Cutting Edge

Ever notice how the edge pieces of lasagna and brownies are always the first to go? “It’s the chewiness, the crispness and the precision cutting,” says designer and entrepreneur Matt Griffin. Working with his wife (and kitchenware muse) Emily, Matt devised a way to multiply the edges after watching people at family gatherings and parties reach for the outer portions. His invention looks strange at first glance, with its raised sidewalls and chambered construction. But there’s a method to the madness. With Matt’s pans, rivers of brownie batter and fortifications of lasagna literally “stand up” to cooking, cooling and cutting without falling apart. The interior walls distribute heat more evenly than conventional pans, so you don’t have to worry about undercooked brownie centers or too-crisp edges. And if you’ve ever doled out lasagna only to have the middle pieces slide all over your guests’ plates, you’ll love how Matt’s lasagna pan keeps things together. The heavy-gauge cast aluminum pans also clean easily, so you can say goodbye to scorched brownie pans and stuck-on blackened cheese. It isn’t magic, just good design. It’s hard to imagine improving culinary comfort foods like brownies and lasagna, but Matt and Emily have done it. You’ll have the definite “edge” with these new pans.

Baker's Edge

Edge Brownie or Lasagna Pan

Cutting Edge

Ever notice how the edge pieces of lasagna and brownies are always the first to go? “It’s the chewiness, the crispness and the precision cutting,” says designer and entrepreneur Matt Griffin. Working with his wife (and kitchenware muse) Emily, Matt devised a way to multiply the edges after watching people at family gatherings and parties reach for the outer portions. His invention looks strange at first glance, with its raised sidewalls and chambered construction. But there’s a method to the madness. With Matt’s pans, rivers of brownie batter and fortifications of lasagna literally “stand up” to cooking, cooling and cutting without falling apart. The interior walls distribute heat more evenly than conventional pans, so you don’t have to worry about undercooked brownie centers or too-crisp edges. And if you’ve ever doled out lasagna only to have the middle pieces slide all over your guests’ plates, you’ll love how Matt’s lasagna pan keeps things together. The heavy-gauge cast aluminum pans also clean easily, so you can say goodbye to scorched brownie pans and stuck-on blackened cheese. It isn’t magic, just good design. It’s hard to imagine improving culinary comfort foods like brownies and lasagna, but Matt and Emily have done it. You’ll have the definite “edge” with these new pans.

Grommet Launch Conversation

Grommet Launch Conversation

  • Matthew
    Matthew

    ...for taking a moment from your workday to do some light internet browsing. Prepare your mind for learning a bit about our company Baker's Edge, our products - the funky looking Edge Brownie Pan, and it's big brother, the Simple Lasagna Pan.

    Contrary to conventional thought, we believe the edges are the prime brownie real estate. A bit chewy, caramelized, and just enough bite to offset the gooey center. The Edge Brownie Pan creates two edges on every serving, and even gives you a bonus of two super powerful three-edge pieces (yes...its true).

    The Lasagna Pan is a whole different story. The inner walls keep your noodles stacked up neatly so each serving looks perfect - and those extra walls bake it nice and evenly. Both pans are made here in the good 'ol USA, are heavy gauge cast aluminum, and are coated in premium silicon based nonstick (no PTFE!).

    My name is Matt Griffin, and as the company president I am here to answer your questions and intrigue your minds. If you feel like you are bored at any point during this session - feel free to stump me with off topic subject matter!

  • Katherine
    Katherine – Grommet Team
    2/19/2010 12:05 PM

    Matt forwarded this animated video about the corners and edges brownie pan and the simple lasagna pan that his company produced. It's cute and informative!

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:15 PM

    We are here to answer to you. Operators are standing by!

  • Len
    Len
    2/19/2010 12:17 PM

    This is a great idea. The lasagna pan addresses one of the most difficult problems with lasagna-- messy cutting and serving.

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:28 PM

    Thanks Len! The other great aspect is that your leftovers will still LOOK like lasagna. In other pans...once a few servings are out - the lasagna starts to slip and slide into what looks like lasagna stew. Not that such isn't tasty...but I think if you spend all that time making a lasagna, it might as well look as good as it tastes.

