Metal vs Ceramic/Glass Pie Pans?
chas045
9 years ago
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alex9179
9 years agoRelated Discussions
Cultured Marble vs onyx collection vs solid surface shower pan
Comments (78)Lenore, who is installing the granite slab shower? Start there and make your priority be hiring a VERY experienced tile professional - one you have vetted carefully to insure that their qualifications meet your design requirements and product selections. Stone slab installations are not for the B team, and especially in a wet area. Can it be done? Yes, depending upon the structure over which a solid surface stone is installed and the methods used. We install solid surface shower walls regularly, but from an empty cavity which we build to meet all specific design and installation specifications, including the pan. A solid stone slab cannot be supported by the pan (it is not meant to support a slab wall). A slab wall is pinned and tied so it is self supported, not supported by a pan. This is a very complex installation. A LOT to consider. As one example, the thickness of your slab? 2cm. 3cm? (effects the weight load on the space). And I could go on. After you have carefully vetted the qualified tile contractor, have this conversation with them. If you question or want to clarify their recommendations, check back or seek professional advice from other qualified sources. Please consult with a professional onsite. Good luck with your project....See MoreEmile Henry vs Pans for baking Lasagna
Comments (15)Hi Everyone: I'm new to this board but passionate about cooking and the equipment to get the job done. I own a number of Emile Henry baking and dinnerware pieces. Up until a few months ago I would have heartily endorsed there products. Clean up is a breeze and the colors are great! However, I have had 2 bowls mysteriously crack on me without any know reason. Both cracks were noticed while hand-washing and they have never been placed in the freezer, microwave or oven (I of course know the stove top is a BIG negative!) Anyway, I was planning to buy lots of dishware because of its reputation to withstand chips/cracks. I have a large platter which my husband knocked off the wall but it bounced on our lino without a single scratch/chip! I'd like to know if the defect is in the bowl (both are the same design- pasta bowls) or if I should reconsider buying more Emile Henry. Anyone have any experiences (good/bad) with Emile Henry? Thanks, AngieB...See Morebaking pans: metal vs. ceramic vs. stoneware vs. ???
Comments (3)For baking cookies I love the Doughmakers brand of cookie sheet. They have a pebbled surface and are made in the U.S. I've baked a LOT of cookies in my time, and these have been the best. I don't care for the air bake ones. works well for biscuits too. cast iron also bakes up beautiful biscuits. Preheated and greased cast iron is the ONLY way to truly get great corn bread. For quick breads I have recently tried the Lodge cast iron bread pans. I've gotten the best banana bread out of them, and am anxious to try yeast breads. I LOVE cast iron, but hadn't been sure about it for baking. So far, so good, at least on banana bread. The same bread recipe did not cook in the middle with the Emile Henry pan. I am using Emile Henry pie dishes and have gotten some wonderful pies out of them. I do what their web site suggested (and some cookbooks) by pre baking the crust a tad before adding the filling. I am going to try a cast iron pan one of these days. One of the Lodge ladies swears by a pie baked in a 9 or 10 inch skillet. Still, you can't go wrong with clay. I've used pyrex pie dishes, and cooks magazine likes them the best for pies, but I still like Emile Henry better. They are also beautiul and make a nice presentation. le Cruset pottery is made in China. I won't touch it. I haven't been thrilled with shiny metal pie pans. I have found that dark metal pans tend to burn baked goods before they are finished cooking through. Turning down the oven temp didn't help. Hate non stick and feel it is toxic....See MoreMetal Pans vs. Glass Pans
Comments (4)I use my Pyrex 9X13 cake pan because it's the only one I hae, LOL. I also have some Pyrex pie plates and come pottery type pie pans. I reduce the heat by 25 degrees for the cake, but not for pie. Why? I dunno, and sometimes I forget to reduce it altogether. The cake browns a bit more quickly on the bottom if I don't reduce the heat. Annie...See Moreteresa_nc7
9 years agoSusieinNC
9 years agochas045
9 years agolpinkmountain
9 years agoplllog
9 years agoalex9179
9 years agochas045
9 years agoannie1992
9 years agolizbeth-gardener
9 years agoPyewacket
9 years ago
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