Le Creuset's l8-by 11 3/4 inch enameled cast iron baking dish is just the thing for perfecting eggplant parmegiana or lasagna and it does a very fine job of browning and roasting meat.  Its heavy weight and mass make for even cooking, especially with a little pre-heating time.  The enameled interior makes for easier clean-up than aluminum (for sure!)and is no more difficult than tempered glass pans.  The colorful enamel exterior dresses up presentation and serving at the table.  While one could even fill and freeze the pan I do not.  If you make double batches of, say, lasagna, the freezing part might be of interest but the dish is a little larger in its exterior than a similar pyrex item.  I find enameled cast iron to be very useful in each of its guises (pot, pan, braiser)for dishes that need longer cooking to develop flavors.