Do you remember the first cake you ever made? What type of pan did you use, or maybe even the recipe? We do not remember any of that, but there is one thing that comes to mind every time I make the dough. It was a line in an old cookbook on how to make pastries: “Be nimble and nimble.”
That is great advice to keep in mind when baking cupcakes, but most cookbooks do not tell you that the cake pan (aka pie plate or pie plate) can break or damage your cake. It does not matter if it is made of glass, metal, or ceramic - it is mostly a personal preference that bakers will learn from. The cake pan must be well done because the devil is in the details.
Product testers took on the baking challenge to find out how these cupcakes stack up. Each person chooses to bake a crust or two before returning to the oven with a custard or cream pie filling. This was chosen to try a variety of fruit pies as more creamy pies will appear more easily when they are over-baked or under-baked.
Do you still have the recipe for the first cake you ever made? Try it on one of these amazing pans. Or, if you are looking for new recipes, check out these easy pie recipes or this pie crust recipe. Here are the best pie pans for every cake.
1. What to look for in Pie Pan
Cake pans can be made of metal, glass, or ceramic - and within those categories, there are differences in materials and construction. There are also disposable pans made of aluminum foil and a newer product on the market focusing on sustainability: paper cake pans.
The metal pie pans USA Pan Bakeware Aluminized Steel Pie Pan heat and cool quickly, making them ideal for pre-baked pie crusts.
Pie pans are a must-have for any kitchen. Create the perfect crust with this 9" pie pan by The Smiths, and make a tasty filling in just seconds! With the unique design of this 9" pie pan, it makes it easy for you to scoop your fillings into the perfect sizes in which to cook your food. Make sure you find the brand that best fits your needs.
Our products are designed with the latest in PTFE and BPA-free technology. This makes it unsurpassed in the industry, not only for its exceptional heat conductivity and stainless steel quality but also for its thick surface texture, which can be a big advantage in baking pies and other foods.
Glass pie pans OXO Good Grips Glass Pie Plate with Lid heat and cools just right, and they have the advantage that the cook can check how golden the bottom crust is to adjust while baking.
Best Pie Pan. Borosilicate glass construction withstands extreme temperature changes without the risk of cracking or shattering. You don't have to worry about scratching your pie while baking. 9" diameter rim offers a safe and comfortable grip. Easy-read markings on the temperature markings let you know when your baked goods are done. Microwave, dishwasher, freezer, oven-ready
If you're looking to make a great pie and don’t want to mess with the rest of your kitchen, look no further than this incredible under-the-radar pie pan. A 9” diameter, perfect for pies and quiches, and for baking in the oven.
Ceramic pie pans Farberware Baker's Advantage Ceramic Pie Dish heat and cool similarly to glass pans but retain heat longer.
Pie pans are a favorite kitchen item, time and time again. If you're in a rut in your pie-making, or just want to spice up your homemade pies, check out our amazing selection of pie pans. Whether you're looking for stainless steel or cast iron, we have the pan you need.
Use this pie pan for your favorite apple, peach, or blueberry pie; great for savory pies like chicken pot pie, Sheppard's pie, and more.
You can find pie pans ranging from 4 inches to 16 inches in diameter, with depths ranging from 0.75 inches to 2.5 inches; 9 inches is the standard size for cake pans. These measurements are taken from the outside of the top of the pie dish. The most common depth for a regular cake pan is about 1.5 inches, and for a deep cake pan, the most common depth is 2.25 inches.
The extra features make the best pie pan more versatile. If you want to prepare cupcakes in advance, buy a freezer-safe cake pan. Or, to reheat leftovers, check that the cake pan is microwave-safe. In addition, the cake pan has a lid for the convenient handling of leftovers. A cake pan with ruffled or folded edges allows you to create a rather kinky edge, even if you're an inexperienced baker.
Both sweet and savory pies are usually served in the best pie pan they were baked in. That is why cupcakes look more important than other types of baking pans. Many manufacturers offer different color options and attractive designs.
On the other hand, tarts are not served in a pan, which is when the non-stick coating and removable bottom will be useful to release the tart and transfer it safely to a cooling rack or serving plate.
2. Is it better to bake a pie in a glass or metal pie pan?
In comparison, glass cookware is heavier than aluminum and more expensive. Since glass is an insulator rather than a conductor, it heats slowly, retaining heat longer once hot. This can lead to uneven baking: When the inside is toasted, the outside is often overcooked, dry, or dark. (Some bakers even recommend lowering the oven temperature by 25° when baking in glass to combat this problem).
But that is not the only reason to use metal. My square and rectangular metal baking tools have sharp 90-degree angles. It's purely aesthetic, but I find those straight lines very pleasing. Metal pans are also practically indestructible, a must in your small kitchen.
Aluminum is good for cakes, bars, and pies — but it is also good for bread: focaccia, rolls, and sandwich loaves. Because metal heats up faster than glass, it contributes to better durability and sharper, browner edges. But whatever you're baking, it is important to remember that not every metal pan is a great metal pan. Vallery Lomas, season 3 winner of The Great American Baking Show, notes that "the finish, the ingredients, and the quality - especially if you don't want the bottom of the cupcakes to take too long." If your pans are too dark, they will absorb more heat, like glass, which can cause the outside to cook too quickly.
So what is an exception to the metal or bust rule? Cake - for beginners. The only thing we like about the glass is that you can see through it. This is mainly useful for beginners who do not realize how long the cake needs to bake. Being able to 'test' the bottom shell can be helpful for beginners to get comfortable with visual cues. However, otherwise, we prefer metal. Metal is the most nonstick; it is hard not to love and does the best job of conducting heat."
3. Should I grease the cake pan?
Opinions vary on whether or not you should grease your pan, but in general, a quick spray of cooking water on your plate will help keep your cakes from sticking to the bottom of the pan — but it doesn't have to be abused. Many people believe that spreading grease on a cake will change the crust's texture, making it less prone to flaking. So, if you're more concerned with the crunch than easily removing the slices, skip the cooking spray. If your cake doesn't stick to the bottom of the pan, slightly heating the bottom of the pan by dipping the bottom of the pan in a shallow pan of hot water will help loosen the crust from the pan.
4. Frequently asked questions
Should I grease my pie pan?
There are two schools of thought on the subject. First, do not stick grease in the pan. Second, spray lightly with a vegetable oil spray. As with so many things in baking, you will find what works for you with experience.
How do I use a slotted cake pan?
Prepare the pastry the same way you would with a regular cake pan, but make sure you allow an inch larger than the diameter of the cake pan when you cut the circles. Fold the excess dough around, then use your fingertips to pinch the dough along the edges in a flat surface shape. If the dough becomes difficult to work with, leave the cake in the refrigerator until the dough is well chilled.
Each pie pan on this list was purchased and sent to our experienced food writer and baker for testing in her home oven for the most authentic baking results in your hand actual field. They are tested side by side to see how well each pan performs individually and compared. Cake pans of all materials are tested, including ceramic and porcelain, stainless steel, aluminum, and glass. Each is rated for design, quality, performance, ease of cleaning, and overall value.