Chef's Classic Nonstick Fluted Cake Pan (9.5-in.) by Cuisinart
Bake cakes that are as beautiful to look at as they are incredible to eat! Fancifully detailed, this pan gives your desserts a special fluted design when inverted. It's from Cuisinart's Chef's Classic Nonstick Bakeware line, ideal for today's cooks. The full line is constructed of heavy gauge alumin... See complete description »
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- $34.99 $24.95
Bake cakes that are as beautiful to look at as they are incredible to eat! Fancifully detailed, this pan gives your desserts a special fluted design when inverted. It's from Cuisinart's Chef's Classic Nonstick Bakeware line, ideal for today's cooks. The full line is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup, and extra-thick rolled edges prevent warping.
it makes cakes beautifully.. would recomment to buy it
A nice, heavy, durable pan. A good addition to my kitchen.
the fluted cake pan is a good value for the money.The only objection I have was,when I tried to remove the cake it stuck to the pan and tore the sides off the cake.
Anyone making anything with maple syrup and nuts always thinks the persons making it spends alot of time and trouble doing it but the truth is,if you have the proper pan which I have now that I found one from the Paula Dean Store,it isn't any trouble at all.This non- Stick fluted cake Pan is very nice to use it's a nice heavy weight, so I know it will hold up use after use, and it cleans uo with a paper towel,of coarse with syrup you need to rinse with hot water.I'm very pleased with this pan and would recommend it to everyone. Oh! by the way to bad you can't smell this wonderful Coffee Ring. LOL. Mrs.Karen Leah
I have'nt used the pan yet since having recieved it. However, I an looking forward to baking in the near future.I anticipate it will do exactly what I need it to do.
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Don't be daunted by the challenge of greasing a bundform or Bundt pan. Try this tip to make it easier: apply melted butter to the pan using a pastry brush, making sure to get into all the crevices. Put it in the freezer for a few minutes to solidify the butter, then flour as usual.