this was used to make an apple tart tatin....what i would like to know is what the diameter is at the top of the pan AND the bottom of the pan AND how deep it is.....
Tarte Tatin pans usually run under 2 inches deep and 8 to 11 inches in diameter. The shallow depth makes it easier to flip the baked tarte without breaking the crust.
thank for you posting....that is a screen shot from Neven Maguire-home chef (from RTE1 in ireland)...he was at gordon ramsays restaurant in london as he knows one of the chefs there and he was being shown how they do a tatin...i have seen it done in an oven proof (i would hope) frying pan but not in a pot....
hey bill
i was not aware that there were tatin pans...hmmmmm.....as i mentioned, i have seen it done in a frying pan....
I think you may have an issue trying to cook the apples interior of the pot. But the time the heat worked it's way in to the center, the exterior may be overdone.
The windsors I have are all about the same in proportions regardless of the size.
To me the pot looks like a Mauviel tin lined M250. Assuming my hand size is similar to the one in the photos it would be 9.5 top, 3.5 deep and about 8 at the bottom. All exterior dimensions.