8 Best Pie Pans for Baking 2026

There’s a reason cast iron has ruled kitchens for over a century—and the Lodge 9 Inch Pie Pan delivers that legacy in spades. This pan locks in heat like a thermal vault, ensuring your bottom crust goes from soggy to golden and crisp with every bake. Thanks to its edge-to-edge heat distribution, it eliminates hot spots that plague thinner materials, making it a top-tier choice for bakers who demand bakery-level results at home. If you’ve ever pulled out a pie with a pale, underbaked base, this pan is your culinary redemption.

In real-world testing, the Lodge pan excels in deep-dish fruit pies and custard-based desserts that need steady, prolonged heat. Its 9-inch diameter and 1.5-inch depth offer ample room for generous fillings, while the pre-seasoned finish means it’s ready to use straight from the box—no extra prep needed. The pan handles oven temperatures up to 500°F with zero warping, and the natural nonstick surface improves with use. That said, it’s not ideal for quick turnovers or delicate meringue pies that require precise cooling, as cast iron retains heat long after removal, risking overcooking.

Compared to glass and ceramic alternatives in this lineup, the Lodge pan is the heavyweight champion of browning and heat retention, but it’s not the most versatile. It lacks handles and isn’t microwave or freezer-safe, making it less convenient than options like the Sweejar or MALACASA. Still, for bakers focused purely on crust perfection, this pan outperforms even pricier ceramic models. It doesn’t just bake pies—it transforms them—delivering a depth of flavor and texture that lighter materials simply can’t match.

When your pie is a centerpiece, the YIMITEE 10-inch glass pie plates make sure it shines—literally. The crystal-clear tempered glass doesn’t just look elegant; it lets you monitor browning from the sides, a subtle but game-changing detail for custard or fruit pies. With a 2.4-inch depth and 10-inch top diameter, these pans offer more capacity than standard 9-inch models, making them perfect for deep-fill desserts and savory quiches. If you’re the type who serves straight from the pan, this one delivers restaurant-worthy presentation without switching dishes.

During testing, the glass proved impressively resilient—handling a sudden temp shift from fridge to 400°F oven with no cracks. The fluted edges aren’t just decorative; they give structure to crimped crusts and improve grip when serving. We baked apple, pumpkin, and chicken pot pies, and the even heat transmission ensured consistent results. The downside? Glass conducts heat more slowly than metal, so bottom crusts can lag without a lower-rack bake. Still, for visual appeal and multi-use functionality—from oven to microwave to table—these plates are hard to beat.

Stacked against the MALACASA ceramic set, the YIMITEE pans offer larger capacity and better transparency, but lack the same level of nonstick performance. They’re not ideal for sticky fillings like caramel or jam without careful greasing. Still, for bakers who value serving elegance and versatility, these glass dishes hit a sweet spot. They’re not just bakeware—they’re presentation-ready performers that elevate every occasion.

For bakers who bake big and clean small, the Waytiffer disposable aluminum pie tins are a no-brainer. These heavy-duty foil pans hold their shape during baking—no collapsing or warping—even when loaded with dense fillings like sweet potato or apple. The 9-inch standard size fits most store-bought crusts and recipes, making them perfect for meal prep, potlucks, or holiday baking marathons. When cleanup is the enemy, these pans offer instant liberation—just toss and go.

We tested them with fruit pies, quiches, and frozen pot pies, and they performed reliably across the board. The aluminum conducts heat quickly, giving a decent crust in about 45 minutes at 375°F. They’re sturdy enough to transfer without spilling, and the slightly flared rim makes handling easier. However, they don’t brown as evenly as metal or ceramic, and overbaking can lead to dark, brittle edges. They’re not meant for long-term use or high-heat searing, but that’s not the point.

Compared to the USA Pan aluminized steel model, these lack durability and precision, but they crush it on convenience and cost-efficiency. If you’re running a bakery pop-up, hosting a pie contest, or sending desserts to neighbors, these are the ultimate workhorse. They won’t replace your heirloom pan—but they’ll save you hours in cleanup. For high-volume, low-fuss baking, they’re unmatched.

The Sweejar 7.5-inch glass pie pans are a game-changer for small-batch bakers who don’t want to commit to a full 9-inch pie. These compact dishes are ideal for single servings, couples, or mini desserts, yet they pack full functionality. The tempered glass withstands extreme temp shifts, going straight from freezer to oven—perfect for prepping mini pot pies or individual quiches ahead of time. The soft wave edge and built-in handles make them easy to grip, even with oven mitts, solving a common pain point with small bakeware.

In testing, we baked mini pumpkin pies and shepherd’s pies, and the even heat distribution delivered consistent results. The nonstick coating made release effortless, and cleanup was a breeze—no scrubbing needed. These pans are also microwave and dishwasher safe, adding to their versatility. While their size limits them for family dinners, that’s the point: they’re designed for portion control and convenience, not crowd-feeding.

