Customer Reviews

Cake Pan Straight Sided- 3" high - 11"x3"

5 star:		(57)
4 star:		(0)
3 star:		(1)
2 star:		(1)
1 star:		(2)

 

 

I am a huge fan of this pan and all of Fat Daddios. I own several different products from them and love each one. Their pans are nice and heavy, bake like a dream, and I am simply amazed at how well they clean up. This pan has straight walls to it and the cakes come out nice and straight, making my decorating a breeze. My cakes rise evenly and release from the pan effortlessly. You will love these pans!
I saw a review about the made in China label and think that this reviewer should try before he complains about something. There are lousy products that come from there but there are also great products that do as well, namely my Fat Daddio pans.

Picked up two of these after watching Americas Test Kitchen and getting a serious sweet tooth for a yellow cake that they made. After consulting Alton Brown's kitchen hardware book, I decided to eschew the normal nonstick brands that you find all over Bed, Bath and Beyond and similar stores and sought out all aluminum pans. For those who don't know aluminum, like copper, provides excellent even heat distribution, which is essential for all serious cooking and consistent results.

I picked up two Fat Daddio's pans after reading the numerous reviews praising them. I will simply add my voice to the din. They are light, very attractive and, most importantly, do an excellent job at baking. 9 inches is an optimal diameter, but also you really need to have at least a 2 inch height for the rim so the cake doesn't overflow while baking. My cake came out superb and the pans were easy to clean. Fat Daddio's is just an awesome name for a pan manufacturer too. I plan to get far more Fat Daddio's pans for future baking.

Highly recommended!

I am a professional chef and just started baking in quantity for a new shop I am opening. I came up short on 9" pans and ordered a couple online from a baking supply wholesaler in NY. I recieved these very same pans but for a higher price. I also went to my local restaurant supply and found them front and center with all the other baking supplies. What I am saying is that these pan are in use at bakerys and pro kitchens all over. That is a good sign. If you go to a bed and bath store you will find an abundance of cake pans, all nonstick and all good for about a week because a simple scratch, and they will get scratched, whther by cleaned or depanning and they are useless. Lets put it this way. Non stick baking things are not for rigorous use and not for reliable results. Some recipes even require the pan not be slick becaue the product being baked needs to "hold" onto the sides to rise correctly. So I bought and used the fat daddios. They are a bit lighter than some of the other pro units but they have performed admirably in all ways. I use a dish detergent that has no chlorine so they seem to maintain thier color and the shape is very accurate. They are round and straight sided. I have a couple from allied metal spinning that are about 10% heavier by weight but I notice no difference especially in a water bath. Also some of the pro metal units are banded or not completely smooth they are actually wavy on the surface of the walls.So all in all my trials have found nothing wrongs with these pan. Only good. IF they are made in China then so be it. Its not Chinas fault that our government makes manufacturing miserable for anyone in the US who tries it.Lets just be clear we dont manufacture things here anymore so most things we buy are made in China or are twice as expensive and can often be of poor quality.There are a few exceptions. They have the metal fabrication business wrapped up so expect all or most of metal kitchenwares to be made in China.Fat daddio 9 by 3 cake pan is a winner. R

Since buying my first Fat Daddio's pan a few months ago, I've now gradually acquired seven more. These are IMHO the good, bad, and annoying-but-fixable about the pans in general.. Starting with the Bad, since it's only one:

The Bad:

Overall quality control is perhaps not as good as it COULD be. Out of the 8 different F.D. baking pans I've bought, two of them had at least one edge that was not 'finished' properly and was shiny, non-anodized, and raw enough to either scrape or cut skin. That said, Amazon promptly processed an exchange as soon as I notified them about it. One of the replacement pans came in what I'd consider less-than-new condition: numerous black scratches that did not wash off, a total absence of either the Fat Daddio long peel-off sticker OR the square barcode sticker, and the bottom of the pan was dented. So I sent that back for a replacement. On the one hand, 3 bad pans out of 9 = 33% problem-ratio, which is not good; but 9 pans is a very small sample and I could just have been unlucky in the Warehouse Lottery, who knows?

The Good:

Love that they are anodized aluminum rather than the plain tinny stuff (I no longer use nonstick anything). I normally line the bottom of my pans with parchment but am too lazy to grease the sides -- yet these don't stick.

Love how the square and rectangular pans have STRAIGHT sides, not tapered; they are the proper size throughout, not like most other brands that are only 9x5 (for instance) along the top but the bottoms may measure closer to 8x4.

Great cleanup with little effort.

Lightweight without being flimsy. I had a pair of 8" round Calphalons a few years ago that were probably half the weight empty as the batters that got put into them!

