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Spent $60 on a fancy nonstick cake pan and my cakes came out worse than the $8 one
I bake pretty often and thought a more expensive pan would fix my cakes sticking. I got one of those heavy ones with the fancy coating for about $60 at a store in Fort Worth. My first cake stuck way worse than my old cheap pan ever did and the edges got dark before the middle was done. I tried it three more times with the same results and finally just went back to lining everything with parchment. Did I get a bad pan or is this just how those coated ones act?
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amy65418d ago
That is so rough, I feel for you. Spending that kind of money and getting a worse result than the cheap pan would drive me up the wall. Honestly those heavy dark coated pans can run hot on the bottom, which explains the burnt edges before the middle sets, so it might not be you at all. I have had the same thing happen and went right back to my beat up old pan plus parchment. Does the pan feel really dark and heavy compared to your cheap one? That is usually the giveaway.
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