Customer Reviews

Chicago Metallic Professional 2-Piece 9.5-Inch Angel Food Cake Pan with Feet

5 star:		(17)
4 star:		(5)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

Finally an angel food cake pan that I know will take all the batter without spilling over. Cake releases easily and cleanup is quick and even quicker if you use a clean old toothbrush to get in the bottom ridge.

I bought this angel food cake pan to replace my 40 year old 2-piece pan that had started to leak cake batter onto my oven floor. This is not a fun thing to have to clean up. This new Chicago professional Angel Food Cake pan is extremely nice and it has built in feet to rest it on while it cools. I used to invert my old pan over an old wine bottle kept around for that purpose. I intend to start giving this pan to new brides.

I was so impressed with this product. I was supposed to turn the pan over for a certain amount of time and then put the knife around the edges but as soon as I turned the pan over the cake fell out perfectly.

We love angel food cake. This is the absolute best pan. The feet avoid the problem of frantically looking for a bottle on which to invert it. The pan is heavy and made of quality metal. The non-stick coating is thick and secure. I made my first cake in it last night and it's 3/4's gone. It was so good that we didn't even whip the cream planned for it.

Remember to turn your oven down 25 degrees from whatever recipe or mix you're using (except the one on the pan's box). The Pillsbury mix said 37 to 47 minutes. It was done exactly at 37 minutes with a lovely golden brown sweet crust. As far as clean up, I immediately put it in to soak after taking the cake out. Using the soft side of a sponge, it cleaned easily and completely.

I can't wait to make an angel food cake from scratch. At this rate, it may turn into our weekly standard dessert.

This pan works the way it is supposed to. It lets the batter rise high and holds the cake up while it cools and THEN releases it as it should. It bakes as good as the old one of my grandmother's which has gotten too beat up and rusty to use. And much, much better than the silicon one I was trying to use.

For the first time since I've been using tube pans the cake rose as it should and came out of the pan without a struggle. No batter got under the insert to form a glue.

I chose this pan based on magazine reviews and reviews on Amazon, and I am pretty happy with it. It is a good weight, not flimsy, and the cake batter doesn't leak out between the pan and the bottom. It is easy to clean, and I have not found that the batter gets stuck in the little rim on the bottom, as some reviews have stated. It is also a very nonstick pan. I baked a cake in it and turned it upside down to cool, and a few minutes later happened to glance over and saw my cake dumped out on the counter. The cake adhered a little more firmly to the tube in the middle, so some of the middle tore, but it wasn't meant for company, so I just patched it together. Next time I think I will cool the cake upright for five minutes or so, till it firms up, and then turn it upside down to finish cooling. The upshot is, your cake will definitely release from this pan with no problem, though it may release sooner than you expected.

I had been looking for a replacement of my 30 year old mirro aluminum pan and gave this a try. I am overjoyed with the results. No leakage of batter and very pleased with it having the feet for cooling. would defintely recommend

Three orange sponge cakes attempted, three orange sponge cakes ripped, crumpled, and generally ugly-looking. I will not use this pan again...

I have been baking orange sponge cakes since my wife and I got together (it's her favorite cake) = 28-years of experience = (probably) >200-cakes. I have never had a failure with my old cheap aluminum tube pan (which I got rid of because cutting the cake out of the pan resulted in aluminum shavings in the sides of the cake, and ingesting aluminum isn't exactly recommended). I also never had a failure using Calphalon Classic Bakeware 10-Inch Round Nonstick Angel Food Cake Pan, but I went to this one because it's two-part (like my old aluminum pan) so easier (in theory) to get the bottom of the cake out.

very heavy duty. If I drop this, it won't bend as easily as the last one I owned.