🌮 Premium Non-Stick Fluted Tortilla Shell Maker: Extra Thick Steel Taco Salad Bowl Pans, Set of 4 Tostada Bakers - Non-Stick Carbon Steel Review

They are easy to use. Simply heat the oven to 350 degrees Fahrenheit and bake for 15 minutes. Take a soft tortilla the size of a taco. We've used them about 10 times since we bought them in early March. Even my 4 year old loves tacos.

This is the second tortilla mold set I own. They are much heavier than the first ones. They can be cleaned by simply wiping with a paper towel. Having four makes it easier, in general I'm very happy with them.

They add a little whimsy to a weekday quarantine meal plan. They're great for making tostada - flour bowls are best. I drizzled them with some oil to crisp them up. Expect new uses like sprinkling with sugar and cinnamon and adding apples to an open apple pie - add a scoop of vanilla ice cream - perfect!

This product is amazing. Would give 6 stars if I could. Remember to brush with some vegetable oil and after the first 7 minutes, remove the tortilla from the metal wrapper and turn it over to place back in the oven. Continue cooking, right side up/down, in 3-5 minute intervals until desired crispiness is achieved. Bake at 375.

If you're using traditional corn tortillas, prepare for the glorified spoon or chalupa variety, not the stuffed bowl. I still enjoyed them very much! You might have better luck purchasing a refillable bowl of large flour tortillas. I place my tortillas in bowls and pop the bowls straight into the oven at 370F until lightly browned. They cooked evenly and held their shape without breaking.

My husband prepared a surprise dinner using a store bought set. He made a taco salad and was very excited about it. I thought I would make a more permanent gesture towards his culinary creativity and surprised him with it. He constantly uses them to prepare culinary delights. The bowls work fine. The only reason I'm giving it 4 stars instead of 5 is because it's difficult for us to make the PERFECT taco bowl. The first was not crispy but still a bowl. The second was slightly modified. I really…

It's great! They work as expected and are a lot of fun. 10 minutes at 400F and you have perfectly crispy edible tacos/salads. 8 minutes might seem like a long time but in my experience it loses its shape and flattens out once you add the filling. another 2 minutes will give it the structure it needs to function as a bowl. Also, it's best to use them right after baking, they're no good, if you try to keep them overnight (with or without the filling) they'll get re-wetted and fall apart. They are