Lindy's Stainless Steel 9 X 13 Inches Covered Cake Pan with Stainless Steel Lid, Deep Pan for Baking Cakes, Breads, Casseroles, Fish, Vegetables and More

Best pan out there at this price point and design. Yes, it's a cake pan. A nice one. Also good for various casseroles, enchiladas, burritos, lasagna, baked spaghetti, chili-mac, veggies, and many other gustatory monstrosities and gastronomical delights. Packs up well too for a pot luck. Comes in handy for storing leftovers too, easily reheated. Versatile pan, for sure. Easy peasy clean up.All stainless, including the lid. Cooks evenly, no hot spots. Fits in a Breville 900 and Breville 800.Lid is tight when hot, this is a good thing. A bit of a trick to remove the lid when hot from the oven. Best to let it sit a few minutes. I use silicon gloves, heel of hand on top with a very slight downward pressue and gently pull up on the lid's handle with fingers. Hold the opposite end with the other hand, or turn it lengthwise using hip instead as leverage pulling it gently into hip while lifting the lid handle. Dont force it, let it stand a few minutes more if necessary.The lid is more easily removed by letting it stand and rest for about 10 to 20 minutes out of the oven beforehand. May want to adjust cooking time, depending on whats cooking. It's hot, and fairly well sealed, so whats in there will continue cooking while the temperature ramps down while standing.I liked this pan so much I purchased another, and may get one more.

I had this in my cart for a few weeks trying to decide if I wanted to spend the money or not. We're trying to cut back on baking and cooking with aluminum foil and I've been searching for a pan for years. One pan that will let me do cakes, casseroles, chicken, and lasagna. It's been hard to find anything that comes close to fitting those requirements. And this is a lot of money for a pan that I am not able to see first.I finally just did it. I am so glad I did! I have no actually used this for cakes. I probably wouldn't. I have a pyrex for that. I have baked chicken casseroles, just chicken, rice, veggies, and finally lasagna.I was worried about the bump in the bottom. Like other reviews say, there is a bump in the bottom. It looks and feels like "Oh man....that's going to be an issue" but when you're actually putting food in the pan, it's not that big of a difference. My lasagna came out BEAUTIFUL!The lid fits perfectly and tight, but not super tight. It fits about as tight as foil would fit. I don't have any issues removing the lid. It's easy to remove and easy to put on.Things I would change? I wish It had handles. I would also love it if it were about 1 inch bigger in every direction! My regular oven mitts slip on this so it's not very safe without handles. Easy fix? I bought silicone oven mitts. Now I can grip that and other things. Problem solved.Admittedly I am bummed that I can't find anything bigger. But, while this isn't perfect, I use it at least 3 times a week. It cleans like a dream, cooks evenly, the lid fits tight, and you can use the lid as a cookie sheet by itself!If you have a small kitchen and can only get one pan, skip the pyrex collection. Just get this. We got rid of almost all our pyrex and haven't looked back.

High quality stainless steel pan with a well fitting lid. Money well spent!

I love this pan! I bought one 3 years ago and it is as beautiful as the day I got it. I got scared thinking this quality might not be around for ER so I ordered another one so that I have two! The high top lids fit snugly, the stainless steel is nice and heavy, and your cake can go anywhere without the icing getting smooshed!They are very shiny and the shine holds up beautifully. I think I will buy one for my daughter for Christmas.I remember reading a comment about the bottom having an indentation that wasn’t good for cakes, but I’ve made plenty of cakes in it without issue! No one’s looking at the little ridge on a piece of cake at the bottom around here, and it’s not an issue with cake removal at all. I mean, I don’t use this to flip a cake then ice it, but even if I did, I’m sure the icing would cover the little differences anyway. I just make the cake, ice it, then use the lid for traveling or putting in the fridge.You will love it and have it forever.

Excellent 13x9 stainless steel pan. Easy to use, the lid snaps on so is secure if transporting the pan somewhere. Good weight stainless steel, bakes things nicely, cleans up nicely, too.

I tried to make do with aluminum pans, I really did, but I couldn't stand them. They may be less than a third the price of steel, but they are miserable to clean. I sucked it up and bought these steel pans from Lindy's and though they set me back – I needed four! – it was totally worth it.Steel pans are not for everyone. They tend to "spring" when heated. They have a structure to the bottom which may make them unsuitable for fancy cake baking. But, by gum, you can run them through the dishwasher. They can scratch when scrubbed, but not anywhere as bad as aluminum pans. I don't have to wonder what they're leeching into my food, like with aluminum and non-stick pans. They wash up beautifully.Crucial for me, these have strictly vertical sides, so, unlike with glass 9x13s, I can fit four of them in my oven at once. This is important to my cooking schedule, and in the summer I absolutely don't want to have to run the oven more than once at a time.I will say the quality control on the Lindy pans was imperfect. I had to return one and get a replacement because the lid was so tightly fitting we couldn't get it back on once we took it off. The replacement was also stiff, but less so. Also, I found some metal splinters along one rolled edge, and, yeah, I found them the hard way. I dock them half a star here.One design issue with these is that they don't have any sort of handle or lip. This can make them a bit more challenging to lift and manipulate while hot, or greasy, or full of liquid (or, worse, all three at once). Note that the natural way to lift them is with your fingers curled underneath, that puts your fingers on a collision course with the rack in your pre-heated oven – you'll need to be extra careful putting them in. I recommend getting a really good pair of kitchen gloves for using these. I dock them another half a star here, too. This is why I've given them four out of five stars.All that said, we mostly love them, and they are in heavy rotation in my house. We love that we can bake in them, cool on the counter, pop the lid on, and shove the whole thing right in the fridge. No tin foil, no plastic wrap, and you can stack one on top of another. (I use a soft trivet between them so the top one won't slip off the bottom.) The metal lids are just as durable as the pans themselves, unlike pans with plastic lids that wear out long before the pan itself does. They're not "non-stick" – they don't have those awful "forever chemicals" on them! – but if you grease with Pam or other oil spray, they're pretty darn close.

I hate using aluminum foil to cover anything cheesy in the oven. More cheese sticks to the foil than to my supper!This covered baking pan solves that problem. (And the lid keeps the mice from helping themselves, too.)The lid makes reheating in the oven a snap, too. Same for preparing a lasagna the night before - plus it won't dry out in the fridge overnight.It's also deeper than a 9 x 13 glass baking dish. And because it's stainless steel, it won't turn that icky gray that happens to aluminum in the dishwasher. The stainless steel comes out of the dishwasher sparkling clean.Nothing but love for this baking pan.

This isn't the cheapest stainless steel pan, but it is a nice one. Solid, real stainless steel with a super-smooth, easy to clean, mirror finish, and a nice, simple design.Even after 5 months of fairly regular use (several times a week). it looks almost new asides from some minor scratches - still shiny and polished so smooth that food can barely stick.I saw some bad reviews that stated it isn't good as a cake pan because the bottom is indented. This is true - the bottom is indented about 1/8 inch, but I don't see how this would affect its use at all. I believe that this is an intentional design so that it always sits flat even when the metal expands or contracts with temperature changes, and doesn't affect its function in any way. I use it mostly for casseroles, but have also done several cakes in it and it works very well.The only negative that I have noticed is that the lid can sometimes be hard to remove.

Best pan I've ever had.

This pan meets so many needs in the kitchen. I recommend

Good quality, very satisfied.