MASTERCRAFT HEAVY LOOSE BASE ROUND FLAN/QUICHE PAN 250mm

MasterCraft Heavy Base Non-Stick Quiche Pan 250 mm

The MasterCraft Heavy Base Quiche Pan is a fluted, loose-base quiche and flan pan measuring 250 mm, made with heavy-duty carbon steel with a Quantum 2 non-stick coating. It is a reliable everyday pan for quiches, tarts, flans, frangipane and savoury pies.

It suits cafes, bakeries, restaurant pastry sections and catering kitchens that want consistent results without fuss. The non-stick surface releases bakes cleanly and wipes out quickly, so turnaround between batches stays fast.

Key Features

• Heavy-duty carbon steel body for strength and even heat
• Quantum 2 non-stick coating for clean release and easy cleaning
• Fluted sides for a classic tart edge
• Loose base lifts out so the tart releases cleanly
• Fridge and freezer safe
• Size: 250 mm

Suitable For

• Cafes and coffee shops
• Bakeries and patisseries
• Restaurant and hotel pastry sections
• Catering and function kitchens
• School, aged care and institutional kitchens

Specifications

Frequently Asked Questions

How do I get the tart out?

Let it cool slightly, then sit the pan on a tin or upturned bowl. The fluted ring drops away and you can slide the tart off the base.

Should I blind bake the pastry?

For wet fillings like quiche and custard tarts, yes. Blind baking helps prevent a soggy base.

How do I clean it?

Wash by hand in warm soapy water with a soft sponge and dry it straight away. Avoid steel wool, scourers and harsh oven cleaners, which wear away the coating.

Which utensils should I use?

Use silicone, plastic or wooden tools. Metal knives and spatulas can scratch the non-stick coating, so slide bakes onto a board before cutting.

Will it fit my oven?

At 250 mm, it suits standard domestic and most commercial convection ovens. Check your oven shelf or rack size if you are working in a compact combi or bench-top oven.

Need a Hand?

Not sure which size or style suits your kitchen? Our team can help you choose and put a quote together.

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