I never seriously considered that cake pans could make such a serious difference in baking results, but my mind is changed. I've been a serious baker for a very long time and have baked over 500 cakes in the last decade. I've lived with the problem of domed cakes and routinely crowned the tops on just about every cake to come out of my oven. It was not only a waste of cake, but a pain since it made every cake unnecessarily complicated. I finally conceded defeat and bought these Nordicware 8" cake pans in a desperate attempt to overcome the doming issue. Well, will miracles never cease? These pans have all but eliminated doming and I am most grateful. I attribute the change to the 2 1/2 inch sides of the pans and that the additional height somehow allows for less rise in the middle of the pans. So, you've got my hearty endorsement of the 8" pans with the 2 1/2 inch sides. They simply work better and that's a fact.

I have these pans in 4”,6”,8”,9”&10 for my home based cake hobby. They bake evenly and best of all flat,with no doming to have to cut off to create flat professional cakes

LOVE Nordicware. Proud to create baked goods using an American made product that performs with excellence!

Love these cake pans. They make great cakes...nice even baking, Highly recommend.

I bought 2-8 inch pans to bake a Victoria Sponge cake and they worked perfectly. Easy to butter and the cakes slid out super easily. Also very easy to clean.