Hi! I just received my new Magic Line square pans. I've never owned anything other than Wilton before. I think mine might be damaged, but before sending them back, I thought I would find out if this is standard or a defect. If you have these square pans, would you mind checking yours please? Specifically, please look on the inside bottom, near each side. Is there a tiny hole/cut/indentation? I was wondering if this had something to do with the manufacturing process. I am concerned that it may make the cakes stick in that spot.

Thanks so much for your help!!

looked at mine -- saw lots of little nicks and scratches -- NOT a perfect mirror finish on any of them, even the two I have yet to use.

----

properly greased -- should be no problem at all.

Mine also came with lots of imperfections. And you do really have to grease those babies up. And washing those corners is a huge pain too! But worth it once you have a perfect square cake!

Yikes! I just ordered Magic Line square pans because everyone seems to rave about them. I am disappointed to hear that they are not what I am expecting them to be - these pans are not cheap. Perhaps I should have gone with Wilton - their pans are perfect inside.
So grease and wash are the biggies! I will remeber that.

Yikes! I just ordered Magic Line square pans because everyone seems to rave about them. I am disappointed to hear that they are not what I am expecting them to be - these pans are not cheap. Perhaps I should have gone with Wilton - their pans are perfect inside.
So grease and wash are the biggies! I will remeber that.

I too have both types of pans and will always use Magic Line before Wilton.

1. Heavier weight so no warping.
2. Square edges, sharp edges
3. Even Baking especially with Magic Strips
4. Spray with Bakers Joy so no sticking issues
5. Clean up easy, Brush out corners and then dishwasher safe

I have read that some people don't use the baking strips with their Magic Line pans - that they don't need to. Thoughts from those of you who know????

Nope, no bake even stips here - with rounds or squares. I LOVE them.

I have always used baking strips with any pan to prevent buldge in middle of cake. The strips keep the sides of cake slow down baking until middle is baked. I do not level my cakes after, ever and do not use a heating core or nail, just strips.

I do use bake even strips but I LOVE my Magic Line square pans. I had to bake a 12x18 sheet cake last week and I still have my Wilton pan and I realized just how wimpy they are compared to my Magic Line. I plan on replacing all of my Wilton with Magic Line when I can. I just use a little brush or even a toothpick in the corners and they clean right up.

I said I was "disappointed to hear" about the imperfections with Magic Line.

Doug,

Thanks for your positive comments and hints on how to clean them. I can't wait to get the pans as I waited a long time to purchase them and it seems like everyone commenting that use the pans loves them. Doug, do you use shortening and flour in your pans - how do you prepare yours if you would be so kind as to share that bit of info. And no bake strips - wow that will be nice!!!

Thanks

Yeah, sorry, this is one of those products that can't really be compared to anything else. They are superior to everything out there. And nicks and scratches? Who cares?

Ditto, ditto, ditto! Love Magic Line, squares or rounds.

I was making a 2 layer, 10" cake but only had one 10" ML round, so I used it and a Wilton 10" performance pan I inherited. The Wilton cake crust was over-baked comparatively, and was not as even as the ML cake.

And that was just a round.

I have both ML and Wilton squares, and I will never use the Wilton again. Anyone want to buy them?

Lol....I wouldn't even pay the shipping if you were offering them for free!