I just ordered the PPB and I am going to need some tart pans.  ( I am slowly building my repetoire of different types of pans )  I have seen tin plated and non-stick during my searches and I have read conflicting opinions on which one is better for baking.  Also, is there a wide variety of manufacturers, ie - Gobel, Matfer, etc.  Any suggestions would be most helpful.

Thanks so much

I would think that non-stick for a tart pan is un-necessary.  Considering the amount of butter used in a pastry crust, I can’t imagine that anything would stick.  I find that things bake bater in a pan that isn’t “non stick”.  The only non-stick pans that I use are cupcake tins (and I usually have paper liners in them).

As far as brands go, I bought mine at Williams Sonoma, and I love them (but that store does tend to be very expensive)

Thanks for the quick reply.  I have read too that non stick is not nessessary for pastry crusts for the exact same reasons you posted.

Agree with Bill that non stick in unnecessary. I’ve used both but I like my stainless steel pan, I have both the 10 inch and the little tartlets - both from William Sonoma. I never have issue with pastry sticking to the stainless pan. The 10 inch one is a bit big so I’ve been using an old non stick 5 inch one or the little tartlets.

The store is a bit expensive so you don’t necessarily have to buy from them. I’ve always asked for their giftcards for presents so it works out well for me .

Perhaps also consider your oven, if it runs cool or your crusts aren’t browned enough, then a darker (non-stick) pan might make sense, to give the crispest crust.  In PPB p.664, Rose recommends non-stick tart pans by Gobel, which I have and like a lot.  I bought mine here (better prices and bigger selection than WS):  http://www.bakedeco.com/dept.asp?id=33