East Fork’s new line of bakeware is made with generosity in mind. The forms are deep and wide, extra roomy for the tallest of deep dish pies, slices that don’t skimp, and oval bakers that can carry a holiday meal in one fell swoop.
We spent a lot of time in R&D, prototyping with clay and polymer and the 3D printer. We consulted our resident food freaks and reached out to industry pals for testing notes and recommendations. Then we compiled all the information, implemented essential modifications, and created the bakeware in your possession today. We’re proud of what we made and we want to equip you with tips to make the most of your new purchase.
You will find our bakeware is larger across the board than standard bakeware. Our pie plate spans 10.5 inches wide and 2 inches deep. The Shallow Baker spans 11.25 inches in diameter and our Oval Bakers possess generous depth, at 2.5 inches for the Medium Oval and 3 inches for the Large Oval.
Below are tips specific to each form:
PIE PLATE
The East Fork Pie Plate spans 10.5 inches in diameter and clocks in at two inches deep, giving it the capacity for towering fruit pies and mile-high diner pies.
Things to Know:
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The East Fork Pie Plate can hold 3½ pounds of fresh fruit, at least a pound more than traditional pie dishes. Be sure to buy extra fruit and mound it high!
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Bake time will be longer for those fruit pies, closer to 90-120 minutes. Golden, bubbly fruit pies are worth the wait.
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Our pie plate can handle a night in the freezer and go straight into the oven. Let that pastry firm up to hold its best shape.
SHALLOW BAKER
This perfectly round baker is low profile, but high functioning. Made to hold pastry and tart dough and can easily toggle between savory focaccia, snack cakes and tarte tatin.
Things to Know:
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The East Fork Shallow Baker holds more filling than you think. Cake recipes made for an 8 or 9-inch cake pan will need to be scaled up to a 1½-time batch. If math isn’t your thing, double the recipe and fill with batter ⅔ the way up the pan.
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The Shallow Baker releases cakes with ease, but still benefits from a parchment round and pan spray. Pastry and tart doughs can go straight in.
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Ceramic is an excellent retainer of heat. Items will continue to cook once out of the oven, especially cakes and custard fillings. Using an instant read thermometer will help you pull the cakes at the perfect time, just shy of their ideal temperature.
OVAL BAKER
The Oval Baker is your go-to for roasting whole chickens and vegetables, fancy casseroles, community pot pies, and cheesy oven bakes.
Things to Know:
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The Medium Oval Baker is a perfect everyday companion, made for weeknight meals and meal train deliveries.
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The Large Oval Baker is a showstopper, made for large gatherings, celebrations and holiday meals. Centerpiece-worthy.
Caring for Your Bakeware
A few simple parameters to keep your bakeware in good shape:
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Max oven temp is 450*F for all bakeware forms.
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Please avoid broiler use. Temperature exceeds max limits.
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Avoid using bakeware on the stovetop. It is not compatible.
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No need to worry about thermal shock. Put them in when the oven is preheated.
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Dishwasher safe!
Go in confidence, friends. We believe in you (and our bakeware)!
