"Janet Bostwick" > wrote in message
news
> 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.
>>
>>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?
>>
>
> Don't get a Giada deLaurentis pan -- they are on recall.
> Janet US

I know. And the Rachael Ray ones are prone to breaking too.