Kitchen Stuff: Pie Pan
In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too.
In the spirit of Thanksgiving, I wanted to introduce you to the prettiest pie plate I’ve seen. It’s the Emile Henry 9-Inch Pie Dish, and I like it in this beautiful red. If you’re going to be making any deep-dish pie that gets served straight in the pan in which it baked (e.g. pecan, pumpkin), that pan may as well be nice-looking, so that it really flatters the dessert within. Don’t stop at pies, though: you can treat the pan like a round casserole dish and use it for gratins, clafoutis, chicken pot pie, and even lasagna.
Unlike the rest of the items in the Kitchen Stuff series, I don’t yet own this pan. I have this Pyrex pie plate, which is very well priced at $8 and totally serviceable, if not as drop-dead gorgeous as the red stoneware.
Whatever you get, here are three sweets to help you break in your pie pan: