Emile Henry 13" x 9" Large Rectangular Baker - Modern Classics Collection | Sugar

This is a great pan for casseroles and lasagna. The only downside is that it is somewhat heavy and challenging to wash/ dry and also to work with when full. It is a bit expensive, but I think worth it. This is the kind of pan for a lifetime. It is also very classy looking.

You cannot go wrong with this baking dish. It’s so well made and cleans up like a dream. I think the food tastes better because of it! I love it so much I also bought the 9 x 9 version. I use them both all the time. They are going to last forever!

Although I own several (pricey) 9X13 baking pans, I found this one to be the perfect size and weight. Unlike French made cast iron enamel pans, this one is light weight even after you load it up with ingredients. And many other 9X13 pans simply aren’t deep enough for making layered recipes. This one is ideal for making spanakopita… perfectly bakes the ratio of wet ingredients to phyllo dough. It’s also a beautiful pan making it an attractive serving dish as well. Although I’ve only had this dish for a short time, I have been using other EH baking products for over 20 years. I’m confident this pan will also hold up nicely for years to come. Highly recommend!

Arrived well packed!!!!! Loved how my casserole turned out!

I have been living on my own for the past 13 years and have never felt like I owned an "adult" baking dish. I always used hand-me-downs, stuff I could find at goodwill or garage sales, or the flimsy, disposable foil pans from the grocery store. I finally decided it was time to get something that I could hold on to for many years to come and bit the bullet and purchased this for $50. I was a bit skeptical of spending so much on one baking dish when I could get a whole set for the same price or not much more, but I didn't need all the extras and hate clutter. This seemed like a good quality, so I decided to give it a chance. It was extremely well-packaged and arrived in one piece without any damage whatsoever. We've used it only a few times so far, but it's worked wonderfully each time. One time I made a box brownie cake, which cooked quicker than the disposable foil pans and seemed to remain more moist, even though the "recipe" did not change. Another time we made stuffed pasta shells with homemade cashew cream sauce and everything set up beautifully. It is also easy to clean; baking dishes we've had in the past have had to soak (sometimes in several rounds) before being completely clean, and even then, they would seem to eventually acquire stains that just wouldn't go away. So far, I've seen no evidence of that. Of course, many years from now, things may change. I will try to update if anything should change my mind regarding the pan's integrity.

My 13x9 arrived well packed and on time. The seller even doubled boxed it for added protection against damage. It is not glazed on the outside bottom. It is intentionally designed to be that way for heat absorption and distribution. The glazing inside is absolutely perfect and smooth. These bakers are formed by hand and dipped by hand. There are two spots on the outside where the glaze is just a little thicker, like tiny droplets. This is to be expected on any hand dipped item. You are paying for a high performance piece of cookery designed and made with the best materials available by highly skilled craftsmen. If you want the best baker out there, this is it. If you feel the price is too high, you may have to settle for a piece of corning or pyrex. I'm a bit of a perfectionist which is why I chose this one.Craig in SC

We could have purchased a much less expensive 13" x 9" baking dish, but we wanted to have an Emile Henry piece. The blue colour is attractive if not the best shade of blue, but the colour is inconsistently applied. Perhaps this is simply the way Emile Henry produces their material, but the colouring is sketchy in the border areas at the top of the dish where it meet the inside colouring, and the consistency of the colouring leaves something to be desired to our North American eyes. It appears as if one coating of colouring was applied and then a second coating skipped, leaving some areas of the dish decently coloured and others more washed-out appearing. Reiterating that this is perhaps merely the way Emile Henry pieces are intended to be, we do wish that the colour were more consistent. We ordered this piece because we're tired of everything in our kitchen being either white or metallic, so to us, colouring is important.

The added depth is perfect for lasagna, casseroles, and gratins. So much more lovely on a buffet than plain pyrex type glass (though I have several of those, too, for taking to large potlucks so it's not a big deal if it gets a chip or gets taken by another person ). WORD to the WISE on these types of baking pans: The pan is made from clay and then glazed. The underside of the pan does not have a glaze, thus the unglazed clay is exposed and will soak up water. You should not put these pans in a sink of water. If you do, allow several days for drying - upside down to expose the underside to air. It's OK to put water in the pan itself and let that soak for a bit. I am also cautious about using pans like this straight from the freezer to the oven. If you've been careful about not getting the bottom overly wet, it might be OK. But everything I've read about using glazed clay like this says that exposing the unglazed portion to moisture (even sitting in water on the counter while you prepare the food contents) and then putting it in the oven can cause breakage. I'm always careful about this on my other 2 glazed clay casseroles and have never had a problem.