Chicago Metallic Commercial II Non-Stick Round Cake Pan
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I'm not sure what kind of metal it is, but it's "some kind." It's a lot "thicker" than the rest of my pots and pans. It appears to be of excellent quality to me.
It is always a good idea to grease the pan well and place parchment paper in the bottom of any pan. After that, if you want to grease it, go ahead. Softened butter is my preferred grease. Some people flour the pan as well for the belt and suspenders and another belt. I don't. The nonstick coating aids in holding your pants up, but I would never rely solely on nonstick coatings, especially in the bottom corners. Nonstick, in my opinion, simply makes cleaning the pan easier. But I've had nothing but good luck with these pans, with perfect releases every time.
The verticality of the sides is striking. They do stack two high, but after that, I would recommend starting over. Because I only have two pans, I can only do two high.
The pan I received is identical to the one shown on the left. It has done a fantastic job.
Selected User Reviews For Chicago Metallic Commercial II Non-Stick Round Cake Pan
Metal that is very thick and durable. The importance of having nice, perfectly straight sides in a multi-story building cannot be overstated. cake with multiple tiers Most pans have slanted sides that flare out a little to make stacking easier, but this doesn't work as well for a 3-layer cake. cake with multiple layers I was looking for nice 90 degree edges between the side and the bottom on this one, and the cakes came out perfectly without any slanted edges. Using cooking spray, I was able to clean up extremely well with no sticking. Definitely recommend—you get what you pay for, and you'll have these for a long time.
This is my second favorite cake pan of all time, which is saying a lot considering how picky I am. This was purchased in preparation for a pineapple upside-down cake. Because it performs so well, I'm now on the lookout for recipes and uses for it. With other pans, no matter how well I greased them, the sides of my pineapple upside down cake came out rough, but not with this one. In addition, the bake was very even. This is a purchase you will not regret. Good luck in the kitchen.
We put this pan to the test and it performed admirably. br>We just finished baking our first cake, and it turned out beautifully. Except for the fact that the cake bulged upwards like a mini-cake. But it's not the fault of the pan; it's most likely the fault of an overheated oven, which I'll have to investigate further. This pan was easy to clean and was thick and sturdy while still being lightweight. br>This pan paid for itself the first time it was used!.
I like how this pan has square corners instead of rounded corners because it makes cutting bars or servings much more even. It has a nice finish.
The bottom of the pyramid is smaller than the top of the pyramid.
Heat is distributed evenly thanks to the thick construction. For the past few months, I've been baking in a 550°F fan oven with no warping, which I've noticed in other pans. Crispy crusts that are incredibly simple to clean.
Two times I used a 9x9 pan- The top layer of the coating is beginning to peel away. There are a few more bubbling spots. I asked for a refund, and I got it.
So far, I've only used these pans once. Pans of excellent quality. I only used them once, so I gave them four stars for durability. In terms of long-term viability, only time will tell.
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