I use these for my gluten free pie crusts and they work wonderfully!! They don't stick at all!!! I didn't use anything to prep it on the first use (and was a little worried), but they came out beautifully!!! They are EXACTLY 9 inches across the top. I bought 3 more of these because I make a LOT of pies, and I was so happy with them!Inside dimensions of the pan on top are 4 7/8" X 8 7/8". Bottom outside dimensions are 4 3/4" x 8 3/4". The corners are not squared but kind of rounded. Pan number BP-5643. Freezer safe, oven safe to 550F. Seamless, so that is good at least. Rolled edge top. Made from anodized aluminum. Due to the efficiency of anodized bakeware you may need to reduce recipe temperature or timing. Temperature reductions of 5 to 25° F. They are very sturdy.Do NOT use Olive Oil (or spray containing olive oil) with these pans!!! The manufacturer has left a warning that it will leave a sticky residue on them. Life is hard enough without making your pans HARDER to use.To maintain the performance of Fat Daddio’s Anodized bakeware, simple hand washing or soaking in warm soapy water, followed by a quick rinse and towel or air drying . Do NOT use dishwasher detergents, bleaches, harsh chemicals, abrasive soaps, wire brushes, scouring sponges, or sharp tools when cleaning as they can damage the surface of your bakeware. IF you HAVE put your fat daddio pan through the dishwasher......I have a tip at the bottom of my post of how to restore it.Pan prep:BREADS: For first time use recommend butter, coconut oil, canola oil, lard, or shortening. If needed, dust with flour for sweet breads and cornmeal for yeast breads. After the first few uses the baking surface will build a wonderful patina that will eliminate or minimize the need for pan prep.Sweet breads ~ you can dust with flour. Or use a spray with flourYeast breads ~ you can dust with cornmeal, to provide additional release.Since I bake gluten free/grain free, I just use coconut oil &/or pastry paper, which is why i use Fat Daddios in the first place. It is AWESOME for gluten free/grain free cooking!!After the first few uses the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.PASTRIES AND COOKIES: Generally there is no pan preparation needed for these items. Most recipes have a higher fat content than cakes and provide a very effective release. If you are baking pastry or cookies with a low fat content you can simply line the sheet with a silicone baking mat or parchment paper.PIES, TARTS, QUICHES: Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep. Most crust recipes have a high butter and fat content that will provide a natural release.CAKES: A traditional method using unsalted butter and flour is recommended. Shortening or lard can also be used effectively in place of butter. Many commercial spray release products are also very effectiveMy pan just went through the dishwasher!!don’t throw the pan away as it still has a lifetime of baking performance ahead! First try seasoning the pan with a few drops of good quality baking oil (NOT OLIVE OIL) and a cloth. This works well for removing most phosphate residue. For extreme discoloration you may need to coat the entire pan in shortening or butter and place on a cookie sheet. Bake the pan at 300 degrees for 10 minutes. Let the pan cool for a few minutes. While still warm, wipe the pan clean with a towel. This process may not return the ‘off-the-shelf ’ beauty it once had, but will effectively ‘season’ the pan for future use.Let's face it bakeware can take a beating in the kitchen. After continual use it will build up a patina from the grease and butter. Most professional bakers don't mind this buildup, as it actually increases the performance of the pan. Baked goods come out even easier. But many home bakers don't like the look of a well-seasoned pan and want to restore its beauty. It can be achieved with a little effort. Learn how to deep clean your bakeware...How to Deep Clean Your BakewareTools NeededWell used bakeware panSoft clothWarm waterBar Keepers Friend Cookware and Cleanser Polish (Be sure that you get the Cookware Polish, as it has a non-bleach formula that is recommended for cookware).Run bakeware under warm water. Sprinkle pan with Bar Keepers Friend Cookware and Cleanser Polish.Gently rub the powder into a paste, and allow to sit for 1-2 minutes. Stubborn stains may take up to 5 minutes.Rinse with warm water. Stubborn stains may need to be worked on again.So clean, that you can see my image reflected in it!

