Reddit mentions: The best round cake pans

Yeah, I just got back on dairy after being allergic to it for a decade. Pizza is amazing lol. Although I started getting fat, so I'm using my IP for IIFYM now, haha.

The very first cheesecake I ever made in my IP was this girl scout Samoa cheesecake, it was amazing:

https://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/

If you like NY-style cheesecake, try this recipe out:

https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

Make sure to read the tips here:

https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

Another good recipe to try is here:

https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

The pan itself is only ten bucks: (plus you can use it for other stuff, like copycat Applebee's spinach-artichoke dip)

https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Cheesecake/dp/B0012Q5QQ4

I do recommend getting the pre-cut parchment sheets, that way the cheesecake slides right off: (60 sheets for $10 shipped)

https://www.amazon.com/Worthy-Liners-Parchment-Paper-Rounds/dp/B00O59Y4TA

You can also make all kinds of toppings in the IP. I make dulce de leche using this easy overnight trick:

https://www.hippressurecooking.com/dulce-de-leche-pressure-cooked-condensed-milk/

So follow those instructions, then grab a second can of sweetened condensed milk & blend it with the thick caramel sauce from the IP can...it will make a gooey, pourable sauce (as opposed to a thick paste). Bonus, it's also awesome for using as dip for apple slices!

You can also make compotes pretty easily (the heavenly mushy fruit syrup they put on IHOP pancakes). I've made this blueberry recipe twice in the last week: (although I use bottled lemon juice, and I cut it down to like 1/2 tablespoon)

https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/

Then just pour over your cheesecake & voila, tastes like a $50 cheesecake from a high-end bakery!

It's so nice that you want to do this for your wife! Does she like to do cupcakes/cakes? Do you know what equipment she has?

For tips, I would recommend a nice set from Ateco. You can buy a less expensive version by Wilton, but I feel like their tips warp/bend way too easily. I have the 55 piece, but there is also a 14 piece version available:

https://www.amazon.com/Ateco-55-Piece-Stainless-Decorating-Storage/dp/B0000DE12F/ref=sr_1_2?ie=UTF8&qid=1492868478&sr=8-2&keywords=ateco+tips

https://www.amazon.com/Ateco-14-Piece-Cake-Decorating-Set/dp/B000BVFYTA/ref=sr_1_5?ie=UTF8&qid=1492868478&sr=8-5&keywords=ateco+tips

I (again) prefer Ateco's piping bags, but Wilton will also work fine. Wilton bags have split on me before, but I am also a semi-professional and very picky. :D I also prefer the smaller 12-in bags in general, because I can control the flow a lot easier.

https://www.amazon.com/Ateco-DISPOSABLE-PASTRY-BAGS/dp/B01EXHJCTA/ref=sr_1_6?ie=UTF8&qid=1492868619&sr=8-6&keywords=piping+bags

https://www.amazon.com/Wilton-Disposable-16-Inch-Decorating-Bags/dp/B00175TFJ4/ref=sr_1_5?ie=UTF8&qid=1492868619&sr=8-5&keywords=piping+bags

She might like using these bag ties. Much easier than a rubber band.

https://www.amazon.com/Wilton-417-173-Icing-Bag-Ties/dp/B000PBZHOS/ref=sr_1_1?ie=UTF8&qid=1492868890&sr=8-1&keywords=wilton+bands

For cake pans, I like Fat Daddio. They're relatively inexpensive and bake evenly.

https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Inches/dp/B0000VLIH8/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1492868964&sr=1-3&keywords=cake+pan+fat+daddio

I'm not a super big fan of cupcakes, but I got my pans from Sur La Table, but there are definitely cheaper options on Amazon.

Some other general tools that are helpful are straight/offset spatulas in different sizes (Wilton, OXO, Ateco all make them), cookie scoops if she's into cookies (OXO makes very sturdy ones that have lasted nearly 10 years for me). I would also get her a kitchen scale or measuring cups spoons, parchment paper, cooling racks, cake tester/toothpicks.

