Parrish's Magic Line Round Cake Pan, 8 by 2-Inch Deep
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The spring form pan is made of aluminum, and all spring form pans that I've seen were
It is straight on the sides and has rounded edges. You cannot nest more than one pan inside of another.
There are many reasons to buy these pans, one of which is the straight edges that make for a more professional looking cake, but this does mean that they cannot nest. It isn't a problem for me, because I have several of these pans in different sizes and nest the smaller ones in the larger ones.
Selected User Reviews For Parrish's Magic Line Round Cake Pan, 8 by 2-Inch Deep
There is nothing better than a cake pan. picture, you can see strawberry cakes baked in a Wilton pan (on the left) and a Parrish pan (on the right). A very small amount of caramelization occurred on the side, very evenly cooked. I make them a little slower than I would if I were making wiltons, but they come out a million times nicer!.
These oven-safe pans baked my cakes perfectly every time. No dome formed and I did not have to use cake strips. It is the only cake pan I will ever use and I will never use another brand.
It did the same for me. Then, after washing them correctly, I noticed aluminum on the butter after they were buttered. When I wiped each of the three down, the paper towel nearly turned black. Metal still comes off of the dry surface even after running a dry paper towel across it. I'm so grossed out.
These pans are better than my Chicago metallic pan, the Fat Daddies pan, or the Wilton pan. The quality is excellent and the value is great. There is a deep pan of 3" and a deep pan of 2". Our shallow 2 1/4" pan is now obsolete, and I wish the deeper 3" pan was available when we bought it If you bake a taller cake, it gives you an option to do so. I would like to point out When used in a Lodge #12 Dutch oven for camp baking, this 8-inch round pan will fit perfectly inside If your cake burns, put a couple horse shoes or large stainless steel nuts under it to lift it off the bottom of the Dutch oven.
It was a good opportunity to bake a couple different cakes in this pan, and I am very pleased with the results. It has been a long time since I last wrote The NordicWare Commercial bakeware line makes my life easier - I have been using the products for years. This is my third cake pan of this line. I have several muffin pans, cookie sheets, etc. from that line. Since I needed another 8", I thought it would be a good time to try this line. This is a heavy pan which is sturdy - I recommend it! This is one of the best parts of it for me. Although the NordicWare pans are lighter (and I haven't had any issues with warping), some may consider them to be more durable. According to one article, these pans give you a cake with a smaller dome, and there's less trimming to do You are right about that part The cakes in these pans hardly dome at all, if at all. There was a clear difference between the NordicWare pan and this one. The only problem is - and this is a biggie I need to bake these for so much longer than Despite the fact that the middle doesn't bake and set as quickly, I find that I have to extend my baking time with this pan by at least 5 minutes. I had to wait for eight There are a lot of words in that. The cake finishes at different times depending on the brand. If all my pans were from this line, it wouldn't be a problem but if I had to use each brand, it would be a hassle. This was a very interesting experiment, but I am not as impressed as most of the.
I am so glad I read a review about these pans. In my quest to keep my cake bottoms from getting too brown, I was trying to keep an eye out for some techniques. Wilton cake pans were what I was using, and I thought everyone was using them. It's that time of year again, and I have yet to discover that better cake pans exist. As I mentioned before, I employed the pre-emphasis I still think my cakes turned out better when I used these pans because I cut parchment paper round the bottom of the pan. This mattress is easy to use, and now that I'm using fondant to decorate my cakes, it is even easier. It is certain that I will order more sizes in the future. Interestingly, I had to exchange one pan because it was dented when I received it.
The sizes I need will be purchased from Magic Line, and the other brands I will donate. I've used them interchangeably over the years and can state with confidence that I will purchase all the sizes I need. I agree that other brands are well made, sturdy, and clean up well. However, (and I do not know how magic line does it), it is the only pan where my cakes come out of the oven evenly. The cakes that I've made using other brands of pans have never come out of the oven without needing trimming. When I use a magic line cake pan, I never have to trim any cakes. The dishes come out beautifully, and they take less time to prepare.
The normal practice for me is to place baking strips around pans to get an even bake, but this time I decided not to. Even so, I did use the metal heating cores because I always use them for cakes up to 8" in diameter. Keeping raw centers away from your children is a great idea. It is true that they are helpful. There is a noticeable difference in the lightness of the left one. In addition, the dome was smaller and it was taller. In addition, I weighed the batter to ensure that it was exactly the same, in grams, in each of the pans. This is a victory for Parish! that I have all the sizes x, I need the sizes y and z. However, I guess I will have to keep using baking strips around Wilton pans until the end of the month. Although I like the way it got taller and with less of a dome without using a baking strip, the outside isn't as important to me since I like to trim it off to have uniform color throughout each slice.
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