MasterClass KCMCHB40 Large Tart Tin, Fluted Quiche Pan with Loose Base and PFOA Non Stick, Robust 1 mm Thick Carbon Steel, 30 cm (12 Inch) , Grey

Perfect size easy to remove good depth good value for money

Its not surprising it has a lifetime garauntee its so strong and superb non-stick, I thought all Tart Tins were the same, they are not, these are Elite, I will be looking for more of their products now!

I like the idea of easy removal of the base, and the tin is just perfect in other aspects... but! You have to be very careful when you take it out of the oven. I was holding it with one hand and somehow the outer circle slipped down my arm and I got a 2nd degree burn on my wrist (which left a scar now). So be careful.

My baking tin cupboard is infamous, as it randomly disgorges itself all over the kitchen floor with horribly noisy, thunderously clashing, clattering cymbal like sound effects. The contents of this cupboard have built up over forty years; miscellaneous tins, many of them dreadfully rusty and bent, they should be consigned to the dump. Historically it demonstrates every one of my past baking enthusiasms, deep in its layers are shelved such treasures as crumpet rings to sandcastle shape tower blocks, yes, I have the lot. And now they are all quaking in their teetering piles because the Queens of tin have arrived.Just holding these Master Class Flan Tins is a reassuring experience. They are heavy. Surprisingly so. They are not 'tins' although they are a 'Tin' or for the USA 'Pan'. They are, perfectly spirit level even and flat. They are properly shaped. Beautifully made and I am sure will never bend or rust. I feel I have moved up a level. Immediately inspired I made a savoury flan (you may not believe it but real men do each 'quiche'), in fact I made two as I had ordered two of these beauties. The shortcrust pastry was lifted over their buttered edges with ease and I set to pressing the pastry into the folds of the fluted edges with a small knob of discarded pastry a la Mary Berry. Neat and tidy, filled with Baking Parchment and Kitchen Craft Ceramic Baking Beans 500g Tub I set them in the oven to 'blind' bake. After ten minutes I removed the beans and the paper, left them back in to brown and crisp. Which they did to perfection. A1 temperature distribution all around. I am good at pastry! Hurray!As well as quiches etc they are also excellent for making shortbread - 200g of plain flour (I use OO grade), 200g soft butter, 50g castor sugar plus some more for dusting - Gas Mark 4, butter the tin along and inside all the fluted edges and base - combine the ingredients in a food processor or mixer, press down into the tin with the back of a spoon, bake half an hour until golden then prick all over with a fork and sprinkle the sugar. Slice evenly , leave in the tin to cool. Quite mouth wateringly wonderful!Success. and now my clicking fingers are creeping around amazon looking at other Master Class products. Oh dear it might be the time for a clear out of old friends. The cupboard may become a quieter place. These tins will definitely sit quietly waiting, they will never rumble around and slide out, they will behave perfectly, I just know it.....

Always buy masterclass for 2 reasons they are non stick and their sizes are printed on the tin so you don't have to measure to make sure you have the right size. No the size does not wash or wear off even in the dishwasher.

Wish I took more photos but pumpkin pie turnt out fantastic with this dish so I’d highly recommend

Large quiche tin, made a bacon and cheese quiche which was substantial enough to feed 4 large appetite adults with a side salad, but would also be good for cutting into smaller slices for a buffet spread. I greased the bottom and sides well (the grooves on the side don't make it the easiest but you can always use softened butter and a pastry brush), the loose bottom made it easy to lift the quiche out whole and unbroken. I did wing it a bit with the recipe as I couldn't find one with quantities for that size tin. but it turned out so well I wrote down what I used - pastry was 300g flour and 150g butter, the filling was bacon, gruyere cheese and 6 eggs measured into a jug and made up to 400ml with whole milk.

A lovely large flan tin of excellent quality. It didn't warp at all in the oven. The depth is ideal. I really didn't want a shallow tart where all the filling spilt over. Well pleased, thank you.