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 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.
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! 🤣
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.
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.
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: ruclips.net/video/Ng7W5yFZadc/видео.html And her feedback: ruclips.net/video/hsLPsVPzR94/видео.html
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.
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.
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.
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.
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.
Glad to see Adam still around. He performs great reviews! MORE!
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. 😂🤣😂
Yes but the anniversary bundt pan is way higher prices then what they said...where is the link for this.
This bundt tin review and your Porchetta recipe are going to make my Christmas spectacular.
Thank you.
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.
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! 🤣
thanks for bringing up MBFGW, now I'm craving vegetarian, better go make some lamb.
This scene?
ruclips.net/video/RTeCCCybLs8/видео.html
Dave Jones yup! Cracks me up every time I watch it.
Jason Young lol
I knew it was Nordic Ware when I saw the bundt cake, they make amazing cookware.
I use that bundt pan and its great. I only use the recipe from Americas Test Kitchen that is out of this world. Thanks and keep up the great testing!
This is my go-to site for equipment reviews. Thanks.
You can learn more from reading the comments.
I remember watching this show at my grandmas during the summer 🥰 now look at me: getting tips and tricks from them! Thanks
Love these Equipment Test & Reviews. Thanks
Wow, I'm going to try using my Bundt pan to make the layered Meat Loaf from the 1956 Pillsbury Family Cookbook. It's our fave recipe for meatloaf.
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.
They should have shown the best cheap one, the 2nd pick.
I'm so excited for this video, especially since the Apple cake video just a couple days ago! Perfect timing!
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.
Sounds AMAZING! Thank you for sharing this!😊
It also makes an interesting meatloaf or jello mold. (Do people still make jello?)
@@tlsnana9539 I do! I like cherry the best! You?
@@stevienicksisafreakinglege4413 you are most welcome, it works great friend
@@tlsnana9539 , my wife is nana to our two grand daughters ages 5 and 2, we still make jello, they love it, and help nana make it, lol
I own the winner and it is awesome
Nordic Ware owns the Bundt name. All others are fluted pans...which means all those pans were Nordic Ware.
Sounds like the 'granton edge' fiasco.
Would like to have seen a cast iron pan added to the mix for comparison. Like the recent Lodge one (or vintage if you can find one).
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 tend to like the heavier pans, but I'm assuming that the weight of the pan probably doesn't affect the finished cake anyway.
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!
Sous vide isn't for home cooks: It's for chef's who can't properly manage their staff. ATK is supposed to be for home cooks.
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: ruclips.net/video/Ng7W5yFZadc/видео.html
And her feedback: ruclips.net/video/hsLPsVPzR94/видео.html
@@humidly Thank you so very much. I watched it and it will help me make a better informed decision.
Always look to ATK for recipes, tests on equipment.....love TV show!
I would like to see a segment on how best use a bundt pan and various sauces and creams to serve with them.
I *love* my NordicWare Elegant Party Bundt Pan. It's not as pretty as the classic Bundt shape, but it sets up perfectly even slices.
Oh No! I always used these as jello molds lol Thank you for informing of its corrct use O:) lol
Lodge cast iron bundt cake pans are all I use!!
Hi can I have a link to place my order thanks
Hello! And thanks for all the great reviews.
Yep; reviews that ignore manufacturers instructions.
I presses the link it's not 39. Dollars but 60.00 where can I purchase it for the said price from this video???
I actually bought the USA bundt pan and it's equivalent to this one or even better IMO
Can you guys please test the best microwave?
What about cast iron or stone bundt pan
What about ceramic pans?
can you make bread in that pan?
Sure, why not?
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.
Hello
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.
@@lareinadiondra6027 It DOES, believe me! If it is brand new, it most certainly does. I lost 3 birds doing that. We didn't realize that.
The “a winner” looks like a Lodge?
Didn't see a BLACK IRON LODGE Bundt in that lineup !! Was thinkin bout gettin one ? what do ya think of it !?!
We have a full review posted on our website!
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.
Happy 4th July
K.
That wasn't very informative, please discuss all the pans you tested not just the winner.
I enjoy my Lodge cast iron bundt pan
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.
Thanks for the research, but I wonder: Are silicone bundt pans so clearly inferior that they weren’t worth putting into the mix?
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.
The best bundt pan is the one I got for 25 cents at a church social. Cause I'm a maverick.
It's pronounced 'Booondt'. I learned that from my big fat greek wedding.😑
Yes yes… Where's the cast iron bundt pan? price is decent from lodge and it last forever.
0:33
Not nonstick
bentleyr00d cast iron is the original nonstick
Robert Pruitt right they said steel and aluminum. But that leaves out the best
@@whatsdougupto
Cast iron is not considered nonstick. That word means something specific when it comes to cookware manufacture.
you missed out on including a cast iron bunt
The best bundt pans are silicon bundt pans
I wonder why they didn't review one, I have been meaning to get one to try it out
Do you still need to use a spray for non-stick?