I have some chicago metallic professional cake pans from williams sonoma that I was going to exchange for non-stick. What do you all prefer and why? If I keep the uncoated professional pans, will they get gunky, rusty, etc? In particular, I was concerned about the square pans, because there is a seam in the corner that I can just see cake getting stuck to. Any advice would be great! I'm planning to go exchange today.

tia!

c

I prefer professional. Nonstick does not allow the cake to rise properly. It needs to "climb" up the sides of the pan.

Well I have Wilton and they work great they are not non stick yet I have never had a problem with them sticking, lots of crisco and flour. I have not had any rust or ugly pan problems with them. I do wash and dry them once I am done with them. Now I do have a non stick cooks essentials cookie sheet, and no matter how fast I was and dry them rust does appear on the bottom of the sheet where the seam is. Same with the Lassanga pan. So I tend to stay away from non stick pans when it comes to cakes. Unless it is one of the Nortic shaped novelty ones. Then I just can not resist. Hope this helps.

thanks you guys! that's just what I needed to know! besides, the non stick is more expensive...LOL