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Meet the Perfect Pie Pan

Christopher Kimball's Milk Street sent this email to their subscribers on February 17, 2023.

Enameled steel means no more soggy crusts or burned edges.͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Text-only version of this email

llllllllllllllllllllll MILK STREET NEW Cookbooks Pantry Cookware 7 REASONS OUR NEW ENAMELED STEEL PAN SOLVES THE PROBLEM OF PERFECT PIE MADE FROM ENAMELED STEEL, THE MILK STREET PIE PAN PRODUCES STURDY, PERFECTLY BROWNED PIE CRUSTS THAT SLICE CLEANLY EVERY TIME. AND IT’S YOUR NEXT HEIRLOOM PIECE. SHOP NOW Dear Milk Streeter, For years, I struggled to bake the perfect apple pie. Achieving a tender filling requires a lengthy cook time, but too long in the oven can often ruin the crust—I couldn’t find a happy medium between burned edges or the dreaded soggy bottom. That was, until I inherited my great-grandmother’s almost 100-year-old enameled pie pan. Upon first use, I was shocked to find the metal pan cooked my pies all the way through: no burnt edges, undercooked fillings or soggy bottoms. And it was naturally nonstick, even after nearly a century. So, when we set out to design the best pie pan for the Milk Street Store, an enameled metal pie pan inspired by my great-grandmother’s was the first choice. Our pan might be shiny and new—we sourced the enamel from and worked on the design with a world-class producer in Türkiye—but it still touts all of the best features of my antique model. It has a thick metal core and a beautiful white and blue enameled coating that looks good on any table. It cooks pies evenly and completely—and they never stick. But perhaps what I love most about this pan is knowing that it will still work just as well in another 100 years as it does today. Rebecca —Rebecca Richmond, e-Commerce Culinary Coordinator SHOP NOW a e READY-TO-USE ROLLED EDGE PRECISE, QUICK- HEATING METAL CORE NATURALLY NONSTICK ENAMEL COATING PERFECT FOR SINGLE DOUBLE CRusy WE TESTED OUR PIE PAN AGAINST A DEEP DISH CERAMIC MODEL AND A CLASSIC GLASS PIE PLATE, MAKING CHRISTOPHER KIMBALL’S DOUBLE-CRUST APPLE PIE IN EACH, COOLING IT, SLICING IT AND COMPARING BOTTOMS FOR DONENESS. THE MILK STREET PIE PAN WON HANDILY, PRODUCING A PERFECTLY COOKED PIE WITH A BEAUTIFULLY BROWNED CRUST.  SHOP NOW WHY WE LIKE IT rrr THICK METAL CORE Metal pie pans are prized for their ability to heat and cool quickly for more precise cooking, key to great pie. A metal core gives us stellar heat conduction without a utilitarian look (the best of both worlds)—an efficient, quick-heating steel core gets to work right when the pie gets into the oven, which means tall flaky layers, minimal butter seepage, a sturdy golden-brown crust and tender filling. NATURALLY NONSTICK ENAMEL There’s nothing worse than mangling a slice of pie because the crust is stuck to the pan. We sourced our high-quality enamel from Türkiye, home of the world’s best enamelware, for natural nonstick—and this is not the lightweight stuff you take camping. The heavy-duty enamel releases whole pies and slices cleanly, with no risk of sticking, and it’s easy to clean when you’re done. Just toss it in the dishwasher. PERFECTLY SIZED FOR SINGLE– AND DOUBLE–CRUST PIES With its classic shape and dimensions, our pie plate is perfectly sized for both single– and double–crust pies. It’s modestly deep at about 1.5 inches. (For a truly hefty pie, a ceramic deep-dish pan is the way to go. They’re big enough to accommodate a larger pie and more filling, and since ceramic pie pans retain heat for longer, they finish cooking oversized pies even when they’re out of the oven. We like this one from Jefferson Street Ceramics.) EASY-TO-USE ROLLED EDGE A frilled or fluted edge on a ceramic plate looks nice, but our pie pan’s flat-rolled edge leaves room to get creative. It’s easy to work with and doesn’t get in the way of hand-finished decorative edges, like fluting, pressing with a fork, braiding and more. And it’s functional, too—the flat edge means you can really seal your pie crust, guarding against leaking filling. TEMPERATURE-SAFE CONSTRUCTION This pan was built for make-ahead pies—it goes from freezer or fridge to oven without cracking or warping and works beautifully for icebox pies, too. And it’s extremely durable—sturdier than many cheap, light options on the market from popular enamelware brands—and safe for high temperatures up to 450°F. (For extra insurance against soggy bottoms, the pie pan is safe to use on baking steel or baking stone.) TIMELESS LOOK AND DURABLE COMPOSITION Take care of your enamelware, and it’ll last forever. And our simple, classic design is timeless, matching any kitchen style. SHOP NOW A Free shipping on orders $125* shop 3 Buy now, pay later Milk Street Store Gift Cards Sign up for texts FOLLOW US Instagram Twitter Facebook Pinterest
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