USA Pan Bakeware 1070LC Nonstick Round Cake Pan, 9-Inch

Last updated date: May 11, 2020

DWYM Score
9.3

USA Pan Bakeware 1070LC Nonstick Round Cake Pan

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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

In our analysis of 28 expert reviews, the USA Pan USA Pan Bakeware Nonstick Round Cake Pan, 9-Inch placed 4th 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
7 expert reviews
User Summarized Score
9.4
1,673 user reviews
Our Favorite Video Reviews
What experts liked
We are giving the highest praise to the USA Pan for its truly nonstick corrugated bottom, even heat distribution, and durability. In our tests, even sticky sugar from cinnamon buns didn’t stick to the pan. And at a little under $13, it won’t break the bank, even if you buy two or three.
- New York Times Wirecutter
It gives you a quick and convenient cake release, not to mention it’s easy to clean with hot water, sponge, and mild soap. This cake pan is coated with PFOA, PTFE, and BPA-free silicone coating.
- Kitchen Aria
Suitable for thick or thin batter. Other shapes and sizes available. Resists warping well
- Wiki EZ Vid
Bakes evenly, incredibly nonstick, made in the USA, lifetime warranty
- Business Insider
The bottom of the pan has a fluted design that adds to the nonstick properties and keeps the pan from warping. Plus, the pan comes with a lifetime warranty in case you need a replacement.
- The Spruce Eats
In addition to this proprietary nonstick coating, the USA Pan 9 Inch Round Cake Pan has a ridged texture on the bottom. This feature helps facilitate air circulation and heat distribution for your cake. In fact, it is efficient enough that you may need to reduce bake time to accommodate this feature.
- All Cake Prices
What experts didn't like
There were some complaints about rusting
- Kitchen Aria
Some complaints of rusting
- Business Insider

From The Manufacturer

The USA Pan 9-Inch Round Cake Pan measures a full 9 x 2 inches* and makes the perfect choice for baking decadent classic cakes. This pan will bake your favorite cake recipes like chocolate or red velvet, perfectly. The cake pan surface is coated with AMERICOAT Plus, a patented non-stick silicone, allowing you to easily release your cake from the pan. The non-stick feature makes clean-up truly effortless. AMERICOAT Plus is also PTFE, PFOA, and BPA free. Every USA Pan is made in the USA and has been designed with the same standard high performance features that commercial bakers enjoy including aluminized steel and heavy gauge steel construction that allows for even heat distribution and maximum service life. USA Pan 9-inch Round Cake pan’s unique fluted surface design facilitates air circulation and also maximizes pan strength, which helps to resist warping. USA Pan’s professional grade bakeware helps everyday home bakers produce professional grade baked goods. USA Pan bakeware is long-lasting, durable, reliable, and comes with a limited lifetime warranty. USA Pan is a Bundy Family owned company, based in the Greater Pittsburgh, Pennsylvania area that has been producing high performance bakeware for over 50 years. *Dimensions represent baking surface, not overall pan size.

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.