A question about pie dishes
- CindyJ Dec 6, 2012 02:22 PM
One of my family members has a deep dish pie plate on the wish list. Specifically, the one selected is this porcelain one: http://www.surlatable.com/product/PRO...
I'm not a baker, and I don't know much about the durability or performance of porcelain, so I'd appreciate any insight from anyone who has used this dish.
I've also seen this ceramic one from Emile Henry: http://www.amazon.com/Emile-Henry-9-I... Is there a good reason to choose the more expensive Emile Henry dish over the other, less expensive one? Thanks!
I have several of the Emile Henry plates that you link to - they are wonderful, durable, heat evenly . . . I use them for pies & quiche. Different colors for different occasions and seasons. Not sure what the difference is between these and the Sur la Table knock-off - guessing SLT is not quite as hefty. The Emile Henry will make an impression and will be something that your family member will use for many years (unless, of course, s/he drops it on a stone countertop or tile floor! goes for either one).
Both will bake a very nice pie, assuming your family member has that ability, however I believe the thicker Emile Henry will have the most even heat and will do the best job when it comes to the bottom and side crust. The difference in price is: The SurLaTable porcelain is manufactured in China and the Emile Henry is ceramic manufactured in France. Porcelain is fired at a higher temperature than ceramic, which typically makes it a bit more dense, tougher, thus a little thinner and overall lighter in weight. Ceramic, if its made of high quality materials and processes is also extremely sturdy, but not as chip resistant as good porcelain. Both are glazed on the cooking surface, I know the Emile Henry is not glazed on the bottom and would assume the same for the SurLaTable, but I don't know that to be the case.
I have the Emile Henry and it's very good and has held up well and makes a better crust than other pie plates in our kitchen.
The scalloped edge of that pie plate has me worried. It IS very attractive, but worried juicier pies will make a mess. A basic deep Pyrex pie plate has a nice wide rim to reduce spills, and will bake up a decent pie. They are also fairly inexpensive, but I suppose not terribly gift-worthy (something you can pick up at the supermarket for $3 is somewhat less than generous I suppose).