Naturals® Nonstick 8" Round Layer Cake Pan

Naturals® Nonstick 8" Round Layer Cake Pan

Name: Naturals® Nonstick 8″ Round Layer Cake Pan
Rating: 4.8 (6 reviews)

$14.00

MSRP:

4.8 based on 6 reviews

A necessity for any chef's kitchen, this Naturals® 8" Round Layer Cake Pan provides the ultimate in cake-baking perfection. Made with a nonstick surface made without PFOA,formed aluminum, this pan provides an even baking surface and extremely easy cleanup. Every baker needs two of these classics! Proudly made in the USA.

SKU: 46850

Out of Stock

Material: Aluminum

Warranty: Lifetime Warranty

Weight: 0.8 lbs

Made In: USA

8" Round Pan

California Code 109010 Information: Click here to learn more.

1. Before initial use and after subsequent uses, hand wash with warm, soapy water.
2. Dishwasher use is not advised, as it will shorten the life of the nonstick on your pan and produce discoloration on exposed aluminum surfaces. However, this discoloration is merely cosmetic and will not affect baking.
3. Safe for use with nylon, wood, or silicone utensils. Metal utensils, sharp knives and scouring pads will scratch the nonstick on your pan and are not recommended.

Never had cake pans that are truly non-stick until these. They are perfect. I like the higher sides, also.

The pans are great. I also use them for my homemade bunc.

I purchased this cake pan to go with two that I had. I was finding a lot of 3 layer cakes I wanted to make. I haven’t had any cake sticking in the pans. I’m very pleased.

So excited to make my chocolate layer cake in my new Nordic ware cake pans!! I was impressed with the quality of the pans. The cake baked very evenly and in a shorter length of time. I had a little difficulty removing the cakes from the pan, even tho I greased and floured them quite generously. I may have not put quite enough flour. Or perhaps the pans need to cool for a longer period of time than I am accustomed to. However I am pleased with my purchase. I also bought a decorative bundt pan and a new cookie sheet I am looking forward to using them as well.

I was skeptical when America’s Test Kitchen recommended this cake pan. But I couldn’t deny that the dark pans I had been using did, as warned, result in a darker outside (not good for sparsely dressed cakes!) and a domed top. Plus, who can accurately cut the top off a cake? Not this girl. So I broke down and bought these, and Jesus, I’m glad I did. They really do work well. That being said, these pans must be greased and floured, despite being nonstick. Flour is important as it helps the cake climb the side while baking (learn from my mistakes!)