On 7/25/2013 10:22 AM, Brooklyn1 wrote:
> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> > wrote:
>
>> I am in the market for a new baking dish, but most of the lasagna pans I see
>> that are in my price range (and are not the ones known for breaking) are
>> only 2" or thereabouts, deep. I just don't think that is deep enough! Last
>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>> reason that worked was that I didn't put layers of cheese in there. Often I
>> just buy the foil pans because they are nice and deep. But I prefer not to
>> go that route.
>
> Foil pans are too flimsy for something heavy and wet like lasagna, a
> serious accident waiting to happen.

I'm not sure what she's making if she doesn't put cheese in lasagna.

IMHO the foil pans are for something like taking to a pot-luck, where
you don't care if you never get the pan/dish back. I wouldn't use them
to cook dinner for friends and family. Then again, she also loves paper
plates so maybe disposable foil pans are just the ticket.

Jill

"jmcquown" > wrote in message
...
> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>> > wrote:
>>
>>> I am in the market for a new baking dish, but most of the lasagna pans I
>>> see
>>> that are in my price range (and are not the ones known for breaking) are
>>> only 2" or thereabouts, deep. I just don't think that is deep enough!
>>> Last
>>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>>> reason that worked was that I didn't put layers of cheese in there.
>>> Often I
>>> just buy the foil pans because they are nice and deep. But I prefer not
>>> to
>>> go that route.
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
> I'm not sure what she's making if she doesn't put cheese in lasagna.

I did post of my lasagna when I made it. I got the idea from Chirstina
Pirello who is a vegan chef. She said not to put tofu in lasagna as it
doesn't belong there and that you can in fact make it with no cheese at all.
She said if any of your guests really do want cheese, to just put it on the
top of their portion. She had these really cool, deep, individual dishes
that she used.

Mine was not vegan. I did put meat in my sauce and I put a layer of
zucchini in the middle like I always do. I cut it in squares to serve and
put some mozzarella and parmesan on my husband's portion, nuking it just
long enough to melt the cheese. No complaints from him.
>
> IMHO the foil pans are for something like taking to a pot-luck, where you
> don't care if you never get the pan/dish back. I wouldn't use them to
> cook dinner for friends and family. Then again, she also loves paper
> plates so maybe disposable foil pans are just the ticket.

That is what I used to use them for. Because the way I would normally make
it, with cheese, makes such a huge amount, I would generally only make it
for a potluck. However... Potlucks seem to be a thing of the past, at
least in this area so I'm not likely to be doing that any time soon.

I am thinking of making a chicken lasagna for Angela using the lasagna
noodles, chicken and chicken gravy.

jmcquown wrote:
> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>> > wrote:
>>
>>> I am in the market for a new baking dish, but most of the lasagna pans I see
>>> that are in my price range (and are not the ones known for breaking) are
>>> only 2" or thereabouts, deep. I just don't think that is deep enough! Last
>>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>>> reason that worked was that I didn't put layers of cheese in there. Often I
>>> just buy the foil pans because they are nice and deep. But I prefer not to
>>> go that route.
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
> I'm not sure what she's making if she doesn't put cheese in lasagna.

I think as long as you're using lasagna you can call it lasagna. Same
goes for ziti.

"tert in seattle" > wrote in message
...
> jmcquown wrote:
>> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I am in the market for a new baking dish, but most of the lasagna pans
>>>> I see
>>>> that are in my price range (and are not the ones known for breaking)
>>>> are
>>>> only 2" or thereabouts, deep. I just don't think that is deep enough!
>>>> Last
>>>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>>>> reason that worked was that I didn't put layers of cheese in there.
>>>> Often I
>>>> just buy the foil pans because they are nice and deep. But I prefer
>>>> not to
>>>> go that route.
>>>
>>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>>> serious accident waiting to happen.
>>
>> I'm not sure what she's making if she doesn't put cheese in lasagna.
>
> I think as long as you're using lasagna you can call it lasagna. Same
> goes for ziti.

