We've heard of aluminum, Pyrex, ceramic and perforated pie pans but never cast iron until we ran across this example on Amazon. It has a solid five-star review from six customers who say that the cast iron creates an even, nicely browned crust. Additional internet research reveals even more happy consumers.
Have you ever used a cast iron pie pan?
Customers also commented that the cast iron helps keep the pie warm for much longer than other pans. It's been used for fruit pies as well as pot pies, quiches and cornbread. All in all, this seems to be a well-liked, if somewhat obscure, product. We'd love to hear your comments and reviews of the cast iron pie pan.
Find it:
• Cast Iron Pie Pan, $19.99 at Sante Cabin via Amazon
• Cast Iron Pie Pan, $17.97 at The Sportsman's Guide. They seem to have an identical model to the Sante Cabin version but this one can be personalized. No more arguing over whose pie pan that is at the pot luck!
• Pre Seasoned Cast Iron Cookware 9" Pie Pan, $19.95 at Gooseberry Patch. Another version.
Related: On the Move: Three Good Pie Carriers
(Image: The Sportsman's Guide)
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Why not just use a cast iron skillet of the same size? I bet it works great, but if you already have a seasoned cast iron pan, might as well use it for one more thing!
view maggie (p/c)'s profile
Maggie, you make an excellent point. I am overdue for making a cherry pie at the boything's request, so I might give that a try.
view falnfenix's profile
Ooh. I'd love to know if they are worth it. I need a new pie pan and love cast iron.
view Nikita's profile
Looks great, I'd definitely try it. Also, good point maggie.
Emily
view Emily Sneds's profile
Maggie, you're a genius! I'll have to try that the next time I make pie. I'm always overflowing my glass one, since it's a bit too shallow.
view Tiamat_the_Red's profile
I don't have a cast iron pie pan, but I do have several well seasoned cast iron skillets that I've used for pies, cobblers, pot pies, cakes, just about every thing you can think of. My cast iron skillet releases better than any nonstick or well greased pan I've ever used. I'm sure for presentation an actual pie pan looks better- but I'll stick with my trusty cast iron skillet.
view CBrown9758's profile
I love cast iron. Its almost non stick if seasoned well.
It gets hot as hell, but cooks great.
Ive made the greatest quesadillas in my pan. Also, sheaperds pie comes outgreat too..
view Joe from NY's profile
I also use my cast iron skillets for pies, galettes, cornbread, and many others things. It's really unnecessary to buy a cast iron pie plate if you already own other cast iron pieces.
view bubble's profile
Hmmm, this post reminded me that I have a small dutch oven I inherited from my grandma... it passed down to me missing the lid. It's too deep and small in diameter for a pie, but I'm thinking that it would be perfect for a small cobbler!
I'll have to try using my cast-iron skillet for pie... my glass ones are way too shallow, and I don't like how the crusts turn out.
view iphigenia's profile
What sized skillets would work best for pies/cakes?
view Petersen's profile
Petersen, it depends on how big you like 'em. I use both an 8" and a 10" diameter skillets, as well as a square one that's about 7"x7". I think the 8" one is closest to a pie plate size.
view bubble's profile
I use my cast-iron almost everyday. The original "green" no-stick. Its hard to improve on the best. And if you see it at a yard sale, buy it. Always easy to scour out and re-season.
view littlecat's profile
Wow. I never knew cast iron pie pans even existed! Amazing. Funny how the handle of a typical cast iron skillet shut my brain down into using it for double duty as a pie tin. How cool.
Thanks for the post!!
view josue's profile
Hmm...with glass, my pies seem to cook pretty evenly anyway.
view wunami's profile