Imagine your disappointment if a French Onion and Bacon Tart crumbled as you attempted to liberate it from its pan. During our testing of seven tart pans, we had this unfortunate experience with onion as well as fruit tarts, so it pays to choose your tart pan carefully.
Tart pans can be divided into three basic categories based on materials: tinned steel (the classic choice), nonstick, and everything else—ranging from heavy ceramic to floppy silicone. What ceramic added in tabletop aesthetics, it quickly lost in practicality—the lack of a removable bottom forced us to chisel the delicate tart from the pan with a sharp knife. The equally flawed silicone pan required us to bend the pan to pop out our now-cracked pastry.
Because tart pastry is mostly butter, the nonstick surfaces on three of the remaining pans were not only redundant but also unfavorably slick. Without some tackiness, the dough slumped unevenly down the fluted edges of these pans.
Tarts baked in the two tinned steel pans browned evenly and released effortlessly. In this case, the classic design is still the best.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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