Odd Sized Squares - Fat Daddio's Pans
Decorating By vdrsolo Updated 15 Sep 2007 , 1:55pm by GregSkipper
Currently I have all the even square pans from Magic Line plus a 9", I would really like to have a square 11,13, and 15". I haven't seen any of these by Magic Line.
So what about the Fat Daddio's pans? I see they have odd sized squares. Do they perform as well as the Magic Line? How are the corners (they look sharp in pics), do they look similiar to Magic Line's after baking?
Thanks!
I'd love to know too - I've been looking at these!
i haven't actually baked with these, but i have serious doubts about them! when i saw them online they looked good, but when i saw them in person they looked very cheap and flimsy! the corners were rounded! if any one has baked with these and gotten sharp edges i'd love to hear it.
I think I read somewhere that even though it looks rounded, they pull away and bake sharp? Doesn't make sense to me. I really need a 15" square for a wedding I'm doing and don't really want to piece together 11x15 sheets. I have a concern about the corners, since the rest of the cake will be baked with Magic Line pans.
Anyone?
My Fat Daddios are great! I have all Wilton pans except for my square pans which are Fat Daddios...I love em. They are much more heavy duty to me than that the others. They bake well too. I would have replaced all my pans with those if I could have...
I just bought two 4" Fat Daddio squares at my local restaurant supply and the corners are very rounded. haven't used them yet but need them for a wedding cake the end of this month. Just looking at them it doesn't look like the corners will come out square and tight but the edges look as though they may. I also ordered some 4" magic line from The Ultimate Baker just in case. If anyone uses them in the next little while I'd love to know how the Fat Daddio pans stack up to Magic Line.
I'm not trying to be a smart-a--, but you can't get square corners from a rounded pan. 
I buy my pans from bakingtools.com. They carry professional pans at reasonable prices. They also have odd size pans, like 11", 13", etc. They ship very quickly as well. These are equal to Magic Line. Their square pans have sharp, straight corners. You'll love them!!
I'm not trying to be a smart-a--, but you can't get square corners from a rounded pan.
I buy my pans from bakingtools.com. They carry professional pans at reasonable prices. They also have odd size pans, like 11", 13", etc. They ship very quickly as well. These are equal to . Their have sharp, straight corners. You'll love them!!
Thank you!! Do you know who makes these? The reason I ask, is that I have some Marpol square pans that aren't actually "square", for example, my 6" pan is 1/2" longer on one side!!
Also, are these a full 2" pans?
Can you please measure the "lip" depth around the edge of the pan? I need to make sure the 15" will fit in my oven! Do you get the bare aluminum I assume?
Oh my goodness, I was just looking at that website and saw that custom sizes were available.
Anyway, I have always wanted an 8x16 rectangle pan, I have a convection oven and a 16" square will not fit without hitting the door. So I have been looking for a "half 16in square", just like Magic Line makes in the rounds for 16" and 18" I don't like to use 8"x8"'s to make a 16" square cake, especially when it is the bottom tier of a wedding cake. Too much cake to piece together, especially since all of my layers are torted. I can get by with a 12x16, but don't like to use a 4x16.
Now...If I can just get my hands on a 18" half square...a 9x18 pan
Hello Cake Central,
My name is Greg Skipper and I am from Fat Daddios. I apologize for the long post but please bear with me. I understand that there is some question about who we are and our products. Please allow me a moment to explain my company and our products.
I used to manufacture pans for 30 years. During that time we made the Magic Line pans, Bakery Craft, CK, Pfeil and Holing, and Baking tools.com. I restarted making pans just 7 months ago. Yes, this time the pans are different but they are because I wanted to make a better pan.
Here's why I spent 2 years and alot of money to build a better pan. I wanted to create a seamless square pan that will bake square. YES, it will bake square at the corners. The corners have just a 1/16" roundness at the inside corner. From the outside of the pan it looks more round but it does bake square because of the density of cake batter and the dynamics of how the cake pulls away. The proof is in the test. Further, our cakes will release better, bake more evenly, and the pan will clean up with ease.
The best feature of our pans is the anodized surface. This treatment seals the natural aluminum which makes a safer pan that will not leach aluminum or contaminants into your food, proven by the FDA to be an issue with natural aluminum pans. This seal will also make the pan dishwasher-safe and safe with acidic foods, something you cannot do with natural aluminum pans. Anodizing is not a coating, it is a treatment, and therefore will never chip, flake, peel, or scratch off as it is part of the metal.
Our pans are given a full lifetime warranty. We stand behind every pan we make and guarantee your complete satisfaction. I could have started making pans the same as I did before but everything I did was for a specific purpose. Just because they look a little different doesn't make them inferior in any way. The greatest thing about cake decorating and baking is the innovation and design of new tools and equipment that consistently comes our way. We have created a better baking pan and brought it to you for a fair price to save YOU money. A great question is why do you have to pay so much more for a competing line when our pan actually costs US more to make with all the features we have. We use the exact same thickness of metals, but just form them differently, so the pans are not flimsy or cheap. There is a reason why over 150 supply shops, pastry artists, and several well known decorators are buying and endorsing our products.
I welcome any questions anyone may have and appreciate the opportunity to share with this great forum. If anyone wants to put our pans to the test, just email me at [email protected] and I will send you a free pan to put to the test. Come on CC'ers and get your free Daddio!
Best Regards,
Greg
Hello Cake Central,
My name is Greg Skipper and I am from Fat Daddios. I apologize for the long post but please bear with me. I understand that there is some question about who we are and our products. Please allow me a moment to explain my company and our products.
I used to manufacture pans for 30 years. During that time we made the Magic Line pans, Bakery Craft, CK, Pfeil and Holing, and Baking tools.com. I restarted making pans just 7 months ago. Yes, this time the pans are different but they are because I wanted to make a better pan.
Here's why I spent 2 years and alot of money to build a better pan. I wanted to create a seamless square pan that will bake square. YES, it will bake square at the corners. The corners have just a 1/16" roundness at the inside corner. From the outside of the pan it looks more round but it does bake square because of the density of cake batter and the dynamics of how the cake pulls away. The proof is in the test. Further, our cakes will release better, bake more evenly, and the pan will clean up with ease.
The best feature of our pans is the anodized surface. This treatment seals the natural aluminum which makes a safer pan that will not leach aluminum or contaminants into your food, proven by the FDA to be an issue with natural aluminum pans. This seal will also make the pan dishwasher-safe and safe with acidic foods, something you cannot do with natural aluminum pans. Anodizing is not a coating, it is a treatment, and therefore will never chip, flake, peel, or scratch off as it is part of the metal.
Our pans are given a full lifetime warranty. We stand behind every pan we make and guarantee your complete satisfaction. I could have started making pans the same as I did before but everything I did was for a specific purpose. Just because they look a little different doesn't make them inferior in any way. The greatest thing about cake decorating and baking is the innovation and design of new tools and equipment that consistently comes our way. We have created a better baking pan and brought it to you for a fair price to save YOU money. A great question is why do you have to pay so much more for a competing line when our pan actually costs US more to make with all the features we have. We use the exact same thickness of metals, but just form them differently, so the pans are not flimsy or cheap. There is a reason why over 150 supply shops, pastry artists, and several well known decorators are buying and endorsing our products.
I welcome any questions anyone may have and appreciate the opportunity to share with this great forum. If anyone wants to put our pans to the test, just email me at [email protected] and I will send you a free pan to put to the test. Come on CC'ers and get your free Daddio!
Best Regards,
Greg
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