Same goes for any pasta.

jmcquown wrote:
>> On 7/25/2013 10:22 AM, Brooklyn1 wrote:
>>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I am in the market for a new baking dish, but most of the lasagna pans I see
>>>> that are in my price range (and are not the ones known for breaking) are
>>>> only 2" or thereabouts, deep. I just don't think that is deep enough! Last
>>>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>>>> reason that worked was that I didn't put layers of cheese in there. Often I
>>>> just buy the foil pans because they are nice and deep. But I prefer not to
>>>> go that route.
>>>
>>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>>> serious accident waiting to happen.
>>
>> I'm not sure what she's making if she doesn't put cheese in lasagna.

Chinese lasagna... Moo Shu Wop! LOL

"Brooklyn1" > wrote in message
...
> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> > wrote:
>
>>I am in the market for a new baking dish, but most of the lasagna pans I
>>see
>>that are in my price range (and are not the ones known for breaking) are
>>only 2" or thereabouts, deep. I just don't think that is deep enough!
>>Last
>>time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>>reason that worked was that I didn't put layers of cheese in there. Often
>>I
>>just buy the foil pans because they are nice and deep. But I prefer not
>>to
>>go that route.
>
> Foil pans are too flimsy for something heavy and wet like lasagna, a
> serious accident waiting to happen. And what price range are you
> talking? I don't believe in pricey designer label cookware, for
> instance I'd never consider an All-Crap pan.

Agree with you there. I have to put them on a cookie sheet. I am hoping to
find one for $35 or less. Might go as high as $40. But it seems like the
ones that are deep enough are more like $80 and up. I'd just as soon make
do with what I have than pay that.
>
>>So... How deep is the pan that you normally use for lasagna?
>
> I have several non-stick roasting pans that are suitable for lasagna,
> several sizes, my largest is non-stick coated carbon steel 19" X 13" X
> 3 1/2" deep and barely fits in my oven, cost less than $20 more than
> 20 years ago. I like my SS Farberware roasting pans a lot, I have all
> three sizes. This one should work well and the price is right:
> http://www.amazon.com/Nordic-Ware-La...pd_sim_sbs_k_1

That is a little deeper. But this looks better still!

http://www.onestopplus.com/Product.a...:referralID=NA

I was hoping to avoid a metal pan because it doesn't work so well to store
leftovers in metal when they contain tomato. But I might just get that one.
Never would have thought to look there for it!

I do have a two big roasters. One being the old fashioned speckled finish.
It's huge and lidded. The other is similar in design to these lasagna pans
but it has issues. It tends to warp slightly when in use in the oven and
then for some weird reason it's super slippery on the bottom. Like it has
been greased. When I open the oven door, I have to stand there with mitts
in hand waiting to catch it because once in a while it will come shooting
out at me. Once it even landed on the floor! Thankfully that time it
wasn't over full. I was roasting some kind of vegetables in it. Can't
remember what now. By some miracle nothing spilled and no damage to the
flooring. It did only cost me something like $10 and I have had it for
years so I guess I can't complain too much.

Brooklyn1 wrote:
>
> Foil pans are too flimsy for something heavy and wet like lasagna, a
> serious accident waiting to happen.

Foil pans work just fine provided you have the sense to place them on a
baking sheet to provide support.

On Thu, 25 Jul 2013 13:25:57 -0500, "Pete C." >
wrote:

>
> Brooklyn1 wrote:
> >
> > Foil pans are too flimsy for something heavy and wet like lasagna, a
> > serious accident waiting to happen.
>
> Foil pans work just fine provided you have the sense to place them on a
> baking sheet to provide support.

That's too easy.

--
Food is an important part of a balanced diet.

"Pete C." > wrote in message
...
>
> Brooklyn1 wrote:
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
> Foil pans work just fine provided you have the sense to place them on a
> baking sheet to provide support.

That's what I do.

"Pete C." wrote:
>Brooklyn1 wrote:
>>
>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>> serious accident waiting to happen.
>
>Foil pans work just fine provided you have the sense to place them on a
>baking sheet to provide support.

I knew someone who doesn't know how to cook would say that... placed
on a pan it's tantamount to a double boiler and won't bake properly.

"Brooklyn1" > wrote in message
...
> "Pete C." wrote:
>>Brooklyn1 wrote:
>>>
>>> Foil pans are too flimsy for something heavy and wet like lasagna, a
>>> serious accident waiting to happen.
>>
>>Foil pans work just fine provided you have the sense to place them on a
>>baking sheet to provide support.
>
> I knew someone who doesn't know how to cook would say that... placed
> on a pan it's tantamount to a double boiler and won't bake properly.

