Chicago Metallic Commercial Perforated Pie Pans, Set 2
List Price: $9.50

Our Price: $7.99

You Save: $1.51 (16%)


Product Description

Designed to meet the exacting standards of commercial bakers and gourmet bakers who prefer traditional baking on uncoated pans. The uncoated surface offers good reflectivity for even dispersion of heat -- which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance. The pan's bottom is perforated to help bake a crispier crust.
Set of 2.
Crafted from heavy-weight aluminized steel, which combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. A wire rod is curled inside the rim for extra strength and warp-resistance. Dishwasher safe. 25 year limited warranty.

When you are working with a metal pie pan, you can expect your crust to brown quickly. But when you are working with a perforated metal pan, you can expect your crust to be melt-in-your-mouth flaky. The perforations allow air to circulate, which creates fewer air pockets and a fluffier crust. Preferred by professionals, its high-quality aluminized steel is an excellent heat retainer and bakes consistently all the way up the sides of the pan. With the thicker material, you can count on a more lasting durability and less chance of corrosion. It is dishwasher-safe, but if hand washing be sure to use a soft plastic or nylon sponge. Abrasive cleaners or steel wool may damage the quality of your pan. --Madeleine Miller

  • Perforated for brown, flaky crusts
  • 9-inch diameter, 1-1/4 inches tall
  • High-quality aluminized steel
  • Dishwasher-safe or hand wash with soft sponge
  • 25-year limited warranty

Customer Reviews:

  • Perfect pans!
    When making pies from very juicy fruits, a non-perforated pan will cause the crust to be soggy. These pans avoid that problem---it's that simple. And, these are great pans: a nice size and a good thickness. I love them, and am ordering more since I've given away to friends the two I had. Good perforated pans are tough to find! Here's a terrific and simple recipe to try, and especially useful for using up pears (if you have a tree or someone sent you a pear basket), but you need THESE PANS to make it:

    Use any crust recipe or prepared crust. Prick the crust with a fork, and bake crust alone at 400 degrees until browned (about 10 minutes).

    Slice 5 ripe pears and arrange in crust. In a plastic quart-size bag, knead 1/3 cup butter, 3/4 cup flour, 1/2 cup suger, and about 1/2 tsp of cinnamon until it is crumbly. (You can do this in a bowl too with your hands or with a pastry knife, but using the plastic bag method saves mess and the kids can help.) Sprinkle the crumble on top of the sliced pears, and bake til golden brown (about 45 minutes) at 400. Cool about an hour, and serve the same day (topping gets soggy otherwise)---you'll get rave reviews! As a variation, you can also add to the pears about 1/4 cup of rough-chopped cranberries (adds tartness, kids usually don't like this variation) or whole dried cherries (kid-friendly). ...more info
  • Crispy, not Soggy
    We tried these for Thanksgiving and the crusts came out very consistent....more info
  • Best pie plate ever!
    I never realized how much difference a pie plate could make. It turned out a pie with a tender yet crispy crust, and was filled with fruit slices that held their shape but still melted in the mouth....more info
  • Perfect Crust!
    The perforated plates give you flakey bottom crusts rather than doughy bottoms!!! These plates are heavy duety! Perfect pie plates! A must have for pie makers!...more info
  • Great Crusts, finally.
    These pans have just the right heft to them. heat evenly and have resolved my gummy crust problems. I would recommend them indeed....more info
  • A Must Have Pie Pans !!!
    Clumsy and break glass dishes often? Forget Pyrex pie pans, get these instead!!!
    Nicely browned and flaky crust pies you'd absolutely get. Durable and easy to clean you'd definitely save money and time.
    A Must Have Pie Pans !!! ...more info
  • More holes, more dough
    Use PAM or a baking spray with flour on it. I havent tried it with cooking oil or parchment yet. But, like anything with wholes in it if the crust isnt dried and floured, it's gonna sag thru the holes. I'm going to buy some of those silicon baking sheets for it....more info
  • Chicago Perforated Pie Pans
    These are just what I have been looking for, pie came out with perfect crust....more info
    I like these pans. They are sturdy and well made. The perforations in the bottom help the cust to brown more evenly. I am happy with my purchase...more info
  • Crispy Crusts
    This is the best pie pan that I have used. It makes the crust crispy, and it doesn't stick to the pan. Excellent quality and durable. Be sure to get the 300 pies book with won't be sorry....more info