I would highly recommend Ateco as a brand to focus on. I have been using my Ateco stuff for years and have yet to replace anything from them.

I would personally avoid Wilton like the plague but I know a lot of people love the brand. I find most of their stuff to be too cheap and flimsy however. With that said, the first thing I ever got was a cake decorating kit by Wilton. I used it a bit and then switched to all Ateco all the time.

As far as stuff I would recommend here you go.

Chicago Metallic Cookie Sheet

Chicago Metallic Muffin Pan

Ateco 10 piece star tip set

Ateco 10 piece plain tip set

Ateco 55 piece decorator set

Ateco 12 piece gel color set

Fat Daddio's 6x4 cake pan (this is perfect for smaller cakes, I use it when making cakes for the missus and myself)

And then of course there is the expensive stuff like a mixer and all of that.

Hope that helps. Also, sorry about the Canadian links, I have some of that on my wishlist so it was easy to get the links that way.

As for "accessories" I might recommend, whether you buy them or find them around the house or at various kinds of stores (including thrift stores), some kind of "steam basket" would be good.

The metal-rack "trivet" (riser) that comes with the unit is good for larger solid foods you might ever want to cook above the boiling liquid in the bottom and only up in the steam (e.g., perhaps whole potatoes/yams, eggs for hard boiling, chicken pieces, etc...although those can all be put right in the bottom too).
It's also good for putting other bowls, plates, containers on top of to lift those out of the bottom when needed. That might be to cook foods "PiP" (pot in pot, pan in pot) too which can have other advantages.
https://www.reddit.com/r/instantpot/comments/6mrkek/do_you_need_a_cake_setting_to_make_cake/dk50ww1
https://www.google.com/images?q=Instant+Pot+PiP+"pot+in+pot”

It can be good to have a stand-alone "steamer basket" that has smaller holes than the metal rack (and often handle/s, feet, etc), for things like peas and smaller items to keep them from falling through if you want to cook those in the steam.
But you can also use those bowls/mesh baskets/etc on top of the metal rack trivet (or any other "risers") to hold things like that so they won't fall through. Some people just use the regular metal "petal" type steaming baskets but I find those harder to clean and many have a post up the middle which can get in the way, so the one I use (when I use one) is this one:
https://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I've also actually purchased a "Fat Daddio" pushpan (from amazon) for making things like taco pie and lasagna:
https://www.amazon.com/gp/product/B0012Q32JM (this one fits well in the 6 qt models)
And I use various metal bowls/containers (even disposable aluminum ones) from my cabinets or occasionally purchased for the PiP method, etc.

Re recipes that can be "prepped" at once then frozen for later in batches, some people do that, or they may just freeze one or more "leftover" meats and/or whole meals for using later.
One of the Instant Pot groups at Facebook is specifically for that too, if you're interested:
https://www.facebook.com/groups/1550385038606032
Or you could do searches for those kinds of recipes (prep, freezer meals, batch...or "dump" recipes as well perhaps) in the largest group Instant Pot Community too...here's one search:
https://www.facebook.com/groups/InstantPotCommunity/search/?query=freezer%20meals

