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.

This wasn't cheap, and it's even more expensive now than when I bought it in 2021. That being said, it is excellent. I use it all the time, always put it in the dishwasher, and it comes out clean and good as new. I am very careful with it when storing, FYI, because I've broken others. But it's done great under heavy usage.

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.

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.

I knocked a star only because it's fragile, very fragile. I know that's what you get with any dish made of this material, so it's not surprising and I knew what I was getting into. Personally, I'm careful with my stuff and it's not a problem for me... However, other people in my kitchen are not so careful and I already have 2 chips out of the rim because of them. And, it wasn't even from them using it, it was from other things being tossed into the cabinet on top of it.

In any case, it's my favorite baking dish, and if it gets broken I will probably buy another one. If you have careless people in your kitchen, you probably should make it off limits to them and put it somewhere where they can't touch it or throw things on top of it in the cabinet. Don't leave it dirty in the sink either, because someone is bound to throw something on top of it.