Top positive review
49 people found this helpful
Great pan with a few caveats...
on July 19, 2014
I bought this because I was looking for a tart pan that didn't have such narrow flutes -- I wanted the edge "scallops" to be at least 3/4 inch wide, as my other tart pans have flutes that are quite narrow. I was hoping for something that would make the pastry appear more robust, and not so fiddly and fussy. So I'm quite happy that the fluting on the pan is as I expected. But I didn't pay attention to the fact that this is also a quiche pan, which makes it too deep for the amount filling a standard tart recipe would make for this diameter pan, unless it's a quiche recipe. But I've been needing a deeper quiche pan, so I'm not disappointed. However, unlike other tart pans, the removable bottom does not sit entirely flat/flush with the inside rim. Once the bottom is in place, there's a narrow, slightly recessed gutter around the outer edge of the pan, into which you'll have to push your pastry. The bottom of the pan I received is a not the same non-stick material as the rim, so perhaps I didn't get the exact same item as other reviewers. The pastry I made released easily from the pan regardless, and I'm happy not to have yet another element of the pan with the old-fashioned, not-so-health-friendly, non-stick finish.
As other reviewers noted, the diameter of this pan is larger than eight inches. It measures 8.5 inches at the bottom, and a bit over 9.5 at the top, as the sides of the pan are flared out a bit. I like the fact that Nordic Ware is made in the US, and this pan appears to be more sturdy than my other tart tins. But I was a bit put off by the fact that this pan uses an older, less environmentally-friendly (and in this case, the most immediate environment you need to be concerned with is the one in your own kitchen) non-stick finish that requires baking in a well-ventilated kitchen, and mustn't be heated to more than 500 degrees, per the info and instructions on the packaging. I don't bake tarts anywhere near that high a heat, but it probably indicates that you shouldn't use a hand-torch to caramelize sugar on top if you want to do that, or put it under a broiler for top browning, even for a short period of time.
Bottom line PROS: Pan appears to be sturdy; wider flutes make fitting in pastry easier than with narrow-fluted tart pans; pan depth is perfect for making quiches and other deep-dish tarts
CONS: Pan is larger than 8 inches; might not be best for traditional tart recipes, as size and depth are best for deep-dish recipes; removable bottom dips down at outer edges and doesn't sit entirely flat inside the rim; non-stick finish on rim isn't an "eco-friendly" finish, and as noted on the packaging info, must be used in a well-ventilated kitchen, and not at temps over 500 degrees (including a warning about using the pan in the vicinity of pet birds -- yikes!)