kinda ot- Where can I get these Pans

[flying_babyb]

Ok Ive got these old pans. there pie pans with a single metal peice thats got a little lip on the pan. When you push the metal peice thats on the side it cuts the pie off the bottom of the pan so it comes out eaiser. I know there old. My great grandmother whos 90 gifted them to me. Well, im very fond of them but there begining to rust. Im afraid to use them because of the rust. could anyone tell me what there called and where I can get a new set.

 

[jonestavern]

Ahhh, these pans are at least from the early '60s, I have some that I am fond of as they were my Moms.
I haven't seen them for sale around here for quite a while. I do think I saw them at a local grocery store some time ago. They may be carried by a specialty kitchen store or Amazon or perhaps you could get them on Ebay.

To get cakes out of pans reliably: cut a waxed paper circle to match the dimensions of pan. Lightly shortening bottom of cake pan or spray pan with cooking spray, lay down circle, grease circle w/shortening. Be sure to draw knife around edge of baked cake pan to loosen sides. Works every time.

Jean

 

[PrincessSuzanne]

You might also try Wilton.com, they make alot of pans. I doubt that these pans are made anymore. I would love to see them, they sound interesting.

I have found the best stuff to put on pans, it is called Cake Release. It is made by Wilton and is available at craft stores in the aisle with the baking items. It is much better than using butter and flour and any of the other older methods. you just squeeze it in the pan and I use a pastry brush to spread it in the pan. You don't have to measure wax paper and your don't have the mess of flour. It works for any baked items ie brownies, muffins, cakes.

 

[jonestavern]

Wax paper is easy to cut--no real measuring required

1. fold a square--cut slightly larger than your cake pan, just hold it over the bottom of the pan, visually--
2. fold the square into fourths, top to bottom, then side to side
3. hold the folded waxed paper over the bottom of the cake pan, hold the center point of the paer over the center of the over turned cake pan bottom
Eyeing the folded, open edges of the paper that laps over pan,
4. with a pair of scissors trim the outer edges of paper
Unfold! voila! cirlce

As a former baker/cake decorator this is what we did in the bakery to ensure those precious cakes released each & every time.
Most of the time with ample, greasing & sprinkling, knife edging, cakes will come loose.
Baker's Joy is okay, too, especially for intricate molds or pans
There are releases that work wonderfully & if you have access to a restaurant supply outlet go there! Just bring you purse, 'coz you are guaranteed to see lots & lots of goodies!
(As a note: our restaurant supply houses do accept walk -ins, some do not. Also, the one I use takes only ca$h)
We were doing production, so in the long run the waxed paper method was more cost effective than taking the time to patch broken cakes.