USA Pan Nonstick Round Cake Pan Set of 3, Large

Me en canta tal cual como estaban en la descripción y en las fotos ❤️❤️❤️❤️

Super

My smallest pan has rust on it somehow. I hand wash these and air and towel dry. The other pans are fine. Just the small one did this. I tried contacting USA pans about the warranty and nobody will respond!

I received this product yesterday and put it through the dishwasher prior to use. Imagine my surprise when I tried to dry the pans after the cycle was complete! This is what came off on the paper towel. What IS this and is it even safe???

I am picky about my cookware. If I take the time to bake something, then I may as well invest in pans that will last make the effort worth my while. These pans do exactly that. While I do have a few pans from the "N"-Pro line that I use and enjoy, I had never heard of USA Pan until recently. I'm not sure why, since they are an old, established brand and somehow still manufacture their products in the United States! I'm really happy I had the chance to test these round non-stick, aluminized cake pans though. They are excellent, and I'll explain why.Observations:1) These pans have a very solid feel. Definitely not prone to dents or warpage.2) They have ridges on the bottom, which I was suspicious of, but work just great (more on that below).3) While I loathe dark, traditional non-stick baking pans, these are different. They are "aluminized" over stainless steel (so you avoid the thick crust that forms from dark pans) and the non-stick feature comes from a silicone coating, but they are PTFE, PFOA and BPA free.4) I did note a few minor burrs in the metal on the top rolled edge. Nothing sharp, and not in an area that will affect food, so not a big deal.Baking experience:I typically bake in aluminum pans and will grease the pan and sometimes use a little flour. My experience is that while this helps, baked goods are still prone to sticking a bit. If I really want non-stick, I use parchment paper. I was skeptical of the USA pans being any different, especially with the ridges, which seem like they'd trap food. But they are! I tested by baking a very moist chocolate zucchini bread in the 8" pan. I greased it lightly with some coconut oil. That's it. After baking, I let the bread cool for a little bit, but not long. It was still warm when I decided to try the flip test and dump the bread out of the cake pan (not advisable when baked goods are still warm). To my surprise, it popped right out, completely in one piece, with no stuck chunks on the pan (see my photo). As I examined the pan and noted the residual crumbs, I wondered how easy they would be to remove. I took a dry paper towel and was able to easily wipe all remaining crumbs from the pan. It looked perfectly clean without a drop of water or soap. As for the bread, it tasted great and cooked the way I would typically expect from my tried and true aluminum bakeware.Yes, you can buy cheaper baking pans, but they won't last as long, won't cook the same, and if it matters, probably aren't made in the USA. Invest in some good bakeware like USA Pan. I'll definitely be looking for more of their products.