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Cast Iron vs. Aluminum, Pin-Hinge or Two-Part Interlocking?
There are mostly two different materials used to manufacture pudgy pie makers: cast iron and cast aluminum. Years ago it was common to come across some made from stamped aluminum or steel, but those have mostly disappeared. It you see one, just leave it alone. They are cheap and flimsy and you'll be lucky if it doesn't fall apart before the first sandwich is toasted.
To me, the ultimate is cast iron. Who doesn't love cast iron cooking? Cast iron pudgy pie makers are a little more work right out the box if they are not pre-seasoned (I teach seasoning here), but cast iron cooks evenly and cleans up easily. To clean, just spray it with non-stick cooking spray and wipe it out with paper towel. With proper care, cast iron can last forever.
Aside from the need to season them, the downside to cast iron is the weight. Cast iron pudgy pie makers may be too heavy for young children, but the rule of thumb I use is if a child is too small to hold the weight of the cast iron, they are too small to be doing this alone.
If you're looking for a lighter weight option for backpacking or cast iron is just too heavy for you, cast aluminum is the way to go. Like cast iron, cast aluminum is durable, cooks evenly and generally cleans up easily. Some manufacturers have a Teflon or other non-stick option, making cleanup even easier. Without the non-stick coating, cast aluminum can be a challenge to cleanup if you didn't use a cooking spray, enough butter, or you let it burn. Overtime, cast aluminum can develop a patina, like cast iron does, which helps with cleanup.
Besides cast iron and cast aluminum, there is a third version which you should avoid at all costs-- unless you're looking to give a gift to ruin someone's camping trip. These extremely cheap pudgy pie makers are often made from a stamped aluminum or steel. The aluminum on these pudgy pie makers are very thin. They fall apart. They melt in fires. If they happen to stay together your sandwich is probably burned, unevenly. These are the ones you'll find at the discount stores. They are essentially disposable and you'll be lucky to get through a weekend of camping. Amazingly, they are not that much cheaper than quality cast aluminum or even cast iron when on sale. So spend the extra $3 and get a quality item.
Another consideration in design is choosing between a pinned or two-part hinge. What that means is either the two sides of the clamshell are permanently joined together with a hinge that has a pin in it or the two side have an interlocking hinge allowing the two sides to be independent. I prefer the two-parts. I find it easier to put the two pieces side by side on the table rather than having to have a wide space to lay open the pinned hinge version. I also think it is easier to clean them one piece at a time rather than having the second half swinging around.
So my pick is a two-part interlocking cast iron pudgy pie maker.
Below is a list of manufacturers of pudgy pie makers and brief description of what they offer. Each one links to a review of their design. Each of the manufactures listed makes a quality cast iron or cast aluminum pudgy pie maker.
