Best Cake Pans? Give Your 2 Cents!
Decorating By Jennascakes Updated 17 Oct 2006 , 6:34pm by chestercheeto
I want to know if there's a particular brand (ie: Baker's Best, Calphalon, Wilton) that everyone prefers or are the 'generic' pans from a restaraunt supply house better. I know to get shiny aluminum and not dark steel. How about the 'non-stick' issue...do non-stick pans bake as well as the others or do they not perform as well because they're usually dark colored. Thanks for your input! 
I like the Wilton Decorater preffered square edge pans.9x13,11x15,12x18...They are awesome.I also find most of the wilton pans good!!
I have been accumulating the Magic Line pans over the last couple of years. I've found that many of my original Wilton performance pans have developed pits after 5 years of use. I like the straight edges of the Magic Line pans, and they are heavier grade than Wilton.
I've also found Magic Line to be the best. While Wilton's Perfomance line of pans is pretty good, I find that I get sharper edges on my cakes with the Magic Line pans...plus they are a heavier grade/gague aluminum, at least they feel that way. And they don't have that satiny finish on them like Wilton's that always seems to discolor and eventually pit, as Vacakelady stated. As for the dark or non-stick pans...I can't stand them...lol. I've never found any that are 3' in depth and I don't think they perfom well or last very long either. Even if cake baking/decorating will never be a 'business' for you, if you just do this for your children/family/friends & intend on doing it for a long time...I suggest you invest in the Magic Line pans because you will have them forever!! I was recently given some that are like 12 years old and they perform just like the ones I bought last month...perfectly! But some of my older Wilton pans are about to go to the trash...they look horrible, don't cook evenly (even w/ the bake-even strips) and are pitted in places. But keep in mind, this is just my experience. There are probably others who will relate the exact opposite as their experience...lol 
In the end, it really comes down to finding the ones you like the best that perform the best with your oven, I guess. 
For metal pans, I prefer the Wilton Aluminum pans, with straight up and down edges. Not the older kind that are slightly bevelled.
Pyrex is always a winner too!
I'm not opposed to, and actually love using my silicone cake, loaf and cupcake "pans". sometimes they can be the greatest for a particular situation.
I use Magic Line and I get them at Parrish's in Los Angeles.
http://www.parrishsmagicline.com/sys-tmpl/contactinformation/
Sugarcraft.com is a good place to get them, but I've actually bought all of mine from ebay sellers! lol I got a much better price than I could get at a cake supply store, plus they were shipped to my door, rather than me having to drive about 75-80 miles to the nearest cake supply store. The sellers I've bought from are sellers who have stores on ebay that sell mostly baking/cake deco supplies or others have also sold restaurant supplies & equipment. Just go to ebay and do a search for Magic Line & you'll get quite a few results. I've only purchased new ones, but there have been used pans for sell...you could buy a used one if you just want to try it out before buying a bunch of them.
does anyone use Chicago Metallic? Sarah Phillips says the commerical pans are her absolute favorite.
I'm looking for new cake pans and was all set to buy Chicago Metallic based on Sarah Phillips reviews, but then I read about the Magic Line here. so I decided to ask Sarah and here's what she said...
what do you think?
"I have never used the Magic Line pans, so I can't give you any opinions. I use the Chicago Metallic Commercial pans and simply love them..... I always have...
The only thing I would question about with the removable pan bottoms in the Magic Line pans is that they leak? What advantage would removable pan bottoms give me, anyway -- really -- I guess it would be easier to remove the recipe from the pan, but that's not a major problem for me, anyway....LEaking would be a major concern....
And, are the Magic-line pans heavy in weight like the Chicago Metallic ones? It's the weight and material that's more important in a baking pan. And, not having rolled edges in the square or rectangular pans for Magic-line? What advantage is that??? --Maybe I am missing something?? Price isn't an issue because they are about the same. http://www.kitchenconservatory.com/cakepans.htm"
from http://www.baking911.com/asksarahbb/viewtopic.php?t=2223
The only thing I would question about with the removable pan bottoms in the Magic Line pans is that they leak? What advantage would removable pan bottoms give me, anyway -- really -- I guess it would be easier to remove the recipe from the pan, but that's not a major problem for me, anyway....LEaking would be a major concern....
My Magic lines don't have removable bottoms. ML might make some with removable bottoms, but the ones I buy are regular, one-piece cake pans.
Someone suggested purchasing on ebay- that's a great idea. Buy one of the same size of each brand and test it out for yourself so you can make the best choice for you.
I have both, but am working my way over to magic line pans.
As to the review from Sarah, I am curious as what Magic Line pans she is talking about I have about 10 pans and non of them have removable bottoms. They are just like any other cake pan in shape, except they are of the heavier gauge aluminum and they have the sharp corners that I like.
Just my opinion.
Leily
thanks for the input. i'm leaning towards Magic Line now. and they're cheaper too!
I have both, but am working my way over to pans.
As to the review from Sarah, I am curious as what pans she is talking about I have about 10 pans and non of them have removable bottoms. They are just like any other cake pan in shape, except they are of the heavier gauge aluminum and they have the sharp corners that I like.
Just my opinion.
Leily
Didn't she use to work for Chicago Metallic? That's like going to Disney and asking if they recommend the movie Dumbo.
Magic Line pans are the best, not to say Chicago Metallic are bad. They are heavy, many professionals use them and some do have bottoms that release, but most do not. There are some types of cakes where you do want the bottom to release. Regardless, I highly recommend Magic Line.
Rodney, i had no idea she worked for Chicago Metallic! her response makes a little more sense now. i felt like she was trying a little too hard to push the CM brand. i did get some CM cookie sheets at her recommendation, and i do love them... or maybe i got them cuz America's Test Kitchen said they were good. probably the latter. haha. anyway, Magic Line is the best. i have some regular pans and some "cheesecake" pans with the removable bottoms (haven't had anything leak yet) and i will not buy any other brand again. i'm saving up to get more ML's... wish they weren't so expensive...
Quote by @%username% on %date%
%body%