Fat Daddio'sAnodized Aluminum Pie Pan, 6 Inches

This is the perfect fit for Marie Callender large size (14 and 15 oz) frozen pot pies, as well as the new Banquet 14 oz pot pie (they like to call them "Mega Deep Dish"), also similar sized pot pies from Stouffer's and Boston Market. You can use it with the smaller (10 oz or less) pies, but there is large gap around and the pie might collapse under heat.These days the frozen pot pies come with a paper/cardboard pans, intended for microwave. The paper pans can go into a normal oven, but not a toaster oven. Since the heating elements are too close to the pan in the toaster oven, these paper pans will catch fire. It has to be a metal pan, and the Fat Daddio pan is the perfect one for those larger pies. I know, I got three of them :)The surface is not non-stick, just matte looking. If you let the dirty pan sit for a long time then try to clean, it's be a little tough. I fill it full of water and let it soak for like half an hour, and cleaning is very manageable.

These pans are great! I love them. Even better was the driver who delivered my package in the pouring rain with the biggest smile and such a cheerful happy attitude. Thank you, Thank You, THANK YOU!!! Made my day.

The pie pan is good and arrived as promised.

The description says this is a 6" pie, No it is Not! It is in fact 5". False advertising!! I have an actual 6" at home and noticed right away that it was an inch smaller, I measured it and found that it was only 5" across NOT 6".

These are really nice pans. They are larger than one serving of pot pie. More like a two MAN size pie. I say that because my husband said no, we shouldn't share ONE pie, he wanted a whole pie cause you know, they are small. Well, we had 2 days of leftovers from our TWO pies. Next time, I am sure he will share. They are DEEP and STEEP. That means a little harder to get the pie crust down into it and still have it a thin crust. You might find this a positive or negative depending on your use for it and your pie crust shaping skills. Steep sides means you get more volume of PIE than a very sloped pan would give you. I haven't tried for custard pies but think those would be good and easier to make as it is a crumb crust to build up the steep sides.The crusts came out nicely browned on the top, sides and bottom so that means the pan had good even heat distribution. The lip is big enough to make a nice shape around the edges.Nothing negative to say except they are kinda expensive as I bought quite a few for Turkey Pot pie using leftovers. I make meat pies anytime I cook a large piece of meat, that means we don't get tired of the meat and have quick meals for later to just pop in the oven from the freezer.