Chicago MetallicNon-Stick 10-Inch Quiche Pan

I needed a 10 inch and was sent an 11 inch one. Did not have time to return and get the proper size. Had to use it. Worked fine but made all my tarts thin

I needed a new pan and ordered this Chicago metallic non-stick. I made a cranberry curd tart for Thanksgiving and this pan was perfect! The crust released readily. I would highly recommend this pan.

I tried using this to make a strawberry tart. I had used a spring-form pan before with success but this one didn't seem to be tight enough to keep the butter from escaping the crust. Maybe this was my fault, but I'm not sure.

I purchased this product after reading different reviews. Two stars were removed because (1) even though the product was delivered in a thick packaging box, the product itself was wrapped in a transparent thin plastic bag that can easily tear and (2) I buy baking tools only when they are made in USA, Korea, Japan, Germany, Italy, or France. One of the Q&A respondents said that the product was "Made in USA", so I ordered the product. However, the product is "Made in China"! Maybe the product was made in USA in 2014, but it is not the case any more.

I really like this pan - I have only used it for tarts - there is one thing people need to be aware of thu when using it - ALWAYS place it on a cookie sheet to handle it - one it wont slip on. there can and will be leakage depending on what you use it for. and when you try to remove the pan from the stove you can mess it up by handling the bottom - placing it on a cookie sheet prevents leaks and spills and burns.Good Quality and does well in the dish washer so far - though with my favorite pans I tend to hand wash only. I am a very experienced baker and this is one product along with my new favorite brown pan that I will be using forever - though I really think I should order another brownie pan!I know I only gave it four stars - and that is to warn others to handle it properly - use it on a cookie sheet! I admit it truly deserves 5 stars!

This a good backup, as pie pans go. The non-stick surface and separate support disc make removal of any baked pie/quiche easy. It performs as intended, but more traditional bakers may prefer ceramic pans for their heat absorption (which this model has none, meaning, also, that it cools very quickly). Also, when perforating the dough for mitigating against steam pockets, you run the remote risk of highly fluid pie contents eventually seeping from underneath and dripping past where the pan's underside touches the outer ring, causing a mess-- this is unlikely, unless your pie contents are very liquid and manage to drip through any perforations made with a fork or knife that were done too close to the edge.

The pan is advertised as a 10 inch pan which is what I needed for my recipe. What I received was an 11 inch pan which can throw off a recipe. They are also advertised as being made in Chicago but they’re actually made in China. It worked well enough but wasn’t what I purchased and more or less ruined my tart crust.

OK, this isn't really a quiche pan, it's a tart pan. Its important you are aware of the difference since, a quiche pan will need to be MUCH deeper or you will have filling running everywhere. That said I actually wanted a tart pan and this one was perfect. I blind baked a pate' Sucre crust, filled it with mascarpone and whipped cream, then topped with glazed fresh blueberries. Nom. Crust slid off the pad without fuss and browned up just right. Not to pale, not too dark. I'm hand washing it but clean up was ridiculously simple despite the crust having a lot of sugar in it.