Best Pie Pans of 2026

Two and a half inches of side wall is a lot for a pie dish, and it is the first thing you notice about the MORA. Filled to the crimp it takes 54 ounces: a heap of sliced apples, a quiche with room for the custard to puff, a pot pie whose lid does not touch the filling.

That depth is why we reach for it with juicy fillings. Where a 1.7-inch plate makes you mound the fruit and hope, this one keeps the juices below the rim, and the glaze lets a slice lift out with the bottom crust intact. The trade is honest: a standard 9-inch recipe fills it about two-thirds of the way, so plan on extra fruit and a longer strip of dough for the edge.

At 2.2 pounds it feels substantial without being a two-hand lift, the porcelain is dishwasher safe, and the vanilla white goes from oven to table without a transfer. It is rated to 500 °F, a touch above the LE TAUCI, which buys a little room on a hot blind bake.

Hand wash only, says the label, and we minded, since every other coated pan here goes in the dishwasher. Then a whole pie lifted out in one piece and we stopped minding. The corrugated base and silicone coating on this pan release better than anything else in the group.

That base does more than release. The corrugations let air move under the pan so the crust browns evenly from the center out instead of scorching at the crimp, and the steel is heavy enough that it does not flex or warp at 450 °F. At 2 inches deep it sits closer to the ceramics than to a shallow plate, which means a juicy berry pie stays in the pan rather than on the oven floor.

The coating is silicone rather than the usual dark nonstick, free of PTFE, PFOA, and BPA, and it still wants nonstick-safe tools; a metal pie server will dull it over a few seasons. Hand washing is the condition for the finish holding up, and it is why the maker asks for it.

Cast iron does something to a bottom crust that no ceramic here matches: it holds heat through a wet filling and gives you a shell that is crisp from edge to center, with no pale, soggy middle. That is the whole case for the Lodge, and it is a strong one.

At 3.7 pounds it is the heaviest pan in this guide, which is exactly why the dual handles earn their place: two mitts' worth of grip on the trip from a 425 °F oven to the counter. At 1.69 inches it is shallower than the ceramics but deep enough for a standard recipe, and it does work the pie dishes do not, from biscuits and cornbread to cinnamon rolls and a quiche.

Care is the trade. Dry it on the stove and wipe a little oil around the inside after washing, and the seasoning builds instead of rusting; leave it wet in the rack and you will find brown spots by morning. That is a minute of work, and it is the only pan here that gets better with age.

This is the most expensive dish in the guide, and it looks it: a deep, even glaze in a red that reads burgundy in low light, and a weight that feels like clay rather than crockery. Whether that is worth paying for comes down to whether the pan is also the serving dish.

On performance it holds its own rather than running away with the field. The Burgundy clay heats evenly and browns a bottom crust nicely, the glaze stands up to a serving spatula, and at 2.6 inches and 1.7 quarts it is the deepest dish here, a shade more than the MORA, so a standard filling leaves headroom.

The case for it is time: a 10-year guarantee and a 520 °F ceiling that covers anything you will bake, in a dish that will still look right on a holiday table in a decade. If you bake in glass and serve on plates, the extra money buys looks rather than a better pie.

The reason to bake in glass is the side view: you can watch a custard set and a bottom crust turn gold without opening the door and dropping the oven temperature. This pair gives you that twice, and the two dishes are different enough that the second one is not a spare.

One is the Easy Grab plate with the classic fluted rim, the other a deep, plain-rimmed 9.5-inch dish that runs up to 60 percent deeper than Pyrex's standard plates, the one for a pot pie or a deep-dish apple with a lot of juice. Tempered glass is rated for a preheated oven, the freezer, and the dishwasher, and it comes back clear, which is more than a coated pan manages after a few years.

Our reservation is grip. A full glass dish is slick in one hand, and the deep one has no fluted rim to hold a crimp, so you press the edge with a fork. Chips at the rim are the other thing to watch: a chipped plate goes out of service rather than into the oven.

For bakers who want to see what is happening and carry the same dish to the table, this is the set we point to. It covers a standard pie and a deep one for less than most of the single ceramics here, and you are not choosing between the two shapes.

Set this next to the ceramics and the difference shows: it is lighter, plainer, and it costs a good deal less. It also bakes a deep-dish apple pie about as evenly, which is why it stays on the list.

The pan is heavy-gauge aluminum steel with rolled edges that hold their shape, so it does not flex when you carry a full pie across the kitchen, and the nonstick interior lets a slice slide out with the crust intact. Depth is the real draw: this is a deep-dish pan rather than a plate, and it holds a juicy fruit filling that a 1.5-inch tin cannot.

This is the one we point to when someone wants deep-dish performance and does not care what the dish looks like on the table. It is the deep-dish pan for a first kitchen or a rental, and it earns its keep on pot pie night.

Not everyone needs a pan that outlives the oven. If you bake a pumpkin pie at Thanksgiving and a quiche in July, the GoodCook does most of what the expensive pans do at a price that makes it an easy yes.

What you give up is depth. At 1.5 inches it is the shallowest pan here, which is fine for a single-crust pumpkin, pecan, or custard pie and tight for a piled-high apple, so fill it three-quarters and set it on a sheet pan. The wide rim is genuinely useful: somewhere to grab with a mitt and somewhere for your thumb on the way to the table.

The nonstick releases a slice cleanly and wipes out in a minute, and the steel feels heavier than the price suggests. The gray finish will not win a beauty contest at the holidays, but it is the pan you will not worry about leaving at a potluck.

This is the spare pan, the vacation-house pan, the one you hand to a friend who is just learning to bake. It will not outlast the Lodge or brown like the USA Pan, and it does not need to.