Our *NEW* Cookbook! Cook It in Cast Iron:

➜ The Cook’s Illustrated Thanksgiving Guide:

You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.

WATCH: Review of Cast-Iron Skillets

WATCH: How to Season and Care for Cast Iron

If you find yourself short a pie plate when baking Thanksgiving pies, a seasoned cast-iron skillet makes for a good alternative for a double-crust pie.

Make sure that the skillet is 9 or 10 inches in diameter to keep the volume and baking times consistent with the recipe. Since the skillet is deeper than a pie plate, divide the crust so that 60 percent is on the bottom to be sure it reaches all the way up the sides. Use the remaining 40 percent of the dough for the top crust.

A cast iron skillet is far preferable to a flimsy disposable pie plate. It’s far sturdier and the heavy metal pan conducts heat much better than thin aluminum, which translates to better browning on the crust.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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