Metal vs Ceramic/Glass Pie Pans?
chas045
9 years ago
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Comments (12)
alex9179
9 years agoRelated Discussions
Where can I get a BIG ceramic lasagne pan?
Comments (34)Thanks all. I feel better now. I measured this pan before buying it. The depth/thickness on the inside is about 4-3/4" (4.75") and it fits nicely in my oven. I had to make sure because I once bought an oval roaster with lid that didn't fit in my oven and had to return it. I learned to measure everything now and carry a measuring tape in my purse. This may be a discontinued model. The difference on this one vs. the latest model is the top edge. The latest model has the edges bend out used as handles on 2 opposite sides. The edge of this one bends out all around at the top, using as handles on all sides. It's similar to their current stoneware loaf pan. I like it better since it's giving me more ways of handling it. It's style is beneficial for me since it's one heavy pan. HOWEVER.... I just remembered this morning that we do have an outlet here in Houston and it's not too far from where I live. I'm heading out there today and check out what they have =o)....See MoreMetal pie pans: aluminum or stainless steel?
Comments (11)Okay, I'll get the silicone crust shields and report back. I already have four glass pie pans, and I only use those for pies that have crumb crusts or other pre-baked pie crusts. For the regular pie crust, I prefer using the metal pan because I like the way the bottom crust comes out, compared to the Pyrex pans. I used to have both 8" and 9" pie pans, but the 8" appear to have been phased out when I wasn't looking. Now I see more 10" pans. As for silicone, I have a Madeleine pan that I use for making chocolate candy but rarely for Madeleines. Silicone is ideal for chocolate. Lars...See MoreGlass top or Ceramic-glass top on Range? xpost
Comments (4)Ceramic glass and glass top are ad words for the same thing. There are only a couple of makers of the actual glass tops that the different manufacturers buy, Schott and I'm drawing a blank on the second one. They really don't make different grades from the same company, if it's a Schott, it's a Schott. Things to consider are: The color of the top. (Black is the most common, but can show lint and dust easier.) The features of the burners. (Adjustible wattage or sized burners, a griddle burner, a simmer or melt burner.) The configuration of the burners. (Are the two larger eyes on the diagonal to each other? That means a bit more room for large pans than if they are side by side.) THe configuration of the knobs. (Are they on the side or back or front.) Whether or not the range has a back guard. (Slide in or free standing?) Traditional radiant or induction: (Radiant costs less, but has the traditional weak points of electric in slow adjustibility and baking on food deposits. Induction has gas like response time with easier cleanup but costs more and you may need to buy magnetic pans if you don't own them.)...See MoreCeramic Loaf Pan Availability
Comments (12)I have mixed glazes on my Bennington...high-gloss green/black agate, flat mustard, & tavern. It's hard to get a decent picture of the high-gloss or at least it is with our photo skills. lol The bowl in the pix is huge. I have used that bowl to bake dozens of large artisan breads for group gatherings at our marina. Pardon the apple juice container & paper towels! The grand kiddos were anxious to eat & putting their juice on the table was a signal to me, "Hurry it up, Grammy! We're hungry!" /tricia...See Moreteresa_nc7
9 years agoSusieinNC
9 years agochas045
9 years agolpinkmountain
9 years agoplllog
9 years agoalex9179
9 years agochas045
9 years agoannie1992
9 years agolizbeth-gardener
9 years agoPyewacket
9 years ago
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