Your Preferred Cake Pan Brand

Decorating By Merry2go Updated 19 Jan 2014 , 6:57pm by Brenlynwin

Merry2go Posted 11 May 2012 , 10:38pm
post #1 of 23

I "grew up" using only Wilton pans and never had any issues with them. As I learn more about my new career I'm finding there is a whole other world. I never heard of Fat Daddio & Magic Line before coming to this site. Which pans do you use prefer to use and why?

Thanks, Mary

22 replies
leah_s Posted 11 May 2012 , 10:58pm
post #2 of 23

Magic Line. Heavy duty, straight sides, bake evenly, last FOREVER. I do NOT like FD pans.

hbquikcomjamesl Posted 11 May 2012 , 11:25pm
post #3 of 23

I use whatever's handy. I specifically go out of my way to avoid nonstick coatings for square and rectangular pans, because the cake may be cut and served without depanning, and cutting a cake while it's still in a nonstick pan seems like an exceptionally dumb thing to do. (The only nonstick cake pan I use is a Bundt mold. Which, if I'm not mistaken, is a Calphalon. Unless it's a Martha Stewart. Definitely not a genuine Nordic Ware; those suckers are beautifully made, but way too expensive for something I would only use a few times a year!)

carmijok Posted 12 May 2012 , 12:38am
post #4 of 23

My Fat Daddio pans work fine...but I have one 12" round pan that is a Magic Line that I got REALLY cheap online somewhere and used it not too long ago. OMG... I LOVE that pan! Before I thought my FD's were the bomb (and they do a nice job...straight sides, sturdy etc.) but after using the Magic Line, I'm now on the hunt for those pans and am stocking up very slowly. I mean I already have a pretty full line of FD's so I don't really NEED more pans, but that Magic Line was awesome. The cake cooked to perfection...and I had done another 12" with the same batter in another pan and while it was OK...it was nothing like the Magic Line pan.
If you're starting out, start with the best! Even if it's only one pan at a time~

ReneeFLL Posted 12 May 2012 , 2:32am
post #5 of 23
Quote:
Originally Posted by carmijok

...but that Magic Line was awesome. The cake cooked to perfection...and I had done another 12" with the same batter in another pan and while it was OK...it was nothing like the Magic Line pan.




carmijok,
Can you please expand on this? Why do you say that the Magic Line was cooked to perfection and the other was just ok? What differences did you notice? I already have a ton of pans including the Fat Daddios. I was wondering if it would be worth it to buy a set of Magic Lines also. If I did I would need to get rid of some of my other pans since I just don't need anymore and they take up to much space.

I did see a 3" 5 piece set on Amazon for about $47.00. That seems reasonable to me, but would they really make that big of a difference? I am just trying to figure this out.
TIA

ibeeflower Posted 12 May 2012 , 7:05am
post #6 of 23

I also use Magic Line. I grew up with Wilton and each time I had to do a prayer and a dance around the pan when it came time to remove the cake from the pan no matter how I greased, or floured, or both, etc.

I wanted Fat Daddio pans but found these pans that were cheaper. Well, it turns out they were Magic Line. I found this out when they arrived. I bought mine from sweet baking supply.
They were inexpensive and I love my Magic Line pans. They bake so evenly and don't have domes or need leveling. The walls are also really thick and straight. Some Wilton pans go outward and can be stacked whereas these are straight so you can't stack them.

sweettreat101 Posted 12 May 2012 , 7:15am
post #7 of 23

Magic line. Nice heavy duty pan with crisp straight edges. Wilton's pans have more of a curve to the edge of the pan.

hbquikcomjamesl Posted 12 May 2012 , 1:32pm
post #8 of 23

I buy for size, cost, finish, and ease of cleaning, not manufacturer.

When I needed an 8x8 (rather than 9x9, which I had) so that my experimental "Innsbruck Dream Bar" cookie recipe* would scale properly, I ran around all over the place trying to find an uncoated aluminum 8x8 pan that didn't cost a proverbial arm-and-a-leg, and I believe I ended up with a Wilton, at Michael's.

