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Old 07-10-2006, 06:53 PM   #1
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Mario Batali cookware - great prices!

The 'LeC' post had me curious when someone mentioned the Batali cookware being reasonably priced, sooooo I googled around and found this - AND free shipping! http://www.hugthecook.com/category.a...FRK8SgodTBfL_w

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Old 07-11-2006, 01:23 AM   #2
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Thanks for posting this!
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Old 07-11-2006, 06:05 AM   #3
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You're most welcome - a curious mind wanted to know!
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Old 07-11-2006, 07:45 AM   #4
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Haven't checked today but the prices are often the same on Amazon with free shipping on anything over $25.
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Old 07-11-2006, 08:40 AM   #5
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Just checked my shopping cart on Amazon and the MB 6 qt oven is $79.99 and his VERY good looking lasagna pan is $69.99. Free shipping on anything over $25.
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Old 07-11-2006, 10:03 AM   #6
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Even cewler, tx, Gretchen. I always forget Amazon has branched out so much. I've got my eye on that panini pan!
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Old 07-11-2006, 01:41 PM   #7
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Which one. The cuisinart is $119. And there is probably a coupon somewhere, or you can open an Amazon credit card and save $30.
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Old 07-21-2006, 02:24 PM   #8
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It's interesting to see that Copco (who makes the Mario line) is making enamel on cast iron cookware again. For the old timers, you may remember they stopped in the late 70's and all their great cookware was discounted and remaindered. I still have my enormous paella pan, and a 6-inch omelet pan.

OTOH, who makes a 9 x 13 pan of lasagna? My Corning lasagna pan is 13 x 17.

But his multi-cooker doesn't seem to be any bargain. Crate and Barrel has an 8-quart stainless pot with the same extras for $20 less... and the Batali pot is aluminum!
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Old 07-21-2006, 02:38 PM   #9
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Actually, I make a 9X13 preferably--plenty to serve 8-10 people. But the main point of his lasagna pan for me is the depth. How deep is your Corning. I couldn't find it.
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Old 07-22-2006, 12:47 PM   #10
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HAH! you made me go measure it!

Min is 2 inches deep, and I fill it to the brim. I don't personally prefer when they are any deeper, as they take so long to bake, and are harder to eat. I don't really prefer food that gets stacked too high in restaurants, either.

Actually, lately I've been making individual lasagnas, by rolling the filling up in the cooked or fresh noodle.

How deep is the Batali pan?
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