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Title | How To Make A WATERMELON out of CAKE! PINK VELVET cake with BUTTERCREAM and FONDANT!
Description | Click The Notification Bell To Get Freshly Baked Vids - Hot Out Of The Oven! Get The Vids EARLY! SIGN UP To Become One Of My VIPS: http://bit.ly/HowToCakeItVIP New Videos EVERY TUESDAY! SUBSCRIBE for more: http://bit.ly/HowToCakeItYT Want to see more of Walter? Check out my HOLIDAY COOKIE SANDWICHES video for his epic undercover mission! http://bit.ly/HolidayCookieSandwich Hi, I'm Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in cake! Got an idea for a cake? I'd love to hear it - subscribe & comment below! FOLLOW ME: Facebook - https://www.facebook.com/HowToCakeItW... Twitter - https://twitter.com/yolanda_gampp Instagram - http://instagram.com/yolanda_gampp Pinterest - https://www.pinterest.com/yolanda_gampp Snapchat - @yolanda_gampp USEFUL LINKS: For the FULL BREAKDOWN of how I made this PINK VELVET WATERMELON CAKE go here - http://bit.ly/WaterMelonCakeRecipe Check out this vid for full instructions on how to make my ITALIAN MERINGUE BUTTERCREAM - http://bit.ly/YolandasButterCream GET YOUR VERY OWN CAKE TEE HERE! http://bit.ly/HowToCakeItTees What is that liquid I drizzle all over my cakes?? SIMPLE SYRUP! Read more here - http://bit.ly/YOsSimpleSyrupRecipe Get my SIMPLE SYRUP SQUEEZE BOTTLE! - http://bit.ly/SimpleSyrupSqueezeBottle INGREDIENTS PINK VELVET CAKE - Makes 3 x 9” Round Cakes and 1 9” bowl cake - 1 1/2 cups butter 1/2 cup vegetable oil - http://amzn.to/1U2TmE7 4 1/2 cups sugar - http://amzn.to/1Sm38i3 2 teaspoons vanilla - http://amzn.to/1O4VV4O 6 eggs 1 1/2 teaspoons Wilton Rose Icing Colour - http://amzn.to/1MSIHYx 6 cups flour - http://amzn.to/1f1mn3M 1 tablespoon salt - http://amzn.to/1DfvFPq 3 cups buttermilk, at room temperature 1 tablespoon apple cider vinegar - http://amzn.to/1M9lUu8 1 tablespoon baking soda - http://amzn.to/1M9lVOI 2 cups semi sweet chocolate chips - http://amzn.to/1I5Bp0n 4 lbs Satin Ice White Fondant - http://amzn.to/1SKaUCx WATERMELON PINK BUTTERCREAM 400g sugar - http://amzn.to/1Sm38i3 8 Egg Whites 1 lb Butter Wilton Red Icing Colour - http://amzn.to/1HWbdar 1 cup Chocolate Chips - http://amzn.to/1I5Bp0n PAINT COLOURS FOR RIND Wilton Moss Green Icing Colour - http://amzn.to/1HWcmPg Wilton Kelly Green Icing Colour - http://amzn.to/1LOzOk8 Wilton Buttercup Yellow Icing Colour - http://amzn.to/1LOzUIl Wilton Ivory Icing Colour - http://amzn.to/1HWcRZI Clear Alcohol OR Lemon Extract ALL TOOLS 3 x 9” Round Pans - http://amzn.to/1DK4RHg 1 x Stainless Bowl 9” in diameter - http://amzn.to/1OMrtxo Electric Stand Mixer with Paddle Attachment and Whisk Attacment - http://amzn.to/1Sm3oh6 Lazy Susan - http://amzn.to/1JOhx6o Whisk Sifter Mixing Bowls Rubber Spatula Parchment Paper - http://amzn.to/1IDuQHI Serrated knife Paint brushes with round tips Palette Knife Ball tool - http://amzn.to/1I5FCRy Pointed sculpting tool - http://amzn.to/1I5FCRy THE HOW TO CAKE IT TEAM Director of Photography: Chet Tilokani http://www.chet4days.com Editor: Orhan Sumen https://vimeo.com/orhansumen Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com T-Shirt: http://www.howtocakeit.com/
Length | 0:09:29






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This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

This is by far my favorite 'treat' I've made while doing keto. I recommend using parchment paper or a silicon mold of some sort. I am not a fan of pecans so I subbed in pumpkin seeds instead. I also did not roast anything since I bought pre-roasted almonds. I also sprinkled extra sea salt on top before refrigerating. Keto Almond Bark

Ingredients

• 1 bag Lily's Sugar-Free Chocolate Chips
  
• 1/3 cup natural peanut butter I use Smuckers
  
• 2 tablespoons coconut oil
  
• 1 tablespoon butter melted
  
• 1/4 tsp salt
  
• 1/2 cup almonds
  
• 1/2 cup pecans
  
• 1/4 cup unsweetened coconut (optional if you'd like to add)
  
  

  Instructions
  

  
  

• Preheat oven to 300 degrees.
  
