Lodge 9-Inch Seasoned Cast Iron Pie Pan Review

We purchased the Lodge 9-Inch Seasoned Cast Iron Pie Pan so our reviewer could put it to the test in her kitchen. Keep reading for our full product review.

Lodge cast iron products have been a kitchen staple for decades, and so has pie, so I was ready to test the Lodge 9-Inch Seasoned Cast Iron Pie Pan when it arrived. I had my pie crust recipes standing by for both graham cracker and traditional crusts. And then I went off script, using the pan to bake more than just pie. After much testing, cleaning, and light seasoning, I've got a verdict on this pie pan. Keep reading for the tasty results.

Design: Rustic

Lodge cast iron tends to look sturdy and a bit rustic, and this pie pan is no exception. It does have a gently wavy top, much like traditional ceramic pie pans, but it also has side handles that look very similar to side handles on many pieces of Lodge cookware. It may not be as attractive as decorative or colorful ceramic pans, but the black color won’t clash with any kitchen colors, and it allows the pie’s beauty to take center stage. While this is still a heavy pan, it’s not as thick as Lodge skillets or other cookware. Unfortunately, it’s just for oven use and shouldn’t be used on the stove, making it slightly less versatile.

When I needed to put the pan in the oven, and particularly when I retrieved the hot pan after baking, I appreciated the two loop handles on the sides. They give you a comfortable grip, even when you're wearing oven mitts or gloves. The one downside to the handles was that it made the pan a bit too large to fit in my pie carrier. While there may be even larger carriers, standard pie carriers are likely to be too small.

At first glance, I thought the pan looked smaller than my other 9-inch pie pans. They say that black is a slimming color, but I didn’t think it applied to cookware. So I measured the top of the pan and it was 9 inches, as advertised. So why did it look small?

I compared the base of the pan to some other 9-inch pie pans, and the bottom is indeed a little smaller. But this pan has higher sides, so it’s really a deep-dish pan.

Material / Heating: Typical cast iron

Made from cast iron, this is an incredibly sturdy pan that will hold up to decades of use. The pan came pre-seasoned, so it was ready to use right away. Still, I had space in the oven and a little time, so I gave it a quick extra seasoning in the oven. Every time I used it and cleaned it, I gave it a light coating of oil. While I didn’t cook greasy foods in the pan, pie crusts have oil in them that will continue seasoning the pan as it’s used.

While I've made plenty of pies, I had never made one in a cast iron pan. I've used ceramic, glass, heavy-duty aluminum, and stainless steel pans, and even disposable aluminum pans, but until now, I'd never considered cast iron. Now that I have, it makes perfect sense. It holds heat well, it heats evenly, and it promotes browning. It’s also nonstick, so slices of pie won’t fight to stay in the pan.

Performance: Excellent

When I made a cream pie, I had some graham cracker crumbs left over after the crust was patted into the pan, but not very much. When I filled the pie with the fluffy cream, I had exactly the right amount of filling, with nothing left over. I followed a recipe for quiche, and the crust and filling were both a perfect fit. So even though the pan has a smaller base, it holds the filling for a 9-inch pie recipe. When I sliced the quiche, it came out of the pan completely intact, and the bottom was perfectly browned.

I actually appreciated the pan’s slightly smaller bottom when I used it to make a baked omelet. When it was time to serve, the omelet was a reasonable size to fit on a plate. Even better, the omelet didn’t stick at all and slid easily out of the pan, leaving nothing behind.

I have plenty of other bakeware to use for baking bread, but in the spirit of testing, I decided to give the pan a try with some dinner rolls. They rose beautifully, and browned as nicely on the bottom as on the top. When I removed the buns from the pan, they didn’t stick at all. I expect the pan would work just as well for cake, although the sloped sides would be a bit odd. I wouldn’t hesitate to use it for cornbread, though.

Cleaning: Virtually nonstick

While cast iron requires hand washing, I found this was easy to clean, no matter what I used it for. Foods simply didn’t stick so there wasn’t much cleaning to be done, aside from a few quick swipes with hot water and a sponge.

Price: Affordable

Like most Lodge cast iron products, this pie pan has a reasonable price tag. Sure, there are cheap and disposable pans that cost less, but considering this is likely to last a lifetime, I can’t quibble with the price. Compared to high-end ceramic pans that are breakable, this pan is a bargain.

Lodge Seasoned Cast Iron Pie Pan vs. Emile Henry Ruffled Pie Dish

I've loved the large ruffles on the Emile Henry Ruffled Pie Dish for a long time. It looks impressive, and the pan comes in a variety of colors to match tableware, kitchen décor, or holiday themes. It’s also breakable and more expensive than the Lodge pan I tested. The Emile Henry is the pie dish that comes out for special holidays, events, and special celebrations, then is carefully stored to keep it safe. The Lodge is the pan for family dinners, quiche lunches with mom, and for all kinds of everyday events. If there’s only room for one pie pan, the Lodge is my choice for family meals and as a family heirloom for generations to come.