  • Katie
    Katie
    2/19/2010 12:30 PM

    I just made brownies and lasagna this week. The corners are everyone's favorite parts. This is pure genius.

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:31 PM

    Since we are just sitting here - how about I pose a question to you! Corner brownie fans - you will note that our Edge Brownie Pan makes two servings that have three corners! There are skirmishes in our test kitchen over these pieces. They are so special - should we come up with a cool name for them? At one point we thought "tri-corn" (short for tri-corner). However, that was also what they called those colonial era tri corner hats...

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:32 PM

    Right on Katie!

  • Jules
    Jules – Grommet Team
    2/19/2010 12:48 PM

    @Matt. You should submit that to the Atlantic Monthly...they do reader creativity word contests, albeit for more common phenomenons that have no known name. Being in Boston, I actually really like your Tri-corn idea (they call the hats Tricons, BTW, so you are still original.) Hmmm...as for others, how about TripleFlip...as in you will flip for this triple serving of crunchiness? The Olympics are on my brain, clearly.

  • Laurie
    Laurie
    2/19/2010 12:52 PM

    I got one of these for Christmas from my bro-in-law. I had never made brownies before in my life - now I make them all the time, and I don't have to hide the corner ones for me! Favorite recipe? Chocolate-chile brownies - each one turns out perfectly.

  • Kate
    Kate
    2/19/2010 12:52 PM

    How about 'tridge'. tri-edge shortened?

    I was at a Pampered Chef party once and the presenter was showing off their brownie pan. She raved how it would cook brownies evenly...no more of those harder edges. We kind of all looked around and said - but those are the best part! This is a great idea.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:02 PM

    @Jules

    GREAT idea - let's get the Atlantic Monthly on the case. Yes - you are right...those were called Tricons! For some reason my brain added the R back. Were they called Tricons because folks in Boston say "conner" and not "coRner" (I can get away with this...as half my family tree is from Mass). I wonder if those hats will ever come back in style?

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:04 PM

    @Kate. I am sort of digging "Tridge! How about the Delta?

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:09 PM

    As another point of note...our goal with these products is to make the very best, highest quality bakeware - that performs better than the elite bakeware, but is still affordable. Oh...and the other rule is that we had to keep it produced in the USA (we believe in bailing ourselves out!). We have test pans from our very first production (from 2004) - that still work perfectly (that includes the non-stick!) Not to mention - we stand behind our products - and are told that we have reasonably nice demeanors.

  • Katherine
    Katherine – Grommet Team
    2/19/2010 1:16 PM

    Bad timing on this Grommet. I have just given up Brownies for lent (which tells you what a vice they are for me)! Hmmm...so that makes it a good Easter present to myself, don't you think?

  • Jules
    Jules – Grommet Team
    2/19/2010 1:17 PM

    So true on the local pronounciation. One of my Bostonian husband's college stories is about the time he stood up in his dorm cafeteria and called over to a friend (who was by the food serving area)...."I need a fork!" Gales of laughter. OK off-color but only if pronounced locally. Midwesterners (like me) are safe.

  • Jules
    Jules – Grommet Team
    2/19/2010 1:18 PM

    I love your commitment to domestic manufacture Matt. It sure elevates this Grommet, in our book. C'mon and support 'em, everyone!

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:29 PM

    @Jules...the fork comment is GOLD. Off color or not, it is classic. BTW - just submitted the word request to Barbara Wallraff over at the Atlantic. Let's see what they can do. Yeah...that's right...we move fast around here.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:31 PM

    @Katherine

    Yeah...but blondies and cookie bars are not brownies...so you still have options.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:56 PM

    @Daily Grommet Folk

    Since I am just hanging out here - I had an idea. I can hook you guys up with some recipe links that are stand alone ready to print sheets. They will go nicely on our product page and should help people make some really great things! We have a slew - perhaps a couple of top favorites for each pan (we even have some pics too). Our "product" is truly better food - the pan is simply the means to create it. Anybody got a recipe request?

  • barbara
    barbara
    2/19/2010 2:00 PM

    This brownie lover has one word: yummy!

  • Matthew
    Matthew – Special Guest
    2/19/2010 2:02 PM

    @barbara. We concur!

