Emile Henry HR Modern Classics Large Rectangular Baker, 13 x 9, Blue

Perfect for Lasagne, chicken roasts. Easy to clean. The firm grip on the bottom prevents sliding of the dish on oven-countertops-glass surfaces. Very satisfied with the product,

I have used this 10+ times now and love it.It's deep enough for 3 layers of noodles with plenty of cheese in-between. I have cut the lasagna with a sharp knife and not once scratched the bottom.I'm not a chef, but it seems to cook evenly. Looks brand new still too.

Perfect crisp crusts, doesn't burn, easy to clean. Nice looking also. The clay they use does what they claim it does.

I received this large rectangular casserole dish in perfect condition. The bottom had red streaks on it for some reason but that can't be seen unless you're washing the dish so its no big deal. I purchase Emile Henry over other brands because of the reviews here and elsewhere online. It is reviewed higher than le creuset (which is now made in China) and staub and I hope the dish I received stands the test of time. The dish is deep and I love that. I chose red and it's a beautiful, vibrant yet tasteful red. I've used it once already and plan to use it often. I also purchased the salt cellar by Emile Henry and will likely buy the smaller square casserole dish in twilight at some point as well.

I was delighted that I finally got a big enough casserole dish (13" x 9") that could cook recipe portions for my family of 6, and can be used from the oven to the dining table. It fitted perfectly into my oven. I like the simple and elegant design of the handmade creamy white dish. The smooth, curved handles at the sides are very practical and makes it easy to transfer from oven to counter or the dining table. Although it was sold as a Lasagna Dish, I have also used it for baking, roasting and steaming.It is extremely easy to clean after use because of the smooth glaze. The only thing I wish it has is a lid, but that is easily solved with Cling Wrap or aluminium foil. It is a fantastic complement for any kitchen.

Just recently and when I say that I'm talking about the the last couple of years, I've found a lasagna recipe that I really love and its a recipe I want to to keep forever. But the problem was that my biggest pan was just barely big and deep enough to barely hold everything in. I mean the sauce was even with the rim and when baking it , it would splatter a little and I would always have some kind of mess to clean afterwards. Well I have to say that with this Emile Henry baker dish, it was plenty deep and big enough that I had no issues what so ever. The lasagna came up to be about a half of an inch below the top of the dish. I have to say that it was the best dish of lasagna that I ever made. Bottom line, its a great dish. A little pricey, but for me it was well worth it. Although I'm not understanding how some are complaining about the bottom not being glazed. Mines not and it works just fine. Oh did I mention how easy it cleaned up.