What Pie Pans Do You Favor?

[TastyReuben]

For a long time, I struggled with getting good browning on my pie crusts, and I cycled through a host of different pie pan material trying to improve it.

I've tried ceramic, glass, nonstick metal, disposable foil, and finally settled on stainless steel. That, along with a couple of other techniques, have gotten me to the point where my pie crusts generally brown quite nicely on the bottoms and sides.

What's your favorite pie pan made of?

 

[CookieMonster]

for browning and crisping - my best results have been with old, grungy, dark metal, slathered with crud.... pie pans.

there's a hilarious thread on one forum about dark pans vs (everyothertypeyoucanthinkof) for roasting.
some of the """"science"""" presented is definitely from outerspace.

dark pans absorb heat more readily than shiny pans.
here's the proof:
same batch of dough - divided - one baked in a shiny pan, one baked in a dark pan.
same oven, same temp, same time.

connect the dots

 

[caseydog]

I favor pie pans with pies already in them.

CD

 

[GadgetGuy]

When I'm making pies to take to other peoples' houses, I prefer the foil pie pans that come with the frozen pie crusts. That way, I don't have to worry about trying to get my regular pie pans back from people. They can keep them, throw them away or whatever. I don't worry about it!!

 

[Sticky Fingers]

earthenware or glass, don't ask why I don't know