The man who founded Nordic Ware invented the bundt pan in 1950 at the request of a Jewish women's group. It became popular because of the Tunnel of Fudge Cake, and they've now sold more than 50 million bundt pans. I'm not educated about cookware or anything, I just wiki'd it.
I’ll only buy Nordic Ware Bundt Pans. I love them, the big boys, the adorable mini ones! The Holiday specialty shapes, the Gold colored pans. I love them more than designer shoes! Then again, I’m a little weird. 😂🤣😂
I have a Lodge cast iron bundt pan that works great & cakes never stick! Also anytime I hear bundt cake I immediately think of the scene from My Big Fat Greek Wedding! 🤣
I have a bundt pan that was my Mom's. She bought it back in the seventies. I want to use the bundt pan to make a lemon bundt cake with lemon glaze to pour over it. It is a Nordic bundt pan.
Effectively what you're saying, though, is I should choose my bundt pan based on the shape and the price. Sure thirty dollars makes for good ridges, but if I just want a tasty cake regardless of shape I'm going with the cheapest option.
No... If you would've paid attention they said all the pans made great bundt cakes so they had to determine the winner based on the appearance of the ridges in which case the most expensive one won, remember that in cooking, presentation is a key part of it.
You guys are awesome! Always enjoy the info. Will u please do a sous vide cooker test? It's hard to know which one is a good pick. You always have a good selection to test from and are fair and accurate in your tests. Thanks in advance!
They did test sous vide circulators fairly recently. Here are the links. TV show segment: www.americastestkitchen.com/videos/4049-sous-vide-circulators Detailed reviews: www.americastestkitchen.com/equipment_reviews/1835-sous-vide-machines-immersion-circulators From Hannah's 'Is It Bad?' series: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ng7W5yFZadc.html And her feedback: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hsLPsVPzR94.html
I use the bundt cake pan for cakes, but if you are not aware, it makes a great pan for trimming cooked corn on the cob. Stand the cob up vertically on the center piece of the pan, and cut straight down to remove the kernels which the outer pan will catch. Then if you want the sweet corn milk, use the blunt side of your knife and rake down the cob( with some pressure on the cob with the dull side of the knife) after the kernels are removed, the outer bowl will catch all the cob milk/juice. In rural kentucky , we actually make corn milk/juice jelly by taking it and addind a little non flavored powder gelatin or pectin, is delicious on toast or biscuits.
We always say how blessed American people are, you are really spoilt for choice!! We do not get Nordic Ware here, well, I have not found any "yet", but I know, buy the best you can afford. Baking ingredients can be quite expensive so I do not like to waste a cake that could not release, the fellows say cake and custard, but no. Using a beautiful tin which gives a smart outside appearance, no need for much decoration. Enjoy your beautiful kitchenware, all of it, mixers, gadgets, too many to mention.
I use a cheap light pan and use bakers joy with flour do it doesn’t stick. I purchased a $20 dark non stick and don’t like the way it turns out so I stick with the cheap one.
What I don't like about these tests by America's Test Kitchens is that very often they are careful to test only certain brands, so that the test results are pre-determined. Testing a wider sample of the better products wou!d give different results.
I have a parrot so I can't use non stick cookware. I have struggled with using sillicon bundt pans and have pretty much just given up. I'll have to stick with layer cakes made in antique pans I guess.
Using overheated teflon frying pans might be dangerous, but baking a cake in a nonstick cake pan at 350° oven should't hurt a bird living in the same house.
The other poster is correct. You have to heat Teflon to 684°F for it to release toxic fumes. The over is at 400° or less. We're dealing with the laws of physics here, it's not going to do something weird and release fumes at a.lower temp Teflon is just as safe on the stove as well, unless you accidentally forget about it and all the water evaporates. Then your bird is guaranteed to be poisoned. Which is why they say don't use Teflon with birds. While perfectly safe at cooking temps, even with making the oil smoke a bit, it's not much of an accident to overheat a pan on the stove by forgetting about it.
@@lordgarion514 considering I do most of my baking and cooking at my elderly grandparents residence I'd rather not get them non stick stuff and have ed accidently overheat something and poison their poor parrot. I get along well with stainless steel, cast iron and ceramic cookware as is I just wish they didn't make everything non stick these days. I mean people made bundt cakes before the invention of non stick cookware somehow, so I don't see why that cant be an option for people who dont want to use it.
Darker nonstick is going to give any cake the dome effect and burnt edges when compared to lighter nonstick, stainless steel or aluminum. It will not give you anything near a professional result. There is definitely a difference in the quality of the finished product.
Apparently so. I looked on their website to see if I could find any reviews ot silicone pans or molds, not just bundt shaped, but I didn't find any at all.
