NorproPuffy Muffin Top Pan Makes 6 Non Stick High Rise Crown 4" Wide .5" Deep

I bought this to make flax rolls for sandwiches. I eat low carb and flax bread made from straight up flax is pretty much carb free. I put about 2 cookie scoop scoops in the well and it takes around 10 minutes for them to bake up. I cut each one in half, I suppose I could make each one thinner and make more, but the flax batter sets up very quickly and won't spread. This is very non stick. I do put a little bit of cooking spray on it. The first batch fell right out, no batch afterwards has. For the purposes I bought it for, it works great. The little rolls are a little over a half inch thick and make 2 very thin slices when sliced in half - which is perfect for me. It cleans up like a breeze with soap and water. I always hand wash it. I recommend it and would buy it again. In fact, I'm thinking of buying another one.

I bought this tray to make egg patties for breakfast sandwiches and it works great. Highly recommend. I do put it in the dishwasher and dry it as soon as i pull it out

I love this pan!!! I bought it to bake eggs for breakfast sandwiches and I couldn't possibly be happier with it! You can fit one egg in each cup and they are the exact size of an English muffin. I sprayed the pan with a little canola cooking spray even though it's non stick. The eggs did not stick even a tiny little bit! You can see the picture I included to see how clean the pan came out! I absolutely love this pan!!!!

Good quality, works great, as described

The coating on my old muffin top pan finally died, so I needed a new one to make egg 'rounds' for breakfast sandwiches. I have only used it twice now and can say the non-stick coating so far has been pretty nice - no sticking and easy clean-up. I wish the wells were a bit deeper, like my old pan, but this is as advertised at .5" deep. What really swayed me to buy this pan was that it has handles. However... the handles are pretty useless when it comes to picking the pan up off any surface. The handle is designed so the lip extends down to the same level as the well depth and it is impossible to get your fingers under the handle in order to lift the pan. Once you slide the pan over the edge of the surface, like a counter top, you can use the handles to grip the pan. I would recommend the pan for the non-stick coating, but if you're looking for a pan with handles to make lifting it easier, this will not make you happy.

Very slippery to get out of oven cause of how thin pan is

I just purchased 2 muffin top pans: this one and one from Chicago Metallic. Since I spent quite a bit of time deliberating between the two before making the choice, I thought I'd post this review to help someone else save time.The pans themselves appear to be similar quality and cup depth; however, there is a difference in design that does affect the finished product.The Norpro pan has rounded sides to its cups, while the Chicago Metallic has a bottom edge with angled cup sides.I baked these GFDF sandwich rolls at the same time and in the same oven, rotating halfway through baking, the Chicago Metallic pan produced a loftier rise for these GFDF Sandwich rolls.This may be due to capacity. I measured the amount of water held by each. The Norpro cups hold 85 g of water. Chicago Metallic holds 102 g.I don't know if the results would be as pronoynced if the same amount of batter were put into each pan. I only filled them until they appeared full.Both pans produced dark bottoms before the tops got even slightly golden. I used non-stick spray & no wash.As far as baking eggs goes, the Norpro is NOT no stick. Even sprayed with nonstick spray, the eggs stuck. You can see from the photos how much better Chicago Metallic performed.So after all is said and done, I'm giving the Norpro pan 3 stars and the Chicago Metallic 5.Please note that for sourdough hamburger buns, the pans produced identical results and the browned bottoms were much less pronounced than with the GFDF sandwich rolls.Happy baking.

I love this pan! I've used it twice for cornbread and it's browned just right. I'd recommend this to anyone. BTW I've learned to grease this pan with Crisco, as it's better than Pam.

I have made three batches of muffins the same kind, I have used Pam, I have used nothing, and I have tried different levels on the racks in my oven. But they always burn and stick