  • Tori
    Tori – Grommet Team
    2/19/2010 2:04 PM

    Katherine, I say yes- Easter present indeed!

  • Katherine
    Katherine – Grommet Team
    2/19/2010 2:19 PM

    Matt, that would be great! If you send me the recipes/pics I can add them right here! I'm salivating thinking about @Laurie's Chili Brownies!

  • Matthew
    Matthew – Special Guest
    2/19/2010 2:27 PM

    @Laurie & Katherine

    Yeah...lets see that recipe. Share!

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:05 PM

    Did I mention our VP of Opertions (my wife Emily) is a pastry chef -and actually wrote the recipes you wil find in our pans?

  • Laurie
    Laurie
    2/19/2010 3:08 PM

    I used the epicurious recipe.

    BUT I use 1-2 tbl. chile powder (ground chipotle peppers, NOT chili powder). I think the amount they're calling for would burn my face off.

  • Laurie
    Laurie
    2/19/2010 3:09 PM

    sorry, thought I posted the url, it's http://bit.ly/chocolatechile

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:24 PM

    Putting that on the "test kitchen recipe list". Sound great - as we here love the spicy hot chocolate with chili peppers! We have done a brownie with with jalapenos before - and it was rockin.

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:28 PM

    I see some tweets mentioning this as the "one they saw in Skymall". Yes this is THAT pan - the one and only Edge Brownie Pan.

  • Jules
    Jules – Grommet Team
    2/19/2010 3:48 PM

    @Matt. But you love us better, right? SkyMall sure as heck didn't make a video and bake brownies at 6AM like Jen did. That's the truth. She wanted them fresh for the video.

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:57 PM

    @Jules. You guys are GREAT. You provide us a chance to actually talk and really show the nuances of a product. We here we're all stunned by the quality and insight of your video. Also - you offer great deals on the products. I am totally buying the coffee from earlier this week.

    Being a "Grommet" really is an honor!

  • Jules
    Jules – Grommet Team
    2/19/2010 4:02 PM

    @Matt People are going to think I paid you to say that.

  • Matthew
    Matthew – Special Guest
    2/19/2010 4:25 PM

    @Jules Alas you did not. Maybe I could start a new business where I say nice things about people and products. Could I be a Grommet with that too?

  • Katherine
    Katherine – Grommet Team
    2/19/2010 4:28 PM

    Matt - did you know that we only feature the products of companies with nice people? It's true - if we get a bad vibe in the process, even if they have the most amazing product ever, we go on to the next great product with truly nice people at the helm. You are definitely a great example and we've enjoyed having you here!

  • Matthew
    Matthew – Special Guest
    2/19/2010 4:39 PM

    @Katherine

    I think that's a good policy in general. There are thousands of products and businesses - no reason to endure unnecessary bad vibes. It is the same reason you won’t find our products just anywhere....

    I decree Baker's Edge and Daily Grommet as a perfect pairing.

  • Drew
    Drew
    2/21/2010 12:41 PM

    Hey Matt-

    Great idea and from all I can tell great execution. I may have missed it, but can you make brownies in the Lasagna pan?

    Thx

  • Katherine
    Katherine – Grommet Team
    2/21/2010 1:23 PM

    @Drew - we'll have Matt stop back with his thoughts on that. Thanks for stopping by!

  • Matthew
    Matthew – Special Guest
    2/21/2010 2:15 PM

    @Drew The short answer is "yes". The more complex answer is as follows: We designed both pans specifically for their "types" of food. The Simple Lasagna Pan was sized for lasagna noodles with a volume for family size lasagna recipes. It has a nonstick coating that is formulated to release foods with high protein content (meats and cheese). The pan is hard anodized too - to make it super durable for the wear and tear that comes with making and serving lasagna. It was also designed to withstand folks soaking it and leaving leftovers in it for a few days. It should work fine for brownies - but it will take about 3 box mixes to fill it up, and the brownies will be a bit wide (not a problem if you are like me). The Edge Brownie Pan was sized to hold 1 or 2 box mixes. Its non stick coating is formulated to better release foods high in sugar. If you find yourself making quick breads, brownies, rice crispy treats, or cookie bars (single recipes) on a regular basis, this one is probably a better fit. Hope that helps - without being too boring!

