I'm slowly acquiring more pans and have a question - does it matter if I get 3" but only fill it with a 2" amt of batter? Just wondering if the taller sides somehow interfere with oven airflow if there's a smaller amt of batter in it... does this make sense?
I was looking at some 9" rounds and need to figure out if I should just go with the 2" or if the 3" would be more versatile.... ?
I have mostly 2in pans with the exception of the 8x3.
I prefer the two inch pans myself. Not sure how they are more limiting.
Hmmmmm..... so, really what's the difference other than you can put more in the 3"? Why wouldn't it be better to have slightly bigger in case you wanted to make it bigger, or if it happened to rise higher? Is it just harder to remove with the taller sides?
(And then please tell me why the 3" Magic Line on Amazon is over $3 CHEAPER than the 2"?! Maybe because no one wants them?? 
)
I prefer the 3" pans especially when I need to make a taller cake. This way I can use 2 3" cake layers as opposed to 3 2" layers. This is just a personal preference however.
I definitely prefer 2" pans. The only 3" pans I own are because they were given to me as a gift, I will use them but will only buy 2". I like to fill one 2" pan 2/3-3/4 full then the other just under 1/2 full. I torte the taller cake so I have 3 layers of cake, 2 layers of filling. My cakes are always 4" tall this way.
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