You've nailed the filling—silky, perfectly seasoned, beautifully set—but that bottom crust? Soggy. Again. This is the frustration that drives bakers to seek out perforated pans, which promise better heat circulation and moisture escape. The Yamteck 9-Inch Perforated Quiche Pan enters a market dominated by French stalwarts like Matfer and de Buyer, but at a notably lower price point. It throws in a cake server too. We baked six quiches over three weeks—three with the Matfer as a control, three with the Yamteck—to see if budget perforation actually works.
Quick verdict
The Yamteck perforated quiche pan delivers on its core promise: crispier bottoms than solid pans. The Xylan non-stick coating works well and is refreshingly free of PTFE, PFOA, and BPA. The removable bottom is genuinely useful. The main caveat is the lack of user reviews—it's a new product with zero rating history, so you're taking a small leap on long-term durability. If you bake quiche regularly and want crispier results without spending $50+, it's worth trying.
Who is this for?
This pan serves home bakers who make quiche or tart once a week or more and are frustrated by consistently undercooked bottoms. It's also practical for anyone baking for events—you need reliable, predictable results when you're making two or three tarts at once. If you bake quiche twice a year, a solid pan works fine; the perforation won't make enough difference to justify the storage space. And if you primarily make custards that need gentle, even heat without browning, a solid ceramic quiche dish may actually serve you better.
Key features
Xylan non-stick coating (PTFE/PFOA/BPA free)
Yamteck uses a Whittford Xylan-series coating applied via a Platinum-3X double-sided three-layer process. The key selling point is that it's free from PTFE, PFOA, and BPA—chemicals that concern some home cooks even though PTFE-coated pans are ubiquitous and considered safe when used correctly. In practice, the non-stick performance held up through our test series. Egg-based fillings released cleanly; no soaking or prying required.
Perforated design for moisture escape
The perforations are the reason you're buying this pan. The 9.4-inch pan has a grid of holes that allow heat to circulate beneath the crust and let steam escape directly rather than condensing against the bottom. This is the same principle used in professional bakery equipment. The trade-off: these pans don't retain heat as well as solid metal after removing from the oven, so timing matters if you want a warm serving.
Removable bottom
The detachable base is a practical feature that makes demolding significantly easier. You push up from below rather than inverting and hoping for the best. This matters most for delicate tart shells and elaborate presentations where you want the fluted edge intact. The mechanism is a simple pressure-fit ring—the kind that works well initially but may loosen over years of thermal cycling.
Included cake server
The package includes an 8.9-inch pie server, which is a nice value addition if you don't own one. It's not premium-grade stainless (think stamped rather than forged), but it handles standard slices without bending. You won't need to buy a serving tool separately.
Dishwasher safe
Yamteck lists the pan as dishwasher safe, which is convenient. That said, hand washing with a soft sponge will extend the life of any non-stick coating. The perforations mean bits of filling can get trapped in the holes if you run it through the dishwasher on a heavy cycle—give it a quick scrub first if you've baked something with cheese or fruit filling.
Real-world performance
We baked three quiches in the Yamteck and compared against our Matfer control. The first test was a standard Lorraine (eggs, cream, bacon, gruyère) with a standard butter-shortening pie dough. The Yamteck result was noticeably crispier on the bottom after a 35-minute bake at 375°F—the fork inserted through the top showed no sogginess when we checked the base. The Matfer had a thin, slightly pale layer at the bottom. The difference diminished on the second test with a wetter mushroom and gruyère filling. The perforation helps, but it can't fully compensate for fillings that are genuinely soupy.
The third test was a lemon curd tart with a blind-baked shell. Here the Yamteck performed well—the shell came out crisp and golden, and removal was clean. The Xylan coating continues to impress on release properties. Demolding the removable bottom took practice on the first try (center pressure, not edge pressure), but we got the technique down by the third tart.
One thing we noticed: the carbon steel base conducts heat quickly and cools fast. If you want to serve warm tart, have your serving plates ready. This isn't a flaw—just something to plan around.
Pros and cons
See the structured pros/cons in the right rail.
Verdict & price check
The Yamteck 9-Inch Perforated Quiche Pan does what it promises: it produces crispier quiche bottoms than solid pans, and the removable bottom makes demolding manageable. The non-stick coating is legitimately good and avoids the chemicals some cooks want to avoid. The main risk is that this is a new product with zero customer reviews—we don't yet know how the coating holds up after months of heavy use or whether the removable-bottom mechanism stays tight over time. For the price, it compares favorably to options costing twice as much. Check the current price for the Yamteck 9-Inch Perforated Quiche Pan on Amazon.