So I have started using the bake even strips and like them except for when I go to move the cake pan into the oven they come off. Any ideas on how to keep this from happening. It is really getting annoying.
It sounds like you are not pulling them tight enough.
So had the strips as tight as they would go then went to put the pan in the oven and it fell off again. Is there a special trick with the putting the pin in? I realize this shouldn't be this difficult but for whatever reason they are just not working for me.
Maybe they are not wet enough.
I usually just used paper towels folded to 2" strips. When they were wet enough they would stick to the pan just fine all through the baking. When I would take the pans out of the oven some of them were loose and maybe 2 or 3 would fall off onto the rack - never had catch on fire
Is there an angle or a slope to the side of your pan? Another way to ask is, do your pans nest inside each other? If there is a slope to the side it can be difficult to get them to stay. The strips do work great with straight sided pans.
Wrap the pan, put the pin in toward the overlapped excess, into the overlap and then into the beginning of the strip. If you go the other way, it will fall off.
I find it's easier to get them on if I turn the pan upside down. Then they have to sit on the lip of the pan while I pin them tightly.
I don't use the pin that comes with it. I use the metal clips in the office supply section. Not paper clips, but the one you use when you have a large amount of papers you want to temporarily clip together.
Binder clips. I use wet newspaper covered with aluminum foil and held tight with a binder clip on straight-sided pans. I don't use the tapered-side pans since I found out they make straight-sided ones.