I've had good luck with these pans (round and square) with one exception, when I tried to foolishly fly too close to the sun:
Please don't try what I did:
I wanted to see if I could use a heating core in the middle of the 14" pan, despite the fact that the surface is quite slanty. Ha! Of course, as the batter loosens during baking - the core went tip, tip, tip over and landed on its side, filling partly with batter.
Happy ending: I caught it in time, saved the cake, the day and possibly the world.
(Cake can do that, right?)
Anyway, just turn your oven down to 325 F, increase the baking time and don't fuss with a heating core. (Good advice for non-topsy-turvy, large cakes, too!)
So, the pans themselves are great and you save a ton of batter that would just get carved away. (Well, depending on your method...)
Uh... thanks for listening?