Nordic Ware Scottish Scone & Cornbread Pan: Grey, Perfect for Traditional Baking! Review

Great quality. I really didn't plan on spending that much, but I'm so glad I did. It's very hard and strong. I bought several sticky finger mixes and didn't feel like one mix would completely fill each section. I figured I would have to use for blends. I decided to stop thinking about it and just use a mix and they turned out perfect! I am so happy with this purchase.

THAT. This pan is awesome! It makes perfectly shaped buns that literally fall out of the pan when I flip them. OMG so easy! Just 2/3 cups of batter in each section is perfect for recipes. I had to test the bun recipes for an upcoming novel, but I had the worst time with the dough on my first try, so I bought this pan and tried again. . i love light food thank you And this skillet made everything to sheer perfection. I even gave my main character a frying pan. Art mimics life!

This pan makes great cornbread. This is one of my best purchases! Addendum to my original review: I use this pan a few times a week for different types of cornbread (buttermilk, goat milk, whipped corn, savory southern and sweet northern "corn pie" pan, and while it's not cast iron, it almost cooks Now I go to the cornbread and bun pan and have even baked pies in it I LOVE this pan!

I used stonewall mix to get started to make sure my first batch came out perfect and they certainly did. The pan is nice and heavy, conducts the heat well as these cakes only cook for about 12 minutes at a temperature of about 450 degrees; I oiled the pan really well, the dough for the tortillas was very soft and sticky so without the shape of the discs they wouldn't form, too sticky to roll out so I just divided them into eight pieces and divided into sections. how could. I then wet my hands a

I recommend buying this pan with King Arthur Cranberry Orange Tortilla Mix. I've never made scones before. With some trepidation, I followed another reviewer's advice and used this pan to cook tortillas without fat or other pan coatings. This tortilla mix calls for some oil, that may have helped, and I let the tortillas cool for 5 minutes after coming out of the oven, but the buns came out of the pan by simply flipping the pan and dropping the buns. carefully on the cooling shelf. I didn't have

I used to cut flatbread into triangles and baked them on a baking sheet but they spread during baking and I stopped baking every 5 minutes. -10 minutes to try to shape them with a spatula; They are still spreading across the sheet. I finally settled on one of these pans, even though they are expensive. I can say with confidence that I am delighted with this pan! I recently bought a second one to make double batches of buns - they don't last long here ;) I don't grease or flour them at all - and