Tortiera in ghisa

Name: Tortiera in ghisa
Brand: Camp Chef
SKU: 0182682379718
Price: 73.87 EUR
Availability: InStock

Brand:Camp Chef

3.8/5

€
73.87

Diametro padella: 10. Crea croste marroni dorate e rotoli leggeri e soffici con questa aggiunta perfetta alla tua cucina. Vera ghisa rifinita stagionata con maniglie in ghisa modellata decorativa.

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EAN: 0182682379718

Categories: Casa e cucina, Cucina e sala da pranzo, Articoli da forno, Teglie per torte, crostate e quiche, Tortiere,

Diametro padella: 10. Crea croste marroni dorate e rotoli leggeri e soffici con questa aggiunta perfetta alla tua cucina. Vera ghisa rifinita stagionata con maniglie in ghisa modellata decorativa.

Brand	Camp Chef
Capacity	10 Inches
Color	Black
Country of Origin	China
Customer Reviews	4.8 4.8 out of 5 stars 1,903 ratings 4.8 out of 5 stars
Department	Unisex-adult
Domestic Shipping	Item can be shipped within U.S.
Included Components	Cast Iron Pie Pan
International Shipping	This item can be shipped to select countries outside of the U.S. Learn More
Is Discontinued By Manufacturer	No
Is Dishwasher Safe	No
Item model number	CIPIE10
Item Weight	4.7 Pounds
Manufacturer	Sante
Material	Iron
Number of Pieces	1
Occasion	Christmas, Wedding, Birthday, Valentine's Day
Product Care Instructions	Hand Wash
Product Dimensions	10.5"D x 10.5"W x 2.5"H
Product Dimensions	11 x 3 x 11 inches
Shape	Round
Special Feature	Freezer safe, Oven-safe
Specific Uses For Product	Oven-safe, Microwave Safe

