Question about Pans
I have been using my "Wilton Professional" baking pans, and even with the flower nail in them, I still end up needing to level them. I don't mind doing this, it would just be nice if my cakes came out relatively flat after baking.
So I have been eyeing the Fat Daddios in the store here, and was wondering how much better than the ones I'm using they really are. I mean, what do these pans DO? Sorry, I just can't think of a better way to put it--are they better because they last longer, or because they perform better in baking?
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