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  • Mario Batali 13-by-9-Inch Lasagna Deep Dish Pan, Persimmon
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Mario Batali 13-by-9-Inch Lasagna Deep Dish Pan, Persimmon


Currently unavailable.
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  • Extra-deep lasagna pan made of cast iron for exceptional heat retention
  • Porcelain-enamel exterior available in a variety of classic colors
  • 2 side handles ensure safe transport to and from the oven
  • Washing by hand recommended; oven-safe up to 500 degrees F
  • Measures 9 by 13 by over 3 inches deep; limited lifetime warranty


Product Details

  • Shipping Weight: 14 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B000AAYDKS
  • Item model number: 0-49060
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #291,715 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Mario Batali 9x13 Extra deep lasagna enamel cast iron pan in persimmon.Exceptional heat retention makes this a great oven to tabletop piece. Your second piece of lasagna is as warm as the first. Multiple uses, roasting as well as other baking needs.

Customer Questions & Answers

Customer Reviews

4.3 out of 5 stars
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See all 18 customer reviews
It cooked very evenly and browned beautifully!
Donna Morrow
I have made many other things in this pan with great results.
J. Dicus
The Mario Batali lasagna pan is the best pan I've used.
G. Lowers

Most Helpful Customer Reviews

29 of 30 people found the following review helpful By J. Dicus on June 20, 2006
This is a great looking 9x13 pan with good proportions. It is really deep and makes a great tall lasagna. It is extremely heavy when fully loaded with a lasagna. Its bulk gives it even cooking in the oven, but can be difficult to get out of the oven after your lasagna is done. I have made many other things in this pan with great results. It is fairly non-stick and has not stained even after several lasagnas. The enamel is fairly bulletproof.

Overall I really like this pan, with its only weakness being heft. However, that heft is put to good use in very even cooking and keeping the lasagna warm at the table.

You won't be disappointed.
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15 of 15 people found the following review helpful By G. Lowers on March 30, 2007
Verified Purchase
The Mario Batali lasagna pan is the best pan I've used. It is extra deep so it holds really thick layers of all the good stuff I make my lasagnas with. It weighs a ton since it is enameled cast iron, but that is why it cooks so evenly. I recommend adding about 15+ minutes of extra cooking time to your recipes because the oven does have to heat the heavy mass of the pan. Cleaning was easy. Just soak it in hot sudsy water for a while then all the baked on cheese and sauce will wipe off with a kitchen scrub pad. The only surprises were that the rim of the pan has no enamel. It is bare iron. But it cleaned without a problem and did not rust when soaked overnight. This is a great pan, but it is very heavy when empty and even heavier when filled with a lasagna so make sure you've got some stong helpers around to put it in the oven if necessary. :o)
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13 of 13 people found the following review helpful By P. Pryor on February 15, 2007
Verified Purchase
This came to me just in time to solve several cooking applications that have been bothering me since the Holidays. As a lasagna pan it is the perfect depth to make a stellar presentation. As a roasting pan it works well and holds a small turkey or two 3 lb. chickens. It's also good for a large casserole for a pot luck. The pan looks good from oven to table. Yes - it is heavy to work with because of the cast iron, but I'm really glad to add this to my pantry.
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13 of 14 people found the following review helpful By S. Weeks on March 29, 2007
With a fairly intensive effort on my part in the "hint" department, this was a Christmas present. It is one of those presents that you really actually like the more you use it. I like it a lot. I've made five or six lasagnas so far and a few dishes like manicotti. All of them were cooked evenly and it behaves like a "non-stick".

Tonight I made a nice 5-layer lasagna that brought it up almost to the top with no overflow. It is 3-1/8" deep from the inside bottom to the top edge. Compare this to 2" for your standard Pyrex 3 qt 9x13 dish.

It cleans easily, has a nice color and a nice finish. It still looks brand new.
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6 of 6 people found the following review helpful By W. Giles on July 28, 2007
Verified Purchase
I have owned this pan for 8 months, and it has been a wonderful addition to my kitchen. Don't give this pan to your elderly grandmother - it is very heavy. But it does a terrific job in the oven. Its deep dish size keeps my recipes in the pan where they belong and even cooking is a certainty. Clean up is a snap. Just let the pan cool completely first. The best of its type I have ever used.
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5 of 5 people found the following review helpful By Gardenia on December 21, 2006
Verified Purchase
I used the new pan today to high heat roast a 4 pound rib roast at 500 degrees. The oven and pan were a mess, but the pan deglazed beautifully with wine and 3 hours later, with no soaking, cleaned up with little effort. It still looks brand new. Now if only my oven did...

The pan is really nice for the money. The only surprise is that it is very burnt orange in color. On my monitor I couldn't tell the exact color and was hoping it would be more like Le Creuset's Flame, but it is not. Muted and wonderful for autumn serving, but definitely orange.

Of course, I did use it for a holiday party tonight but I didn't serve in it.

I bought the dutch oven too with the total being 139 with the free shipping.

My roast turned out great, btw
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9 of 11 people found the following review helpful By Nanci G. on March 4, 2007
Spent over 80 bucks for the lovely lasagna pan. Yes, it's heavy, but it's a wonderful pan. I found it VERY irritating that the free recipe book didn't include "whole" recipes. Within the recipes it says things like: 2 cups basic tomato sauce (then, "See pg 71 of Molto Italiano cookbook"). Well, I don't own that cookbook and I certainly think they could have printed the entire recipe... otherwise, what good is it?
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8 of 10 people found the following review helpful By Cast Iron Chef on December 7, 2007
I am very disappointed with the quality of finish on this large made in China Lasagna pan. It is not coated evenly or very thick. There are long sag lines in the enamel finish showing the coating is uneven with these long drip lines, and there are several pin hole indentations in the finish too. ***After running once in the dishwasher with heat dry cycle on the pan developed micro-lines like a spider web or cracked glass in gray color in each 4 corner area inside the pan.*** These visual stress lines may further crack open, though I could not feel anything by touch. Warning: only wash by hand!!!

I own several brands of cast iron enamel finish cookware. Le Creuset, Lodge, Mario Batali, Calphalon. (I examined Rachael Ray's in store.) Le Creuset & Calphalon have the best quality finish. I would not buy Mario Batali or Rachael Ray for quality finish. (Lodge would be a better less expensive choice for less expensive items.)

If you want better quality finishes then go for Le Creuset or Calphalon. If short on cash, then Lodge's new cheaper line would be my choice.

I will return this Batali and exchange it & ONLY HAND WASH. I do give this pan 5 stars for its size. It's deep which allows for more and/or thicker layers of lasagna. Filled, it will serve 12+ people with some coming back for seconds.
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