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Best offer for USA Pans 8 Inch Aluminized Steel Square Cake Pan with Americoat is trending. This awesome product is now available, you might buy it right now for just
Item Information
The USA Pans 8" Square Cake Pan is constructed of aluminized steel, the material of choice for commercial bakeries. The metal thickness has been selected to allow for even heat distribution and maximum service life. An important and unique feature of this pan is its corrugated design. Corrugation maximizes the pans strength and prevents warping, denting and other effects of everyday use. Plus, it also minimizes surface contact which translates into evenly baked products that are easily released. For additional strength, pan features rolled edges with internal steel wires. No need for messy and unhealthy oil and grease. This pan is coated with Americoat. Americoat is a proprietary silicone coating. It provides a clear, non-stick and non-toxic baking surface, specially formulated for superior baking. It's FDA approved; it does not contain PTFE's or PFOA's. It is not recommended to exceed baking temperature of 400 degrees F. Easy care. To clean, simply wipe clean after use; soap and water are okay to use. It is not recommended that pan be washed in dishwasher because harsh chemicals can cause the non-stick material to breakdown in time. Dry pan completely, after cleaning. USA Pans is the newest line of bakeware developed by American Pan, the world's largest manufacturer of commercial bakeware. Pans are made of 65% recycled steel. Made in Pittsburg, Pennsylvania, USA. Pan measures 8 X 8 X 2.25". Lifetime warranty.
Pros
- Commercial grade, heavy gauge square cake pan
- Made of aluminized steel; corrugation provides even cooking, extra strength
- Coated with Americoat; silicone coating on top and bottom; non-stick surface
- Americoat does not contain PTFE's or PFOA's; silicone is a natural substance
- Made in USA by American Pan in Pittsburg, PA; largest worldwide manufacturer of commercial bakeware
Customer Opinions
bookfreak
I do quite a bit of baking, and have worked my way through a number of pans. I tried this pan based on a recommendation, and am now planning to replace all my tired bakeware with USA Pans! This is a solid pan of good weight that provides even baking and browning. Clean-up is effortless: a little dishwashing liquid, warm water and a light scrub were all it took.If you've never purchased anything but "supermarket pans," the price on these might throw you. But, if you bake with any regularity, I believe you'll find these pans to be well worth the cost. They will NOT warp in the oven, there are no hot spots, and I expect this pan to last for decades.
delicateflower152
My 40 year old baking pans were on their last legs, it was time to replace them. However, I have several criteria with regard to items used for cooking or baking. They must be made in the United States; and although I prefer uncoated bakeware, if the pans are nonstick, that coating must not be teflon. This "USA Pans 8 Inch Aluminized Steel Square Cake Pan with Americoat" seemed to fit those requirements. Upon receiving the pans and using them, I found they were not quite perfect.I use an 8" square pan for a large number of my baking needs; those are becoming difficult to find. This was another factor in my decision to purchase the "USA Pans 8 Inch Aluminized Steel Square Cake Pan with Americoat"The silicon nonstick coating scratches easily; I made the mistake of purchasing my pans from a source other than Amazon and spent an inordinate amount of time getting the damaged pans I initially received replaced. I found that I either have to stop stacking pans - not an option because of space limitations - or put a layer of waffle-style, skid-stopping rubber mat between two pans to prevent scratching the silicon coating.While the pans are "safe" up to 450 degrees, they should not sit directly on a baking stone. If like me, you bake yeast breads and rolls, this is a big prohibition. Further, when I contacted the manufacturer, they recommended, if baking for an extended time period, limiting temperatures to 350 degrees.Lastly, while these pans are truly nonstick with respect to dough and batters, batter does become "stuck" in the corner crevices. Try as I might, and even with soaking the pan, I never felt it was truly clean.You will like these pans if nonstick is important to you; if you "baby" your bakeware; and if you don't mind pans that don't quite come clean when washed. I am sorry I purchased a variety of USA pans and wish I had purchased Nordicware uncoated pans instead.
Kenneth Sandberg
This pan is fairly heavy, obviously decent thickness of metal. It has a kind of weird surface, not smooth, but not really rough, slight raised rounded like half bubbles (but very small). I have used it numerous times in brownies, and it works well. However, even with spraying the pan with Pam or other cooking spray, the brownie mix still sticks (most of the cooked batter comes out, but you still have the brownie edge on the pan. It washes out fairly easily, but like all square pans, the corners can be a pain. Still, I think the pan will last the rest of my cooking days.
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