This is the Lodge 9-inch cast iron pie pan — a 9-inch diameter pie plate cast from seasoned iron instead of thin aluminum or glass. The thicker cast iron walls hold heat steady through the bake, which produces a crisper, more evenly browned bottom crust — the part of the pie that gives most pie pans trouble.
It’s the pan for serious pie bakers — fruit pies, savory pies, quiche, and galettes all come out with better crust structure than on a standard metal pie plate. Pre-seasoned at the foundry with vegetable oil, and the seasoning matures with every bake. Oven-safe to any temperature.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
