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I'm making Timpano Alla Big NIght for ten people. This calls for a 6 quart pan with sides which slant toward the open top. You line it with pastry, then make layers of pasta, ragu, meatballs, cheese, etc. then repeat, then repeat, then repeat, etc. Bake, bake, bake, let it sit around for a little while to "gel", upend and demold. The recipe calls for an enamelware pan which I don't have but which I could obtain for about $80. Don't want to spend the money as I have a heavy gauge stainless steel pan which just fit the bill, size-wise.

Question: Will there be any difference, cooking-wise, between the enamelware pan and this stainless steel one? Will the pastry cook differently? Will I have any trouble unmolding it? Really should do a dry-run, but am not going to have the time nor the money to pay for extra ingredients.
 

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It would of course be better to use the enamel coated iron pan because the heat would be better maintained and distributed. If you can not or don't want to invest in the enamel coated iron pan, sounds like you've already answered your question.

You could maybe try a smaller version? to see how it works for you. If it doesn't unmold, maybe you could serve it right out of the pan you do use.
 
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