You know how sometimes you get an idea, and it just sticks? I’d been noticing these square baking pans more and more. Not the round ones you use for pies, or those flat sheet pans, but the deeper ones, with proper straight sides. They just looked like they’d be real handy for certain kinds of cooking.
So, I eventually picked one up. Wasn’t anything too special, just a solid ceramic thing. Right away, my mind went to lasagna. I mean, those corner pieces? They’re the best part, and a square pan just promises perfect, easy-to-grab lasagna corners.
My First Go With It
Come the weekend, I decided, “Yep, it’s lasagna time.” I got all my stuff ready – ground beef, ricotta, mozzarella, the whole nine yards. I browned the meat, then got the sauce going. Pretty standard stuff, right?
Then it was time for layering. This was where I figured the square shape would really make a difference. And you know what? It kind of did. Putting down those flat lasagna noodles just felt easier. No awkward curves to work around. I spread the ricotta mix, then the meat sauce, and then a good heap of mozzarella. Did that a few times over ’til the dish was looking pretty full.
Then, into the oven it went. I was a little curious about how it’d bake. You hear sometimes that corners can cook too fast or the middle stays underdone in different shaped dishes. So, I kept a close watch on it, probably opened the oven door more than I should have.
What I Noticed
- Even Baking: I was pleasantly surprised. It cooked really evenly! The corners weren’t scorched, and the center was perfectly done. That was a big win in my book.
- Serving It Up: Cutting out square portions? A total breeze. So much tidier than scooping from a round or oval dish, especially for something layered like lasagna. Everybody got a nice, solid slice.
- The Clean-Up: Ah, the corners. I did wonder if cheese would get all baked on and be a pain to get out of those sharp angles. But it wasn’t too bad, honestly. A decent soak, a bit of a scrub, and it came clean. Not really any worse than my other baking dishes.
So, What’s the Real Deal?
Truth be told, I actually like it quite a bit. It’s not about to make me throw out all my other pans, no siree. But for dishes like lasagna, shepherd’s pie, a good baked mac and cheese, or even some thicker bar cookies or brownies, it’s genuinely pretty good. Those clean edges and easy-to-cut servings are a big plus.
I even made a baked ziti in it the other week. Same story – cooked through nicely, super easy to serve. I reckon it’s especially useful for anything layered, or anything you want to cut into neat squares. It’s just plain practical for that kind of stuff.
Look, it’s not some earth-shattering kitchen invention. It’s a pan, just with different corners. But sometimes, those different corners really do help. I’ve found it to be a useful piece of kit. If you’re often cooking things that would benefit from straight sides and easy portioning, you might want to check one out. I know I’ll be reaching for mine pretty regularly from now on.
