Norpro 3811 Stainless Steel Pie Pan, 9" x 1.5", 1 EA, As Shown

Very sturdy, great size, and easy to clean. Great to use as is mostly non stick. Quality steel not flimsy steel. I would like a little more flat with a little less angle to fit around my skillet, but that is not its intended purpose.

I purchased 3 of these pie plates for use in setting up a breading station. I had earlier purchased a set of 3 interlocking, rectangular pans sold for that purpose, but was dissatisfied. An on-line Chef that I follow recommended using 9 inch pie pans for this chore. I liked the look of these pan and was familiar with the Norpro brand. I was not disappointed! They are beautifully polished, heavy stainless steel with smooth rounded edges. I just finished breading some chicken for the fryer and found them to work perfectly. They cleaned up easily and look like they just came out of the wrapper.

This is my go-to pie pan. It may not be decorative but there’s three things I really like about it:1. It is a 9 inch pan but the angle of the side is better than most 9 inch pie pans. It is slightly deeper, but still angled. It does not act like a deep dish, just a better normal pie plate.2. It is very sturdy so it holds up, and because its stainless steel it stays shiny and doesn’t get dull or gray. (I don’t put it in dishwasher)3. And finally it has that little flat lip on the edge which allows you to pinch the foil edging to it. You pinch the foil to that flat lip, and then bring it up and over the crust. The foil never has to touch the crust AND MOST IMPORTANTLY the foil stays put. It doesn’t fall off or shift.Well worth the money in my pie making book.

I use it for twice bake potatoes and cook my bacon in it ! Works Great !

Coming into the holidays I wanted to finally get a matched set of pie pans, and I couldn't find more of the one 9" pan that I like, so I bought a set of three of these.First thing I did was take two to the drill press and punch ~20 1/8" holes in the bottom, because I like a little extra ventilation for blind baking crusts (which is how I make most of my pies,) and that operation made it clear that these are made from nice, thick, tough stainless steel. Though that was annoying for drilling and deburring, it bodes well for how durable they'll be.Then it came time to cook some pies (specifically the crusts, filled with dried beans for weight,) and things didn't go so well - we cooked them for the standard time and they were pretty much raw, so we put them back in and it took almost three times as long for the crust to set up enough that we could remove the beans, at which point loads of crust had stuck to the parchment paper used to keep the beans from touching the dough, and nothing usually sticks to that.My theory was that the shiny stainless pan was reflecting a lot of heat, so as a last attempt to get two pies cooked for Thanksgiving, I grabbed a can of high temperature flat black spray paint, and after scuffing the bottom of the pan with some extra-fine sandpaper, I gave it a light coat. The paint can instructions said the paint may emit harmless fumes when heated the first time, so I let the paint dry for the specified time and then warmed it up to 450F in the toaster oven.The next day, my theory turned out correct, the painted pan cooked pie shells just like we expected, so I'll be painting my other ventilated pan, too. I'll leave my unventilated pan silver, because that will help cook things more slowly, which you want when the pie goes in the oven all at once, instead of blind baking and then filling.So if you're looking for a regular bake without modifying the pie pan, maybe look at aluminum or plain carbon steel (ie, not stainless) options, but these are nice, and with a little effort they can be made to work great.

I just baked two thanksgiving pies in my new pans and they are fantastic. The size is just right for a store bought crust with a little edging, unlike my pyrex which take a 1.5x recipe to reach the edges. The pan is shiny and smooth with a gentle slow that makes filling easy. It's a bit too shallow for a full 4cup pumpkin pie recipe but I got most of the filling in.

Apple pie came out outstanding, perfect !!

It seems a little small for a pie pan. However, it will suffice.