Round Aluminum Cake Pan 9" x 2" , Silver

The weight, the shape of the plan - use oil and flour or cocoa and your cake will turn out perfect every time!

I bought a pair of the 9x2s because I wanted straight-walled pans to make frosting easier and more attractive on a layer cake. To my surprise, my cakes came out with more of a taper (albeit a reverse taper) than they did when I used nestable pans. This might be due to my recipe which yields a very liquid consistency dough, which after baking the requisite amount of time, results in the cake starting to pull away from the sides at the top of the pan. Baking strips might help, but I didn't want to fiddle with them. I like the pans, though, and the cakes I've made have cooked thoroughly and evenly, but I hate the taper. I'm thinking of ordering a couple of the Wilton Performance pans because they are also aluminum and have a bit of forward taper to facilitate pan storage (nesting). If I'm lucky the forward taper of the Witons will cancel the pull-away reverse taper of the cake.

I misplaced (lost) my Wilson 9 inch cake pan in a move. I was going to order a 9 inch Wilson replacement, read the reviews and ordered the Parrish pan instead. What a difference! I'm replacing my 8 inch pans with Parrish and order a second 9 inch Parrish to replace the Wilson that survived the move. I like the two inch sides--can use for a torte or anything less than 2 inches and it is great for those times when you have a lot of batter or are doing the two layers and (when cool) split them into four layers. This pan gave a much better result better result than the Wilson--same batter, same oven temp, same time in the oven. Yes, I'm convinced! Easy to get out of the pan, nice baking (less "crust" than the Wilson). Ok, take care of the pans--hand wash, hand dry, etc. But that is the same I would do for a Wilson pan or any other cake/baking pan that was good. 5 stars--ordering the 8 inch, did I say I was retiring the Wilson 8 inch? Go for it, if you bake, you'll know the difference and you'll appreciate the difference.

I bought two of these to make double layered cakes. I've used them on two occasions, a chocolate cake and a vanilla cake baked from scratch. I've been happy with the results. Cakes baked evenly and lifted from the pan. Pans have a nice weight to them without being heavy and seem like they're well made. Do make sure that you wash them before use. I hand wash these.Update: I've used this to make cake about twice more, still with excellent results. I recently used the pans to make cinnamon rolls and for once, didn't have any problem with the bottoms burning. I absolutely love these. The pans still look like new. Make sure you buy two of these, because you're going to need them.

Great heavy pans but are much bigger than 9x2. More like 10x2

I've always been skeptical about "fancy" pans like this, and figured that any real benefits would be negligible. (Frankly, I'm a mistrustful, suspicious, cynical consumer who is quick to chalk most product claims up to shameless marketing baloney.) But one day I just decided that I might as well find out what all the fuss was about, and I'm glad I did!I can really tell the difference in my cakes. They bake much more evenly (even in my temperamental oven) than my old Wilton pans, with no crusting of the edges (when used with baking strips) like I sometimes used to get. Aside from that, they may be worth it for the perfectly straight sides alone! It makes it so much easier to ice then perfectly when the sides are already straight and the corners sharp.This was a good purchase. I wish I hadn't waited so long to make the decision.

I washed pans before I used it with soap and water and this still wiped off as I greased my pans prior to baking. After multiple wipes with a paper towel and Crisco, it finally came off but other than that the pan bakes great!

My cakes bake up flat and with no browning with these pans! I will never use anything else!!!!

I purchased this item as this size was not available in the Japanese market.It was used for making flan custard.