  • Jennifer
    Jennifer – Grommet Team
    2/21/2010 6:04 PM

    @Matt Glad you liked the video. When I tested the Lasagna Pan with my tried and true recipe for cheese lasagna, my kids went crazy for it and proclaimed it "The Best Lasagna Ever".

  • Drew
    Drew
    2/21/2010 6:16 PM

    @Matt - I appreciate the thoroughness of your answer. I guess I'll go with the Lasagna pan and just have to make lots of extra large brownies when the occasion calls for some.

    Thanks

  • Matthew
    Matthew – Special Guest
    2/21/2010 11:18 PM

    @Jen - Right On. I accept this proclamation. @Drew. All occassions call for extra large brownies.

  • dc
    dc
    4/26/2010 5:55 PM

    if it is the same pan, why the difference in price????

  • Katherine
    Katherine – Grommet Team
    4/26/2010 6:05 PM

    @dc - the lasagna pan is larger than the brownie pan. It was sized for lasagna noodles with a volume for family size lasagna recipes. You CAN use it for brownies, but it will take about 3 box mixes to fill it up, and the brownies will be a bit wide. The Edge Brownie Pan was sized to hold 1 or 2 box mixes.

  • MamaCon
    MamaCon
    3/5/2011 2:57 PM

    Are these pans dishwasher safe?

    Thanks!

  • Jules
    Jules – Grommet Team
    3/5/2011 7:09 PM

    @MamaCon: No, the pans are not dishwasher safe. Sorry...but the non stick surface will hold up beautifully with hand washing. Matt told us that the pans from their very first original production run from 2004 are still in perfect shape. And--bonus--the pans are all made in the USA. Coming from Detroit myself, that is meaningful to me.

  • Berry
    Berry
    3/7/2011 11:18 AM

    This is a great idea for those who like corners. Good job. I have been puzzled by these new pans, though. Please clue me in. Am I the only person who thinks the corner pieces of brownies and lasagna are the LEAST desirable? I much prefer the inside pieces. Softer, moister, just better, to me. But I think I will try this pan for my family and see if they like them better. I do looove brownies, though. I haven't made them from a box since I was young. Are the box mixes any good now?

  • Katherine
    Katherine – Grommet Team
    3/7/2011 12:11 PM

    @Berry: It's definitely a personal preference. Some people love the edges and some people prefer the insides. Boxed mixes are probably a personal preference, too. I don't mind boxed but I bet your made from scratch brownies are hard to beat!

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.

 

Baker's Edge

Edge Brownie or Lasagna Pan

Cutting Edge

Ever notice how the edge pieces of lasagna and brownies are always the first to go? “It’s the chewiness, the crispness and the precision cutting,” says designer and entrepreneur Matt Griffin.

Working with his wife (and kitchenware muse) Emily, Matt devised a way to multiply the edges after watching people at family gatherings and parties reach for the outer portions. His invention looks strange at first glance, with its raised sidewalls and chambered construction. But there’s a method to the madness. With Matt’s
pans, rivers of brownie batter and fortifications of lasagna literally “stand up” to cooking, cooling and cutting without falling apart. The interior walls distribute heat more evenly than conventional pans, so you don’t have to worry about undercooked brownie centers or too-crisp edges. And if you’ve ever doled out lasagna only to have the middle pieces slide all over your guests’ plates, you’ll love how Matt’s lasagna pan keeps things together. The heavy-gauge cast aluminum pans also clean easily, so you can say goodbye to scorched brownie pans and stuck-on blackened cheese. It isn’t magic, just good design.

It’s hard to imagine improving culinary comfort foods like brownies and lasagna, but Matt and Emily have done it. You’ll have the definite “edge” with these new pans.
Read More Read Less
Baker's Edge - Brownie & Lasagna Pan
No longer available

Grommet Launch Conversation

  • Matthew
    Matthew

    ...for taking a moment from your workday to do some light internet browsing. Prepare your mind for learning a bit about our company Baker's Edge, our products - the funky looking Edge Brownie Pan, and it's big brother, the Simple Lasagna Pan.