Wrong. Bakes just fine. So do my Airbake cookie sheets.

Brooklyn1 wrote:

>> Foil pans work just fine provided you have the sense to place them
>> on a baking sheet to provide support.

> I knew someone who doesn't know how to cook would say that... placed
> on a pan it's tantamount to a double boiler and won't bake properly.

I knew someone who doesn't know how to cook would say that... you use the
baking sheet *only* after the cooking is complete, moving the foil pan from
the rack to the baking sheet.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Brooklyn1 wrote:
>
>>> Foil pans work just fine provided you have the sense to place them
>>> on a baking sheet to provide support.
>
>> I knew someone who doesn't know how to cook would say that... placed
>> on a pan it's tantamount to a double boiler and won't bake properly.
>
> I knew someone who doesn't know how to cook would say that... you use the
> baking sheet *only* after the cooking is complete, moving the foil pan
> from the rack to the baking sheet.

Actually the foil pans say to put them on a baking sheet. I use the cheap
baking sheets for this. Never had a problem.

On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:

>Brooklyn1 wrote:
>
>>> Foil pans work just fine provided you have the sense to place them
>>> on a baking sheet to provide support.
>
>> I knew someone who doesn't know how to cook would say that... placed
>> on a pan it's tantamount to a double boiler and won't bake properly.
>
>I knew someone who doesn't know how to cook would say that... you use the
>baking sheet *only* after the cooking is complete, moving the foil pan from
>the rack to the baking sheet.

'Zactly, a pan for transporting after cooking, and when serving to
catch the juices when the knife pokes through. I don't cook anthing
tomato in aluminum anyway, it's reactive and imparts a nasty taste...
I don't use AL foil with tomato especially because it produces
electrolytic action, creates a battery and eats through, makes the
food taste awful. I may use foil pans for non reactive dishes, for
when transporting a giant mac n' cheese, but never for anything
acetic. I can't imagine folks can't afford to own a number of SS
roasting pans.. I think Farberware makes the best by far and they're
very affordable. I have all three sizes of this classic:
http://theflatware.com/Roasting-Pans...-with-Rack.php

Brooklyn1 wrote:
>
> "Pete C." wrote:
> >Brooklyn1 wrote:
> >>
> >> Foil pans are too flimsy for something heavy and wet like lasagna, a
> >> serious accident waiting to happen.
> >
> >Foil pans work just fine provided you have the sense to place them on a
> >baking sheet to provide support.
>
> I knew someone who doesn't know how to cook would say that... placed
> on a pan it's tantamount to a double boiler and won't bake properly.

Not even close, the AL foil pan and the baking sheet are in direct
contact and there is full thermal conduction between them. A double
boiler is not in physical contact except at the rim and relies on steam
to transfer heat between the pans in a slower, more even fashion.

Julie Bove wrote:
> I am in the market for a new baking dish, but most of the lasagna pans I see
> that are in my price range (and are not the ones known for breaking) are
> only 2" or thereabouts, deep. I just don't think that is deep enough! Last
> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
> reason that worked was that I didn't put layers of cheese in there. Often I
> just buy the foil pans because they are nice and deep. But I prefer not to
> go that route.
>
> I would use this dish for more than just lasagna. The pan that I had and
> loved (until it got a huge chip in it) was a Paula Deen one from Walmart.
> They no longer carry it and I wouldn't get that kind again anyway. And not
> just because her name was on it. I probably used the dish maybe 6 times (if
> that) so I feel that it should have held up better.
>
> So... How deep is the pan that you normally use for lasagna?
>
>


Normal pyrex dish (probably Anchor-Hocking brand), except mine is a
15x10 instead of 13x9 (holds 4 liters) I can /just/ fit a pound of
noodles in it, plus all the meat and cheese and other goodies.

An extra-deep 13x9 would be better.

