ceramic (one piece) and steel (removable bottom) tart pans

these three ceramic tart pans vary a little in size and cost, and are made in China (white porcelain), France (blue edged stoneware), and Germany (creme colored stoneware). They work equally well, and perform in the oven much like a 9" glass pie pan (US made). The ceramic results in an evenly browned bottom crust with vertical flutes around the perimeter. They clean easily, and the glazed surface stays bright as long as the pan remains unbroken.

metal (thin steel, not aluminum) tart pans, made in the US, are relatively inexpensive but bake "faster" than their ceramic counterparts. The removable bottoms of these three pans make it easy to lift the finished (and cooled a little) tart from the pan, before slicing and serving. Other shapes are available (square, heart, oval), and the variety of sizes allows you to make smaller, or individual tarts as well.
 
quiche is a savory "tart", and is often made in these pans. Below is an apple tart with raisins in a porcelain pan.

Flying saucers and flying fish makers

Waffles or taiyaki, sweet or savory, with crust or shell and filling, or fillings integrated in the batter. However you make them, these are FUN foods.

But you need an iron of some sort, and preferably one that allows a "pocket" space for filling. The very western "Toast-Tite" was designed to make pockets of sliced bread (cutting off the crusts when closed), but makes a super seafood cornbread "flying fritter" saucer. The very Japanese taiyaki pan makes two at a time, and is nonstick for easy release.

Either "iron" works best over a gas flame, but can be used over charcoal on the grill. The longer handles on the saucer make campfire cooking realistic. Electric burners are not so easy, but a small coil on high may serve, with the possibility of less even toasting.

Although skill is involved, these are fun cooking tools for kids to learn about batter cakes and "baking" over direct heat. Teach safety (burn prevention and first aid) at the same time, and your young cooks will be safe cooks.


These taiyaki are traditional, with sweet red bean paste as a filling. Many other fillings are possible, and the batter itself can be adjusted from sweet to savory, and can be filled with fruits, vegetables, meats (precooked is safest), or seafood (precooking not necessary if in small pieces). The batter can be egg-rich, or even egg-free, and can be made of a variety of flours besides wheat. My favorite batter is brown rice flour, w.w.  pastry flour, and med. grind cornmeal in roughly equal parts, with a little salt, soda, and an egg. I also add some oil and prefer to use sour milk or yoghurt to thin the batter, although water works fine.