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arielleeve | Mar 6, 201905:44 AM     6

I've been doing a ton of research and can't come to a conclusion about the best metal cake pans. Looking for 8". Cook's Illustrated recommends the Nordic Ware, Serious Eats the Fat Daddio. Some things I'm unsure of: Serious Eats recommends the Fat Daddio based on the height (3"), however I've read a few things indicating that the taller height can lead to overbrowning of the top of a cake. So is the extra height good or bad? Also, nonstick coating: many articles/blogs seem to be in favor of it for easier release, others against.

Currently torn between the Fat Daddio, the Nordic Ware naturals and USA Pan.

WWYD? I will be using it primarily for baking cakes, maybe occasionally buns/cinnamon rolls, but not much else.

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