Fat Daddio's has apparantly paid attention to the chorus of moans and groans about those *&&%$$##!!!! stickers with the impossible glue, because a few of the pans I recently bought had peel-off no-glue stickers. (the not so good news is that there is probably a ton of old-sticker stock left in the warehouse)


The Annoying (but fixable):

Those old style stickers range from Fairly Easy to Nonstop Cursing level as far as removal goes. After 8 different pans I've developed a 3-Step Method depending on sticker grade.

Step 1: Remove as much of the outer (printed) part of the sticker as possible. The long Fat Daddio's label on the pan sides peel off but often leave glue behind. The barcode sticker on the pan bottoms usually need some hot water applied to get the printed layer off.

Step 2: Use Goo Gone on the inevitable glue left behind. Usually 2 or 3 applications are needed. This usually (but not always) works on the long-label glue, but doesn't work as well on the bottom-label glue.

Step 3: Any glue residue that remains resistant to Goo Gone will surrender to nail polish remover (either acetone or non-acetone; I used the non-acetone type). Weirdly, nailpolish remover does not work well at all on its own -- apparantly the glue needs to be softened up or otherwise affected by Goo Gone first, before it can do its thing.

I was looking for pans, and based on the reviews I read, I was split between Fat Daddio's and Magic Line. Ended up buying a few of each kind, identical shape and size. I have used them a couple of times. Both pans are great in baking! Baked loaves of bread, I could not tell which one came from which pan. Looking at the pan itself, Fat Daddio's seems to be a notch up in manufacturing quality; the Magic Line one tends to leave some aluminium marks on surfaces it gets in touch with. Nothing major, so I'd give that pan a 4.5 out of 5.

If you want a great cake pan that will take your baking to the next level, you are on the right page. In the 10 years that I have been baking (for my family, I'm not a pro) I have never seen such an evenly baked cake!! The sides and bottom come out perfectly golden all around every time and as long as you know how to deal with a "stick" surface (e.g. butter and flour) you will be very happy with the results. I love these pans and am blown away by their quality and performance.

I own three of these cake pans. Eventually I plan to try a single taller cake, but for now I have just baked three thin layers separately for cakes like Italian Cream and German Chocolate.

The good:
These pans are heavy enough to feel substantial without being unwieldy, and I like the rounded top edge. They bake beautifully. I get an evenly baked, flat cake layer--no bump or hill in the middle like my cheap cake pans. The cake releases easily from the pan. I use either Crisco and flour or Pam baking spray with a parchment round in the bottom. The cake always pulls away from the side of the pan slightly as it cools, which means no more need to run a knife around the edge to release. They also clean easily with soap, water, and a scrub brush.

The bad:
The labels are a pain to remove. There is a smaller bar code label on the bottom and a longer branding label along the side. The bar code label has to be scrubbed and soaked and then treated with Goo Gone. The branding label peels off more easily but leaves tape residue behind. Treating both areas with Goo Gone made it better but did not entirely remove the label residue. I'll have to try someone else's tip that I just read to use nail polish remover as the final removal step.

I also wanted to note that these cake pans do not stack one inside the other for storage like the cheaper versions will. If kitchen space is a consideration, this may be a hassle until you figure out a new storage option. I personally think the trade-off in performance is worth the extra storage space.

First I bought another brand of the 8" aluminum pan and was not happy with all the leaching at all! I was going to then buy a Wilton, but was intrigued by the reviews of the Fat Daddio's and especially the anodized feature. After dealing with the regular aluminum this sounded like the answer...and it is! I bought 2 of these and baked a cake yesterday using them and was thrilled with the results. Absolutely no leaching, even using butter in the pans. I'm using them again today and feel confident that I will get the same results. Love the seamless feature too. Best pans I have ever used! Now I need to order more sizes to replace my present ones.

10-20-2010 I just received my order of an 11 x 2" pan and already baked a cake in it! I wanted it to replace the customary 9x13" sheet cake, which to me couldn't be more boring! It is the perfect size for that. Totally thrilled with these pans. Now I can't wait to take it to some holiday functions. I bet I'll be the only one to bring a 11" round cake!

What can you say about a pan? I wanted a three inch deep pan because a recipe for cranberry upside-down cake spilled over a two inch pan. This one worked fine.

I highly recommend these 6" cake pans - they work great and give you more flexibility in baking smaller quantities. These hold 4 cups of batter, and a 9" circle cake pans holds 8 cups (these quantities vary slightly based on the height of the pan - I'm using my own pan measurements). So you just divide a 9" cake recipe by two if you want to bake it in this 6" pan. [Don't over-fill as there is sometimes a slight differential when splitting recipes in how much things rise...or just bake on a rimmed baking sheet if you're not sure.] I personally bought two of these so that I can make layer cakes. They work well and seem to be made of high quality metal.