I'm looking to buy some tart rings... They are 3" diameter but they got two options in height which are 3/4" and 1" high.
Which one do you think is the usual height for tart rings that patisserie/pastry shops usually uses the most?
Not trying to be a smart alec, but how deep do YOU want them?
For larger tarts, I prefer the 1", if I were to use the smaller, the desired depth would depend on what type of tart as well as food cost considerations, especially if they are individual servings.
Without knowing more, it is hard to say...
Cheap can become expensive over time! I would buy the best grade you can afford, they are not disposable and should last as long as you could possible use them. You can even leave them in your will
If you want to dabble in the pastry world this is my advice.
Drop by a reputable cake deco and supply store and have the clerk show you their good, better and best equipment.
Note the brands and prices and then visit Amazon or some such on line stores.
See if you can beat the price.
Always remember, tosh, you get what you pay for, no?
That kind of advise seems like it makes economic sense to the consumer, but is exactly why many small businesses (and some big businesses, too) are failing. Bad karma will follow those who do such things. Be a good and ethical citizen... if you go to a shop to suck them dry for good advise, pay them for those consulting services or buy the product from them.
JB Prince is reputable. I've found BakeDeco to be reputable also (in fact, I actually prefer BakeDeco but for no particular reason other than consistent good experiences in the past).
I frequent 3 different shops in my area.
Each get plenty of my $$ every time I am in.
They do not mind EDUCATING the public in fact they consider it part of the role they play.
Believe me they know all about the internet (and pricing) and just consider it the cost of doing business.
I have a business just like them and when I quote a function they have every right to shop around.