I would like to get a roasting pan. Le Creuset has two different ones as far as I can tell. The cheaper stoneware version and the more expensive porcelain enameled cast iron version. I would imagine because of the price, the latter would cook more evenly, correct?
All this aside, does anyone know which size would be better for all the cake/brownie/lasagna recipes that call for a 13x9 pan? Their sizes are either 9.5 x 12, 8 x 12 or 10 x 14 depending on which version you choose. At least I've never seen a true 13 x 9 size. I'm leaning 10 x 14.
If anyone has any opinion, I would greatly appreciate it.
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