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Fat Daddio's Anodized Aluminum Square Cake Pan 3" Deep
- 3 inches high and sold in multiple sizes
- 14-gauge Anodized Aluminum Material
- Easy-grip rim design
- Oven safe and heat resistant
- This product is dishwasher safe for cleaning and sanitation
Following Sizes Available
Cake Batter Capacity
| Pan | Size | Cups of Batter |
| PSQ-443 | 4" | 1-2/3 |
| PSQ-553 | 5" | 2 |
| PSQ-663 | 6" | 2-3/4 |
| PSQ-773 | 7" | 4 |
| PSQ-883 | 8" | 6-1/2 |
| PSQ-993 | 9" | 8 |
| PSQ-10103 | 10" | 8-3/4 |
| PSQ-11113 | 11" | 11-2/3 |
| PSQ-12123 | 12" | 14 |
| PSQ-13133 | 13" | 17 |
| PSQ-14143 | 14" | 19 |
| PSQ-15153 | 15" | 20 |
| PSQ-16163 | 16" | 21-1/2 |
| PSQ-18183 | 18" | 26-2/3 |
| PSQ-20203 | 20" | 38 |
- This cake baking pan is the perfect tool for making professionally finished square cakes and confectionaries. This commercial pan features an easy grip rim for carefully distributing your cake from counter to oven and back. Three inches high and made of anodized aluminum, this baking pan is heat resistant and allows for a quick cooling process. Due to its shape and edged finish, no carving is required for cakes after baking and the pan is dishwasher safe for easy cleanup after making your delicious treats. Bake single sheet cakes, tiered designs, and more with our professional bake ware.
| Dimensions and Weight | |
|---|---|
| Exterior Height | 3" |
| Diameter | 6" |
| Features | |
| Material | Anodized aluminum |
| Bottom Style | Solid / Fixed |
| Coated / Non-Stick | Stick |
| Oven Safe | Yes |
| Shape | Square |
Do I need to wash the pan before I use it?
Yes, wash the pan prior to first use.
Can I use a cooking spray, or do you recommend butter and flour?
You can use a spray as long as it does not include olive oil. We recommend Baker's joy or butter and flour.
Is the pan dishwasher safe?
Hand wash; the dishwasher will ruin the finish. It would be still safe to use, but will not look the same.
What's the highest temperature that can be used when baking with these pans?
We recommend that you bake at a lower temperature because our pans tend to heat up faster, due to the fact that the metal is even all the way through. We don’t have any thick or thin areas due to stretching the metal as many pans have. After anodizing, there no pits in the metal. Again, this results in more even baking. Cakes baked on a lower heat tend to be a better crumb and texture. Lower and slower is a good rule of thumb when baking in general. So our pans heat faster and cool quicker than most, for the same reasons listed above. We are a much better, well rounded pan.
