I just ordered some new square pans. I ordered fatdaddio pans, but when they got here, they still have rounded corners. Does anyone out there have magic line pans... and if so are they perfectly square in the corners?

I have several Magic Line pans. Yes they do have 90 degree square corners. I just have problems with the cake sticking and breaking apart in these pans (not in others).

I prefer Magic Line square and rectangular cake pans because of the square corners. Somewhat of a pain to clean - I wrap a cloth around the tip of a sharp knife. No trouble with the cakes breaking.

I recently got my square and rectangle ML pans and LOVE THEM! I haven't had any problems w/sticking or breaking cakes. I use the oil/water/flour recipe for coating them. Clean-up's a breeze, as well. Soon as I flip out the cakes to the cooling rack, the pans go into some nice, hot sudsy water for a brief soak and...voila! Can't wait to be able to purchase the round ones

Oh yeah...super sharp corners

All of my square pans are Fat Daddio's. I LOVE using them! The pans do look rounded but once the cake is baked it has sharp corners!

just wanted to add that I too ordered a whole set of fat daddios square pans and saw the rounded edges and though "Oh NO......I need a SQUARE cake!!!" So I wound up buying magic line pans as well......then I read that the fat daddios, though slightly rounded at the edge still bake up nice and square, so I tried them.....and they do!! I actually will bake 1 layer in each pan and use that for my cake and have no problems!! The fat daddios are 100 times easier to clean too!

Does anyone have problems baking in the fat daddio's pans though? I bought the hex pans and all of my cakes caved in majorly in the middle. That had never happened to me before. I even lowered the oven temp (which I read on here was necessary with FD pans). I have ML squares and I absolutely LOVE them!!!

Ok thanks everyone. I purchased these because I have been using wilton pans an inch larger and carving the rounded edges off! PITA! So when I saw these pans my heart sank! I'll try them....wish me luck!

Does anyone have a web site to order Magic line pans? Thanks.

I have FD pans and love them. I had a ML pan and sold it in a garage sale. The FD bakes evenly and the square pans have great sharp corners for me. If you watch Sugarshacks video she shows you how to get sharp corners, so even if your pans don't provide the sharp corners, I think you would be able to achieve them.

Magic Line pans are the "gold standard." I have one FD pan. There won't be any others. And I don't think the FD makes sharp corners at all. Not like the ML pans, anyway.

Thanks Tron!

I am looking to get a set of square pans and was considering FD or ML and was leaning towards ML given all the rave reviews I have read about ML.

Kelli - Can you let me know how your cakes turn out with your new Fatdaddios? Thanks and good luck!!

I would def. go with magic line... I just don't have time to get them here, so I'm suck with the FD pans for now.

I am another fan of ML. Definitely square corners, and yes they can be a little more difficult to clean, but I let them soak for about 3-5 min and then use a toothpick in the corners and never had a problem.

The other thing I like about ML is they are made in the USA (for sure) from what I have found on FD they are made overseas. I know some people don't care either way, but it may be a deciding factor for others.

Have tried both FD and ML. Strong preference for ML! (But wish they made hex pans.)

I wasn't saying fat daddios are BETTER than ML...........just letting kelly know that it's not a total loss, i bake with the square fat daddios as well as my square magic line and pretty much use them interchangably.

Another, great option (oddly enough) are the "wilton professional pans" they have perfectly square corners and honestly, the couple that I have, the cakes bake up even better than in my ML pans and they're MUCH less costly.

Interesting! Will have to try the Wilton professional pans sometime. I have a really OLD Wilton hex pan that is a heavier metal than their newer pans and I like the way it bakes. Maybe it is similar to the professional pans they make now. (But alas, I only have the one size.)