What type of pie pan is best?

The best pie pan depends on your priority: metal (especially dark, dull aluminum or steel) gives the crispiest, flakiest crusts, while glass lets you see the bottom browning (great for beginners) and ceramic offers beautiful presentation and even heat for custards but requires longer baking and careful timing to avoid overcooking. For ultimate flakiness and durability, cast iron or stainless steel are excellent, but ceramic excels at presentation for holiday tables.

Which is better, a glass or metal pie pan?

Metal heats and cools quickly and evenly, while glass takes longer to heat up and retains heat well after it's removed from the oven. Ceramic and stoneware are much heavier than both metal and glass, and take even longer to heat and cool.

What kind of pan is best for pie crust?

Typically made of aluminum or stainless steel, metal pie plates are the best conductors of heat. They heat up quickly and maintain that heat well, which helps to achieve a crispy crust. If you've ever had trouble with getting browning on the bottom of your pie crust, try baking it in a metal pie plate.

Who makes the best pie pans?

Best Pie Pans

• Pie Plates We Tested: King Arthur Le Creuset Heritage Fluted Ceramic Oxo Lidded 9-inch Glass Pyrex 9-Inch Staub Ceramic USA Pan 9-Inch Williams Sonoma Goldtouch Pro Nonstick.
• Advice From a Pastry Chef.

Do ceramic pie pans take longer to bake?

Ceramic pie plates are often larger and deeper than the standard metal and glass pie plates, so recipes might have to be adjusted to fit their volume, and ceramic plates need to bake a bit longer than glass or metal.

@BoldFace asked: "Which type of pie plate do you prefer: glass, metal or clay?"

What is the downside of ceramic pans?

The main downsides of ceramic pans are their limited durability and shorter lifespan, as the nonstick coating scratches easily, wears out faster than traditional nonstick, and loses its properties if overheated or cleaned improperly, requiring careful use with low/medium heat, wood/silicone utensils, and handwashing to maintain performance. They are not ideal for high-heat searing and require more mindful care to prevent the coating from breaking down quickly.
 

What material is best for baking pies?

Glass pie pans are the way to go for the best pies, but it doesn't mean you can't bake pies in ceramic, steel, or aluminum pans, too.

What pans to stay away from?

You should avoid traditional nonstick (Teflon/PTFE) pans, especially if scratched or overheated, as they can release toxic fumes and PFAS chemicals; unlined copper due to potential copper leaching; aluminum if you're concerned about neurotoxins; and certain imported ceramic or glazed cookware that may contain lead or cadmium. Focus on safer alternatives like stainless steel, bare cast iron, enameled cast iron, and lead-free ceramic.
 

Is it better to bake in silicone or metal?

Metal pans conduct heat better for even baking and browning, ideal for crispy edges, but can stick; silicone pans offer easy release and versatility (freezer/microwave safe) but insulate, leading to less browning and requiring a supportive sheet pan for heavy batters due to their flexibility. Choose metal for classic crispier bakes and silicone for non-stick, intricate molds where structure isn't critical.
 

Is ceramic or silicone better for baking?

Neither ceramic nor silicone is universally "better"; they excel at different things: silicone offers superior non-stick release, flexibility, and quick cooling, ideal for delicate items like muffins or molded cakes, but browns less. Ceramic retains heat well, promotes even browning (though slower than metal), and is great for casseroles or rustic desserts, but it's heavier and heat retention means food keeps cooking. Choose based on your recipe's needs: silicone for ease, ceramic for browning and slow-cooking dishes. 

What flour do professional bakers use?

Professional bakers use specific flours for different tasks, but King Arthur Flour is a highly favored, consistent brand for all-purpose, bread, and cake needs, prized for its reliable protein content, while other top choices include high-quality all-purpose, bread flour, and specialized flours like French T45 for pastries, focusing on protein levels for desired texture (stronger for chewy bread, weaker for tender cakes).
 

Should I grease my pie pan before putting crust in?

Another baking tip coming in hot: grease your pie plate (spray or butter or oil) before placing your dough inside. Game changer for those moments when you want to lift the whole pie out of its pan and place it on a serving plate.

What is one thing you should not do when making pie crust?

Overworking The Pie Dough

It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid. If you mix more than that, the gluten in the flour will begin to develop, ultimately leading to a tough crust.

