Kaiser® Nonstick Tart Pan
3.4
5
8
8
non stick helps
love the non stick coating. hasn't given me any problems. easy to use and a nice shape.
May 3, 2012
Great tart pan
Great size and also works great. Really like this tart pan.
February 28, 2012
Works great for me
I've only used this a few times, but I've had no problems with the nonstick coating coming off, and it's been a breeze to clean. If the tart crust or filling has become dried-on, I let it soak in warm water for an hour or two and it comes right off with a minimum of effort. It might be a touch on the lightweight side, but most tart pans aren't heavy-duty. I like this just fine.
August 30, 2011
LIKE!
This tart pan is great for making quiches! I also use it to make traditional fruit tarts as well! It is the perfect size pan!
August 16, 2011
Rusty Tart Pan
I got this tart pan 3 days ago washed it by hand and it seemed flimsy but I thought it could still work, Used it once put it in the dish washer and it was covered in RUST when I took it out. I wiped it, it cut down on some of the rust but I would not recommend this pan to anyone who doesn't want to wash by hand every single time.
September 5, 2010
Tart Pan
I was not impressed with the quality of this tart pan. It is thin and I think the quality is poor for the price.
April 26, 2010
Essential baking piece
This is a great tart pan - sleek but classic design, easy to use, doesn't warp, very durable. But it does scratch with time, which makes me a bit nervous about safety (is the coating still safe if it's scratched?), and it's very hard to clean it well enough to make it look like new. Basically, once you've used it, it will always look used. Still, it's a great piece and it seems to be very well-made; essential for anyone who loves to bake.
June 22, 2009
impressive dessert
When serving food to guests or family, I feel a great dessert finishes off the meal. I had the pleasure of eating a fruit tart made in a Crate & Barrel tart pan and decided to order one for myself. No regrets for this decision!
The dough went into the pan so easily and all I had to do was add the fruit. The top crust was easier - just put over the fruit filling and coat with egg wash and sanding sugar and VOILA.
Into the oven and out came a dessert that could have been on a magazine cover (OK maybe I'm too impressed with my tart). It looked like it came from a bakery. It was quite good and looked great.
May 27, 2009
