TechGearLab

The OXO Good Grips 9" Square Pan improves upon your classic piece of bakeware in a number of significant ways. The aluminized steel is lightweight, yet more durable than a standard aluminum pan, and provides a much more even temperature profile that is perfect for cakes and brownies. The dimpled bottom improves cake removal, but the secret to this pan's success is in the nonstick coating. The ceramic reinforcement of the coating not only makes this cake pan exceptionally easy to grip but seems also to discourage the flaking that is so common after repeated handwashing.
Despite the improved durability of the nonstick coating, we would like to see poly-based finishes like PTFE &#40;e.g., Teflon&#41; become a thing of the past. Also, for a single pan, this product is pricey, which might dissuade many professional bakers looking to outfit a new kitchen. But it is available in a huge variety of shapes and sizes, from loaf and muffin tins to deep-dish pizza pans and even standard, quarter-sheet pans, making it an enticing option.

amazon.com

walmart

bazaarvoice

From unsurpassed durability to an ergonomic design, the All-Clad Pro-Release 9" Pan checks all the boxes of a professional-grade cake pan. There is a common thread among the best pans we test &mdash; aluminized steel. This material combines the heating and cooling benefits of aluminum with the uniform heat distribution of steel, resulting in superior baking performance. This is also one of the few pans tested with a PFOA-free nonstick coating that is reinforced with ceramic, which, like enameled Dutch ovens, helps the pan withstand scratches, stains, and scrapes. Wide handles make this pan easy to maneuver, allowing you to tap out air bubbles, keeping the batter even so you can produce perfectly level cakes. Though subtle, the 9" diameter is also a nice improvement over standard 8" round pans, which might just allow you to squeeze one or two more cinnamon rolls in.
The All-Clad Pro-Release pan is highly responsive to temperature changes, and therefore requires some monitoring to ensure even baking. It's a good sign when our only real criticism is actually just a reflection of the exceptional conductivity of aluminized steel pans &mdash; or possibly a complaint on the uneven heating of most home ovens. While professional bakers may appreciate this trait, casual bakers could find it annoying. Still, we think this top-quality pan is sure to impress on all levels.

powerreviews

Wirecutter

This sturdy round cake pan has a slightly corrugated bottom, which gives it a slight edge in the nonstick department. It also comes in an 8-inch or a 10-inch size.

This pan (which also comes in a square version) is sturdy, and the nonstick coating feels durable. The edges and corners of the cake came out clean and sharp.

Even though we only had the pleasure of testing the USA Pan 8" Round, we can only assume that all the shapes and sizes live up to the same top-notch craftsmanship &mdash; we're certain we could easily substitute any one of them and be just as satisfied as we were with this one. A heavy-gauge aluminized steel makes this a durable, commercial-grade option with outstanding heat distribution. The patented "Americoat" nonstick coating, which is free of PFOAs, PTFEs, and BPAs, is paired with a fluted bottom for easy cake release and cleaning.
A minor criticism is that the aluminized steel takes slightly longer to heat up and cool down than a fully aluminum pan. But even when baking a clafoutis &mdash; which cools in the pan &mdash; we had no issues with an over-browning crust. Based on price alone, this pan is likely better suited for the home-baker who aspires to create professional-level desserts than the professional chef looking to stock a kitchen. But considering it is available in a variety of sizes and shapes, either kitchen would benefit from the addition of this exceptional pan.

yotpo

America's Test Kitchen

The extended lip on this pan makes it easy to hold on to, and the pan’s straight sides made beautiful, perfectly square cake. However, we found the pan’s material to be problematic. When the pan was greased with butter and dusted with flour, cake released easily from it. But when the pan was greased with only butter, as called for in the recipe, brownies stuck stubbornly inside it, which made it very challenging to remove the food without damaging it. The stuck-on food left behind also made cleanup a pain.

target

While uncoated, these pans come in a variety of sizes. They do have perfectly straight sides for layer cakes, however.

Solidly built, with light gold nonstick coating, this pan produced tall, fluffy, level cakes that were just a hair less evenly browned than our winner. Layers shaped up perfectly, no matter how the pan was greased. Upside-down cake and pizza released and browned well, but cinnamon buns were too pale. At half the price of our winner, this pan is a great option.

Parrish Magic Line makes pans in every size (the diameter increases by 1-inch increments) between 3 inches and 16 inches, all at low prices.

A good alternative, this pan is durable but it’s slightly less nonstick than our main pick.

This pan will bake cakes with straight sides and perfect corners, and it will release cakes cleanly.

Cake Pan Comparison