• Line a cookie sheet with parchment paper.
  
• Spread pecans and almonds on parchment paper. (If almonds are already roasted there is no need to roast again.)
  
• Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on top of the nuts and toss to coat evenly.
  
• Bake for 5 minutes, stirring once halfway through.
  
• Remove from oven and set aside to cool.
  
• Grease a glass bowl and add Lily's chips and coconut oil.
  
• Microwave on high for 1 minute then stir.
  
• Microwave in 15-second intervals, stirring between until Lily's chocolate chips are completely melted.
  
• Add natural peanut butter and stir until it melts.
  
• Pour melted chocolate mixture into an 11 X 7 baking pan covered with parchment paper.
  
• Sprinkle pecans, almonds, and on top. (Feel free to customize toppings to your liking.)
  
• Place baking pan in the refrigerator and allow to set.
  
• Remove from refrigerator and break into bites.
  
• Enjoy!
  
  

  Notes
  

  
  The sugar alcohols in Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs. The nutritional information won't be exactly accurate unless you break almond bark into equally sized pieces.
  
  

  Nutrition
  

  
  Calories: 107kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 52mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg

I used this recipe and it worked perfectly - just be sure and use a thermometer to make sure the glaze is at the right temperature before pouring. Surround your cake with mousse! I made the layer cakes, trimmed them to about 3/4 thick, then put chocolate ganache between the layers and froze the cake. Then make the mousse and put 1/2 of it in a silicon cake pan. Press the frozen cake into the mousse, then spread the remaining mousse over the top and press into the sides. Freeze for 24 hours, remove from the mold when you are ready to pour the glaze over, and put the cake on a cooking rack on top of a can (and over a baking sheet). Good luck!

Basically, Stainless > Aluminum but it will work. Just avoid anything acidic with the aluminum pan.

7" would be better, you can fit some 8" pans in but good luck getting them out.

6qt IP inner diameter is just over 8"x6" a 3" tall pan will take about 1/2 the height so a 2" pan might be better.

https://www.amazon.ca/Fat-Daddios-Anodized-Aluminum-7-Inch/dp/B0000VYQGI/ref=sr_1_4?s=kitchen-substore&ie=UTF8&qid=1540690789&sr=1-4&keywords=7%22

I made these delicious frittatas in this CuisinArt Compact Air Fryer using these aluminum pans. The following is what I came up with on a whim and split between two pans.

Ingredients:

2 eggs

⅓ cup half & half

¼ cup shredded medium cheddar cheese

Vegetables & Herbs (Handful of greens, grape tomatoes, onions, garlic, rosemary, micro-greens)

Salted Butter

Sea salt

Black pepper

EBTB seasoning

1. Crack the eggs and gently mix with the half & half. Set aside.
   
2. Sauté the vegetables until softened. Let it cool slightly.
   
3. Grease the cooking pans and add the egg mixture.
   
4. Add in the vegetables with the mixture.
   
5. Mix in cheese.
   
6. Top with EBTB seasoning, sea salt, black pepper, rosemary & micro-greens.
   
7. Cook at 260 degrees Fahrenheit for 20 minutes (I used the middle rack). The frittata is ready when it becomes firm with a slight jiggle in the center.
   
   Let the frittata set for a couple of minutes before enjoying!

I really like the Fat Daddio brand of cake pans! Wilton Preferred pans are also pretty good. Your standard dark coated, non-stick pans will do the job, but the edges get a little too dark for my preference in those type of pans. Just be sure to butter and flour the cake pans thoroughly if you decide on an aluminum pan.

