I just watched a cooking show made near Toronto. The host indicated that a pie pan is metal (as in the older term, pie tin), a glass one is a pie dish, and a clay one is a pie plate.
News to northeastern American me. Is this just a Canadian distinction? I think Paul Hollywood says pie tin, but wouldn’t wager my firstborn child on it.
I recently learned that in some regions of America, a colander is defined as having close mesh, which I have only known to mean strainer. A sieve or strainer implies dry ingredients, a colander wet. Where I have lived, a colander has lentil-sized holes, or long, narrow, slits. A china cap is conical with much smaller holes.
For dry heat in an oven, it’s either roasting or baking, broiling if the heat is only from above. Cooking is not used for dry oven heat. Braising or stewing is covered, wet cooking either on the stove or inside the oven.
How about your neck of the woods?
4 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
2
Probably. We only have one Hollywood book and there’s no recipes for pies. There are recipes for tarts and he uses a “tart tin”, so I guess he also uses “tin” for pies. On the other hand, St Delia (Smith) says anything for baking should be metal as it conducts heat better than ceramics. She refers to a “pie dish”. FWIW, our major cookware retailer, Lakeland, also refers to their metal products as being a dish. We have a couple in the cupboard which Mrs H calls a tin. Personally, I’d think of it as a dish - tins are what Americans call a can.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
3
Lots of confusion with:
Tarts, buckles, crisps, cobblers, deep dish pie (how deep?), and cooking with ‘fan’ temps?
Similar terms and everyone has their own name.
I agree on the phrase pie tin for a metal pie plate. Otherwise, I think I’ve always used the phrase pie plate, as it’s either metal or glass that I’ll be baking my quiches or apple pies in.
And like you, @greygarious, a colander is a larger bowled item with feet that you sit in the sink to then pour your food in (pasta, browned hamburger meat, etc.) to strain out the water/liquid. I still use my (now considered vintage) colander with handles, similar to this one with the star pattern. It’s either my grandmother’s or it was being sold back in the 1970s when I ventured out on my own.
My most used pie making term is, “Oh sh*t!” I get impatient, not useful. To me a pie plate is ceramic, a pie tin is metal, and a tart tin is both tinned metal and easier to use.
