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Fat Daddio's Aluminum Round Cake Pan, 3" Deep
- Straight-sided pan for perfect cake layers.
- Made from anodized aluminum which makes for a better cake realease and easier clean up
- The cake pan is 100% seamless and exceeds FDA Approved Regulations!
- You will get a better rise with your cakes when using Fat Daddios cake pan
- The special FDA Approved Coating will make your cakes release easily after baking
- Flanged for rigidity and ease of handling.
- 16-gauge commercial-quality aluminum pan
- Professional pan for cake decorators.
- Even wall thickness
Following Sizes Available
- Straight-sided pan for perfect cake layers.
- Made from anodized aluminum which makes for a better cake realease and easier clean up
- The cake pan is 100% seamless and exceeds FDA Approved Regulations!
- You will get a better rise with your cakes when using Fat Daddios cake pan
- The special FDA Approved Coating will make your cakes release easily after baking
- Flanged for rigidity and ease of handling.
- 16-gauge commercial-quality aluminum pan
- Professional pan for cake decorators.
- Even wall thickness
| Features | |
|---|---|
| Material | Anodized aluminum |
| Dishwasher Safe | Yes |
| Shape | Round |
| Dimensions and Weights | |
| Exterior Height | 3" |
Do I need to wash the pan before I use it?
Yes, wash the pan prior to first use.
Can I use a cooking spray, or do you recommend butter and flour?
You can use a spray as long as it does not include olive oil. We recommend Baker's joy or butter and flour.
Is the pan dishwasher safe?
Hand wash; the dishwasher will ruin the finish. It would be still safe to use, but will not look the same.
What's the highest temperature that can be used when baking with these pans?
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. We don’t have any thick or thin areas due to stretching the metal as many pans have. After anodizing, there no pits in the metal. Again, this results in more even baking. Cakes baked on a lower heat tend to be a better crumb and texture. Lower and slower is a good rule of thumb when baking in general. So our pans heat faster and cool quicker than most, for the same reasons listed above. We are a much better, well rounded pan.
