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Jul 17, 2010 11:45 AM

Emile Henry pie pan --will I be sorry?

I'd love to have this
I want the white one--but will it be impossible to get an intact (more or less) piece of pie out of that deeply curved edge? And if I bake colored vegetables/berries in a pie will that white get stained?

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  1. I think you'll do fine with it. Pie should hold together well enough when cooled properly and I think the deep fluted edge might even help you a bit as it would allow you to get a utensil in at less of an angle.

    I'm nearly positive that you wouldn't get staining.

    1. Emile Henry is glazed, and none of my pieces have ever stained! They are fantastic! However, I am not a pie baker, so I dont know about the edge. So pretty, though!

      1. I have that exact pie dish in my basket right now!! I went with the caramel color though :) I can't wait to try a berry pie next weekend! I've heard that Emile Henry bakeware is fantastic!

        1. It's gorgeous and I got seduced by it.

          It's difficult to work the dough into those deep scallops and even more difficult to get a piece of baked pie out since you can't get a tool down the side and under the crust.

          I *do* like that ceramic and have the straight-sided baking dishes. I am very happy with them. But I'd look in a different direction for the pie dish if I were you.

          1. Because it is glazed, it is unlikely that it will stained, unless the bakeware is scratched.

            They look very attractive.

            One thing I do find questionable is the statement: "Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection"

            I just don't see how a ceramic bakeware is good for heat distribution.

            Beware that the color of bakeware will have impact on the baked products.

            8 Replies
            1. re: Chemicalkinetics

              Clay does have nice heat transfer and heat retention properties. It takes longer to heat up than a comparable metal container but once it does, the heat is very consistent.

              I like baking in that clay. ...tho I find I get the best results by heating the container blind and adding the batter. That gives me very pretty peaks and a nice light texture in muffins and quick breads.

              1. re: rainey

                Hi Rainey,

                I agree that ceramic bakeware has good heat retention because ceramic has a high specific heat capacity. Nonetheless, I believe a ceramic bakeware is poor at heat distribution because of its poor thermal conductivity. Afterall, ceramic is a heat insulator.

                1. re: Chemicalkinetics

                  Right, but in a properly-functioning oven, wouldn't the conductivity be less important?

                  1. re: E_M

                    Yes. I am not arguing that it is a problem, but the advertisement language is false. It gives the impression that this ceramic/clay bakeware is better than other bakeware because ceramic distributes heat more evenly, no?

                    Let's pretend we don't know anything about ceramic. Try to read this and see how you feel:
                    "Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection"

                    1. re: Chemicalkinetics

                      I see your point.

                      The reviews on WS were overwhelmingly positive. Now, I have never had a problem with burning using aluminum (though I don't bake a lot, and never made a pie.) So why is aluminum terrific for cookies and cakes, but the clay seems to work beautifully for pies?

                      1. re: E_M


                        You probably know this as much as I do. We may know different aspects, so maybe we can share. I will say what I know and you can tell me what you know.

                        Aluminum is a great heat conductor. On top of it, a thin aluminum cookie pan can heat up much faster than a thick ceramic cookie pan (if there is such thing). For baking cookies, the last thing I want is to have the baking sheet to heat up slowly and possibly unevenly. Heating up slowly will cause the cookies to spread very thin because the dough will "melt" before it can "form".

                        For slower baking and especially something like making a pie where the pie is not going to spread, ceramic is not a problem. Most household electric oven has temperature fluctuation due to the heating cycles. It is not unconceivable for a 375 oF setting to fluctuate between 360 to 390 oF. Ceramic has high specific heat capacity and since most ceramic bakeware are made thicker and heavier than metal bakeware, the heat capacity is higher still. This means the temperature fluctuate on a ceramic bakeware is less. Glass bakeware is also very popular for home cooks too.

                        That being said, metal bakeware are popular as well. Most professional pie pans are made of metal like aluminum. You can randomly go to a professional kitchen supply store, and the default pie pan will be metal:



                        1. re: Chemicalkinetics

                          Chem, please. The more I read here the more I realize how little I know. Although, I think my instincts are getting better.

                          I do know that most professional pie pans are aluminum, and that was what puzzled me. Although, in addition to the fact that they are cheap and good products, I wondered if you'd really see a difference if you pre-baked the crust. For that, I thought aluminum would be better, whereas for a full pie, the clay would be ok.

                          1. re: Chemicalkinetics

                            Might not the possibility of breakage be a significant factor in the choice of metal pie pans in a professional kitchen?