Chicago Metallic Commercial Perforated Pie Pans, Set 2
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Manufacturer: Chicago Metallic
Publisher: Chicago Metallic
Chicago Metallic Commercial Perforated Pie Pans, Set 2 Description
Binding: Kitchen
Brand: Chicago Metallic
EAN: 0070687311225
Product Features: Perforated for brown, flaky crusts
Label: Chicago Metallic
Manufacturer: Chicago Metallic
Model: 31122
Number Of Items: 1
Publisher: Chicago Metallic
Studio: Chicago Metallic
Brand: Chicago Metallic
EAN: 0070687311225
Product Features: Perforated for brown, flaky crusts
Label: Chicago Metallic
Manufacturer: Chicago Metallic
Model: 31122
Number Of Items: 1
Publisher: Chicago Metallic
Studio: Chicago Metallic
Chicago Metallic Commercial Perforated Pie Pans, Set 2 Features
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
9-inch diameter, 1-1/4 inches tall
High-quality aluminized steel
Dishwasher-safe or hand wash with soft sponge
25-year limited warranty
Editorial Review of Chicago Metallic Commercial Perforated Pie Pans, Set 2
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.
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.
Customer Reviews of Chicago Metallic Commercial Perforated Pie Pans, Set 2
Customer Rating:
Review Summary: Great Crusts, finally.
Review: These pans have just the right heft to them. heat evenly and have resolved my gummy crust problems. I would recommend them indeed.
Customer Rating:
Review Summary: Chicago Perforated Pie Pans
Review: These are just what I have been looking for, pie came out with perfect crust.
Customer Rating:
Review Summary: Perfect pans!
Review: 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:
PEAR TART
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).
Customer Rating:
Review Summary: More holes, more dough
Review: 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.
Customer Rating:
Review Summary: GOOD PRODUCT
Review: 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
Review Summary: Great Crusts, finally.
Review: These pans have just the right heft to them. heat evenly and have resolved my gummy crust problems. I would recommend them indeed.
Customer Rating:
Review Summary: Chicago Perforated Pie Pans
Review: These are just what I have been looking for, pie came out with perfect crust.
Customer Rating:
Review Summary: Perfect pans!
Review: 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:
PEAR TART
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).
Customer Rating:
Review Summary: More holes, more dough
Review: 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.
Customer Rating:
Review Summary: GOOD PRODUCT
Review: 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