Very sturdy, well constructed, should last forever. Quite a novelty having and using a pie pan this large. Most pie recipes nowadays are for 9-inch pans; I measured the capacity of this one and it has twice the capacity of a standard 9-inch, so just double the quantities of the ingredients of a 9-inch pie and you're in business. My rhubarb is growing fast so soon I'll be cranking out prize-winner lattice-top rhubarb pies in this great pan.Here's a May 11 update. A couple of weeks ago I made a double-size pumpkin pie. Perfect result. I doubled the filling recipe for a standard 9-inch pie and extended the baking time by just 10 minutes. In a few days I'm making a double size rhubarb pie in the pan; that means eight cups of cut-up rhubarb and 3 1/3 cups of sugar! Since the pumpkin pie worked fine I expect this to work fine also.May 14 (and final!) update: Today I made the rhubarb pie and it turned out perfect. I doubled the filling normally used for a 9-inch (4 cups rhubarb, 1 2/3 cups sugar, 3 tablespoons tapioca--so it was double that). For the crust, though, I only increased it by 50%. Used 3 cups flour and a generous cup of shortening. Rolled 2/3 of it for bottom crust, used the remainder for a lattice top crust. No ability to send a photo but it looked like a picture another reviewer sent.

Good and sturdy, anodized aluminum (great for pie crust). Great price

This is a very sturdy and high quality pan, and it has the anodized aluminum finish I have preferred for pie pans in my 60 years of baking pies. However, I bought it because my pumpkin pie recipe, the one on the Libby's pumpkin can, calls for a deep dish 9 inch pan, and my pie pans are not quite deep enough to accommodate all the filling. This one is about 1/4 inch deeper than my old Mirro pans, but the diameter measurement is misleading. The Fat Daddio pan measures 9 inches to the outside of the rim. My standard pans measure 9 inches to the inside of the rim. The result is that the cavity of the Fat Daddio pan is actually about 8 inches. I measured the capacity of each with water, and each holds 1000 ml at about 1/8 inch from the top of the pan. Therefore, It will not accommodate all the filling for my pie. I have no doubt that this pan will perform beautifully and last many years, but if I had known the true dimensions of this pan, I would have purchased the 10 inch model instead. Although this pan will work for the amount of filling in a standard pie recipe that calls for a regular 9 inch pan, it will be deeper and smaller around than your standard 9 inch pie pan and baking times may vary. I will note that not only my vintage pie pans (one from 1975 and one from much earlier, as it was my grandmother's), measure 9 inches from inside rim to inside rim, but so does every other metal pie pan I own, from several brands. This one is rather expensive and I would return it, but only if return shipping is not charged. It is of no use to me.Later: just wanted to add that I was able to return the item for a full refund and no shipping costs. I would not hesitate to give this item five stars if it were not for the misleading statistics.

I love that this pan is just a little deeper than most pie pans and I can put more filling in my pies! Such a great pan!

Pie pan sizes vary. Daddio’s pans are well made but seem smaller than others of the same labeled size!

I am getting other sizes of this pan - pies brown beautifully in metal compared to glass

I don’t have a problem that the pie 10 is smaller, which I know a lot of people have an issue with. My problem is the pan is very lightweight and I just don’t know how well it’s going to hold up.

I bought some of these to replace some of ours were worn. I like them quite a bit. There is no anti-stick coating to scratch, so that is good. A good buy.

C'est vraiment un super produit on a pu faire à manger comme il faut avec le seul bémol ce sont les étiquettes qui reste des traces de colle c'est un peu dommage. rien d'insurmontable cela dit il suffit de laisser tremper le plat pour pouvoir retirer toutes les traces. Mais pour quelque chose qui va venir de la nourriture après c'est pas le top.

I make my focaccia in pie pan snd focaccia comes out great

Haven't used it yet, but appears to be of good quality.

Used it to make apple pie. Great size. I ordered a second!