Silicone Pie Pan with Reinforced Metal Frame, 9 Inch Non-Stick Tart Pan

Brand Vinino: A Bakeware Specialist Our Story Began in 2008 Our brand founder's journey into baking began in 2008, when the act of kneading dough and beating eggs helped him emerge from a period of despondency. The process stimulated his creativity, allowed him to relax, and enabled him to focus intently on each step. Falling deeply in love with baking, he founded our brand, Vinino, with the mission of making baking an enjoyable, creativity-inspiring, and spiritually fulfilling experience for bakers.

Sturdy, Food-Grade Silicone Bakeware Our silicone tart pan, reinforced with a metal frame, is designed for easy insertion and removal from the oven, ensuring safe handling and maintaining the pan's perfect shape throughout the baking process. The pan can be hung on the top rack or stacked for space-saving storage and easy access.

Crafted from 100% food-grade, BPA-free silicone, our bakeware can withstand temperatures ranging from -104°F to 446°F, without any unpleasant odors or fading. This durable material is suitable for use in the oven, microwave, and freezer, making it a healthy and safe choice for all kinds of baked goods.

Easy Cleaning and Versatility Cleaning our 9-inch pie pans is a breeze – simply rinse with water or place them in the dishwasher. After cleaning, the pans can be hung on a hook to dry, allowing you more time to savor your delicious creations.

Unlike traditional steel tart pans, our flexible silicone pie dish features a non-stick surface, making it easy to gently press the bottom and release your quiche or other baked goods with ease. (Bottom diameter: 8.5 inches, top diameter: 9.5 inches, depth: 1.25 inches)

Unleash Your Culinary Creativity Our versatile tart pie pan is perfect for a wide range of baked goods, including creamy pumpkin pie, pineapple pie, apple pie, muffins, cupcakes, brownies, and even pizza. Unlock your culinary creativity and indulge in the joy of baking with Vinino's high-quality silicone bakeware.

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