When I needed a Bundt mold on short notice, I looked at Macy's (Calphalon and Martha Stewart) and Sur la Table (really beautiful, really EXPENSIVE genuine Nordic Ware, including some really fancy variations), and went with the Calphalon, because it was the least expensive one that looked like it would hold up under the anticipated amount of use.

I've seen lots of pans with folded corners, that look like they were made on a box-and-pan brake, rather than some sort of stamping press or hydroformer; they also look like those folded corners would be worse food-traps than the gums around my wisdom teeth!

----
*Innsbruck Dream Bars, based on several reconstructions of the old Betty Crocker "Vienna Dream Bar" mix, only with rolled oats, almond flakes, and chopped cashews and macadamias, in place of coconut and unidentified chopped nuts.

Merry2go Posted 12 May 2012 , 2:04pm
post #9 of 23

Thanks everyone for you comments.

Lovelyladylibra Posted 12 May 2012 , 2:38pm
post #10 of 23

I have alot of wiltons that I'm upgrading slowly But I a have fat daddios square pan set and a 9x13 that I loveeeee!! evenly cooked cakes every time. I got them from sugarcraft for decent prices

carmijok Posted 12 May 2012 , 4:43pm
post #11 of 23
Quote:
Originally Posted by ReneeFLL

Quote:
Originally Posted by carmijok

...but that Magic Line was awesome. The cake cooked to perfection...and I had done another 12" with the same batter in another pan and while it was OK...it was nothing like the Magic Line pan.



carmijok,
Can you please expand on this? Why do you say that the Magic Line was cooked to perfection and the other was just ok? What differences did you notice? I already have a ton of pans including the Fat Daddios. I was wondering if it would be worth it to buy a set of Magic Lines also. If I did I would need to get rid of some of my other pans since I just don't need anymore and they take up to much space.

I did see a 3" 5 piece set on Amazon for about $47.00. That seems reasonable to me, but would they really make that big of a difference? I am just trying to figure this out.
TIA




The difference I found with the Magic Line pan was that the cake was not domed (and that happens to me even with flower nails), it was cooked evenly and just LOOKED better! Like I said, my Fat Daddios have done well by me, but I would prefer Magic Line when given the choice.

AnnieCahill Posted 12 May 2012 , 6:26pm
post #12 of 23

I don't own any Fat Daddios, but I have several Magic Line pans and they are awesome. I just got my 9x13 in the mail the other day. I got it from Amazon for $20. The quality is fantastic compared to something like Wilton. I agree that they bake evenly and my cakes don't dome either. I bake from scratch and from a box mix and have no problems with these.

ReneeFLL Posted 12 May 2012 , 8:49pm
post #13 of 23
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by ReneeFLL

Quote:
Originally Posted by carmijok

...but that Magic Line was awesome. The cake cooked to perfection...and I had done another 12" with the same batter in another pan and while it was OK...it was nothing like the Magic Line pan.



carmijok,
Can you please expand on this? Why do you say that the Magic Line was cooked to perfection and the other was just ok? What differences did you notice? I already have a ton of pans including the Fat Daddios. I was wondering if it would be worth it to buy a set of Magic Lines also. If I did I would need to get rid of some of my other pans since I just don't need anymore and they take up to much space.

I did see a 3" 5 piece set on Amazon for about $47.00. That seems reasonable to me, but would they really make that big of a difference? I am just trying to figure this out.
TIA



The difference I found with the Magic Line pan was that the cake was not domed (and that happens to me even with flower nails), it was cooked evenly and just LOOKED better! Like I said, my Fat Daddios have done well by me, but I would prefer Magic Line when given the choice.




Thanks for the info. I guess I never noticed if the cakes dome more in my other pans than the Fat Daddios. I will have to bake the same batter in the different pans and see what happens.

DeniseNH Posted 12 May 2012 , 11:04pm
post #14 of 23

I vote for Magic Line for most - but Fat Daddio's for square pans. Why? Because the corners of the Fat Daddio's are ever so slightly rounded from the halfway point of the corners down to the bottom but perfectly squared from the halfway point to the top of the lip. Why is this important? Because at the end of a hectic baking day when I have to wash my pans, I can never get all the gunk out of the corners of the Magic Line square pans but can in the Fat Daddio's and they both bake the same for me. I realize this is a stupid reason to choose one pan over the other but when you're tired and want to get to bed, being able to properly clean your pans is an aggravation saver.

unctoothlady Posted 13 May 2012 , 1:11am
post #15 of 23

I have a new set that I have only used an 8 inch pan. I wish to know how to determine how much batter to place in the pan.

