metal pan: the best
Although they may look unassuming at first glance, metal pie pans are often chosen by professional bakers.
“Metal pie pans are magical,” says Clark-Bogin. “They’re perfect conductors of heat. They handle temperature shocks like champs. You can freeze them, throw them on a fire pit or barbecue grill, or heat them up from the fridge to the oven on a pizza stone. It won’t explode if you put it on top of anything, and it won’t crack or chip even if it gets hit during transportation.
McDowell noted that metal pie pans tend to be the most non-stick and are often available at a lower price. She and Heydrich USA Pan aluminized steel pie pan.
“This is my favorite and I always recommend it in my live pie classes,” Haedrich said. “Heavy metal pots like this one are sensitive to heat. It heats up quickly when you put it in the oven, so it’s a good idea to brown the dough. Also, since it cools down quickly after taking it out of the oven, the dough will not continue to bake and become overcooked. It’s a real asset. ”
McDermott prefers dark metal pots because they conduct heat better than new, shiny metal. So if you have an old metal pie plate that you inherited from your grandma, or if you have access to a vintage pie plate, that could be a good choice.
Although less common, cast-iron pie plates do exist, and McDowell said they’re “very nice” in that they’re non-stick and produce a crispy, evenly browned bottom crust. Ta. “Instead of looking for a cast iron pie plate, you can also bake your pie in a cast iron skillet,” she said.
