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.