Gobel Tart Pan

Tinplate steel is a professional-grade material prized for its ability to conduct heat evenly, which is essential for achieving a crisp, golden-brown crust. While it lacks a non-stick coating, it is incredibly durable and, when properly greased, provides a superior bake that many non-stick pans cannot replicate.

The removable bottom is precision-engineered for a tight fit, but because it is a two-piece design, it is not technically leak-proof. If you are baking a very thin, liquid-heavy custard, we recommend chilling your dough thoroughly before filling to ensure the crust sets quickly and creates a seal.

No, this pan must be hand-washed. Dishwasher detergents and high-heat cycles can cause tinplate steel to rust or lose its protective finish, so a quick wash with warm, soapy water and immediate drying is the best way to maintain its performance.

The secret to using tinplate is proper preparation. Lightly grease the pan with butter or a neutral oil and dust it with a thin layer of flour before pressing in your dough. This creates a barrier that allows the finished tart to release cleanly from the fluted sides.

Beyond the aesthetic appeal of a modern, geometric presentation, a square pan makes it significantly easier to slice uniform portions. It is an excellent choice for savory bakes or tarts that you intend to serve in clean, square slices rather than wedges.