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

These tortilla pans are the best! I lightly sprinkled the pan and pierced the cakes with holes to keep them from bubbling. I put them in the 375 oven for 10 minutes for a crispy crust. Although the instructions say I could heat it to 400 degrees, I tried 375 first. I removed them from the pan and let them sit upside down for 3 minutes, then turned them right side up to crisp them up close. And, boy, are they crispy. I made a taco salad with lettuce, tomato, cheese, ground beef, and salsa. It was huge and the shell never softened. And it was delicious. When you buy a taco salad, there's a bit of spice on the taco plate. If you just put the tortilla in a bowl and bake it, it will taste bland and bland. I poke holes, season with a very thin layer of spice, salt, and garlic powder, and then bake to get the spices into the tortilla and flavor the bread a bit. I just sprinkled it on the pan, not on the bread. I noticed that some reviewers splattered the pans and bread. I sprinkled the pan, poked holes, seasoned the bread and placed the tortilla season side up, placed in the oven and baked for 10 or 11 minutes until your crust is crispy. Try seasoning the bread before baking.