The cake DID turn out with more sharp sides, though. Just had lip from too much batter, I think.

ibeeflower Posted 13 May 2012 , 2:17pm
post #16 of 23
Quote:
Originally Posted by unctoothlady

I have a new set that I have only used an 8 inch pan. I wish to know how to determine how much batter to place in the pan.

The cake DID turn out with more sharp sides, though. Just had lip from too much batter, I think.





There is a guide floating around here somewhere that tells you how much batter you need based on the size and depth of your pans
It works perfectly for me

Does anyone know which one I'm talking about? I don't have mine handy.

leah_s Posted 13 May 2012 , 3:21pm
post #17 of 23

I am firmly convinced that batter rises better in ML pans as compared to FD pans. That super slick surface on the FD pan just isn't optimal for baking. In the same size pan I need just a bit more batter in the FD pan to get the same height cake as in the ML pan. Not cost efficient. FD pans do clean up easily. Sorry, but that's not why I bake or why or choose a pan.

akaivyleaf Posted 14 May 2012 , 2:11am
post #18 of 23

Well, I read all the replies before I typed this post... and that changes how I phrase my answer. (Usually I read the first post and reply, then read the other responses). I have a line of FD and up and until I read all of the responses here, I thought I had invested in the best line for the majority of my baking needs. I started out with Wilton, and I've warped some. How I don't know, but when I noticed that the pan wouldn't even sit on my counter flat, I realized it was time to change my brand of pan. I then made the slow and steady transition to FD which I've been pleased with. I will admit I've never tired a ML, but it will be the very next pan I purchase, just to see/try/compare.

carmijok Posted 14 May 2012 , 4:18pm
post #19 of 23
Quote:
Originally Posted by akaivyleaf

Well, I read all the replies before I typed this post... and that changes how I phrase my answer. (Usually I read the first post and reply, then read the other responses). I have a line of FD and up and until I read all of the responses here, I thought I had invested in the best line for the majority of my baking needs. I started out with Wilton, and I've warped some. How I don't know, but when I noticed that the pan wouldn't even sit on my counter flat, I realized it was time to change my brand of pan. I then made the slow and steady transition to FD which I've been pleased with. I will admit I've never tired a ML, but it will be the very next pan I purchase, just to see/try/compare.




I still think FD's are good pans...and honestly when it comes to square pans, I may prefer the FD simply because the super sharp corner on the ML line seems to be a bit more fragile and can break off...but the ML line overall seems to just bake better! I am primarily adding ML round pans first!

Claire138 Posted 14 May 2012 , 4:40pm
post #20 of 23

Magic Line ALL the way! I too started out with witons, there is no comparison. ML bake better & have precise lines to them. They are worth every penny.

unctoothlady Posted 14 May 2012 , 4:57pm
post #21 of 23

I can't find the guide for filling the Magic Line pans anywhere...Any tips???

I tried using the Wilton measurements but it was too much batter and it spilled over the edge. I guess I will just have to play with them. But I need to figure this out before my 5 tier square wedding cake I have to do in August!

MBalaska Posted 12 Aug 2013 , 11:36pm
post #22 of 23

Quote:

Originally Posted by Claire138 
Magic Line ALL the way! I too started out with witons, there is no comparison. ML bake better & have precise lines to them. They are worth every penny.

Magic Line it is then.  I had two 6" unmatched pans from different companies, the batter baked completely differently in the different pans.  When one was cooked the other was still raw.  now buying matching pans.

Brenlynwin Posted 19 Jan 2014 , 6:57pm
post #23 of 23

Has anyone bought any pans from The Cakes World or Euro Tins?  There is a rectangle set on Amazon that LOOKS pretty good, for only $25, but I don't want to get them if they are terrible.  It doesn't say WHAT they are made out of, & there are no reviews.  =(  

 

http://www.amazon.com/dp/B00BRIV5SK/?tag=cakecentral-20+cake+pan

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