Kitchenaid used to make some pretty good bakeware, but over the past few years they have gotten cheaper and cheaper made, as well as cheap metals/thinner metals. My favorite pans are NordicWare for metal, and Pyrex for tempered glass. They must be new, since I quit 'the biz'. The other pans mentioned, I've never heard of. I've had the browning and crusting problem with Wiltons that were used in some of the bakeries I worked in. Aluminum can be mixed with so many different metals also, so you really don't know what you are getting.
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I've never liked Wilton pans, they seem cheap to me. My square pans are Magic Line.īut magic line is not readily available retail most bakers buy them on line. Their square pans make sharp corners and edges. They are also known for their square pans. The reason being is Magic Line will not over brown a crust. Magic Line has a cult-like following among cake bakers, especially those who make a lot of wedding cakes. Parrish Magic Line makes an incredible pan. I use a lot of Chicago Metallic Commercial II UNCOATED. My preference for a cake pan is natural UNCOATED metal.
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I don't think they perform exceptionally well and they're expensive for the level of performance. You will not achieve that kind of color with a Fat Daddio because Fat Daddio produces such a brown crust.
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Attached is a photo of a test cake I did last month. And if you are doing an event cake that is going to be colored, you don't want anything distracting from the color. Brown crust creates a brown line between the layers. You want the plated slice of cake to look beautiful and appetizing. It's also very unsightly especially for a white or colored cake. Brown crust is a telltale sign of a cake that is going to be dry. That brown dried up cake on top is the Fat Daddio cake. I pulled it 5 minutes before the Chicago Metallic cake. The variable was the pan brands: Fat Daddio and a Chicago Metallic Commercial II UNCOATED Attached is a photo of two cakes I baked at the beginning of June. It conducts heat extremely well – – in fact TOO well. We are a much better, well rounded pan.Fat Daddio is anodized aluminum. So our pans heat faster and cool quicker than most, for the same reasons listed above. Lower and slower is a good rule of thumb when baking in general. Cakes baked on a lower heat tend to be a better crumb and texture. After anodizing, there no pits in the metal. We don’t have any thick or thin areas due to stretching the metal as many pans have. We recommend that you bake at a lower temperature because our pans tend to heat up faster, due to the fact that the metal is even all the way through. What's the highest temperature that can be used when baking with these pans? It would be still safe to use, but will not look the same. Hand wash the dishwasher will ruin the finish. We recommend Baker's joy or butter and flour. You can use a spray as long as it does not include olive oil. Icing Smoothers and Cake Decorating Combsĭo I need to wash the pan before I use it?Ĭan I use a cooking spray, or do you recommend butter and flour?.Sprinkle Mixes, Candy Shapes, and Confetti.
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Chocolate Tempering Machines, Chocolate Melters.