Thanks gingerkitten79 and couturiere!

Yes, this point was brought up in the last thread (the one that got shut down) and I happily bolded it and pointed it out as a suggestion for members. I mentioned this to Greg Skipper (when he called me at home) and asked him if that was the better manner to use FD pans. He stated that parchment paper would not be needed at the lower temps.

I'll emphasize it again, in the interest of fairness to FD: CC members have found using greased/pam covered parchment paper works well with FD pans.

I have baked in KA bowls (to do my dress cake) -- and yes, they work fine. However, if I am going to buy a new set of pans, which are about the same price, I'd first like to see which was the better pan for my recipes and my oven.

My intention was simply to show my results, and I hoped other CC members would take a quick photo, and show their "edges" as well. So far, no one has done that.

My intention -- all along -- was simply to compare, share my experience, and hope other CC members would the same. When my post was deleted, and Greg's words were "pasted over mine" by Heath and Jackie, I feel the discussion changed from one between CC members to one that was monitored by individuals with financial interest in the discussion.

Again -- please post your "edges" -- that is what I was hoping to see all along!

Here the website for FD and ML:

http://www.fatdaddios.com/

http://www.parrishsmagicline.com/sys-tmpl/contactinformation/

And I do want to add, Greg Skipper from FD, or anyone, you are welcome to post here.

Hope this forum it helpful to at least some.