Should I cook my pumpkin pie in a glass or aluminum pan?

Glass pie pans are often recommended because they allow you to see how the crust is browning, and they conduct heat evenly, resulting in a more uniformly baked pie. Aluminum pans heat up quickly, which can lead to a burnt crust, while ceramic pans hold heat for longer, increasing the risk of over-baking.

What are the disadvantages of glass cookware?

Glass cookware's main disadvantages are its fragility, especially concerning thermal shock (sudden temperature changes), leading to cracking or shattering, and its poor heat conductivity, causing uneven cooking; it's also heavy, incompatible with induction cooktops, and can chip, compromising its integrity. While great for oven-to-table serving due to its non-reactive nature, it requires careful handling, avoiding stovetops (unless specified), and meticulous temperature management to prevent dangerous breakage.
 

Why do some bakers choose not to use silicone bakeware?

Some bakers avoid silicone bakeware because it's a poor heat conductor, leading to uneven baking, lighter browning, and longer cooking times; its flexibility makes pans flimsy (requiring support), it can retain odors, potentially release chemicals at high heat, and doesn't always provide the crisp texture desired for items like cookies, favoring metal for better heat transfer and structure. 

Do professional bakers use silicone pans?

Yes, professional bakers use silicone pans, especially for items needing easy release (like chocolates, candies, or specialty cakes) or eco-friendly options, but they often prefer metal for tasks requiring browning (like bread or traditional cakes) due to silicone's insulating properties and flexibility, which can lead to uneven baking or require stabilization on a tray, as explained on sites like Martha Stewart and King Arthur Baking https://www.marthastewart.com/baking-with-silicone-bakeware-8640791,. They are valued for natural nonstick quality, flexibility, and ease of cleaning but must be high-quality (LFGB/BPA-free) and used with care. 

What are the disadvantages of silicone bakeware?

Silicone bakeware's disadvantages include poor heat conduction (leading to less browning and longer bake times), flimsy structure (requiring support), retaining odors/tastes, potential chemical leaching at high heat (releasing siloxanes), difficulty cleaning stubborn residue, and lack of easy recycling. It's also prone to tearing and may need greasing, despite being non-stick.
 

Which pan is not cancerous?

For non-cancerous pans, opt for uncoated stainless steel, cast iron, carbon steel, or 100% ceramic, as these avoid harmful chemicals like PFAS/Teflon; ensure any enameled cast iron or ceramic-coated pans are scratch-free and free from lead/cadmium in the glaze to maintain safety, making high-quality stainless steel or well-seasoned cast iron top choices for everyday cooking without synthetic coatings.
 

What not to cook in stainless steel?

You shouldn't cook delicate, sticky foods like eggs, fish, or pancakes in stainless steel unless you master preheating and oiling, as they tend to stick and tear, and you should also avoid prolonged cooking of highly acidic foods like tomatoes or vinegar which can cause pitting and discoloration, and always add salt to hot water, not cold, to prevent corrosion.
 

Why don't chefs use nonstick pans?

Chefs often avoid nonstick pans in professional kitchens because they lack durability, can't handle high heat, don't build up fond for sauces, and restrict utensil use, leading to frequent replacement, making them impractical and costly for high-volume cooking compared to robust alternatives like stainless steel or seasoned cast iron. 

What is the best pie pan for baking?

The best pie dish depends on your priority: metal (aluminum/steel) offers the crispiest crust due to fast, efficient heat transfer, great for blind baking. Glass is excellent for beginners as you can see browning, but cooks slower and can overbake edges. Ceramic/Stoneware provides beautiful presentation and even heating, ideal for pies going straight to the table. 

What pan to use for pie?

Metal, Glass, and Ceramic All Have Advantages

That means metal pie pans, like the winning one from Norpro, produce the most golden and evenly cooked pie crust. Very heavy stoneware tends to be the worst offender, resulting in pale crusts. But there are reasons to buy glass or stoneware.

Why put foil around pie crust?

Wrapping the crust edge is recommended for all kinds of pies: fruit pies and meat pies, frozen and fresh, homemade and store-bought. Without wrapping the crust, the edges will likely burn if you try to bake the pie until the center crust is browned. The crust edge is thinner and easily burns.

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