    Contrary to conventional thought, we believe the edges are the prime brownie real estate. A bit chewy, caramelized, and just enough bite to offset the gooey center. The Edge Brownie Pan creates two edges on every serving, and even gives you a bonus of two super powerful three-edge pieces (yes...its true).

    The Lasagna Pan is a whole different story. The inner walls keep your noodles stacked up neatly so each serving looks perfect - and those extra walls bake it nice and evenly. Both pans are made here in the good 'ol USA, are heavy gauge cast aluminum, and are coated in premium silicon based nonstick (no PTFE!).

    My name is Matt Griffin, and as the company president I am here to answer your questions and intrigue your minds. If you feel like you are bored at any point during this session - feel free to stump me with off topic subject matter!

  • Katherine
    Katherine – Grommet Team
    2/19/2010 12:05 PM

    Matt forwarded this animated video about the corners and edges brownie pan and the simple lasagna pan that his company produced. It's cute and informative!

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:15 PM

    We are here to answer to you. Operators are standing by!

  • Len
    Len
    2/19/2010 12:17 PM

    This is a great idea. The lasagna pan addresses one of the most difficult problems with lasagna-- messy cutting and serving.

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:28 PM

    Thanks Len! The other great aspect is that your leftovers will still LOOK like lasagna. In other pans...once a few servings are out - the lasagna starts to slip and slide into what looks like lasagna stew. Not that such isn't tasty...but I think if you spend all that time making a lasagna, it might as well look as good as it tastes.

  • Katie
    Katie
    2/19/2010 12:30 PM

    I just made brownies and lasagna this week. The corners are everyone's favorite parts. This is pure genius.

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:31 PM

    Since we are just sitting here - how about I pose a question to you! Corner brownie fans - you will note that our Edge Brownie Pan makes two servings that have three corners! There are skirmishes in our test kitchen over these pieces. They are so special - should we come up with a cool name for them? At one point we thought "tri-corn" (short for tri-corner). However, that was also what they called those colonial era tri corner hats...

  • Matthew
    Matthew – Special Guest
    2/19/2010 12:32 PM

    Right on Katie!

  • Jules
    Jules – Grommet Team
    2/19/2010 12:48 PM

    @Matt. You should submit that to the Atlantic Monthly...they do reader creativity word contests, albeit for more common phenomenons that have no known name. Being in Boston, I actually really like your Tri-corn idea (they call the hats Tricons, BTW, so you are still original.) Hmmm...as for others, how about TripleFlip...as in you will flip for this triple serving of crunchiness? The Olympics are on my brain, clearly.

  • Laurie
    Laurie
    2/19/2010 12:52 PM

    I got one of these for Christmas from my bro-in-law. I had never made brownies before in my life - now I make them all the time, and I don't have to hide the corner ones for me! Favorite recipe? Chocolate-chile brownies - each one turns out perfectly.

  • Kate
    Kate
    2/19/2010 12:52 PM

    How about 'tridge'. tri-edge shortened?

    I was at a Pampered Chef party once and the presenter was showing off their brownie pan. She raved how it would cook brownies evenly...no more of those harder edges. We kind of all looked around and said - but those are the best part! This is a great idea.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:02 PM

    @Jules

    GREAT idea - let's get the Atlantic Monthly on the case. Yes - you are right...those were called Tricons! For some reason my brain added the R back. Were they called Tricons because folks in Boston say "conner" and not "coRner" (I can get away with this...as half my family tree is from Mass). I wonder if those hats will ever come back in style?

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:04 PM

    @Kate. I am sort of digging "Tridge! How about the Delta?

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:09 PM

    As another point of note...our goal with these products is to make the very best, highest quality bakeware - that performs better than the elite bakeware, but is still affordable. Oh...and the other rule is that we had to keep it produced in the USA (we believe in bailing ourselves out!). We have test pans from our very first production (from 2004) - that still work perfectly (that includes the non-stick!) Not to mention - we stand behind our products - and are told that we have reasonably nice demeanors.

  • Katherine
    Katherine – Grommet Team
    2/19/2010 1:16 PM

    Bad timing on this Grommet. I have just given up Brownies for lent (which tells you what a vice they are for me)! Hmmm...so that makes it a good Easter present to myself, don't you think?

