I bought this pan because most of my cupcake recipes are for more than 12 counts and an extra 20 minutes of baking seemed like a waste of time. Rather than buying a second 12-pan, I figured this 24-pan might be an easier fix. So far I've used it twice with excellent results. Both times the cupcakes baked evenly (rimmed and centered cupcakes baked the same) and peeled off easily with a plastic knife (I don't use paper or liners). This is heavy duty, durable cookware that's a real pleasure to use. Don't forget to buy a 2-ounce scoop to evenly spread the batter (I bought a Norpro 4TBS).
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