I most often bake my cakes in three 6"x 2" pans. I find a three layer 6 inch cake to be the perfect size for 2-3 people to, especially if you're going to bake them often. I prefer 2" deep pans over 3-4 inch because it's a little tricky for me to get an even bake when the pans are so deep. Having each cake pan be its own layer is easier than cutting 2-3 layers from a deeper pan. Less crumbs that way!

I love my 8qt. Here are the accessories I use the most:

• Silicone Lid (If you make a big pot of soup, you can just throw the lid on the pot and toss it in the fridge, so handy.)
  
  
• Replacement Sealing Rings (Helpful to have extras, especially if you make desserts and you don't want them to smell like curry.)
  
  
• Egg Trivet (I make a lot of hard-boiled eggs and I like being able to stack them like this.)
  
  
• Fat Daddio Cake Pans (I love using these for pot-in-pot.)

I'm not sure if we're on the same wavelength. You're trying to make it do both at the same time. I'm thinking of single purpose per use, a plate or a bowl depending on use, but a little more plate friendly for cutting (than that picture). There seem to be a lot of examples like that, when I google search it, that are a little too much bowl, or a little too much plate.

I'm thinking about a bowl/plate that I could eat cereal in in the morning, clean it, and eat/cut a steak in it at night. So it needs to be wide enough and flat in the center (space to cut solids) and high enough on the sides to hold liquids (milk for cereal).

If the height and width aren't in sync then it won't hold liquid safely or will make it hard to cut solids. Additionally it should be stackable. You could even add flat cylinder type sides, like OP pic, for aesthetic.

We had hard plastic bowls with a spill edge, when I was a kid and they're close to what I'd want, but I can't find a picture online for them. And because of how they were made they weren't really made for cutting things on them like a ceramic plate. Also they were wide enough to fit a sandwich in, so either a plate or a bowl depending on need/meal choice. Then ultimately you wouldn't need bowls and plates, just a stack of these combo bowl/plates.

Edit: I think I basically just described a cooking pan for a cake. I want plate bowls like that.

A nice idea is a really cute apron, so when she starts her baking, she will put it on and then think of you. Some other good things: a set of piping tips or these cool flower ones, turn tables they're cheap but having two can be really helpful, baking pans with a flat and tall sides, a hand mixer, or some sculpting tools. These links are Canadian but you'll still see what I am talking about. Hope this was helpful!

This one =)

[Cake Time! ] (http://www.amazon.com/Parrish-Magic-Line-4-Tier-Aluminum/dp/B001E1V1B6/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=3S6PMW0H8CHIF&coliid=I9IAHUXYW83O1)

Or something more budget friendly:

[Cupcake Time! ] (http://www.amazon.com/Patriotic-Baking-Cups-With-Picks/dp/B003P5GDXA/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=3S6PMW0H8CHIF&coliid=I32QHMJEK2WJSW)

silhouettes

Thanks for the contest =)

omfg candroth

This will be so awesome for you! The whole shower thing is a plus like someone said! You can clean up as much as you would like! Eat whatever you would like! Throw yourself a new house party!

My item...have a cake for your new place

A 3" (not 2" or casseroles, lasagnas and such will bubble over!) deep aluminum pan will make clean-up so much easier. (You do need a 10" wide one for this 12" DO because the sides flare.) Most things you'll cook in this won't benefit from direct contact with the cast iron, so this is okay. And, some things (acidic things like tomato products) could hurt it!

If you want to BAKE in it (lasagna, cinnamon rolls, casseroles, bread), then you need some way to get heat on the top. If you have the right stove, a Dutch Oven Dome is fantastic. Most folks use coals - either purchased charcoal or bona fide campfire coals. That's a skill you'll need to read up on. For cinnamon rolls, start with those whomp-on-the-counter types. Super easy and you don't have to get up three hours before your fellow campers. Then, you can focus on learning how to bake in the D.O. They'll cook more quickly if you pre-heat the oven and lid on your stove.

