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Old 03-18-2013, 08:12 PM   #11
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I have used both for many years, like most of the others. I prefer to use the square irons, and they have to be cast iron. The reason I like the square irons is that we use crescent dough for our pies. Two triangles pinched together to make a rectangle. Pat the crescent dough out to twice the size of the pie iron. Then put it in the iron, add fruit, fold the dough over and push the edges together. Cook and then dump out onto a plate. Add whip cream and enjoy the best pie ever. We tried pie dough and found that crescent dough makes a better pie crust. We also have cooked eggs, omelets, pizza, toasted sandwiches, etc. in the irons. Double irons are too heavy to hold over the coals (cook over coals not in flames), and the aluminum burn too easy.
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Old 03-18-2013, 10:38 PM   #12
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We have been using the cast iron square one for years. I didnt know they made round ones but the square ones we have seal very well.
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Old 03-18-2013, 10:50 PM   #13
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Originally Posted by tlhdoc View Post
Double irons are too heavy to hold over the coals (cook over coals not in flames).
We just place the iron right on the hot coals. Just flip them periodically. I never hold them.
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Old 03-19-2013, 12:13 AM   #14
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The real trick seems to be cast iron, we have always had cast but a friend bought a new one that was not cast and it made terrible pies. Shape seems like a secondary characteristic to me. Whatever you like will probably be right for you, just make sure they are way heavy cast! Also love the idea for crescent dough will try that out asap thanks!
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Old 03-19-2013, 07:37 AM   #15
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We get them a dozen at the time from the Minute Pie Mold Company and they are the round, long handled, cast iron ones.
Has anyone else used this brand? I looked at their website and it's a little hard to get a real close-up view of them. I know I can't go wrong with "Rome" brand but am always curious about the small American companies out there that make good products.

All conversations so far have been very helpful as points have been made that can only be made from having first-hand experience using them. I still haven't decided the shape or brand but I do like the idea of being able to pinch and seal the edges, which seems to be easier done with round ones.

Thanks again everyone.
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Old 03-19-2013, 08:27 AM   #16
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Has anyone else used this brand? I looked at their website and it's a little hard to get a real close-up view of them. I know I can't go wrong with "Rome" brand but am always curious about the small American companies out there that make good products.

All conversations so far have been very helpful as points have been made that can only be made from having first-hand experience using them. I still haven't decided the shape or brand but I do like the idea of being able to pinch and seal the edges, which seems to be easier done with round ones.

Thanks again everyone.
I'll post a couple photos later today when I can get them from the TT.

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Old 03-19-2013, 10:43 AM   #17
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We bought a square many years ago to add to the round one we had. Always had problems with the edges not sealing and, depending on the brand of bread purchased, sometimes the bread wouldn't completely cover the iron so that was another point of leakage. As I recall, they didn't cook very evenly either. Finally pitched it when we found another round one. Rome Industries of course.
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Old 03-19-2013, 11:43 AM   #18
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Here are photos of the pie irons we've used for over 50 years.

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Old 03-19-2013, 02:10 PM   #19
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Here are photos of the pie irons we've used for over 50 years.
Thanks dalenoel. I find it interesting how the inside walls of your 50-year old Minute Pie Mold Co. ones are of a more gradual slope/not as deep when compared to the current day Rome pie makers (at least, that's what the pictures seem to indicate). Maybe the design of new Minute Pie Mold ones are different now.

I think I'll buy at least 1 round one from Rome and from Minute Pie Mold to see how they compare.

Thanks all!
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Old 03-19-2013, 03:15 PM   #20
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The Minute Pie Mold is the same configuration now as it was then. They are not as deep but they do seal very well. Cost is around $12/iron for the long handle round.

My brand new ones are exactly the same.
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