Choose a rectangular micro-perforated cake pan to add a touch of modernity and originality to your sweet and savory preparations: tarts, quiches, and savory pies.
The holes on the bottom and sides of the mould distribute heat evenly across the entire surface of the product to be baked. Moisture evaporates during cooking, ensuring an optimal result: a crispy crust, perfect browning and a well-cooked bottom.
Bake your tarts, quiches, and savory pies directly on the cake pan without parchment paper and without greasing, as it is non-stick. Add parchment paper (we prefer reusable ones that are eco-friendly) to bake omelets and soft cakes to prevent the dough from leaking out of the holes.
The micro-perforated pan is also the ideal tool for beginners as it is easy to use. The removable bottom and the high-quality non-stick material allow you to remove the preparation without having to overturn it, thus avoiding damaging it, breaking the edges or the bottom or spilling the filling.
The removable bottom also makes cleaning the cake pan easier: once removed, wash the parts by hand with a soft sponge without soaking them and then dab the holes with a cloth to prevent water from stagnating.
Using the micro-perforated moould your oven will turn into an air fryer, with the advantage of achieving even and crispy food!
Why choose it?
• Never again poorly cooked bottoms! The micro-holes facilitate heat circulation and moisture evaporation to achieve even and crispy cooking.
• The cake pan is made of high-quality material that makes it sturdy and resistant. The non-stick coating makes it easy to remove all preparations without them sticking to the surface.
• Cleaning the pan is simple: wash it by hand with a soft sponge but do not soak it and dab the holes with a cloth to prevent water from stagnating.
