I'm thinking of buying 3" depth cake pans instead of the usual 2". What are the pros and cons to buying type pan?
Mine are almost all 3" but only for the simple reason that those are the only loose bottom ones they sell here. Otherwise I could do with a 2" easily as I never fill them up to 3" anyway - normally I guess 1.5". The other reason is that the 2" cake pans here haven't got straight sides and since I can't be bothered with cutting the sides after baking ;)
This is really a rather hot issue:) Many use 3" but I never did. To me baking in 2"ers meant if there was any rise over the top it could be taken off right in the pan. I also feel 3" layers take more time and are more prone to underbaking in the middle. It really comes down to a personal decision I'm sure if you did a search on this subject you would find many threads that could give you more insight into it..