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It may not seem necessary to try to find the very best cake pan. Cake pans are probably one of those tools you don’t actually remember buying—suddenly you just have one or two that you trot out a few times a year for birthday cakes. And it may seem like these randomly acquired pans are just fine. After all, many standard metal cake pans look and feel pretty much the same—and you might think that they perform similarly, too.
Fat Daddio’s cake pan has a satiny finish thanks to a nontoxic anodizing process, which seals the metal’s natural pores and makes for a more durable material. This pan has a rolled edge that sticks out slightly from the side of the pan; at first I was afraid this would make for harder-to-clean nooks and crannies. Actually, it made it much easier to hold the pan securely with bulky. As a bonus, Fat Daddio also makes anodized aluminum pans in multiple depths and diameters , offering more size and variety than other brands. This is great for avid cake-bakers who want more versatility and consistency. The only downside? The pans don’t stack well .
In my search for the best cake pan, I tested pans from specialty kitchen stores, dedicated cake-pan companies, and restaurant supply stores: Fat Daddio’s , Nordicware , OXO , Williams Sonoma , Wilton , and Winco . All had smooth bottoms except for the OXO and Williams Sonoma models, which had textured patterns. All the cake pans I tested were 9x2 inches, a standard size for many cake recipes.
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