Best 9 x 13 Cake Pan

18 years ago

What is your favorite, long lasting cake pan? I have an old metal one of some type that is starting to chip and needs to be tossed - I'm looking for a better replacement - any suggestions? TIA

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Comments (11)

lindac
18 years ago
Pyrex, what else? And chips don't hurt a thing...
Just file them down if they are sharp on your fingers.
Linda C
hawk307
18 years ago
I use Pyrex and a Restuarant SS Pan. I also have steel Cake Baking Pans.
I use the SS pan mostly.

Your old metal Pan must be Porcelin, if it is chipping
Lou
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Funny you should ask.... This is my favorite carrot cake recipes (so far, but I haven't tried some of the versions posted recently) I've made it a few times, once as a half-sheet cake for a party at work and it turned out great, although I did two layers. I think the best part is the icing, and eliminating layers is eliminating icing, but that's just my preference. You should be fine, jut keep and eye on it bake for a little longer. I don't think you have to reduce the temp because it's low to begin with, but perhaps someone else may have better insight...I don't remember what I did but it turned out great. s
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I'd use elbows. I'd also forget the bread. Salad is a good idea. I'd look to do a protein alternative to the pasta either vegetarian or a chicken of the bride's choice. Alternately some type of sandwiches. For 24, I would do three 9 x 13 pans of mac. You may have leftovers but will surely have enough. People hesitate when they see small serving dishes.
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Cloud Swift
18 years ago
Restaurant supply type stainless steel cake pans with straight sides and "zero radius" corners.
teresa_nc7
18 years ago
I really like the pans made by Parrish. They are a company making commercial baking pans that are also sold online and in cooking/gourmet stores. Mine are still in excellent shape after 15 years or more. The 9 x 13 pan I have does have very sharp inside corners.
Bumblebeez SC Zone 7
18 years ago
I do prefer pans that do not have rounded corners.
lyndaluu2
18 years ago
I agree pyrex of course. :-)

Linda
jcrowley99
18 years ago
I like Chicago Metallic. Their Professional non-stick is heavy weight so it does not warp and even dishwasher safe, although it is so easy to wash that is not needed.

Joanne

Here is a link that might be useful: Chicago Metallic Professional
Terri_PacNW
18 years ago
I have 3 9x13...a blue pyrex, a stone baker from Pampered chef and a plain jane from Wilton. I use the Wilton one the most because it's got "square" corners, not rounded..For anything that's going to be cut into squares I use the metal one. The others are used for casseroles and meat.
shaun
18 years ago
Clear glass pyrex is what I use. Also have a corningware one.
disneyginger
18 years ago
I have SEVERAL 9x13 pans from LeCrueset pottery ones to Baker's Secret to Pyrex to you name it. Metal, dark ones, light ones, coated ones, non-coated ones. Heavy stainless steel and some aluminum and clay PC ones! Some that are just odds and ends from here and there that I've picked up along the roads of my life. I have Nordic ware ones and fire king ones! Like I said.. I have MANY.

I do not have a favorite.

Some are great for cakes and desserts. Some are great for casseroles. Some are good for cinnamon rolls or breads. Some are excellent for coffee cakes. You get my drift.. different strokes for different recipes and then there are my current moodiness that can figure into my decision of what I use.

If I had to dumb it down to one.. hmmm..

I can't. But, my deeper fire king 9x13 is an old pan and it is the most versitile because of the height of the sides and the excellent cooking/baking it gives me.
annie1992
18 years ago
I have one from Kaiser and I really like it, but it's a 9 inch square. My 9x13 is (yes, you guessed it), Pyrex. And I only have ONE.

Annie

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Best 9 x 13 Cake Pan

Comments (11)

lindac

hawk307

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