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It mainly has to with durability. I haven't really made tarts before, so I wonder if going with pan that isn't coated is to going to be a nightmare when cooking them.
Would there be any advantage to not going with non-stick?
For woks get the cheapest carbon steel you can. It's the one piece of equipment I think I would not really try to go fancy on. Woks are supposed to be used with super high heat. Carbon steel will naturally be non-stick. Don't get teflon for this application.
Matt, or anyone else familar with this, should the tart ring be seamless? I found this one on Amazon, it's obviously not seamless. I know one should probably own a range of sizes, but would the 9.5" at 3/4" be the most typical size?