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Scritto da: Scott Carle

2nd one for me

This is the second one of these I have purchased. The first one was 18 dollars and I thought it great deal. Picked the second one up here for 12 dollars which almost felt like a giveaway. First of all I love making pies in these. I do chicken and beef pot pies on a regular basis and have corning ware pie pans and these. I love these. I think that they give just that little bit better pie when pre-heated and used. I did lightly add to the existing cure when I got them. Just wipe with your preference in oil and heat in oven for a while or even just put on stove top and keep wiping a think layer of oil on the hot pie pan as it smokes/dries on. doesn't take much. Honestly because you are using a pie crust that has a lot of buttery or other oil incorporated into it actually adds a little every time you use it. I have never had it stick, burn or be hard to clean with more than a rinse at the sink and a quick wipe. Then heat on stove top to dry and wipe thin coat of oil on it. Here is my crust recipe and then below it my pie recipe. It is really hard to mess these up and really easy to make. rolling the crust is the hardest and most time consuming part. If you use a pre made crust you could have a pie in the oven cooking in 5 or 6 minutes. Takes more time to pre-heat the pan than to make the pie. Doing your own crust is a 20 minute add on time wise but for me it is well worth it (clean up of flour and mixing bowl and cutting board I roll the dough out on is my biggest irritant. My family begs me to make these on a regular basis and even if there are leftovers they get eaten the next day. Basic Pie Crust Serves: 4 Ingredients • 2 cups all-purpose or bread flour (You can even use a self rising flour if you want it to rise a bit thicker.) • 1 teaspoon salt • 2/3 cup butter • 5 to 7 tablespoons cold water • Sugar 1 tablespoon (optional) (I do not use sugar in my pie crusts for non desert recipes such as chicken pot pie etc..) Directions I recommend sifting the flour first but have made pie crusts without sifting. In a large bowl combine flour and salt. Cut in butter to flour and salt mixture. (I have a trick I use for cutting in the butter. I take a cold or frozen stick of butter and a hand grater and grate it with the coarse side of the grater. This allows for a very even and easy incorporation of the butter. Which will make the crust flakier.) Add water and mix until all the flour is damp/wet. The least amount of water that does the job is best. Dump out dough on to a floured surface and roll out to approx 1/8 inch thick. If your going to make a lot of pies I suggest making a round templates of the right size to cut out the tops and bottoms of your pie crusts. I have also just turned my pie plate upside down over the dough and cut out the bottom crust by cutting around the plate about 1 ½ inches from the pie plate. For the top crust I cut against the pie plate. Fill pie with filling of choice :) apple pie, chicken pot pie, etc.. Now take top crust and place over pie. Go around outside edge and crimp together edges of bottom and top pie crust. Most people use their thumbs to push down on the edge just slightly overlapping each thumb press to make a good seal as the crust is joined. This is why pie plates have a wide flat or scalloped edge. It gives a nice wide flat area to crimp the edges together. I have used cast iron skillets to do pies in but a straight thin edge such as the lip of the cast iron skillet does not work nearly as well. Cut 4 to 8 small slits in the top of the pie crust before baking. It is hard to go wrong with the baking. Pre-heat your oven. Depending on your oven you can bake the pie at between 375 to 400 degrees F. Baking time can run between 35 to 50 minutes. A lot of recipes just say bake until crust browns. This is for pies that have a top crust. Open pies without a top crust you need to follow the recommended cooking directions for that specific recipe. One option with the dough once it is mixed is to just drop it in a container or zip log bag and leave in the fridge overnight. I even roll excess dough out and then place wax paper over it and roll it into the wax paper and put it in the freezer for later use. One other option is to make your pie all the way to just before cooking it and then freeze it for use later. If you want it to last longer frozen take it back out after freezing overnight and vacuum pack it and place back in freezer. Chicken Pot Pie Serves: 4 Pie Ingredients • 1 can Cream of Mushroom Soup (substitute 1 Can Cream of Chicken Soup) • ½ cup milk (substitute with heavy cream in whole or partially) • 1 Can chicken breast meat (substitute 1 Can Beef) • ½ can Canned Corn • ½ can Canned Sweet Pea’s • ½ can Canned Carrots or 2 carrots diced up. • About 1 cup broccoli cut into size of smaller stalks/heads (substitute cauliflower.) • Pepper and Salt to taste Crust Ingredients • 2 cups all-purpose or bread flour (You can even use a self rising flour if you want it to rise a bit thicker.) • 1 teaspoon salt • 2/3 cup butter (substitute lard, crisco, solid coconut oil, etc) • 5 to 7 tablespoons cold water (substitute cold milk or cream) • Use a 9 to 10 inch Pie Pan ( I have used everything from a cheap disposable tin, to pyrex, to cast iron pie pans. I love my cast iron but have yet to make a bad pie no matter what kind of pan I used. Directions For Crust I recommend sifting the flour first but have made pie crusts without sifting. In a large bowl combine flour and salt. Cut in butter to flour and salt mixture. (I have a trick I use for cutting in the butter. I take a cold or frozen stick of butter and a hand grater and grate it with the coarse side of the grater. This allows for a very even and easy incorporation of the butter. Which will make the crust flakier.) Add water and mix until all the flour is damp/wet. The least amount of water that does the job is best. Dump out dough on to a floured surface and roll out to approx 1/8 inch thick. If your going to make a lot of pies I suggest making a round templates of the right size to cut out the tops and bottoms of your pie crusts. I have also just turned my pie plate upside down over the dough and cut out the bottom crust by cutting around the plate about 1 ½ inches from the pie plate. For the top crust I cut against the pie plate. Fill pie with filling of choice :) apple pie, chicken pot pie, etc.. Now take top crust and place over pie. Go around outside edge and crimp together edges of bottom and top pie crust. Most people use their thumbs to push down on the edge just slightly overlapping each thumb press to make a good seal as the crust is joined. This is why pie plates have a wide flat or scalloped edge. It gives a nice wide flat area to crimp the edges together. I have used cast iron skillets to do pies in but a straight thin edge such as the lip of the cast iron skillet does not work nearly as well. Cut 4 to 8 small slits in the top of the pie crust before baking. It is hard to go wrong with the baking. Pre-heat your oven. Depending on your oven you can bake the pie at between 375 to 400 degrees F. Baking time can run between 35 to 50 minutes. A lot of recipes just say bake until crust browns. This is for pies that have a top crust. Open pies without a top crust you need to follow the recommended cooking directions for that specific recipe. Directions for Pie Filling Preheat oven to 375 to 400 degrees F Mix all ingredients in large bowl until chicken is no longer in large lumps and the cream of mushroom soup and milk are evenly mixed. Stir in a bit of salt and pepper. Don’t go crazy you can add more after it is cooked to the individual taste if needed. Follow basic Pie Crust Recipe for the pie crust. Bake 35 to 50 minutes or until crust browns. This recipe is very adaptable. I have used dried carrots instead of canned or fresh. Basically you can substitute any canned ingredient for any fresh or visa versa. Also you have a fairly wide latitude to c

Scritto da: Alaska Rose

In ❤️ with my ????????

