AI use Magic Line Pans and love them. I made dinner rolls today and baked half in a square Magic Line and half in a Wilton round. Look at the difference! One photo shows both tops (the squarer roll was in the ML) browned about the same. But the ML pan didn't brown the bottoms or sides at all. Since they are both aluminum (I think) - I thought that was a pretty wild difference.

Liz

[IMG]http://cakecentral.com/content/type/61/id/3077356/width/200/height/400[/IMG][/IMG]

[IMG]http://cakecentral.com/content/type/61/id/3077357/width/200/height/400[/IMG]

The Wilton pan roll is on the left.  ML on the right.  And I preferred the ML roll :)  The Wilton roll became dry fast.

Liz

AThat is such a difference. I'm going to need to try ML.

ACouldn't live without my Magic Line pans!

Basic Wilton pans are a thinner gauge of metal than are the Magic Line pans, so the results you got are to be expected.  The Basic Pans are sort of "beginner"/"hobbyist" pans, while the Decorator Preferred and Magic Line pans are more the top of the line varieties.

The Wilton Decorator Preferred pans are more expensive than the basic pans and are extremely similar to the Magic Line Pans.

I'm not sure which line this Wilton pan was from, but it seems to be the same gauge metal.  The difference that I saw was that the Wilton has a satin/flat finish, while the ML has a shiny aluminum finish.

Since I don't even like this pan for dinner rolls, it is off to Goodwill! :)

Liz

I have both types of Wilton and also Magic Line pans. 

The heavier Wilton pans, for me, bake up the very same as the Magic Line pans, even though the Wilton Decorator Preferred pans aren't quite as highly polished as the Magic Line.  Because of this, I never mix the types of pans if I'm baking multiples at one time.  If I need to use one of my thinner weight Wilton pans, I bake it alone or with others of its kind.  At 325F and parchment on the bottom with pan grease on the sides, they bake up just fine.