Customer Reviews

Chicago Metallic Professional Nonstick 9-Inch Round Cake Pan

5 star:		(13)
4 star:		(4)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

I have had two of these cake pans for a few years now, and I love them! I've won awards for my cakes, so take my word for it, if you don't want to take a chance on ending up with a low quality pan, this is the one to purchase. They do conduct the heat very well, so I do usually drop the temperature in my oven by about 5 degrees. This allows the sides and the middle of the cake to rise at a more even rate, preventing a high rounded top. If you like to bake cakes, I highly recommend buying this pan.

I grew up using my grandmother's cake pans and I still retain a deep fondness for them. But I wanted something a little more professional, so I turned to Chicago Metallic, and was more than a little surprised at the difference in my cakes. I've finally gotten that smooth, almost crumbless texture that is a joy to frost. My cakes are more level now because I can bake them at a lower temperature, and the result is that the finished cakes really do look more professional. I'm sold on this bakeware and plan on getting more pans, which is the highest recommendation I can give.

These are nice cake pans. They're a good weight, the non-stick surface seems to be quite solid, and they just plain work. I've tried cheaper pans, but I think these are worth the extra money--I've done 3 cakes with these so far and never had even the slightest problems with sticking or uneven cooking. (I've been very impressed with all my Chicago Metallic cooking equipment, actually.)

One minor disadvantage is that they don't stack. But that can actually be a good thing too--that means the sides really are vertical.

The real test will be how they hold up in 5 years.

I've baked 15+ cakes using various ingredients and every single one of the cakes has turned out excellent. I turn the temperature down by 25 degrees as is recommended on the label, and while every cake I've baked in these pans has come out a bit lighter in color than if I had used a regular pan, none of the cakes have ever come out dry or inedible. (True, part of the science behind this is dependent upon your oven temperature.) One thing worth noting is these pans cool down fairly quickly so you can just about wash them almost soon after (about 5 minutes) you take your cake out of the pan.

I am a professional baker, and I trust Chicago Metallic with all of my baking pan needs. This is an excellent quality baking pan. The price is a bit steep, but well worth the price. Your cakes bake up evenly, and are easy to release. I like it so much that I am buying two more.

A must for any basic baking collection. It's heavyweight, nonstick surface is a breeze to wash and even a blueberry buckle coffeecake came out cleanly. My only caution is that the rolled edge on top has some sharp edges and water will collect under the rim. My remedy is to dry it right side up so water drains down the side of the pan. A minor flaw.

This pan is great. I was able to turn the cakes out with no sticking. They browned evenly. Heavy pans, not flimsy.

I ordered these pans basd on recommendations of other reviewers from Amazon. I would agree with one reviewer who said "almost crubless texture". They do indeed conduct the heat very well. I have used these pans twice already and the pans are somewhat nonstick - I had some slight issue with sticking. In terms of decreasing baking temp, it all depends on where you live and how accurate your oven temp is. My oven temp is off a bit so is drop the temp 10 degrees. My only complaint is I would like to see a version of pan that is 3 inches deep! Will certainly by other products from Chicago Metalic!!

These are the best! I bake focaccia loaves in these...perfect every time!!!
Buy 'em now!!!

We be droppin' 5 mojo*z on this perfect item!!!

Overall, this pan rocks. Nothing sticks to it. Pan pizza browns nicely and evenly. Easy clean up. Durable so far, but I don't use metal utensils with it.