non-stick round cake pan

8.90 x 2.0 inch/22.50 x 5.0 cm interior measurement. Holds approximately 2.0 Qt/1.9 L volume

Available at The Bay & The Gourmet Warehouse.

What I love most about this round cake pan is the straight sides, which are at a 90° angle from the base and a subtle curve at the base, so that when stacked in layers, you have a cake with perfectly straight sides. When you cut into the cake, those perfect layers are revealed.

This cake pan is an essential tool for cake bakers of all experience levels.

  • The straight sides make stacking cake layers precise
  • 0.03 inch/0.8 mm thick carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Rolled edge design for durability and resistance to warping
  • Double glazed non-stick layer is FDA approved and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.

Anna Olson Kitchen

This items is also available in Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula.


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anna's top tips

  • It’s best to tip your baked cake out of the pan to cool, about 20 minutes after removing the pan from the oven. If left in the pan to cool, you might get condensation build up, giving the cake a sticky surface. But if tipped out right from the oven, when the cake is very hot and fragile, it’s at risk of tearing. So 20 minutes is the ideal resting time.
  • Sometimes a cake recipe calls for greasing the pan and then dusting it with flour. This creates a dry barrier between the wet batter and the pan, and once baked, allows for the cake to tip out of the pan more easily than if simply greased.
more baking tips





Baking Day with Anna Olson

Recipes to Bake Together.

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