Chicago Metallic Angel Food Cake Pan with Cooling Feet, 2-Piece Nonstick Tube Pan, 9.5 Inch Carbon Steel, Perfect for Pound and Sponge Cakes

Fantastic pan! It is of a good weight, feels high quality. I used it to make an Earl grey chiffon cake, which I accidentally spilled a bit on the side on one of the pan’s legs but it was easy to clean despite the crevices. Usually I buy cheap pans but I’m so glad I bought this one! Also remember to use a plastic knife to cut the cake, don’t want to scratch the surface! Cake turned out great and came off without sticking :)

Great pan. Works perfectly. Easy to clean. Very durable. Light weight but still sturdy. My angel food cakes come out perfectly.

Nice can with a good weight. It’s not real thin material..

This Chicago Metallic non-stick 2-piece Angel Food Cake pan had a great review on the Cook’s Illustrated/America’s Test Kitchen site and I wanted to replace my old Nordicware 2-piece Angel Food Cake pan. I made three Chiffon Cakes in the Chicago Metallic cake pan. The first time - there was a big puddle of batter that leaked out of the pan onto the table when I picked it up. I had to use aluminum foil to wrap the pan; put it onto a baking sheet then into the oven. It still leaked more in the oven during baking. This first cake was so-so. But I was trying a new Chiffon Cake recipe that a friend gave me. The second time, I used my regular Chiffon Cake recipe. Before pouring the batter, I already wrapped the pan in aluminum foil then placed the filled pan onto a baking sheet and into the oven. This cake baked up much better than the first one. But while it was in the oven - the pan leaked a big puddle of batter again. I starting having second thoughts about keeping this pan. After washing this pan (the non-stick finish makes it much easier to clean up than my old pan); I put the pan together and placed the empty pan onto the table. I pressed down on several spots in the pan felt it move or shift up slightly. Apparently, there was a small defect with my new pan that didn’t appear obvious. The tube part of my pan wasn’t laying completely flat - which explained the batter leaking out of the pan. Before trying to return it and wait for a replacement, I decided to try to fix it. Holding the tube part; I gently pulled at a few spots of the pan bottom until it seemed flat then tested this pan with another cake. For the third Chiffon Cake, I still wrapped the pan in aluminum foil before filling it. The pan was placed on a baking sheet then into the oven. Success! There was only a small spot of batter that seeped out but it was contained within the lip of the pan. This pan is a keeper. This cake baked up so tall and fluffy!!! Never had my Lemon Chiffon Cake bake up like this in my old pan! Gave some pieces of this cake to friends and they’re all asking me when I’ll be baking this cake again!

Durable, easy to wash, lite weight angel food cake pan. Worth the money

Absolutely love this tube pan. Worked very well with my first attempt at a chiffon cake. I used a round parchment liner in between the pan and the tube insert just to ensure against leakage, but it appears that there probably would not have been any leakage anyway. The pan feels very durable and my cake was fairly easy to remove. I used a plastic picnic knife to loosen the sides to avoid scratching the sides and bottom which worked great. Definitely recommend this pan.

Wonderful pan. It holds water! No angelfood cake should slip right out of the pan...if it did it couldn't rise! Just slip a sharp knife around the outer edge and center tube. I set the pan in a sink filled with water to soak the residue and the water was still in the pan after 8 hours. Have never had a 2 part pan that watertight!

Nice. Quality. Bakes well!