Once you get used to using French rings to make pies, tarts and cakes, you probably won't go back to pie and cake pans!
It is very convenient to be able to simply lift off the tart ring when your tart/pie is cooked; this keeps you from having to worry about getting your tart/pie pan back after taking it to a church or social gathering.
This one is perfect for making deep dish sweet or savory tarts such as quiches and Normand Apple Tarts, but also works great for cakes! Simply place the ring on a flat sheet pan lined with parchment paper or a silicone mat and use as a normal cake pan.