Bob

On Thu, 25 Jul 2013 09:41:45 -0500, zxcvbob >
wrote:

>Julie Bove wrote:
>> I am in the market for a new baking dish, but most of the lasagna pans I see
>> that are in my price range (and are not the ones known for breaking) are
>> only 2" or thereabouts, deep. I just don't think that is deep enough! Last
>> time I made lasagna, I used my 9 x 13 Pyrex baker and I think the only
>> reason that worked was that I didn't put layers of cheese in there. Often I
>> just buy the foil pans because they are nice and deep. But I prefer not to
>> go that route.
>>
>> I would use this dish for more than just lasagna. The pan that I had and
>> loved (until it got a huge chip in it) was a Paula Deen one from Walmart.
>> They no longer carry it and I wouldn't get that kind again anyway. And not
>> just because her name was on it. I probably used the dish maybe 6 times (if
>> that) so I feel that it should have held up better.
>>
>> So... How deep is the pan that you normally use for lasagna?
>>
>>
>
>
>Normal pyrex dish (probably Anchor-Hocking brand), except mine is a
>15x10 instead of 13x9 (holds 4 liters) I can /just/ fit a pound of
>noodles in it, plus all the meat and cheese and other goodies.
>
>An extra-deep 13x9 would be better.

I wouldn't do lasagna in glass.

"zxcvbob" > wrote in message
...
> Julie Bove wrote:
>> I am in the market for a new baking dish, but most of the lasagna pans I
>> see that are in my price range (and are not the ones known for breaking)
>> are only 2" or thereabouts, deep. I just don't think that is deep
>> enough! Last time I made lasagna, I used my 9 x 13 Pyrex baker and I
>> think the only reason that worked was that I didn't put layers of cheese
>> in there. Often I just buy the foil pans because they are nice and deep.
>> But I prefer not to go that route.
>>
>> I would use this dish for more than just lasagna. The pan that I had and
>> loved (until it got a huge chip in it) was a Paula Deen one from Walmart.
>> They no longer carry it and I wouldn't get that kind again anyway. And
>> not just because her name was on it. I probably used the dish maybe 6
>> times (if that) so I feel that it should have held up better.
>>
>> So... How deep is the pan that you normally use for lasagna?
>
>
> Normal pyrex dish (probably Anchor-Hocking brand), except mine is a 15x10
> instead of 13x9 (holds 4 liters) I can /just/ fit a pound of noodles in
> it, plus all the meat and cheese and other goodies.
>
> An extra-deep 13x9 would be better.

Yes, it's a perfect size that way. Just wish it were deeper.

I use 4 inches as well. Great for lasagna.

On Thursday, July 25, 2013 5:31:00 AM UTC-4, Julie Bove wrote:
>
>
>
> So... How deep is the pan that you normally use for lasagna?

About 2 inches.

What a ridiculous thread.

"Kalmia" > wrote in message
...
> On Thursday, July 25, 2013 5:31:00 AM UTC-4, Julie Bove wrote:
>>
>>
>>
>> So... How deep is the pan that you normally use for lasagna?
>
> About 2 inches.
>
> What a ridiculous thread.

Not ridiculous at all. 2" would not work for me.

On Thu, 1 Aug 2013 16:28:32 -0700, "Julie Bove"
> wrote:



>
>Not ridiculous at all. 2" would not work for me.
>

A lot of women say that.

"The Other Guy" > wrote in message
...
> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
> > wrote:
>
>>I am in the market for a new baking dish, but most of the lasagna pans I
>>see
>>that are in my price range (and are not the ones known for breaking) are
>>only 2" or thereabouts, deep.
>
> That's pretty much standard for lasagna.
>
> I use a foil turkey roasting pan for mine, doubled for strength.

Maybe mine is atypical then. I like it really thick.

"The Other Guy" > wrote in message
...
> On Thu, 25 Jul 2013 20:58:03 -0700, "Julie Bove"
> > wrote:
>
>>
>>"The Other Guy" > wrote in message
. ..
>>> On Thu, 25 Jul 2013 02:31:00 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I am in the market for a new baking dish, but most of the lasagna pans I
>>>>see
>>>>that are in my price range (and are not the ones known for breaking) are
>>>>only 2" or thereabouts, deep.
>>>
>>> That's pretty much standard for lasagna.
>>>
>>> I use a foil turkey roasting pan for mine, doubled for strength.
>>
>>Maybe mine is atypical then. I like it really thick.
>
> Me too, but caution when serving it allows foil to work fine.
>
> Mine typically weights more than 10 pounds.

Never weighed mine but it's super heavy even in a foil pan and makes a good
20 servings.