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  • Writer's pictureThe Bendy Baker

Pie Dishes Matter

Updated: Mar 6

Over the years I've used many different materials and styles of bakeware for my pies. Pies also happen to be one of my most favorite baked goods, by the way.


I like them sweet and savory; fruity, creamy, pot pies, quiches, chilled, warm, double crusts and single, rustic and finessed.


OK. You get the point.


What I've learned is that the material the dish is made from matters. Significantly.


Glass, various metals, silicones , and porcelains all have different heat absorption and release properties.



Granted, it might be that preference comes into play when it comes to bakers' favorite tools. I think we also grow used to what we have. There's nothing wrong with that.


When it came time for me to replace a worn out and perfectly acceptable metal pie dish I read. I tend to like to research things. I read a few "comparative testing" articles - which are my favorite - from reputable sources who have no particular marketing ties to the products - which give me pros and cons. I like to evaluate and make up my own mind.


I decided that a porcelain material product was what I was looking for and narrowed my search down to a product from Emile Henry.



I didn't want to flub the elegant way the company talks about the material, so I will quote them.

Burgundy clay evenly and slowly diffuses heat to the very center of the cooking dish. Food is cooked evenly, which brings out the flavors and aromas. Burgundy clay has superior heat retention properties which keep food hot and more flavorsome when resting on the dining table or on a kitchen sideboard.

In addition to the superior way the dish evenly heats pie crusts, even my messiest fruit pie fillings clean up easily. I'm a fan and think this line of bakeware makes a material impact on the quality of bake I get.



 


For more on this excellent 9-inch, deep dish product, visit the link below;





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