Chicago Metallic Professional Non-Stick Round Cake Pans, 3-Piece

Last updated date: May 21, 2020

DWYM Score
9.5


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We looked at the top Cake Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cake Pan you should buy.

Overall Take

These pans are equally well suited to cakes or pizza, thanks to the high temperature resistance of the silicone-based surface. It's also non-stick and covers a core of aluminized steel for even heating. All materials are BPA-free and the nested configuration makes storage easy. In our analysis of 24 expert reviews, the Chicago Metallic Chicago Metallic Professional Non-Stick Round Cake Pan Set placed 3rd when we looked at the top 11 products in the category. For the full ranking, see below.

Editor's Note May 21, 2020:
Checkout The Best Cake Pan for a detailed review of all the top cake pans.

Expert Summarized Score
10.0
3 expert reviews
User Summarized Score
9.6
755 user reviews
Our Favorite Video Reviews
What experts liked
Yes, you can use a cake pan to make pizza. And, it's only fitting that the Chicago Metallic Professional Non-Stick Round Cake Pan is excellent for making Chicago-style pizza. As with the previous options on our guide, the Professional is made of aluminized steel, which helps with even baking. The non-stick surface is silicone based, which is unaffected by high temperatures and makes clean up a snap. Though Chicago Metallic recommends handwashing this pan, it is dishwasher safe. And, it is backed by a lifetime warranty.
- Business Insider
Heavy Duty. Easy Cleanup. Stack inside each other to save storage. From this pan set cake comes out very easily as long as you follow the instructions. The resulting cakes stack very nicely.
- My Classy Kitchen
Professional bakers will fall in love with these three piece set. The item will enable you to create multi-layer cakes which can suit all the types of celebrations. It is made from heavy weight carbon steel to enable consistent heat distribution so you can have amazing baking results. This extra-large cookie sheet is suitable for all oven types. It features BPA-free and non-stick finish and cleaning is a breeze.
- Only Portable
What experts didn't like

From The Manufacturer

At Chicago Metallic we believe that serious baking requires serious bakeware That's why We¡¯re proud to offer distinct lines of premium bakeware plus stylish innovative specialty bakeware and baking essentials for professionals and serious home bakers This professional Series 3-piece cake pan set has the right sized pan for all your cake-making needs Made from heavyweight aluminized steel for superior heat conduction and even baking pans have a nonstick surface for easy food release 3Piece Set includes 6-inch 8-inch and 10-inch diameter pans each measuring 2 inches tall Dishwasher safe hand-washing recommended to extend the life of the product

An Overview On Cake Pans

You wouldn’t know it from the drama and flair that surrounds shows like “Cupcake Wars” and “The Great British Bake-Off,” but baking is a lot more science than art. You can measure your ingredients and set your timers perfectly every time, but there’s still one variable many bakers forget to factor in: The bakeware.

A good cake pan isn’t just a handy receptacle for holding that yummy batter. It’s an element that can radically change the taste and look of your dish if the material, size, and even the color aren’t just right. So what’s the best one to buy?

As with most kitchenware, it depends on what you’re baking. Let’s start with the material. Most cake pans are made of metal and there’s a reason for that. Overall, they heat up as quickly as they cool down.

Mind you, not just any metal will do. Stainless steel’s durability and resistance to rust makes it a great material for skillets and sheet pans. But it conducts heat slowly relative to other metals, making it a cheaper choice for cake pans.

Aluminum, on the hand, heats up perfectly — which may balance out the fact that it’s not as durable as a pure metal. It may also impart a funny taste to acidic foods like tomatoes or citrus. To mitigate that, look for higher-gauge aluminum pans or those made with anodized aluminum. This is aluminum that’s been subjected to an electrolytic process that hardens the outer layer. Without getting into the science, it also makes it non-stick and non-reactive with acidic foods.

Less common but definitely findable are glass bake pans and newer ones made with heat-resistant silicone. These pans get points for storage versatility and presentation, but you’ll definitely need to adjust your cooking times since they won’t heat as evenly.

Speaking of cooking times, consider the size and depth of your cake pan. Nice, tall cakes are visually impressive but there’s a reason people make them in layers. Fill up a deep pan with too much batter and the top will toast up before the middle gets done. Eight-inch deep pans are the standard but you can get away with nine inches or more depending on the material of the pan and the dish you’re baking.

Here’s one more, often overlooked selling point for a good cake pan: The color. Assuming it’s aluminum or some other kind of steel, any non-stick coating might darken the hue. Just keep in mind that darker pans conduct heat a little faster, and that can lead to a crustier bottom layer than you might like. Account for the difference or go for a lighter shaded pan if you want to stick to the recipe.

DWYM Fun Fact

Before you bring your perfectly baked German chocolate cake to that Oktoberfest party, double-check your baking history. Strange as it may seem, the dessert didn’t actually originate in Germany. The name comes from Samuel German, a confectioner working for the very American Baker’s Chocolate Company. He developed a brand of dark baking chocolate that was later used in a cake that was named in his honor.

The Cake Pan Buying Guide

  • If you’re baking traditional cakes, you want a pan with a little edge. And we’re not talking edge as in “attitude.” Flared or tapered tops might be fine if you’re baking bread or muffin-type dishes that meant to rise and puff out, but it’s not much good for cakes or anything you need to decorate around the sides. Most bakers prefer straight sides that come up at a right angle.
  • Most kitchens will have more than one cake pan.  If storage is tight, look for sets of pans that can “nest” one inside the other, making it easier to save space.