I asked about this the other day, as a side note to one of my posts... I think it got missed.
Is there Pro's and Con's to using pans with a depth of 2" verses 3 or 4"
I bought a bunch of 2" depth pans... but am in debate on what is better to have. I have been using some of the cheap 2" Wilton pans... and am looking to upgrade, getting something nice to be versatile and last a while.
It's probably just a matter of person preference, but I won't use anything other than the 2" pans. I used to have a few 3" pans, but it took them forever to cook. I use two layers of the 2" to make my tiers anyway.