Usa Pan Bakeware Round Cake Pan 8 Inch

The Cake Pan Buying Guide

• If youre baking traditional cakes, you want a pan with a little edge. And were not talking edge as in attitude. Flared or tapered tops might be fine if youre baking bread or muffin-type dishes that meant to rise and puff out, but its not much good for cakes or anything you need to decorate around the sides. Most bakers prefer straight sides that come up at a right angle.
• Most kitchens will have more than one cake pan. If storage is tight, look for sets of pans that can nest one inside the other, making it easier to save space.

The Best Round Cake Pan

*At the time of publishing, the price was $12.

If youre an ambitious baker, you may want to tackle tiered cakes, and youll need a wider variety of sizes than just 8, 9, and 10 inches . Or maybe you dream of making enormous cakes, or tiny, 4-inch cakes for two. For that kind of variety, Id recommend Parrish Magic Line, which makes pans in every size between 3 inches and 16 inches, at prices low enough that you can afford to expand your options. We saw Magic Line pans recommended many times in forums like Cake Central, and the 9-inch pan is well-reviewed on Amazon with 4.8 stars out of more than 250 reviews. Though we found they baked cakes paler than other pans, this can be remedied by an extra few minutes in the oven. Magic Line pans arent completely nonstick, but they do release cakes better than Fat Daddios, the only other brand to come in so many sizes. Its safest to line the pan with parchment, but its good to know that im a pinch it should work just fine without.

Why You Should Trust Us

Before turning to writing, I worked for several years as a professional baker in Brooklyn, at Pies N Thighs and the Greene Grape Annex , so Im familiar with all the ins and outs of making everything from bundt cakes to cupcakes. Now that I dont bake for a living, I still love doing it in my spare time, and will use any excuse to bake a fancy layer cake.

When starting research on this review, I read through guides and recommendations from Cooks Illustrated, Real Simple, Good Housekeeping, Fine Cooking, and The Kitchn . I also looked at threads on forums like Chowhound, Food52, and Cake Central.

I also interviewed three well-respected experts in the realm of cake baking, all of whom have extensive experience with home baking. Award-winning cookbook author Rose Levy Beranbaum wrote The Cake Bible, which is considered one of the essential resources for cake bakers. Nick Malgieri is a former pastry chef and the current director of the baking program at New Yorks Institute of Culinary Education, as well as a James Beard Award-winning author of 12 cookbooks, including Perfect Cakes. Tish Boyle is the editor of Dessert Professional magazine and the author of multiple cookbooks, including The Cake Book.

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Usa Pan Round Cake Pan

• Aluminized steel, the same material preferred in commercial bakeries, meets professional standards for performance and durability
• Each pan is carefully designed with the perfect metal thickness to ensure even heat distribution and maximum lifespan
• Corrugated surface increases airflow around food, resulting in evenly baked treats that are easy to release
• Nonstick Americoat Plus silicone coating is PTFE-, PFOA- and BPA-free
• Available in three sizes

• Material: Aluminized steel with Americoat Plus nonstick silicone coating

• Oven safe up to 450°F

Rectangular And Square Pans

Based on their performance in the round cake pan test, we skipped a few pans we would have otherwise tested: Williams-Sonomas Goldtouch Nonstick Square and Rectangular are made by USA, and they were the top choice of Cooks Illustrated, but were too expensive at almost twice the price of the USA pans.

Williams-Sonomas Traditionaltouch uncoated pans are less expensive, but they bake a paler cake and dont come with the ease of nonstick.

Fat Daddios makes pans with perfectly straight sides in many, many sizes, but a big chunk of cake got stuck to the round pan we tested.

And the Cuisinart Easy Grip 9-Inch Square Baking Pan, recommended by Tish Boyle, has the same dark sides that over-browned a round cake, and also doesnt come in an 8-inch size.

As mentioned, we liked the Calphalon Nonstick Bakeware rectangular and square pans, but the nonstick coating is darker than on the USA pans and yields a darker cake.

Wiltons Perfect Results square and oblong cake pans could have been a nice option because they were the only pans with handles, plus theyre super affordable. But unfortunately that low price translates to a pan made of much thinner metal than the USA or any of the other pans. It was thin enough to overbake the outside of the cake, and to be at risk of denting.

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An Overview On Cake Pans

You wouldnt know it from the drama and flair that surrounds shows like Cupcake Wars and The Great British Bake-Off, but baking is a lot more science than art. You can measure your ingredients and set your timers perfectly every time, but theres still one variable many bakers forget to factor in: The bakeware.

A good cake pan isnt just a handy receptacle for holding that yummy batter. Its an element that can radically change the taste and look of your dish if the material, size, and even the color arent just right. So whats the best one to buy?

As with most kitchenware, it depends on what youre baking. Lets start with the material. Most cake pans are made of metal and theres a reason for that. Overall, they heat up as quickly as they cool down.

Mind you, not just any metal will do. Stainless steels durability and resistance to rust makes it a great material for skillets and sheet pans. But it conducts heat slowly relative to other metals, making it a cheaper choice for cake pans.

Aluminum, on the hand, heats up perfectly which may balance out the fact that its not as durable as a pure metal. It may also impart a funny taste to acidic foods like tomatoes or citrus. To mitigate that, look for higher-gauge aluminum pans or those made with anodized aluminum. This is aluminum thats been subjected to an electrolytic process that hardens the outer layer. Without getting into the science, it also makes it non-stick and non-reactive with acidic foods.

The Best Rectangular And Square Cake Pans

*At the time of publishing, the price was $0.

