Magic Line, Fat Daddio's Or Wilton?

Decorating By greengyrl26 Updated 29 Aug 2013 , 6:26pm by rebekah202003

greengyrl26 Posted 8 Jan 2010 , 8:57pm
post #1 of 50

Okay, I have a few small squared Fat Daddio pans (4", 5" & 6"), and I love them! Everything else I have is Wilton, mostly with flared sides that I DESPISE. I do have a few Wilton Decorator's Preferred, which are okay, though some of the larger rounds seem to be losing their shape. I hate this mis-mosh of pans that I've collected, as they all bake differently, and I can never remember which one bakes how. So I end up setting the timer for too short a time, and then checking, checking, checking the cake to see if it's done. So frustrating...

My question is...which line of pans to you like most? I'm mostly just a hobby baker, so I can continue with what I have for a while. But, if I could have any pans I wanted...what should they be? I notice quite a price difference with Fat Daddio's and Magic Line....is one really that much better than the other?

Thanks much!

49 replies
mirda6275 Posted 8 Jan 2010 , 9:08pm
post #2 of 50

Another hobby baker here. Hate the wilton pans and the flared sides. Have slowly traded up to the fat daddio pans and love them. I've heard good things about the magic line pans but as a hobbist, I can't justify them. My thought is that if you already have some fat daddio pans, keep expanding that set instead of mis matching fat daddio, magic line and wilton.

Ruth0209 Posted 8 Jan 2010 , 9:14pm
post #3 of 50

Magic Line are top of the line. I don't have any, but I do have quite a few Fat Daddio pans and love them. They're a great mid-range pan. I actually like my Wilton pans with straight sides. They've served me well.

I do "baby" my pans. I wash them all in the sink rather than the dishwasher. I don't like the way the dishwasher seems to etch the Wiltons. I don't think it hurts the Fat Daddios but once I've run a sink of water...

I just like saying Fat Daddio! What a fun name for a product.

saffronica Posted 8 Jan 2010 , 10:21pm
post #4 of 50

I don't have a huge pan selection (and they're mostly Wilton), but I've tried all three brands. Magic Line is definitely my favorite, but Fat Diddio is good, too. Unless you're planning on going professional, or have all kinds of extra cash on hand, I think Fat Diddio will be just fine for you.

krzykakes Posted 8 Jan 2010 , 10:30pm
post #5 of 50

I have Wilton and Magic Line. I absolutely love the Magic Line. We have a store about 30 minutes away that sells at a very reasonable price, so I will add to my collection.

misabel99 Posted 8 Jan 2010 , 11:01pm
post #6 of 50

I have the 3 brands but I love my magic line pans

leah_s Posted 9 Jan 2010 , 2:15pm
post #7 of 50

Magic Line absolutely. I have one FD pan and do not like it.

Mensch Posted 9 Jan 2010 , 2:51pm
post #8 of 50

Magic Line, without a doubt.

i have one FD and it is the very last pan I reach for.

cakeandpartygirl Posted 9 Jan 2010 , 3:18pm
post #9 of 50

I have mostly magic line and they are grrrrrrrrrreat!!! icon_smile.gif

Mike1394 Posted 9 Jan 2010 , 4:45pm
post #10 of 50

Don't toss the Wilton pans. They come in very handy for making deepdish pizza. icon_biggrin.gif

Magic line

Mike

kelleym Posted 9 Jan 2010 , 4:49pm
post #11 of 50

Never tried a FD pan, and probably never will. Love my Magic Lines.

jammjenks Posted 9 Jan 2010 , 4:52pm
post #12 of 50

Most of the pans I have are Wilton, simply because I collected most of them before I ever knew there were other pan makers. I have a couple FD and one ML. I do prefer the straight sides of the ML, but I get that by trimming the Wilton too. It's not too big of a bother for me.

Having said all that...in your shoes, I'd get the ML.

