I make panakuchen, aka Dutch baby pancakes, in my similar LC pan.

I use the large one exactly like that in a corner of the kitchen counter for bananas an other non-refrigerated fruits and veggies. Use for display. I don't know if I ever cooked in it, nor id my mother. But I love it dearly.

Float daisies in it

Personally I would just look at them -- so pretty!

Are you looking for non-cooking uses?

I want to see the pitchers! Those are such a perfect color. I agree that they should be displayed in a useful manner. Fruit, cache pot, napkin holder at that crazy barbecue you've been planning for the End Of Pandemic...

I used to have a similar pan. It was my jambalaya pan. I gave it away when I got an induction cooktop. I just decided my next jambalaya pan will be daffodil yellow. :)

So, not so much for cooking things like meat? I’ve never made paella, maybe I should start, just to use the pans!

The large one is really big. The smaller one is more managable. Right now all I use it for is to hold the ”rice pot”.

They work with induction, don’t they? I don’t have induction, but if I ever do my long-awaited kitchen remodel, I want to add induction cooktop, and I want to use my enameled cookware, for sure. I

They should work for induction (stick a magnet on 'em to confirm). Mine wasn't enameled--it was just shaped like that.

No reason not to use them for meat if they're the right size. They'd be really nice for casseroles for a crowd (assuming the handles are ovenproof) because they are so decorative (and large!).

I'd just avoid metal utensils. I have a burnt orange 1970s enameled dutch oven that has gotten a bit worn on the inside from that.

I have one, I use it for everything. One example, our favorite meal of braised cabbage, onions, carrots and potatoes with sausage. Any type of one pot meal that has to be gently sauteed. I make a lot of rice dishes with meats or veggies mixed in, Not really paella, but I use the pan for it. I make sauces in it too, if I have to sautee a bunch of ingredients first . . . I love mine but yours are spectacular!

Thanks, pink! I really would like to use them for cooking. Time to experiment!

I make a stuffed pepper fillimg with ground turkey, altjough sausage or beef would work in a similar pan then take those bagged sweet mini peppers and nestle them in and cover with cheese and bake

Yum!

They are lovely pans and I would use them all the time for whatever you might use a sauce pan for or a casserole dish. Apple crisp, for instance.

I made a filling for German chocolate cake yesterday, don't get hung up on the pan label.

bpath this thread sent me on a hunt for Dansk cookware! They have a lot of wonderful colors but honestly none are as appealing to me as that beautiful yellow you have. The cookware is induction compatible - it's enamel over steel which is perfect. But let me give you a tiny warning. Some recipes and even some cook tops will say to heat a pan then add whatever. Don't do that until you are really familiar with how quickly induction works with something like those pans. I had a huge orange enamel stock pot that my son pre-heated to the point that the enamel blistered and popped. It took only a minute. Other 'sort-of induction compatible' pans (when you see them you'll know them) can handle that.

The great thing about those pans is, with the metal handles, they can go from stovetop to oven. That's where my paella pan really shines, in a dish where I can prep it on the stove in the paella pan, and then bake it in the oven. Baked pasta comes to mine. I make baked ziti with a lot of add-ins, so I'll sautee up the add-ins in the pella pan, add the sauce, and then when the pasta is done mix it all together and then bake in the paella pan to meld. Also goes from oven to table and still looks good, although yours, as I mentioned, would look spectacular . . . I almost bought myself a colorful cast iron paella pan but I really don't have the space for more cookware, and cast iron cannot be stored in a high or low cabinet, at least not the large pieces . . . if you are a weakling like me . . .

DLM, thanks for the tip! I never would have thought of the induction issue!

Pink, Right now the larger pan is still at my mother’s. It’s in the deep cabinet she designed for her larger platters and the table leaves. I have no place to store it! It would probably end up in the basement or as a base for the other Dansk (which wouldn’t be so bad, I guess) on the Frenchy baker’s rack which is also the home to Mom’s big oval Dutch oven (also yellow!).

If we ever remodel the kitchen, I will include a cookware pantry with a French door, so I can have all my pretty and colorful, mostly yellow, cookware dust- and cat-hair-free and in sight and ready-to-use.

I have an outlier orange Dansk lasagna pan, too. I guess it will be the ”accent color”.

My yellow pan is now holding bananas and lemons. Too pretty not to use for display. It looks great just in the middle of the table, even if empty.

Ooh, nice. And so is the pan ;)

Do you have cats?

hahahaha! That’s my worry! Though it would be all fur, no cat. Their fur accumulates everywhere they don’t even go to.