  • Jules
    Jules – Grommet Team
    2/19/2010 1:17 PM

    So true on the local pronounciation. One of my Bostonian husband's college stories is about the time he stood up in his dorm cafeteria and called over to a friend (who was by the food serving area)...."I need a fork!" Gales of laughter. OK off-color but only if pronounced locally. Midwesterners (like me) are safe.

  • Jules
    Jules – Grommet Team
    2/19/2010 1:18 PM

    I love your commitment to domestic manufacture Matt. It sure elevates this Grommet, in our book. C'mon and support 'em, everyone!

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:29 PM

    @Jules...the fork comment is GOLD. Off color or not, it is classic. BTW - just submitted the word request to Barbara Wallraff over at the Atlantic. Let's see what they can do. Yeah...that's right...we move fast around here.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:31 PM

    @Katherine

    Yeah...but blondies and cookie bars are not brownies...so you still have options.

  • Matthew
    Matthew – Special Guest
    2/19/2010 1:56 PM

    @Daily Grommet Folk

    Since I am just hanging out here - I had an idea. I can hook you guys up with some recipe links that are stand alone ready to print sheets. They will go nicely on our product page and should help people make some really great things! We have a slew - perhaps a couple of top favorites for each pan (we even have some pics too). Our "product" is truly better food - the pan is simply the means to create it. Anybody got a recipe request?

  • barbara
    barbara
    2/19/2010 2:00 PM

    This brownie lover has one word: yummy!

  • Matthew
    Matthew – Special Guest
    2/19/2010 2:02 PM

    @barbara. We concur!

  • Tori
    Tori – Grommet Team
    2/19/2010 2:04 PM

    Katherine, I say yes- Easter present indeed!

  • Katherine
    Katherine – Grommet Team
    2/19/2010 2:19 PM

    Matt, that would be great! If you send me the recipes/pics I can add them right here! I'm salivating thinking about @Laurie's Chili Brownies!

  • Matthew
    Matthew – Special Guest
    2/19/2010 2:27 PM

    @Laurie & Katherine

    Yeah...lets see that recipe. Share!

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:05 PM

    Did I mention our VP of Opertions (my wife Emily) is a pastry chef -and actually wrote the recipes you wil find in our pans?

  • Laurie
    Laurie
    2/19/2010 3:08 PM

    I used the epicurious recipe.

    BUT I use 1-2 tbl. chile powder (ground chipotle peppers, NOT chili powder). I think the amount they're calling for would burn my face off.

  • Laurie
    Laurie
    2/19/2010 3:09 PM

    sorry, thought I posted the url, it's http://bit.ly/chocolatechile

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:24 PM

    Putting that on the "test kitchen recipe list". Sound great - as we here love the spicy hot chocolate with chili peppers! We have done a brownie with with jalapenos before - and it was rockin.

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:28 PM

    I see some tweets mentioning this as the "one they saw in Skymall". Yes this is THAT pan - the one and only Edge Brownie Pan.

  • Jules
    Jules – Grommet Team
    2/19/2010 3:48 PM

    @Matt. But you love us better, right? SkyMall sure as heck didn't make a video and bake brownies at 6AM like Jen did. That's the truth. She wanted them fresh for the video.

  • Matthew
    Matthew – Special Guest
    2/19/2010 3:57 PM

    @Jules. You guys are GREAT. You provide us a chance to actually talk and really show the nuances of a product. We here we're all stunned by the quality and insight of your video. Also - you offer great deals on the products. I am totally buying the coffee from earlier this week.

    Being a "Grommet" really is an honor!

  • Jules
    Jules – Grommet Team
    2/19/2010 4:02 PM

    @Matt People are going to think I paid you to say that.

  • Matthew
    Matthew – Special Guest
    2/19/2010 4:25 PM

    @Jules Alas you did not. Maybe I could start a new business where I say nice things about people and products. Could I be a Grommet with that too?

  • Katherine
    Katherine – Grommet Team
    2/19/2010 4:28 PM

    Matt - did you know that we only feature the products of companies with nice people? It's true - if we get a bad vibe in the process, even if they have the most amazing product ever, we go on to the next great product with truly nice people at the helm. You are definitely a great example and we've enjoyed having you here!

