Have any of you tried using this for creme brulee made in clear custard dishes (Anchor Hocking)? Will they break? Don't have brulee ramekins :(
1941414
Oops, what I happened. It said I answered this question yes... But actually my answer is No. Plastic cups will melt. I always use a porcelain pudding cup, which can withstand a lot heat. They are oven bake safe.
68711
I have never made crepes in these pans but have made omelets. The omelets turn out well. I use a lot of butter. It keeps the eggs from sticking and enhances the flavor of the eggs.
908864
I've had my Anchor Hocking set for over 5 yearsand the markings are fine. I frequently hand wash them instead of using the dishwasher, so maybe that has helped.
872457
Yes! I've used my Anchor Hocking and Pyrex 12 x 9 and also loaf pans. No issues whatsover.
1882596
I find these to be very flexible. I just made a very moist cornbread muffin in them and they came out very easily without and sticking whatsoever. I was able to just pull the sides back and fold down. If it is a firm/heavy cheesecake recipe I think you will be fine if you let them completely cool and refrigerate before trying to remove. However if it is a no bake cheesecake I would recommend leaving them in the cup and just eating right out of it. Hope this helps.
1087239
Yes! I use it to make creme brulee, souffles, mexican hot chocolate. Much better than a regular whisk. It is well worth the money.
2237969
I don't think so! I agree with John Farago. BTW, I use mine to melt melt & pour soap and it's great! I tried to make custard with a new one, and it really stuck to the bottom. You should really find a cute little Bain Marie or double boiler that has a non-stick coating to cook anything that will stick. Hope this helps you! Another BTW: -- that is a good price!! When I was first looking for a double boiler I saw one for $85 or more, then I bought one from a small cookware company (can't remember the name) which was around the price for this.
714859
I tried to make creme patissiere in it and finally gave up. The silicon does not transfer heat sufficiently. It's a chocolate melting pan - and for that it is superb - but not adequate for fine sauces. You could try blender hollandaise instead.
1542717
Anchor Hocking is Pyrex. My beloved old Pyrex 9x13 exploded in the oven the other day. I've done a ton of research and think I'll just bite the bullet and get stoneware, since this is very common (found a site with over 1400 Pyrex explosion stories. I'll still use my large Pyrex collection for food storage, but that's it. No more heat. I also learned Pyrex changed the glass formula, but finding old ones on ebay or elsewhere won't work either, since they may have invisible cracks, which also causes them to explode. Just not worth it.
698066
I had the same problem and eventually threw the pan out after several attempts at crepes. It's junk. But if you decide to keep it, brillo pads got a lot of the food that stuck off.
562390
1. anybody use these silpcone rings in an iron skillet/ fry pan? do eggs stick?2. plus on an induction burner?
417224
I only use mine for making custard so only use a wooden spoon. Although I don't have direct experience with it, I would never think to use a wire whisk or beaters in the porcelain pot. I wouldn't want to take the chance.
1398949
Having only used the pan with a 'donut' recipe, I can't say for certain. However, I would think if you don't overfill the cavity it should work. It is really just like any other 'cake' pan, except for the shape. That being said, possibly the cake batter is lighter or airier and the 'donut' could break apart. Sorry, I'm not much help!
1255590
Yes, not overly fragile, but nicely thin and delicate -- that is, unless you make a thicker batter using a different recipe. I made them once using Amaretto and ground toasted almonds and they were thicker and sturdier, and quite tasty. The plain Italian pizzelle recipe is a good one and can even be made using olive oil instead of butter and egg-beaters instead of whole eggs (which I do to cut calories and fat). Try adding a little grated lemon zest too. Happy baking!
1440015
I use them for Creme Brulee, so the oven is fine, though I have never used them in the microwave I would guess yes.
2188524
Only if they really small. The ramikens are probably most suited for side dishes or creme brulee
71956
I do not believe they would work for that at all. They are great for breads , bank as . But brûlée is one b wouldn't work for