The sides of the USA pan are slightly flared out, and if you want to make a really perfect square layer cake, its better to have a pan with perfectly straight sides. For that, Parrish Magic Line is one of the few brands that makes 8-inch square pans and 9- by 13-inch pans with sides and corners all at sharp right angles. It also makes square and rectangular pans in numerous other sizes, which are great for playing around with tiered cakes. Plus the wide lip jutting out from the rim of these pans makes them easy to pick up and flip over. Just keep in mind that Magic Line pans are uncoated, and its best to line them with parchment. The reflective aluminum sides will deflect heat, meaning your cakes may need a few extra minutes in the oven.

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The Usa Pan Difference

Usa Pan Round Cake Pans 6 8 9 And 10

• USA Pan bakeware has been designed with many of the same standard features of industrial baking pans.
• Each pan is constructed of aluminized steel, the material of choice for commercial bakeries.
• Metal thicknesses have been selected that allow even heat distribution and maximum service life.
• Pans also use steel wires in the rim construction of most pans to provide additional strength and resist warping.
• Each pan is coated with AMERICOAT© Plus, a proprietary silicone coating that nearly all North American bakers prefer over dark non-stick coatings. AMERICOAT© Plus is a clear non-stick, environmentally friendly coating that is specifically formulated for superior baking and does not contain any PTFEs or PFOAs.
• Another unique feature is the corrugated or fluted design. The corrugation maximizes pan strength and prevents warping, denting and other effects of everyday use. Corrugation also minimizes surface contact with baked goods which translates into an evenly baked product that is easily released.

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To Our Valued Customers

We regret that due to technical challenges caused by new regulations in Europe, we can for the time being no longer accept orders from the European Union. If you reside in the UK you can continue to order from our UK websites or shop from our locations and partners. Visit West Elm at www.westelm.co.uk and Pottery Barn Kids at www.potterybarnkids.co.uk.

Matters of consumer privacy and rights are paramount to our brands and we will continue to work diligently to make our products available to you. The pace of global regulations is hard to predict, but we have the ultimate goal of being able to offer our products everywhere.

We share your disappointment and greatly appreciate your understanding. Thank you for your patronage.

Who Should Get This

Whether youre an avid home baker or just an occasional one, a good set of cake pansin a few shapes and sizeswill help you turn out better, moister, and more beautiful baked goods every time. Even if youre a from-the-box type of baker, a high-quality pan can help keep your brownies fudgy and your yellow cake layers intact. If you already own a few cake pans but find yourself frustrated by overcooked edges or uneven cakes, it might be time to upgrade to a better pan. We started this guide with the basic shapes because they’re the most versatile and can work with both sweet and savory recipes. For example, square or round is also the way to go if you want to bake a pan of closely packed cinnamon rolls or dinner rolls, or even a pan pizza.

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Usa Pan 8 Inch Round Cake Pan

Product Information

1,248.00

• Strong and durable pans that are versatile for any recipe
• Easy clean up with our non-stick coating: FDA approved for safe contact with food
• Same rust proof design used in professional bakeries
• Unique, ridged texture, facilitates even air circulation and heat distribution
• Pan made in USA from globally sourced materials

Baking Surface Dimensions:

• 8 x 8 x 2 inches

Outer Dimensions:

• 8.5 x 8.5 x 2 inches

Material:

How We Tested

To test the round pans, we first baked a simple yellow cake, using this recipe from Smitten Kitchen, with a buttered and floured pan. We baked cakes one at a time to ensure even baking in the center of the oven, and baked each for the same amount of time.

We then baked a batch of cinnamon rollsusing the canned Pillsbury kind for ease and speedin each buttered pan to see how much sugar stuck to the bottom, and how difficult it was to clean.

To test square pans , we baked the same yellow cake recipe from Smitten Kitchen that we used to test the round pans, after first buttering and flouring each pan. Again, we baked cakes one at a time to ensure even cooking.

To test loaf pans, we baked two recipes. First was a basic banana bread recipe from Cooks Illustrated . We looked for a crust that was chestnut brown, not nearly black, and had a fully cooked center. We also looked for bread that rose into a nice dome and came out looking like a loaf, not like a brick. Then we baked a simple white sandwich bread in each pan, using this recipe from King Arthur Flour. Ideally, a loaf of yeast bread should balloon above the edge of the pan and bake quickly enough that the crust sets while its still tall and puffy. That will yield the most attractive loaf, with slices taller than they are wide and mushroom-like in shape. The crust should be an even golden brown, and the loaf should pop out easily from a buttered pan.

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How We Picked

Certain qualities are unique to a particular type of pan, and we saved those for the individual sections on each below. But there are a few things to look for in any pan. A good cake pan, no matter what the shape, should be sturdy and resistant to denting or warping, otherwise you risk ending up with a misshapen bundt or a leaning layer cake. The large majority of cake pans are made of metaleither aluminum or coated steeland we think its best to stick to those that are. Metal is more durable than ceramic or glass, and its what most recipes are designed for. Ceramic and glass conduct heat less efficiently, baking your cake more slowly, and potentially throwing off baking times. Thin, flimsy metal pans or pans with a dark-colored nonstick coating should also be avoided because both conduct heat too quickly. Theyll completely bake the outside of your cake well before the middle is done, so that by the time the middle is done, the crust will be dark and dry, if not burned.

The shape of the corners on non-round pans can varysome are rounded, some are sharpbut we didnt rule out either. Sharp corners look more professional, but it can be hard to clean crumbs from their crevices. Round corners are easier to clean and to butter, but they can be shallower than the rest of the pan, leaving you with a dry piece of cake or a burnt brownie.

Ceramic and glass conduct heat less efficiently, baking your cake more slowly.