🍝 Chicago Metallic Professional Lasagna Trio Pan, 12x16x3 Silver - Effective Baking Solution for Multilayered Pasta Dishes Review

I love the concept but my husband who cooks killer lasagna hates it and almost refuses to even use it - says it's useless and admits it many problems with it - I'm sad, I won't get a crispy lasagna from him anytime soon.

Cooks a whole lasagna, but three different kinds. This was our Christmas event and we loved it. Cooked Barilla pasta and uncooked Columbia pasta are perfect in width, but uncooked pasta is a bit short. It's easy enough to break one or two to fill in the gaps. Oh, and IKEA spatulas fit perfectly.

Pros: Deep Wide variety can be prepared at once Cons: None I made Thug Kitchen Vegetarian Lasagna with mushrooms and spinach. Delicious. I highly recommend it. I hope this review was helpful to you in some way. If so, please click the helpful button to let me and others know about it. :)

This pot is nothing but useful! Delicious crispy edges in every bite! I've made three different types of lasagne in this pan and can only say that the plans for the next batch were already in place before this one ran out! This pan is built to last, has an amazing non-stick coating and will definitely stand up to prolonged use. The recipe called for spraying the pan with nonstick spray, but it wasn't necessary. I have already recommended this pan to others.

I was so excited to use this mold. This seemed like a great idea to me and I've been looking for a solution to make custom lasagna noodles for a long time. From the moment I put my first noodles in the single hole, I knew this pan wasn't going to work. The well was 3/4" too narrow for the noodles. The noodles are "bowl-shaped," making it impossible to put sauce on top. The sauce just pooled in the center of the noodles and the edges of the noodles dried up Cooking out because there was no sauce

I love, love, love this pan! This allows me to make a reasonable amount of three different types of lasagna (I get about 6 decently sized portions per section, but if you want a hearty teen-sized meal, you'll probably get 4 portions per length). I freeze extra portions so I don't have to eat the same thing 20 times! One note - DO NOT use metal utensils in this pan and whatever you do, don't soak it in the sink for a few days. My first one got rusty and is now used as a seedbed in my garden!

So we're working on a challenge to make a very specific style of Italian Subway Buns and Sandwiches. We use a very wet dough with a moisture content of 70%. Even with a lot of kneading (and we don't want any of that) a loose, sagging dough is the result. We needed a pan that would hold its shape AND we could rise the dough in and then pop it in the oven. All of this had to happen without working the dough after the initial rise. We looked everywhere and wanted to try to cook something. Then we…