Review on RUVINCE Nonstick Taco Shell Maker & Salad Bowl Set - Tortilla Bowl Maker, Pack of 8 - Perfect Tortilla Pan by James Conrad

Used these taco molds for the first time today after buying here. Instead of toasting the tortillas in the oven, I used our Corsori Air Fryer, which I also bought here. The first time I made it smart to toast the clams individually and it really paid off. Here's what you need to know. What happened to the first bowl might not have happened in a standard oven, but it did and probably would have happened in my fryer using convection. I lightly buttered both sides of the "very large" tortillas as they sat on the cutting board, but I learned not to butter the area that would become the bottom or underside of the taco shell. Then I cast them in metal bowls. It was easy to do. I used the 350°F setting and set the fryer to 8 minutes. An interim check was necessary, but it did not. Unfortunately, when the time ran out, I found that the tortilla had closed up like a daylily or a tulip at the end of the day. Impossible to recover as it was crunchy. Undaunted, I formed the second tortilla into a shell first, but then I placed the second of those metal shells inside the formed tortilla, sandwiching it between the two shells to keep it from closing. It worked great! I cooked at the same temperature of 350°F for four minutes. I then removed the top metal shell, being careful not to break the toasted tortilla. He has kept his form very well. I then placed the newly formed tortilla back in the fryer, still in the metal case, for 2-3 minutes to crisp up the bottom. Worked great. Then she did two more. Big! (see photo). I highly recommend them. Remember to practice, one lozenge at a time, until you see the results you want, then repeat.