Chicago Metallic Angel Food Cake Pan with Cooling Feet, 2-Piece Nonstick Tube Pan, 9.5 Inch Carbon Steel, Perfect for Pound and Sponge Cakes

A very nice angel food cake pan. The non stick coating is nice; cake released easily

Very nice tube pan. Easy cleanup. Recommended for anyone that’s looking for a great buy & a good quality cake pan.

I had an angel food cake pan that did not come apart and this one does. It is amazing and works so well! The cake releases great and it is light weight. If you are looking for a great pan, buy it!!

I was a little worried the cake batter might leak, but it did not! My first cake using this pan was a Pineapple Angel Food Cake. It was a little stickier than regular Angel Feed Cake due to the 20 oz can of crushed pineapple, but released easily after it had fully cooled using a silicone jar spatula to loosen around the edges. The pan is excellent quality and I would definitely recommend.

UPDATE: Just baked another angel food cake, and I was honestly afraid i was NEVER going to get the insert clean! It took three hard scrubbings, and I finally resorted to using some cleanser(!) and scraping it. It appeared to be pitted and rusted in many places, but MOST of it came off, so it was just stuck on cake! At one point I honestly thought I had somehow used my old cake pan insert, and checked my charity box, but no. The work around here is to cut a piece of parchment paper that will fit in the bottom of the pan.Otherwise, I am very happy with it. BUT DEFINITELY NOT NONSTICK, and I would recommend lining the bottom of the pan! ORIGINAL REVIEW: My old pan, which has to be over 20 years old by now, had rust spots. It also did not have feet, and every time I used it I had to scramble to find something to prop it upside down on. So, I got this one, which was a little pricey, I thought, but I am very glad that I did. It is very heavy and sturdy. It should be easy to clean, being nonstick, and the insert with the tube fits well. The feet are high enough that even if a cake rises quite a bit, it will clear a counter. I have only used it once so far, but the cake browned nicely at the usual temperature. Yum! It was shipped quickly, packaged well, and arrived safely. I can recommend it to anyone who needs a new angel food cake or this type of pan!

I'm using it today for the 1st time. I'll see how my cake turns out. The quality is excellent in my opinion. It is heavy and appears that it will last a long time.

This angel food pan performs consistently and well. I am biased towards Chicago Metallic pans because they show up so often as a top winner on America's Test Kitchen/Cook's Illustrated reviews of cooking pans, both in their original form such as this one, and under the "Gold Touch" line manufactured by Chicago Metallic solely for Williams Sonoma until recently. [***The current Williams-Sonoma Gold Touch line is NOT manufactured by Chicago Metallic as they switched to a new (presumably cheaper) manufacturer).] After a while, I started ordering all of my pans from Chicago Metallic. They have all been consistently good.Good quality pans such as this one are slightly more expensive because they are made with more metal, which makes them a little more expensive to produce, but capable of superior heat retention. And the cost difference is not THAT much unless you're on a tight budget, especially spreading that cost over the life of the pan. Your baked goods will usually good faster in these pans, and this particular pan came with a recommendation to turn the oven down by 25 degrees to make-up for this difference from most pans. This pan has the nice slightly heavy weight of a good pan. So what exactly does all of this mean to you, and specifically, to your cake?1) Better "browning." A heavier pan like this one creates a very thin, crisp, flavorful, DELICIOUS brown crust all around your cake. This is called "browning." I first heard about it on Cook's Illustrated, where it is really important to them, and I'll admit I was a little skeptical, recalling flashbacks of the dreaded "toast" edges of my bread as a child. However, as I quickly learned, this "browning" is delicious. It doesn't taste like toast-crust [although I like that now :)] It's beautiful. And if you go back to using a cheap pan, it really can't brown very well!2) Even heating throughout. This means that your cake won't have uneven heating throughout, better consistency throughout. No colder spots while its baking.It all comes down to your budget, but if you can afford it and you love to bake, this pan is for you!