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Norpro Stainless Steel Pie Pan. Amazon. View On Amazon $19. This humble, stainless steel pie plate baked up consistently golden, browned crusts, and the angled sides made it easy to line as well as remove slices of pie. The one downside: it's not dishwasher-safe.
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1. The best pie pan is the right size. By "right," I mean 9" wide across the top. Yes, some pie recipes call for a 10" pan, others for an 8", but the vast majority of pie recipes direct you to a 9"-diameter pan. And this pan is a full 9" wide (inside dimensions). In addition, the pan is the perfect depth.
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The Bottom Line. 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. It just might take a little longer to get.
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For two 9 inch round pans - cake pan ratio difference = 128 / 100 = 1.28 (~1.3) Recipe conversion for the cake pan size - Multiply the ingredients in the recipe by 1.28 (or approximately 1.3 times) to get the correct amount of each ingredient to make TWO 9 inch cake pans, with the same height as the original recipe.
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If you're moving the recipe to a smaller pan and the batter seems too deep, bake low and slow: lower the oven temperature by 25 degrees F and increase the baking time.
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For example, a deep cake pan will result in a thicker cake, while a shallow cake pan will produce a thinner cake. The size of the pan is also important. Using the wrong size can affect the baking time and texture of your dessert. Since the shapes and sizes can make variations, you should have a variety of cake and pie pans in your kitchen to.
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Cake pans are generally the same height, so you don't have to go wild here. But, remember that pans of very different heights (such as a tall loaf pan vs. a shallow cake pan) will create different end products. Deep, dense pan shapes, such as loaves, require a longer bake time than shallow pans, such as tart pans or jelly-roll pans.
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For the Glass Pie Pan experiment, we used Pyrex. I've also used OXO glass pie pans in the past. The best glass pie pans are made of borosilicate glass (essentially a type of tempered glass). This means it's safe to use in the oven and it's safe to go between temperature extremes, such as freezer to oven, without shattering.
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This is a chart comparing volume of baking pans to their typical, manufactured dimensions. Volume. Dimension. 4 cups (1 L) 6 x 2 inch (15 x 5) Round Cake Pan. 4 cups (1 L) 8 x 1 ¼ inch Round Pie Pan. 4 cups (1 L) 8 x 4 x 2.5 inch (20 x 10 x 6 cm) Loaf Pan.
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A pie pan is also known as a pie tin or pie plate.The pan has thin and slanted sides, which are usually 1.5 inches deep.The pie pans are available in different sizes, including eight inches, nine inches, and ten inches.. In addition, the pie pans are made from different materials, including tinned steel, ceramic, stoneware, glass, and aluminum.
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In Summary. To summarize, here are some points to remember when deciding between a pie pan vs cake pan: Starting with the obvious one: pie pans are for making pies, while cake pans are for making cakes. Pie pans also concentrate on the crusts and support for fillings, while cake pans concentrate on shaping the batter and for layering.
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But, what are the differences between pie pans and cake pans? Pie pans are shallower with angled sides to allow for easy release of pies and their fillings. Cake pans are deeper with straight sides, allowing the cake to rise and retain its shape. Cake pans also often have a removable bottom for easier cake removal.
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Pie tins, conversely, are usually round, but there is no set size. Eight or nine inches (20.32 or 22.86 cm) are most common, but pie pans can come in any size. Pie pans are also much more shallow than cake pans. An 8-inch (20.32 cm) round cake pan can hold six cups, but an 8-inch (20.32 cm) pie pan only holds four.
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9 x 5-inch loaf pan. 8 cups. 1 (9 x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish. 8 x 4-inch loaf pan. 6 cups. 1 (8-inch) round cake pan; 1 (11 x 7-inch) baking dish. 9-inch springform pan. 10 cups.
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My personal choice for pie has always been tempered glass, because it's cheap but sturdy, and nonreactive to boot. Since glass conducts heat more quickly than stone, the butter melts more quickly, too, releasing steam to preserve the dough's flaky layers and turning out a crust that's golden and crisp overall.
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Cake Pans Vs Pie Pans. Many pie pans are usually 9 inches in diameter and 1.25 inches deep. Deep-dish pie pans can be as deep as 1.5-2 inches. Cake pans are in different shapes and sizes with the 8-inch cake pan size being the most common. Cake pans are observably deeper than pie pans, ranging from 1.5-3 inches deep.