Deb_ Posted 9 Jan 2010 , 4:53pm
post #13 of 50

Somehow I ended up with 1 FD pan, I seriously don't remember how but anyways I don't like the way it bakes at all. I keep meaning to toss it or use it for a water catcher under a plant or something. icon_razz.gif

I've slowly over the years added Magic Line and highly recommend them. They make my life SO much easier.

cakeandpartygirl Posted 9 Jan 2010 , 5:31pm
post #14 of 50
Quote:
Originally Posted by Mike1394

Don't toss the Wilton pans. They come in very handy for making deepdish pizza. icon_biggrin.gif

Magic line

Mike




or casserole icon_lol.gif

KTB4 Posted 9 Jan 2010 , 7:53pm
post #15 of 50

What's so great about the Magic Line pans? By this I mean what makes them so much better than the Fat Daddios? I prefer the Fat Daddios that I have to my Wilton ones without a doubt but am wondering if I should try some Magic Line the next time I buy pans.

Sassy74 Posted 9 Jan 2010 , 8:58pm
post #16 of 50

I just got a huge set of ML squares, and have fallen deeply, deeply in love with them lol. Besides the obvious advantage of having perfectly squared angles, they just bake better than Wiltons. They are heavier, professional quality pans. The crust bakes up a nice even color--no dark crusts! I'm replacing ALL my Wiltons with ML, slowly but surely.

Never tried FDs, and I've read mixed reviews on them. Don't think I've heard anything negative about the MLs, though.

lngo Posted 9 Jan 2010 , 9:36pm
post #17 of 50
Quote:
Originally Posted by KTB4

What's so great about the Magic Line pans? By this I mean what makes them so much better than the Fat Daddios? I prefer the Fat Daddios that I have to my Wilton ones without a doubt but am wondering if I should try some Magic Line the next time I buy pans.




I have both, and they seem to bake the same to me. The only difference I can tell is that Magic Line square pans have sharp corners.

Deb_ Posted 9 Jan 2010 , 9:41pm
post #18 of 50
Quote:
Originally Posted by lngo

Quote:
Originally Posted by KTB4

What's so great about the Magic Line pans? By this I mean what makes them so much better than the Fat Daddios? I prefer the Fat Daddios that I have to my Wilton ones without a doubt but am wondering if I should try some Magic Line the next time I buy pans.



I have both, and they seem to bake the same to me. The only difference I can tell is that Magic Line square pans have sharp corners.




Whenever I mistakenly grab the one and only FD pan I own, it's always the layer that takes longer to bake, has uneven color on the crust and sticks to the pan.

I can bake the same batter in that pan as I do in my ML pan at the same time and it bakes up this way every single time.

I'm sure it's the construction of the pan and the material used to make it that makes it inferior to ML.

In fact, because of this thread I've officially gone through my pans and removed the FD so I don't ever use it again.

KTB4 Posted 9 Jan 2010 , 9:42pm
post #19 of 50
Quote:
Originally Posted by lngo

Quote:
Originally Posted by KTB4

What's so great about the Magic Line pans? By this I mean what makes them so much better than the Fat Daddios? I prefer the Fat Daddios that I have to my Wilton ones without a doubt but am wondering if I should try some Magic Line the next time I buy pans.



I have both, and they seem to bake the same to me. The only difference I can tell is that Magic Line square pans have sharp corners.




Good to know. I have a couple of Fat Daddios and they seem to have sharp corners to me. Sharper than my Wilton ones anyway icon_smile.gif I think I'll wait then until I can get my hands on a ML one in person before I buy one.

KTB4 Posted 9 Jan 2010 , 10:01pm
post #20 of 50
Quote:
Originally Posted by dkelly

Quote:
Originally Posted by lngo

Quote:
Originally Posted by KTB4

What's so great about the Magic Line pans? By this I mean what makes them so much better than the Fat Daddios? I prefer the Fat Daddios that I have to my Wilton ones without a doubt but am wondering if I should try some Magic Line the next time I buy pans.



I have both, and they seem to bake the same to me. The only difference I can tell is that Magic Line square pans have sharp corners.



Whenever I mistakenly grab the one and only FD pan I own, it's always the layer that takes longer to bake, has uneven color on the crust and sticks to the pan.

I can bake the same batter in that pan as I do in my ML pan at the same time and it bakes up this way every single time.

I'm sure it's the construction of the pan and the material used to make it that makes it inferior to ML.

