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Opinions/recommendations on a good quality 9 or 10" tart pan with removable base?

The bottom of a springform pan I bought recently was rusty after the first use--even though I handwashed it--and I don't want to make that mistake again. Would also appreciate brief primer (or link?) on what to look for/avoid in terms of types of metal--aluminum? nonstick? steel? In reading reviews on Amazon and elsewhere, it appears that dangerously sharp edges are common and rust is also a problem, as is uneven heating and/or burning.
Thank you!

asked by drkate over 3 years ago
7 answers 4205 views
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added over 3 years ago

I got mine at William Sonoma-- good quality and fairly priced.

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added over 3 years ago

I had some old black metal tart pans that had rusted around the edges. I went to Sur La Table and bought a new, non-stick one for a hefty price, around $28, I think. On my way out of the mall, I swung by Crate & Barrel and saw a similar one for about half the price, so I returned the Sur La Table pan. I have been very pleased with the new non-stick one.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

I've bought all of mine at restaurant supply stores. They're usually more durable and less expensive than those sold in specialty stores. At least, that's been my experience.

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added over 3 years ago

Thank you, everyone! There seems much more variety in solid tart pans, but I've seen so many recipes specify pans with removable bottoms, I thought I'd look into buying one. I am fearful that the two piece tart pans will make a mess of my oven. I guess we'll see!
Thanks again!

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

You can remedy that possible "drip factor" by placing your tart pan on a baking sheet in your oven to catch any overflow. I've found that to be rare with my two-piece pans. (I have seven.)

Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

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