  • Matthew
    Matthew – Special Guest
    2/19/2010 4:39 PM

    @Katherine

    I think that's a good policy in general. There are thousands of products and businesses - no reason to endure unnecessary bad vibes. It is the same reason you won’t find our products just anywhere....

    I decree Baker's Edge and Daily Grommet as a perfect pairing.

  • Drew
    Drew
    2/21/2010 12:41 PM

    Hey Matt-

    Great idea and from all I can tell great execution. I may have missed it, but can you make brownies in the Lasagna pan?

    Thx

  • Katherine
    Katherine – Grommet Team
    2/21/2010 1:23 PM

    @Drew - we'll have Matt stop back with his thoughts on that. Thanks for stopping by!

  • Matthew
    Matthew – Special Guest
    2/21/2010 2:15 PM

    @Drew The short answer is "yes". The more complex answer is as follows: We designed both pans specifically for their "types" of food. The Simple Lasagna Pan was sized for lasagna noodles with a volume for family size lasagna recipes. It has a nonstick coating that is formulated to release foods with high protein content (meats and cheese). The pan is hard anodized too - to make it super durable for the wear and tear that comes with making and serving lasagna. It was also designed to withstand folks soaking it and leaving leftovers in it for a few days. It should work fine for brownies - but it will take about 3 box mixes to fill it up, and the brownies will be a bit wide (not a problem if you are like me). The Edge Brownie Pan was sized to hold 1 or 2 box mixes. Its non stick coating is formulated to better release foods high in sugar. If you find yourself making quick breads, brownies, rice crispy treats, or cookie bars (single recipes) on a regular basis, this one is probably a better fit. Hope that helps - without being too boring!

  • Jennifer
    Jennifer – Grommet Team
    2/21/2010 6:04 PM

    @Matt Glad you liked the video. When I tested the Lasagna Pan with my tried and true recipe for cheese lasagna, my kids went crazy for it and proclaimed it "The Best Lasagna Ever".

  • Drew
    Drew
    2/21/2010 6:16 PM

    @Matt - I appreciate the thoroughness of your answer. I guess I'll go with the Lasagna pan and just have to make lots of extra large brownies when the occasion calls for some.

    Thanks

  • Matthew
    Matthew – Special Guest
    2/21/2010 11:18 PM

    @Jen - Right On. I accept this proclamation. @Drew. All occassions call for extra large brownies.

  • dc
    dc
    4/26/2010 5:55 PM

    if it is the same pan, why the difference in price????

  • Katherine
    Katherine – Grommet Team
    4/26/2010 6:05 PM

    @dc - the lasagna pan is larger than the brownie pan. It was sized for lasagna noodles with a volume for family size lasagna recipes. You CAN use it for brownies, but it will take about 3 box mixes to fill it up, and the brownies will be a bit wide. The Edge Brownie Pan was sized to hold 1 or 2 box mixes.

  • MamaCon
    MamaCon
    3/5/2011 2:57 PM

    Are these pans dishwasher safe?

    Thanks!

  • Jules
    Jules – Grommet Team
    3/5/2011 7:09 PM

    @MamaCon: No, the pans are not dishwasher safe. Sorry...but the non stick surface will hold up beautifully with hand washing. Matt told us that the pans from their very first original production run from 2004 are still in perfect shape. And--bonus--the pans are all made in the USA. Coming from Detroit myself, that is meaningful to me.

  • Berry
    Berry
    3/7/2011 11:18 AM

    This is a great idea for those who like corners. Good job. I have been puzzled by these new pans, though. Please clue me in. Am I the only person who thinks the corner pieces of brownies and lasagna are the LEAST desirable? I much prefer the inside pieces. Softer, moister, just better, to me. But I think I will try this pan for my family and see if they like them better. I do looove brownies, though. I haven't made them from a box since I was young. Are the box mixes any good now?

  • Katherine
    Katherine – Grommet Team
    3/7/2011 12:11 PM

    @Berry: It's definitely a personal preference. Some people love the edges and some people prefer the insides. Boxed mixes are probably a personal preference, too. I don't mind boxed but I bet your made from scratch brownies are hard to beat!

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