My $80 lesson on fancy cake pans

I got really into making those tall, fancy layer cakes a few years back. I saw a set of three special non-stick pans online that promised perfect release every time. They cost me $80, which felt like a lot, but I thought it was an investment. The first time I used them, the cake stuck so badly I had to scrape it out with a spoon. I tried everything, greasing them more, using parchment paper, but they just never worked right. They're still sitting in the back of my cupboard, a total waste of money. I should have just stuck with my old, cheap pans that I know work. Has anyone else had a bad experience with expensive bakeware that just didn't live up to the hype?

2 comments

2 Comments

johnson.adam1mo ago

Ugh, that's so frustrating! Did the pans feel different, like a weirdly smooth coating, compared to your old reliable ones? I wonder if some of these fancy non-stick surfaces are actually worse for baking because nothing sticks to them, not even the cake batter that's supposed to grip a little.

wyattbennett1mo ago

My grandma's old Bundt pan is the only one that works. I've thrown out three "non-stick" ones that ruined cakes.