Review on 🍳 Unleash Your Culinary Creativity with Chicago Metallic Professional Non Stick Decision by Jay Buford

I discussed this point for a long time. I mean, do you really need a special cake pan to bake half a cake? Another thing I can store somewhere in my tiny kitchen? Well, many months into the Covid pandemic, the answer was yes. I really had to splurge a bit. But a whole cake? We could stretch it out over a few days, but that's still a lot of cake for two. I've only tried this once and in fact I made a whole cake with just one large divider in it, but it made it very easy for me to divide it in half and then give half to another couple. I'm sure you could just make half a cake or two different cakes that have the same cooking requirements. Pros: - Running the crust down the middle made it easier to separate after cooking. - The pan is very easy to clean. "There don't seem to be any oddly curved metal protrusions for water to get in and rust, and all surfaces are very smooth. It also comes with a flat insert so you can actually bake a regular "whole" cake. - Since the inserts pop out I think it would be quite appropriate for an unbaked pie with a hard crust, you can pop out the whole pie to display or something. Cons: - This is more likely to be a user error. - My other tart pans are glass or ceramic so this one took a little longer than expected to cook, but that probably has more to do with the fact that I don't usually cook in metal tart pans. -Stick (teflon or teflon-like) coating I don't want to use a sharp knife and risk scratching it, so you need to make a cake hard enough to remove from the pan. (However, the first time I pulled the pie out—it was a half-cooked peach pie—it still popped out nicely, and I was able to pop it back into the pan to finish cooking with no problem).