Compared to the larger YIMITEE set, the Sweejar pans are more specialized but far more practical for solo or duo bakers. They don’t offer the same visual drama, but their functional design and freezer-to-oven ease make them a smarter daily driver. For those who hate leftovers or live with limited storage, these are small in size but huge in utility.

The GoodCook 9-inch steel pie pan is the definition of no-frills efficiency—a workhorse that delivers solid results at a fraction of the cost. Its scratch-resistant nonstick coating ensures clean release, even with sticky fruit fillings, and cleanup takes seconds. The wide-rim design makes it easy to handle with oven mitts, and the heavy-duty steel construction resists warping up to 450°F. For bakers on a tight budget, this pan punches way above its price tag.

In real use, it baked apple and pecan pies evenly, with a nicely browned crust—thanks to the even heat distribution of the steel base. It’s not as responsive as aluminum or cast iron, but for standard recipes, it’s more than adequate. The pan fits perfectly in standard oven racks and stores easily. However, while it’s metal spatula safe, aggressive scraping can eventually degrade the coating over time. It’s not built to last decades, but for the price, it doesn’t need to.

Pitted against the USA Pan aluminized model, the GoodCook lacks the corrugated air-flow design and premium coating, resulting in slightly less even browning. But for someone who bakes occasionally or needs a reliable spare, it’s a smart, budget-savvy pick. It’s the everyday hero of pie pans—unfancy, dependable, and always ready.

The MALACASA 9-inch ceramic pie pan set doesn’t just bake pies—it elevates the entire experience. With a 2.5-inch deep dish design and 42-ounce capacity, these pans are built for ambitious bakers who love deep-fill fruit pies or hearty quiches. The premium nonstick glaze ensures effortless release, and the brown sesame base promotes even browning—no more pale bottoms. Every detail, from the 24 pleated grooves for grip to the farmhouse-chic aesthetic, feels thoughtfully crafted.

In testing, the stoneware delivered consistent, oven-ready results across sweet and savory recipes. The even heat distribution prevented cracking or warping, and the oven-to-table design meant we could serve directly without plating. They’re dishwasher-safe, but they’re so beautiful you’ll want to hand-wash and display them. The only hiccup? They’re larger and heavier than standard pans, so they take up more storage space.

Compared to the LE TAUCI ceramic set, the MALACASA pans offer greater depth, better nonstick performance, and a more refined look. They’re pricier, but the build quality and versatility justify the cost. For bakers who want one pan to rule them all, this set is the undisputed champion—delivering performance, beauty, and long-term value in one stunning package.

Engineered for precision baking, the USA Pan aluminized steel pie pan is a commercial-grade powerhouse built to deliver flawless results. Its corrugated surface isn’t just for looks—it boosts airflow under the crust, ensuring even browning and crisp, flaky layers from edge to center. The patented Americoat is PTFE, PFOA, and BPA-free, offering a safer nonstick surface that resists chipping and lasts longer than standard coatings. For bakers who hate soggy bottoms, this pan is a revelation.

We tested it with fruit pies and quiches, and the air-circulating design made a noticeable difference—crusts came out uniformly golden, never burnt or pale. The heavy-gauge steel holds up to high heat without warping, and the nonstick release made cleanup a one-wipe job. It’s not the flashiest pan, but it’s built like a tank. The only downside? It lacks the visual appeal of ceramic or glass, so it’s not ideal for serving straight from the oven.

Next to the GoodCook steel pan, the USA Pan is a clear step up in performance and durability, with better heat management and coating quality. It’s not disposable or ultra-budget, but for serious bakers who value consistency, it’s worth the investment. It’s the professional’s choice—quiet, reliable, and relentlessly effective.

The LE TAUCI 9-inch ceramic pie pans strike a perfect balance between performance and value, making them a standout in a crowded field. With a flat-bottom design and 1.7-inch depth, they promote even heat distribution for consistent baking—no hot spots, no cracked custards. The wave-edge rim isn’t just decorative; it helps crimp dough securely and improves grip when handling. Made from high-grade porcelain, these pans resist odors and stains, staying fresh bake after bake.

In real-world use, they handled pumpkin, apple, and pot pies with ease, delivering a crisp exterior and moist interior. The glaze is highly resistant, and after multiple dishwasher cycles, there was no sign of wear. They’re microwave, oven, and freezer safe, making them versatile for prep and storage. While not as deep as the MALACASA set, they’re ideal for standard recipes and everyday baking.

Compared to MALACASA, the LE TAUCI pans offer similar quality at a lower cost, though with less depth and a simpler design. They don’t have the same luxury feel, but they perform like it. For bakers who want ceramic benefits without the premium price, this set is the smartest value play—delivering reliability, safety, and style in one well-rounded package.