All I want for Christmas is to see the Nutcracker in a fancy setting. I have always wanted to go see the Nutcracker at the Fox in Atlanta, I was born the day after Christmas (technically fifteen minutes after Christmas) and so I adore the Nutcracker...I have seen our local performance, but never the one in Atlanta...one day! lol.
I really need this I am making small personal sized cakes as part of my christmas for my family this year and I would love a second pan to get two cakes done at once. :D

She says she'll post the process later this week, I hope she does! I have some ideas on how she did it, but it would take some testing.

These are how I'm thinking she got the basic forms... although, the way she is talking about it, I would suspect they were baked separately. Mud cake is more dense than butter cake, and DEFINITELY more dense than a sponge. I'm guessing, she baked the mud cake in the smallest, two times. Then possibly poured the butter cake in to the two-sizes up pan, and floated the smallest cake pan in the center, with something along the top (like masking tape or something) to hold it in the center. Repeat with the sponge cake, although I think she might have to weight it a little bit to keep it the inner pan where she wanted it. This is, of course, wild speculation, and I am dying to find out how she did it.

However she did it, this cake is amazing!

you gotta get the perfect cheesecake bakeware! Helps with cracking!

Perfect Cheesecake Water Bath Pan/ Silicone/ For 9" Springform Pan/ Leakproof Cake Pan Bakeware (Pink) https://www.amazon.com/dp/B079DC37SZ/ref=cm_sw_r_cp_api_ZXeUAbAXNJA70

Amazing. Thanks!
Like this?
https://www.amazon.ca/Wilton-Decorator-Preferred-Round-3-Inch/dp/B00004S7YS/ref=sr_1_8?ie=UTF8&qid=1540688358&sr=8-8&keywords=cake+pan

Ahhh, sorry about that!! The Fat Daddio pans that I use are actually cake pans. If their cheesecake pans are anything like their cake pans, you'll get a beautiful bake. Sorry I can't be of more help though!

The six inch Fat Daddio pushbottom round is perfect.
Fat Daddio's PRD-63 Round Cake Pan, 6 x 3 Inch, Silver https://www.amazon.com/dp/B0000VLIH8/ref=cm_sw_r_cp_apa_i_AXERDbR2CJPQS

Flower Cake Bundtlette Pan For Use With 3,5,6 AND 8 Qt. Pressure Cooker And Oven baking https://www.amazon.com/dp/B07BRY6P5J/ref=cm_sw_r_cp_apa_i_ZRERDbQTSBCY6.

7 inch Bundt Pan for Instant Pot Kugelhopf Mold Flute Baking Pans Flan Pan Nonstick 1 Quart Cake Moulds Gold https://www.amazon.com/dp/B078RGD9JT/ref=cm_sw_r_cp_apa_i_yYERDbR33N2TX

I've made cheesecake that came out perfect in mine. I got one of these. I made the cake and then threw the whole pan in the fridge overnight with tinfoil over it and a plate underneath. The next day it pushed right out and it was as firm as you'd expect cheesecake to be.

anyone use or see any issues with using anodized aluminum baking pans as fry pans on a canister or alcohol stove? like this

Hey, I was actually asking about the pans you originally mentioned. The Fat Daddio ones.

Do they leak out of you use a more liquid batter when baking cakes? Asking, bc the reviews only talk about baking cheesecakes in them as well. They are also marketed as cheesecakes pans (at least on amazon they are.)

6Qt and the 7x3 Fat Daddio

I ordered these at the same tine I ordered my trivet :

https://www.amazon.com/dp/B07DJYWF3D

And also this:

https://www.amazon.com/dp/B0012Q32JM

This one - a 7" Fat Daddio: https://www.amazon.com/gp/product/B0012Q32JM

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones