I'm looking to get a new 10" x 2" deep tart pan with the removable bootom and see 3 different types. Aluminum with the anodized coating, steel with a tin coating and non-stick. What do you prefer. I looked at both the Fat Daddio's and the Wilton. Thanks for you help and suggestions.
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ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › removable bottom tart pans?
