Review on 🥧 Nordic Ware 9 Inch Charcoal Springform Pan, 10 Cup Capacity by Dennis Black

As I'm sure many of you reading this review are intentional, I bought two of these specifically for making layered cakes. While they get the job done with ease (and at a fantastic price for such a quality product), I would be doing these pans a disservice if I simply wrote them off as "cake pans". I use them a lot more for dishes that I can make in the morning and bake for lunch or dinner than I do for cakes! The tall round shape allows you to create dishes that are as practical and simple as a casserole, but at the same time more visually appealing. While I love a good casserole as much as any other, the creations you can make in a casserole dish are definitely more appetizing to the eye, despite looking deceptively more complex than they really are. More recently, I've used them to make black bean tortilla cakes. It's similar to Mexican-style "lasagna," but unlike traditional lasagna dishes, it's beautifully served and fairly densely cooked, making it minimally messy yet rich in flavor. I have attached some photos; Does not it look great? It's very easy to cook. I simply cut 4 tortillas to fit the pan (you can place the bottom of the pan on top of the tortillas and circle with a knife to make sure they fit perfectly) then I prepare the diced onion, about 6 chopped garlic cloves. , ground jalapeno, and ground chipotle in adobo in olive oil and a little butter over medium/medium heat until tender. You can then add about a teaspoon of cumin and some salt and pepper. Once the cumin is sizzling and absorbed, after about a minute or two, add a can of diced sundried tomatoes, cook for 3-5 minutes to soften, then add two cans of dried and washed black beans to one small added bowl. vegetarian chicken broth, bring heat to a boil and simmer until most of the liquid has evaporated, about 10 minutes (I use just hot water and about 1/2 teaspoon Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz (pack of 2)) . Add some corn at the last minute (about half a can, give or take). Once most of the liquid has evaporated, remove from heat, add some cilantro (I use 1/3 cup, but you can make more or less, or omit it entirely if someone you're serving can't eat), then add juice of about 3/4 of the lime (I use the last 1/4 of the lime on top after it comes out of the oven). To assemble the cake, layer it as follows: tortilla, 1/4 the vegetable and bean filling, about 1/2 cup cheese (enough to cover well), repeat until the tortillas and filling are gone, and cover them with some more cheese. I use a mix of very hot white cheddar and some yellow cheddar, but almost anything will be delicious, so feel free to experiment. Bake at 400C for about 23 minutes, set on a wire rack to cool and then unmold for about 10 or 15 minutes before slicing to give it a nice set and not when slicing gets too mushy. approach him. Add sour cream, pico de gallo, salsa or whatever you like; I usually put a little of each in a small bowl for guests to add to their liking, since not everyone likes sour cream (I like a big spoon myself). Could you do something similar in a regular pan? Oh, I'm sure you could. However, if you want to cook something nice to slice and serve, you really can't get the same result without a springform pan. It's outrageously affordable and best of all (for me) - easy to clean! So if you are looking for a different dish for your kitchen, I can say that I highly recommend this one.