Cake Pans: What's best?

Question

I am buying some commercial cake pans to make tiered cake.

What are the best type of pans to use?

They are saying the have "hard aluminum" or "hard coat anodized aluminum". What's the difference?

Thanks
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I am buying from a commercial restraunt supply company...

Answer 1

hard aluminum will last you forever. I use these, but the hard coat anodized is treated that way to prevent sticking however this by no means you don't have to do the same as you should do with the latter. Good girl going to a restaurant supply store they are cheaper than specialty kitchen places and they have more gadgets lol...

Answer 2

I'm not sure what Wilton cake pans are....but those are all i buy and they have been the best cakes i have ever used...
if you don't want to spend a crap load on the pans and are looking for some basci shapes...rounds, squares, sheets....you may be able to find some used ones on Ebay...Wilton pans last FOREVER...they get a few scratches here and there, but they never fail

Answer 3

You will be greasing, flouring, and hopefully using parchment as well, so nothing should stick.

Go with the heaviest weight pans you can find. If they seem heavy for their size, they're great!

Answer 4

I see Wiltshire are putting out a range of non stick ones at reasonable prices, but I don't know if they are aluminium or not.
I can't help you about that aluminium part of your question.