Chicago Metallic Professional Lasagna Trio Pan, Perfect for loaf breads, cakes and more 12.5 by 16 by 3 inches, Silver

I absolutely love this pan! Super easy to make lasagna, the wells are nice and deep and the pan feels SUBSTANTIAL. This is a heavy duty, quality pan for sure and I'm going to pamper it like the Queen it is - no dishwasher, no harsh scrubbing brushes or abrasive cleaners and absolutely no sharp utensils. When I recv'd it I simply washed it gently with warm water and soap then dried with a soft towel. Made 3 kinds of lasagna my first go-round and hubs and I were both very happy. After storing the leftovers, simply wiped the pan with a few paper towels to remove some bits of food left behind then did the warm/hot water with normal dish soap and a soft towel. Dried every nook and cranny and I think we're going to be best friends for a long time. Going to try meatloaf and maybe brownies/blondies in the future! Seriously this is a WELL MADE, quality pan and I was super impressed with it. Highly recommend.

I used it to make three loaves of gluten-free bread and they turned out perfectly. Normally I bake the bread in a 1.5 Qt glass loaf pan so I was worried about having to adjust the temperature or the baking time because the dimensions of that pan are so different from this pan plus they are made out of different materials (glass vs metal). However I went for it and I used the same baking temperature and the same baking time I normally do and they turned out perfect! So convenient to be able to make three loaves at once and only have one pan to clean up afterwards! I was able to make one loaf of each at the same time: Sorghum, Teff, and Millet. I'm very happy with this purchase!

Love this pan. Allows me to make a section of GF lasagna while still making enough for everyone else in the same pan!

These are a well made set of pans. I bought them not for lasagna but for cakes. This makes it easier to bake different flavor layers for a smaller dessert or to make individual pies. When you are baking for two a large pie can last too long.

Let me start by saying I use regular boxed noodles, NOT the ready to bake kind, and I’ve never boiled my noodles. I assemble it with dry noodles the night before, refrigerate til the next evening, bake as normal, and the noodles are always perfectly done (and the pieces come out in sturdy cubes—others always comment how mine doesn’t fall apart and has good presentation). The one surprise—I was expecting the length of the basin to be the same length as one noodle. Maybe they aren’t all a standard length. Each basin required about one and a third noodle so I did still have to break noodles to fill in. Every piece having an edge and more corners was certainly appealing to me. But, even more so, was that I wanted to make less than would be made in a 9x13. I calculated based on my ingredient usage that two basins are about half a 9x13, and that’s what I cooked. I would say each basin is 4 small servings or 3 large servings. Clean up was super easy. The non-stick is very slick. If the non-stick coating holds up, I’ll be very pleased with this pan in the long run.

This pan is awesome. I was able to make different lasagnas based on preferences. My husband likes onions & peppers, but I don't. I highly recommend!

This is a heavy pan. Sturdy and solid. Could probably survive being thrown from our roof or hurled across street onto neighbors driveway. Why would such extremes be taken? First, because I'm a guy. And guys think of things like this. Second, I was raised watching Gallagher with his Sledge-o-maticz and I only wish they sold THAT in stores. Anyway, the pan is solid, looks to be nonstick (grease it anyway) and has the wide channels where you can make the lasagna perfectly. I like the idea of believing I can make 3 different lasagna's but I know I won't. It's too much work to make 1 type of lasagna and I'm going to make 3? Come on now. Also of note, is the fact that these can be used to bake in a home oven and a commercial one. I like the pan. It's value will be proven when I no longer have to use disposable pans that bend and threaten to go under with the weight of the sauce, gravy and noodles or the cheese! Lord you know how that goes. I would recommend the pan. Matter of fact, if I can get my brother to record it, I'll throw it across the street or repeatedly bash it with a baby sledge hammer I got somewhere in garage. Or not. But I'm confident in its build and material and that what counts. Recommend.

This pan allows you to make three different types of lasagna or use just one lane for two people. It's terrific for making sub roll bread as well. I wasn't sure if I would like it because it's so specialized but I use it all the time. One recommendation is to thinly slice egg plant and later it instead of lasagna noodles for a delicious eggplant Parmesan.