Hi All
I am just getting around this cake business which I start loving it more and more and I feel tempted investing more into some set of pans but since they are quite expensive, I would like to know from your experience what type were/are you using? I have seen some Wilton ones (aluminium) but they seem so..... erm, I do not know how to say it.... not appropriate... if they are aluminium, won't they stick? also, I have seen a lot of Invecta ones after a quick search on the net, they seamed much more profesional. Please please let me know what's best to use
Thanks a lot
Biche
Hi!
First of all, I know, talk about your addictions!
My favorite pans are by magic line. They are quite pricy but will last you a lifetime. Most cake supply stores will carry them and you can sometimes get them on e-bay if you are lucky. Just the best quality.
Good luck
Dawn
When I started cake decorating, I invested in some of the more useful Wilton pans. As my family demanded more of my cakes, I went to the restaurant supply store and to NY Cake in Manhattan, and changed all my pans to stainless steel. They are heavier gauge metal, so they do not dent as easily as the aluminum Wilton ones do, and they are slightly less conductive of heat, making them bake a little slower. This keeps the edges and bottom from burning, especially in the oven in my apartment, which I think is older than I am!
Theresa 
I got this link from verizon.com directory. These are the closest stores listed as bar/restaurant supply places to Hammond, LA. You may want to try the next largest city that wasn't destroyed last Autumn. Many offer mail and freight deliveries.
http://yellowpages.superpages.com/listings.jsp?C=restaurant%20supply&WL=&N=&STYPE=S&T=hammond&S=LA&PG=L&R=N&PS=15
Theresa
I baked a cake today using my old 8" Wilton pan and a new 8" non-Wilton pan I got from a cake shop. I have no clue why I only had one 8" pan. The Wilton baked quicker and the edges were more brown. I think I'm going to make the switch from Wilton. Especially since the square/rectangle pans have rounded edges...
No, I just walked into the restaurant supply store and asked them for stainless steel cake pans. He walked me over to the section where the pans were, and you could tell right away, which were aluminum and which were SS. Same thing in NY. No branding, just pans. The store in NY carried every conceivable shape and size, so you had to go by the weight and color of the pan to know which was which.
Go to your favorite search engine and enter the words stainless steel bakeware. There are bunches of listings for them, but you have to go through each individual listing to see what they are exactly offering.
Theresa
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