Customer Reviews

Parrish's Round Cake Pan, 9 x 2 Inches Deep

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

 

 

I've made a few cakes and they work fine. Was concerned about them being shiny for bakeware, after reading all the experts opinions and suggestions, e.g. The Cake Bible, America's Test Kitchen, etc., but they bake a perfect cake, not overly brown, very tender and moist. Good sturdy quality and feel. Would buy other baking tins made by Parrish.

I bought one of these pans at the same time that I ordered a mixed size set of Wilton aluminum cake pans. I was struck by the obvious differences in quality between the two. The Parrish pan, made in the US, is considerably sturdier and heavier. The Wilton pans, made in China, are light and flimsy. I would definitely buy Parrish pans again.

I got rid of all my nonstick bake ware and replaced it with aluminum and stainless steel. These are great for the money and bake nice, even cakes. They have straight sides so you don't have to trim the cake. They don't nest, which I was not aware of, but I guess they're not supposed to. The only complaint I have is that they both had stickers on the bottoms that were impossible to remove. I ended up resorting to nail polish remover after soaking them for hours and hours and that barely took the sticky off. Why do companies put adhesive on pans? These are made in the USA and have no nasty chemical liners like the nonstick. They will be great for years to come.

I recently replaced old pans with the Parrish Magic Line--8 and 9 inch cheesecake pans, regular 8 and 9 inch layer and the removable bottom angel food pan. All the pans have performed wonderfully. They are thick, sturdy, clean up easily, and are made in the USA.

I was impressed with the quality. Better than anything my mother or I have owned over the years. Glad I broke down and replaced my old.

Parrish's Round Cake Pans 9x2 Inches Deep, I Bake with these Pans all the time, I have many of them all shapes and sizes they are Professional Quality, Heavy Gauge Aluminum which translates in Excellent Heat Conduction. I like my Cakes to be light in Color and texture and I get that from these Pans, when I use a Darker Color Baking Pan the Cakes get too Dark forming a Crust and Hard Ridges and the outside becomes too Dry, I don't like that I want the Cakes to be tender all the way through, besides I'm going to Frost them anyways ...that's how we like them, in my Family's..."Kitchen"

I always Butter and Flour the Cake Pans and use a round Parchment Paper that I cut myself, is easy and very simple to do and the way to insure that the Cakes will release good from the Pans, I never had a problem with Parrish Baking Pans and I always wash them by hand maybe that's one of the reasons why after all these years they still look like New...really, and I bake many Cakes all the time for every ocassion, for Desserts, Birthdays, Gifts and even Wedding Cakes. I think they are the Best Baking Pans. Please Check the Pictures Posted of all my Baking Pans and Making Cakes. Thank You