46 of 47 people found the following review helpful
this is the pan you want!,
This review is from: Wilton Angel Food Pan, 10 Inch (Kitchen)
To make a really good angel food cake you gotta have this pan WITHOUT the non stick feature. I've had this pan by Wilton for over 20 years and my mom had it before me. I've been looking for another one so i could make two and couldn't find this one or any pan that is NOT non stick. The feet on this pan is a must so that you can cool it upside down in the pan. Highly recommend this pan!
Still highly recommend this pan for angel food cake. A must have.
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Showing 1-4 of 4 posts in this discussion
Initial post: May 30, 2009 5:09:20 AM PDT
P. Tiner says:
I have an older two-piece pan and just used it last night........but, my batter spilled through and made a mess in my oven. What do I do to keep it from running through between the two pieces? I know my Mom used a pan like this for many years and I'd love to know the secret. I was making a fabulous 7-up cake and wanted it to be nice and tall.
In reply to an earlier post on Oct 12, 2009 10:21:27 AM PDT
You need to put the cake pan onto a cookie sheet/baking sheet to keep the batter from dropping onto the bottom of the oven. It will still leak a bit, but the batter will remain on the cookie sheet.
In reply to an earlier post on Oct 12, 2009 10:21:43 AM PDT
[Deleted by the author on Oct 12, 2009 10:22:08 AM PDT]
In reply to an earlier post on Oct 12, 2009 12:08:01 PM PDT
I've used mine for years(30 plus years) and never had a leakage problem. Look and see if there is possibly a small dent on the inside piece where it's leaking? If so, time to replace it but I'm not aware of any secrets to this pan. I don't even put mine on a cookie sheet like fotopecas does. I put it directly on the rack. Sorry.....
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