In fact, because of this thread I've officially gone through my pans and removed the FD so I don't ever use it again.




Really? Now I'm very curious about ML pans. Hmm maybe I will have to get a ML pan as my next one. All these decisions lol

Deb_ Posted 9 Jan 2010 , 10:12pm
post #21 of 50

It's worth trying.

Like I said I wouldn't have even noticed the difference if I hadn't baked the 2 side by side. I consistently had issues with the FD pan, even more so then with my old Wilton pans.

Lorieann55 Posted 9 Jan 2010 , 10:53pm
post #22 of 50
Quote:
Originally Posted by Sassy74

I just got a huge set of ML squares, and have fallen deeply, deeply in love with them lol. Besides the obvious advantage of having perfectly squared angles, they just bake better than Wiltons. They are heavier, professional quality pans. The crust bakes up a nice even color--no dark crusts! I'm replacing ALL my Wiltons with ML, slowly but surely.

Never tried FDs, and I've read mixed reviews on them. Don't think I've heard anything negative about the MLs, though.




Sassy, did you get 2 inch deep or 3 inch deep pans? What are the advantages of the 3 inch?

Thanks.

sugarplumfairycanada Posted 9 Jan 2010 , 11:06pm
post #23 of 50

I have all 3 brands and by far my favourite is Magic Line because of their crisp corners and level cakes. I only have access to a michaels here so Wilton was my only choice for a while but with my eagle eye at thrift stores and garage sales I have gotten several magic line pans for less than a dollar each!!!
If I had a choice before buying I would save my pennies and buy magic line. If you look after them they should last forever.

greengyrl26 Posted 9 Jan 2010 , 11:15pm
post #24 of 50

wow. what great information! Magic Line it is. Very slowly moving to Magic Line, but will eventually get there!!!

dynee Posted 9 Jan 2010 , 11:17pm
post #25 of 50

I am a hobby baker and have tried all three +LLoyd's. The ML and LLoyd's are nearly identically Great!! LLoyd's are a bit cheaper, But Amazon had ML that qualified for free shipping with purchase of $25 before Christmas which made them even. Just to try them, I bought a square FD to fill in a size space and was not happy with it. It is thinner metal and had very pointed top lip on the corner. I filed it off to keep me from poking myself it was so sharp. But it also had rounded corners on the pan part that I didn't like. I started with Wilton, and if I had known better would have never bought them. The round and oval shaped ones are just barely OK. But what were they thinking with those slanting sizes on the rectangle pans?

Price Posted 10 Jan 2010 , 1:37am
post #26 of 50

Magic line hands down!

chikadodle Posted 10 Jan 2010 , 2:25am
post #27 of 50

It's been said before, but I'll say it again -- Magic Line all the way!

KawaiiCakeCook Posted 10 Jan 2010 , 2:32am
post #28 of 50

I love my fat daddies, HATE WILTON, nothing they make is really worthwhile

chefjulie Posted 10 Jan 2010 , 2:42am
post #29 of 50

LOVE LOVE LOVE LOVE LOVE Magic Line. I have a few of the FD shaped pans (wish ML would make some!) and they do the job, but there's not much I love about them.

Amazon almost always has them as part of their 4-for-3 promotion (buy 3 get 1 free) and since I'm have Prime, I always get them with FREE 2nd day shipping.

Sassy74 Posted 10 Jan 2010 , 2:56am
post #30 of 50
Quote:
Originally Posted by Lorieann55

Quote:
Originally Posted by Sassy74

I just got a huge set of ML squares, and have fallen deeply, deeply in love with them lol. Besides the obvious advantage of having perfectly squared angles, they just bake better than Wiltons. They are heavier, professional quality pans. The crust bakes up a nice even color--no dark crusts! I'm replacing ALL my Wiltons with ML, slowly but surely.

Never tried FDs, and I've read mixed reviews on them. Don't think I've heard anything negative about the MLs, though.



Sassy, did you get 2 inch deep or 3 inch deep pans? What are the advantages of the 3 inch?

Thanks.




I got the 2" pans, but I'm interested to know what some advantages to the 3" pans might be. Anybody else have 3" pans?

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