This is an amazing lasagna pan. It would also be good for (enormous) layer cakes, roasting meat/chicken/veg, or whatever, but I bought it for lasagna. My old lasagna pans have an annoying incline on the edges (the bottom is smaller than the top), are too shallow, and/or are difficult to clean (not that soaking a pan--for days--is hard, heh). I bought this because I wanted to make a big, deep fabulous lasagna, and I appreciate that it is made in the U.S. This makes one huge, big, deep fabulous lasagna, let me tell you! I used a 7-quart Dutch oven to make my sauce, and I ran out about a layer below the top of the pan, I am not even kidding. It's huge! I eye-balled it, and I figured with the noodle and cheese layers it would be good, but I didn't have enough sauce for the top layer. Don't get me wrong, this is NOT a bad thing! I just want you to know that you will need a LOT of sauce to make your own big, deep fabulous lasagna. So, I made my sauce, and I was so excited to use my new pan. I got two boxes of the oven-ready lasagna noodle sheets, my ricotta-romano-garlic-herb mixture, my shredded mozzarella, my parmesan, and I proceeded to build my lasagna. I did not grease the pan or use anything (olive oil, spray, whatever) on the pan first, I just started building up from a sauce layer base because I wanted to see how the pan cleaned. Spoiler: it cleaned like a dream! Once it was built, and keep in mind, I was still a layer short of "full" in this pan, I covered it and stuck in the oven. Before long, I could smell the lasagna goodness wafting all over my home. Sigh. Anyway, it was a marvelous lasagna and far more than we could eat in a day or two (before you start wanting something different), so I portioned it out and froze the majority. I have a freezer stacked up with big, deep fabulous lasagna (and am happy to have it now that the whole coronavirus thing is going on). A couple of notes: once filled with your lasagna recipe, this pan is super heavy. It's really huge and deep (and perfect in this way, exactly what I was looking for), but that means it's going to be very heavy to lift down to and up from the oven. On the very bright side, the "handle" edges are wide enough that you can hold its weight with your oven mitts (they don't slip or slide because the sides are too narrow). This was very welcome, particularly taking the pan out of the oven. Once cooled sufficiently, the lasagna slid out of the pan very easily and cleanly. No stuck on bits of sauce or even of cheese, it all just came right off the surface of this pan. So why the four stars? Well, I noticed when I was hand washing it (with Dawn, a mild detergent) that there were a couple of chipped (or really, pealed) areas of the coating. This makes me nervous (enough to drop to three stars, but I didn't yet because I want to see how it holds up on a second outing). I don't like things flaking off into my food (go figure!), so this has me a bit less enthusiastic than I was before I saw that. I used silicone utensils with this, so I have no idea what could have caused the flaking. It's something to think about if this matters to you, so I wanted to mention it and have the stars reflect my misgivings. That said, this is an awesome pan for massive lasagna (if you like to cook once and freeze single or larger servings for later use). It was definitely non-stick and easy to clean, but I've only used it once so far and won't be needing any lasagna for a while now. Heh. I can't whole-heartedly recommend this pan, but I don't hate it. In fact, I want to love it. I just hope I've given you enough in my experience with using it once to make your decision. :)
