Baking a Pie in a Stainless Steel
My ceramic pie dish broke recently and I only have stainless steel as well as cast irons in the approximate size of my desired pie.
Can I bake my pie in these or will something go terribly wrong? And what precautions ought I take (baking at a lower temp, etc.) using pans to cook a pie
Best Answer
Of course you can. I have often baked pies and tarts in metal dishes: one can even buy metal dishes with removable bottoms specifically for baking tarts.
In order of heat capacity, stainless steel has the least heat capacity, then cast iron, then ceramic. The metal pans are more conductive (and darker) so you will find your crust cooks slightly more quickly. I would bear this in mind particularly if you are blind-baking a pie or tart crust.
I suggest you do not vary the temperature, since this just introduces an extra variable, and will affect how the filling cooks as well as the crust.
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Can you bake a pie in a stainless steel pan?
Of course you can. I have often baked pies and tarts in metal dishes: one can even buy metal dishes with removable bottoms specifically for baking tarts. In order of heat capacity, stainless steel has the least heat capacity, then cast iron, then ceramic.Can you bake in stainless steel?
If your cookware is made entirely of stainless steel, though, it is generally safe for oven temperatures up to 500 degrees Fahrenheit. This is especially true of higher-quality stainless steel, which is typically thicker and can better handle the heat.Can you put stainless steel in the oven and bake with it?
Yes, you can use stainless steel in the oven, provided that it is made of high-quality steel that does not react with food at high temperatures. You also need to be careful if your stainless-steel cookware has wooden or plastic handles since they can get severely damaged in the oven.Can you bake a pie in a metal pie pan?
Metal, though, is the best choice for pre-baking a pie shell for custard or lemon meringue pies. Metal, especially aluminum, is the better heat conductor. It has just the right amount of thickness not only to heat and brown quickly but also to cool off quickly once the pastry has browned.Aluminum Pie Pans: The Secret to Perfect Pies
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