I am looking at a significant discount on a 12x15x3 Magic Line Pan. I usually buy 2 inch pans, but this 3 inch pan is going for $13 right now and that seems like a really good deal. Is there any significant difference between a 2 inch and a 3 inch. If I still want a 2 inch "look" can I pour in my normal amount and will it cook as if I have a 2 inch pan?
Just wondering if there's any harm in getting the 3 inch deep pan.
you can still use it like you would a 2 inch deep pan......only thing is it's easier to level off a 2" tall cake when it's in a 2" tall pan!
One of my 8" is a 3" pan and I just use it like a 2", but it doesn't fit on my 2.5" shelf with the rest of my pans! Something to think about.
Curious....where are you finding that pan for that price? It is from a local cake shop or someplace online?
Can I also ask, would I need 1 or 2 heat cores with that pan?
Sweet...you better order that fast, 3 million people just went to Amazon right now to scoop those up!
forget the heating core use an upside down flower nail!! Then you don't have to worry about plugging up that gigantic hole in the middle!!
Never used a heating core or a flower nail. My fear with the flower nail is that when I pull it out won't it rip the cake out with it since the flat part would be down? The nail doesn't rust or anything? It works just fine?
Works like a charm!! No rust, no mess!
You put the flat part down in the pan, then pour your batter on top...when you flip your cake out of the pan you pull the flower nail out and it leaves a tiny hole the size of the nail part of the flower nail! Nope, doesn't rust!!
If you bake at a lower temp, you don't need a core or a flower nail... I've never used either, and I've baked in MUCH bigger pans