About Baking Pans and Pie Dishes

Some of the recipes in this chapter bake in a springform pan, an aluminum cheesecake pan with a removable bottom, or a special tart or torte pan. Other recipes call for baking in a pie dish. Options abound when it comes to size, material, and shape of pie dishes. Buying a quality dish from a kitchen store rather than just picking one up at the grocery store makes a big difference. In general, for both baking pans and pie dishes, dark metal or carbon-coated metal will bake pies and cakes five to ten minutes faster than ceramic or uncoated aluminum. In the end, it does not really matter what type of pan or dish the baker uses, as long as they adjust baking time depending on the material and as long as the pan or dish is deep enough for the recipe.