The heat retention on this cast iron pie pan is incredible—my crust came out perfectly golden on the bottom for the first time. It’s heavy but feels solid, and I love that it won’t warp like my old cheap tins. Definitely my go-to for baking now.
Ava★★★★★
After years of aluminum pans that warped, this cast iron pan holds steady at 450°F and gave me the flakiest crust I've ever made. The naturally seasoned surface released my peach pie without any sticking at all.
Violet★★★★★
First crack at an apple pie and the crust came out beautifully golden, no soggy bottom at all. The weight of the cast iron really holds heat evenly.