Tart Pan

[Della]

I'm heading to Williams Sonoma tomorrow to buy a tart pan...and I seem to remember hearing something about the darker "burnished" finish is superior to the typical shiny silver finish.

Anyone have an opinion?

Thank you

Della

[mckayinutah]

I'm heading to Williams Sonoma tomorrow to buy a tart pan...and I seem to remember hearing something about the darker "burnished" finish is superior to the typical shiny silver finish. 

Anyone have an opinion?

Thank you

Della

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If you are talking about what I think you are, the 'darker" finish is typical of a non-stick finish, which I feel is better. They are more expensive then the silver finish, but worth it in my opinion.

HTH,

Jason

[beccaboo]

If you are talking about what I think you are, the 'darker" finish is typical of a non-stick finish, which I feel is better. They are more expensive then the silver finish, but worth it in my opinion.

←

I have some dark tart pans which I like (the darkness helps the pastry get done at the the same time as the filling), but they aren't non-stick. They're made out of some especially-prone-to-rusting steel which has to be carefully dried before putting away. You can just let it sit in a warm oven for a while after washing.

[rickster]

I've used both and haven't noticed a significant difference.

[lcdm]

I have the WS shiny kind and have never had a problem. The crust browns nicely and I have never had a problem with sticking (use bakers pam).

[jgarner53]

I have the shiny kind and have never had a problem with them. My crusts usually have enough butter in them that releasing isn't a problem either - no need for Pam or buttering the pan.

[Della]

Thanks for all the input. I ended up getting the non-stick darker finish. It was about $5.00 more but as my crusts aren't that great yet, I figure it can't hurt!!

Cheers ~ Della