Fat Daddio's Round Cake Pans — All Sizes

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Size: 3 Inches
Height: 2 Inches
Option: Single
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Product Information

Seamless and straight-sided for perfect tiers every time. Anodized aluminum ensures that your cakes bake evenly, giving you a nice rise and quicker cooling to prevent over-baking. The durable, non-reactive finish allows for baking a wide variety of recipes, including citrus-based and savory recipes, and will never transfer, peel, flake or rust into your baking. These are the same circle pans bakeries, commercial kitchens and baking enthusiasts around the world depend on every day for professional results. 

  • Easy release and clean up
  • Heats faster and cools quicker
  • Even heating - NO hot spots!
  • Will NEVER rust, chip, flake or peel
  • Available in 2”, 3” and 4” depths
  • Temperature rated to 550° F
  • Freezer safe

Anodized Aluminum Bakeware Use: Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release.

Washing Instructions: Fat Daddio's bakeware should be hand-washed in warm soapy water and towel dried. Do not use bleach, abrasive soaps, wire brushes, scouring sponges, or other aggressive cleaning tools as they can damage the surface of the bakeware.

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Customer Reviews

Based on 4 reviews
Toni Williams

The pans came in perfect shape and the perform wonderfully. Would definitely recommend.

Lily Ruiz
Fat Daddio's Round Cake Pans

I haven’t baked with them yet. However, I washed and towel dried them. I used this bran in a bake class. Cakes bake nice and even. The quality of the produce is well made. Planning on getting other sizes and shapes to broaden my cake pan inventory.

Marielis Rivera
good costumer service

Tuve un problema con mi orden pero resolvieron super rapido !! excelente

Malena Roberts
8 inch pans

I love these pans, they are the best to make with. My cakes always release without an issue and they're easy to store.

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