Why: Getting homemade pizza out of your oven isn’t actually very easy so if you want to make pizza get one of these.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your lasagna pan wisely! Good luck!
So, TOP3 of lasagna pan
- №1 — CHRISTMAS GIFT My Brownie Pan | 9.5″ x 4.5″ Nonstick Carbon Steel 1 1/2 Pound Loaf Deep Baking Pan for Banana Pumpkin Ginger Bread Lasagna | Oven 450F and Dishwasher Safe Bakeware
- №2 — Ceramic Baking Dish
- №3 — Cuisinart 7117-135 Chef’s Classic Stainless 13-1/2-Inch Lasagna Pan