Parrish Magic Line Cake Pans vs USA Pan Bakeware Aluminized Steel 13 x 9 x 2.25 Inch Rectangular Cake Pan

I forgot to flour the pan after greasing it and the cake still came out of the pan easily and perfectly. Make sure you wash them well before the first use. When I went to grease them the first time, I noticed silver residue on the paper towel. I simply wiped off the grease and rewashed the pan

I wasn’t sure that the pan could handle that heat but I figured I’d give it a shot. I put the pan with my homemade Detroit type pizza dough in my preheated oven and baked it on the bottom rack holding a 1/2 inch cordierite baking stone. The oven was preheated for 1 hour so the stone would come up to temperature. Temp was 525F and the pizza baked for 14 minutes

Is NOT non stick! I went with these bc they were made in USA and had good ratings but was extremely disappointed as I had to line the pan on the bottom and sides with parchment and grease it! I tried greasing without parchment and still stuck every time! I finally ordered the Fat Daddio’s 4” anodized aluminum pans and one that was a sheet cake pan and they are perfect! Fat Daddio’s anodized aluminum does not stick! I still always grease my pans though as an extra measure. Save yourself the time and money as these Parrish pans are not worth it!

Everything is evenly baked and the foods release immediately with no effort. Its truly a cooks and bakers dream to have in their inventory of kitchen tools. Cakes and brownies turn out perfectly baked and so even in height. Gone are the days of a sheet cake that's higher in the middle and lower at the edges