Can anyone compare this to the 12"? The diameter of the cooking area is ~9.5" and depth is ~1". Could someone measure their 13?
1688427
My 13 inch diameter pan has an inside cooking area of 10 3/4" and depth is ~ 1 3/8". I love the pan, but it is hard to store because of its size.
1770371
Because of the rounded back end you can go 11" deep. The width is a hair under 13". I can use a Corning French Whit casserole w/ lid if I use the drip pan to set it on (without the grilling insert).
502353
At the top the 10" pan is 10 inches wide, the depth is approximately 2 inches and the bottom is approximately 9 inches wide. The depth is about 1 3/4 inches at the side, not less than that, maybe 2 inches at the center. At the top the 12" pan is 12 inches wide, the depth is approximately 2 1/4 inches and the bottom is approximately 11 inches wide. The depth is about 13/4 inches at the side, not less than that, maybe 2 inches at the center. 10 and 12 Inch lids from other pans fit well. TREATED PROPERLY the non-stick properties work well. Keep the maximum heat in the 75% range of your stove.
839618
It is the same depth as any other 9 x 13 baking pan, a bit over 2 ". They are so perfect. You'll never burn anything on the bottom with these. I make dense bran muffins for 45 min. and cut them into squares. Perfect every time.
880565
The 12.6 refers to the top of the pan. The cooking surface is approximately 12"
141401
Buy a 14 inch diameter. I make 12 inch cheesecakes. But whatever you are making, 14 will be enough. It will be fine for using any pan up to 12 inches for a "bain marie" cooking process. The depth will be fine also.
578887
Mine is 13 1/4 inches at its widest point. They say to heat the pan up before using oil. I'm very picky on cookware. I do like this pan Wok. Need any other info. Just ask.
1589991
B. Coomes asks the very same question I have. I got a 12" skillet and sent it back because it was warped in the middle and NOT flat. I now BADLY want this 5.5 qt. casserole to take it's place, but I see negative reviews for it as well, exactly like my review for the 12" skillet. That was exceedingly disappointing! Does anyone with a FLAT cooktop stove have a good review for this pan??????? I'm not ordering until I know that they are not ALL defective, and that I have a good chance with it.
1119909
No, not a 12". That is too wide. The biggest I use is a 10". The entire cooktop is 11 3/8" wide. Hope I answered your question.
1103939
And the answer is.......11 and 3/8ths inches wide, 13 inches deep and 2 and 5/8ths inches high. The diameter of the cook surface is 8 inches.
1873482
Near the bottom of the cooker the Diameter is approx. 9 1/4 in. It tapers larger slightly to 9 5/8 in towards the top.There is a radius at the bottom as well that looks to be 3/8 in.
727717
The bottom of my Emeril Pro-Clad 12-inch pan has a diameter of 9"--I just measured it. :-)
1816723
The cooking surface is 14 x 10.5 inches. BTW, if you're using a Lodge hibachi, the side rails on the underside will exactly engage the width of the hibachi, This allows sliding the grate from side to side to easily create cool zones.
121697
Which pan are you curious about I bought 2. One was 12" and while I haven't measured it, I would estimate the cooking surface area to be 10". I haven't used the other one,it's stored and not handy to check.
1440200
I got the same as Dannette at 8 3/4" for the bottom of the pan that actually touches the stove. The top opening is much bigger, of course, as the sides curve out. It's one of my favorites pans, Paula. I highly recommend it!
222752
Hello, K. Rice! I just measured it. It is exactly 13 inches long, 9 1/2 inches wide and between 3 and 4 inches deep with the top off. I cook for a family of four, and I am always able to make enough for us, with some leftover. I've been quite happy with it!
1094447
Cephalon makes a 9" by 13" deep sided pan that fits like a glove. High quality pan, too. Got mine cheap at Ross and only paid half-price....