Started using within the first few days. Made mincemeat pie, fruit pues and potpies. Beautil, uniform crispiness and cooking; easy clean

Scritto da: jason

Awesome cast iron pie pan!

I was so excited to get this pan! I’ve just discovered a love for cast iron cooking and baking and when I saw this pan I had to have it! My husband got it for my birthday and the first thing I made was a chicken pot pie that the family went crazy over. The next thing I want to make in my new pan is a blackberry pie. The handles on the pan are so cute too! I didn’t even notice them until the pan arrived. The pan is cute, very well priced and I see a lot of sweet and savory pies in my future. If you’re on the fence get it! You will love it!

Scritto da: Janice Walton

I love baking ies in cast iron!

Small size fits in my NuWave oven. Cast Iron makes the best crust for pies, bread, cornbread. Perfect size for people who live alone and aren't able to be big eaters anymore because of old age. Yes, the body changes with aging.

Scritto da: Sheryl Czyz

So happy I purchased this pie pan!

I’ve cooked with cast iron skillets and really wanted to try one for pies. So happy I made the decision to purchase. My Apple pie turned out beautifully, although I should’ve added a little more bake time- for the pan to heat up?? (next time!). Also made a homemade chicken pot pie and it turned out perfectly! High quality cast iron…perfect heat distribution…. Cleaned up easily. Buy it! You won’t be disappointed!

Scritto da: Brian K. Miville

As another reviewer says....

....this ain't Lodge. I had been looking for a nice pie pan for a while now. Something with function, but that also looks pretty good. I use cast iron from Lodge a lot (I own over a dozen of Lodge's products) but for some reason never thought to look into cast iron pie pans. To my surprise I found two here on Amazon. The other alternative had a good price point, but not quite as good on the reviews, and not nearly as elegant as this pan. The fluting along the edge is not quite as pronounced in person as it shows in the pictures, but it still looks nice enough. And the scrolling handles are a nice touch as well. So I went ahead and ordered one of these. Upon opening the box two things struck me. A slight smell of what one could mistake as machining oil. But a quick scrub with some mild soap and water before the first round of seasoning and the smell disappeared. So not much of a problem there. Second thing that struck me was the pretty rough finish. There were a couple of spots where bare metal could just barely be seen poking through. The pan had a matte black color very reminiscent of matte aluminum anodizing. And the edges of the pan were a bit rough, some grinding spots here, a small chip there. But as I said, I gave it a quick wash in some mild soap and water, coated with some peanut oil, and set it into the oven at 450 degrees. As one reviewer noted, the first few rounds of seasoning found the pan sort of drinking up the oil pretty good. I kept at it, and after 8 coats of seasoning the finish is now black and shiny like my Lodge pans. The rough spots around the edge don't look so bad under that coat of seasoning, actually kind of adding to the charm (sort of like how pre-ripped jeans were such a fad for a while), and the rough texture has mellowed out quite well an should do so even more over time as the pan gets used. So in the end I am taking off one star only for the initial look of the product. I did not mind the seasoning process since I do that even with brand new Lodge equipment (remember, "pre-seasoned" does not instantly mean it is non-stick out of the box, it just means it is ready to cook with). And after the process things worked themselves out in the end. So bottom line, with Lodge not currently making a pie pan, and with the other given options, I think this is worth the price point. Will I buy another? As of right now, yes. That may change if Lodge suddenly up and releases their own pie pan. But I don't see that happening any time soon. So for now I am content with this product.

Scritto da: Anonymous

Love cast iron

Love this product

Scritto da: Cindy A Johnston

workers perfect.

works perfect for meat pie and just pie.

Scritto da: C.G.

Excellent quality without breaking the bank

I absolutely love these pans! They coke seasoned and have a nice weight to them. I made the best pies ever with them and I absolutely love them to make skillet cookies with them! For the price they are wonderful and are just as good as other brands. I ended up buying their loaf and pizza pans. Worth every single dollar!

Scritto da: Fran B

Perfect....no stick pie pan

I have purchases so many pie pans looking for one which was non stick AND for which I could use a sharp knife to cut through the crisp bottom crust of a pie and this one fit the bill!! The crust baked beautifully and I was able to use a sharp knife cutting slices without damaging the pan. The crust easily came away from from the pan. This will be my 'go-to' pie pan from now on

Scritto da: Dora

it's great

I like it a lot, it's just not as pre season as much as I wish it was

Scritto da: Amazon Customer

Good value

Good value