Norpro 9-Inch Stainless Steel Cake Pan, Round

I have ordered these cake pans before, several years ago, for myself. Recently one of my daughters said she wished for 3 good quality cake pans. I wanted stainless steel because I feel that they're safer for health purposes. I also wanted a light finish, with gives a lighter baked product. I always line my pans with parchment paper for multiple reasons: easier to remove cake layers from the pans, easier to clean up and keep clean over the years, and easier to freeze before frosting. Lining the pans keeps these beauties looking clean and new. I never cut in the pans!! I also never use any scratchy scrubbers on these pans. These stainless steel cake pans are medium priced. They are not cheap pans and are therefore not priced like cheap pans. Conversely, they are not expensive either. I feel they are worth the money. The pans are a very solid weight. I'm fairly particular about kitchen items and I can easily recommend these pans!

Perfect

I wanted to get a basic stainless steel pan so I could heat food in the oven without having to use aluminum foil. I saw this pan and thought that I should get it because it was the perfect size and was from a well known company. Today I just received it in the mail and I was blown away by the superb quality! The stainless steel is soft to the touch and is extremely durable and shiny. I cannot believe I paid less than ten dollars for it and I'll be buy more in the near future. If you want a high quality steel pan that is affordable and durable then look no further.

Daily use in the base of a bird feeder that sadly rusted. Cleans beautifully and the birds are enjoying it.

I use this pan for roasting veggies in the oven. With a bit of olive oil and temps. to 450, it does a wonderful job! The bottom of the pan is relatively non-stick and easy to clean. The inside sides are a different story. The oil gets baked on and is very difficult to remove. If you really want to get it spotless, you'll need some patience and a good deal of elbow grease. It has a nice weight to it- not heavy, not too light- and it seems sturdy. I imagine, as a cake pan, (though I haven't used it as such), it would function flawlessly.

I was impressed with the weight and the stainless steel. The pans were much better than anything I had seen in all of the stores I searched. I'm picky too. I've tried other cookware but I only cook with my grandmother's original Revere Ware made from heavy gage high quality United States steel (the finest in the world) with the thick copper bottoms. They still look as good today as they did 93 years ago. I'm not saying these cake pans will hold up that long because I don't know where they purchased the steel to make them, but they have a smooth finish and are the proper shape for layer cakes. Most important of all is that they are of heavy weight, so they heat evenly, and that makes for a great looking and tasting cake.

I have written about this pan sometime ago. It serves my needs very well; as I use these pans for baking cake and potatoes as well as for warming precooked foods in the oven. When baking any type of potatoes, I add more than an inch of water to the bottom pan after placing the prepared potatoes in it. Then I place another Norpro 9-inch Stainless Steel Cake Pan in an inverted position over the bottom pan. I set the temperature for 350 degrees F. and bake the potatoes, undisturbed for at least an hour. If a fork goes through the potato easily, it is fully baked. Sweet Potatoes or Yams generally take longer to bake than Yukon or Red Potatoes. A special treat I discovered is to cut up washed unpeeled (raw) potatoes into French-fry slices or any type of sliced size, place in bottom pan with some water in it. Sprinkle a small amount of Canola and/or Olive Oil on the sliced potatoes which line the pan, then sprinkle granulated or ground onion bits on top of them. Cover the pan with an inverted pan of the same size and bake at 350 degrees F. for about half an hour. The end result to eat, especially for the red potatoes, is that they taste like real French Fries without too much oil! This process could be done with several pans at a time, with the inverted pans; or one long roasting pan on the bottom, and an inverted pan of the same size. "Yummy for the tummy!" as my children used to say! (Oven-mitts, of course, are a must to use when handling anything hot from the oven.)

Thickness allows cake to back evenly. I use them all the time perfect size for my cakes. They are very sturdy.