HIC Harold Import Co. 43741 Large Fluted Tortilla Shell Pans Taco Salad Bowl Makers, Non-Stick Carbon Steel, Set of 2 Tostada Bakers, 18.5" x 2.5" Black

We love how we don't have to use oil, just put the tortillas in there, put it in the over till you start to see a spot it just a little too brown, and voila! Perfect taco bowls every time. I put cheese on the bottom to protect it from the juiciness of the food that goes in. I also make the taco mix drier than normal. We now have four of these so we can cook them for guests :)

Whenever I make burritos, I always have left-over meat, veggies and tortilla shells. Now I can preheat my oven to 350 - lightly apply vegetable oil to one side of a tortilla and place it into the form. After 15 minutes in the oven, I have a taco salad bowl equal to what I can get in a restaurant. I don't know what I look forward to more: Taco Tuesday - or leftover taco salad night!

These are just the size I was looking for and I would be 100% happy with them if the edges weren't a little on the sharp side. I cut my finger when taking it out of the package. However, now that I am aware of this, it is no big deal.

I'm very happy with these. They are very non-stick, and I've learned to bake the shell on the inside for about 4 minutes, then once it has the shape, flip over the pan and finish baking the shell on the outside. It gives in a fairly nice, even crisp. I'd recommend these pans easily.

I made two tortilla shells with these and filled them up with seasoned chicken, lettuce, olives, tomatoes and salsa and it was delicious! Preheat oven to 350F, spray the interior of the shells with oil (I used coconut oil), and I sprayed the shells again on the inside before popping them into the oven for 10-12 minutes. The tortilla shells came out looking golden and yummy, and my family loved the novelty of having these taco salads at home. Stainless steel, easy to clean and store. I highly recommend these pans.