MasterClass KCMCCB39 Crusty Bake 20 cm Perforated Quiche Tin with PFOA Non Stick and Loose Bottom, Fluted, Robust 1 mm Carbon Steel, Grey

I made a quiche,I cooked the pastry blind and it came out great and crispy as I hoped it would do...even when putting the mixture in the pastry it leaked over the top just a little but,the best thing is it didn't stick...the quiche came out without catching and even after being in the fridge it's still crisp underneath ...I'm most definitely buying another tin...the price is good,the tin is non-stick and it washes up great...I'm very pleased with the quality of it too,it's overall design is superb..so great results all round

I have used it 3 times now and pleased with the result. It is good quality and the loose bottom helps alot getting finished item out of it. Must make sure there are no breaks in pastry if making quiche as fluid will escape through holes in bottom.

If you know how to bake and you was by your best recipe to be presented in its very best light (no more soggy bottoms as the company states… although there’s ways around that if you know how!) then get these.Crispy enough crusts at just the right texture (with good pastry skills too)

When I received this I was a bit surprised at the depth. Which is my own faulty for not reading the listing correctly. However, I have used it a few times and it is a dream to use. The quiches just lift out so easily. I blind bake the pastry for 15 mins, with baking paper and beads, to further lessen the likely hood of soggy pastry, the tin does an excellent job with that too and then add the filling. I have been making quiches since I made the first one with my mum when I was 7, ( of course from scratch) when we used large heavy glass quiche ones. This is a doddle for me, being older now, not heavy at all.

It actually works, no blind baking or tin to grease. Already made 2 quiches. No soggy bottoms. Cleans very easily. All I did after lining with pastry is put in fridge for 10 mins, then filled pastry case and baked. I was so impressed went ahead and bought the pie dish.

After many years of being miserly about buying kitchen equipment (I think I read Katharine Whitehorn's 'Cooking in a Bedsitter' at too tender an age), I am a convert to paying out for the good stuff. So although I did baulk slightly at paying £13 for one baking tin, I went for it.I have other pieces of cookware made in this way so I know it to be good on two counts. Firstly, the non-stick is effectively baked onto the metal so there's no leeching (unlike as with Teflon-type coatings), and secondly it really is non-stick - as is evidenced by the five-year guarantee. You don't always get what you pay for (you get what you shop around for), but in this case you do. If you buy cheap non-stick bakeware the surface will wear off however carefully you treat it - and you could end up damaging your health with the chemicals which leech out and into your body.This 'tart tin' was actually bought to be a general purpose baking tin in my tabletop halogen oven (the VonShef Premium halogen oven, purchased here on Amazon). It's absolutely the right size for this and, given that the base can be used on its own (for example for baking bread or biscuits) or as a complete tart tin for everything else, usefully versatile.Finally, of course, there's the truly non-stick quality of pieces made in this way. Everything comes off the base and out of the tin cleanly and without fuss. The perforations mean 'no more soggy bottoms' - and in a halogen oven with a top element this is no mean benefit.Given all the benefits, this is not an expensive buy in reality - so don't hesitate.

This is a brilliant design. The pastry cooks evenly and quickly - no shrinkage, no underdone bits, and beautifully light and crumbly. It is not as sturdy as some traditional tins, so I don't know if it will have a very long life, but that is a secondary concern. However long it lasts, it will remain the star in my baking tin cupboard!

Very generous sizeEasy to use - not too heavy & good qualityFalse base is very useful

Lo stampo forato permette una cottura ottimale della crostata. Sono molto soddisfatta dell'acquisto e lo consiglio.Non serve usare carta da forno e non serve imburrare il fondo. È facilissimo estrarre la torta e depositarla sul piatto per servirla.

No se pega y es de buen material. Viene con los agujeros lo cual hacer que la masa quede uniformemente tostada, no es necesario tostarla antes con peso, se puede utilizar directamente con el relleno por los agujeros que facilita que se haga la masa por igual

les fonds des tartes et quiches sont plus croustillants.

Le crostate sono buone, inutile negarlo. Se sai fare una degna pasta frolla puoi rendere felice i tuoi ospiti. I problema è cuocere bene le crostate in maniera uniforme sotto e sopra, non far scurire o peggio bruciare la pasta, ma conferirle un color miele ed una consistenza friabile o croccante, in base al tipo di frolla utilizzato. Con i suoi fori alla base e laterali questa tortiera consente di distribuire uniformente il calore da sotto e ai lati della tortiera in modo da cuocere perfettamente la frolla senza farla bruciare sotto e renderla poco cotta ai lati, cosa molto comune. Apribile, si lava perfettamente in pochi passaggi, non occorre ungerla o trattarla con staccante, la pasta va inserita in aderenza tal quale, al massimo è possibile usare carta forno alla base per maggior sicurezza. Da usare su forno statico (consigliato) o ventilato. Crosate ben cotte con ogni tipo di frolla, che sia una milano oppure una frolla all'olio o margarina. Molto soddisfatta delle performances, il costo però mi sembra un poco eccessivo. Ad ogni modo approvata.

Gestern gleich probiert und mit Quiche Lorraine getestet. Endlich war der Boden der Quiche perfekt gebacken , bis in die Mitte durchgebacken.Mein Tipp wäre auf jeden Fall ein Backpapier auf den Rost legen, da durch die Lochung eventuell etwas rauslaufen könnte und den Backofen verschmutzt.Ich bin sehr zufrieden auch mit der Reinigung, gutes Material,