Chicago Metallic Angel Food Cake
✅ PROS
- Aluminized steel heats evenly — no hot spots that scorch delicate batter
- Removable bottom releases cleanly without tearing the crust
- 10-inch tube size fits standard recipes; handles stay cool enough to grip
❌ CONS
- Hand-wash only — dishwasher will dull the finish and promote sticking
- No nonstick coating; you must grease and flour meticulously or use the 'cool upside down' method
- Tube collar can trap batter if you overfill; leave 1 inch of headroom
The Verdict
The Angel Food Pan That Actually Works (If You Follow the Rules)
Angel food cake is the diva of the baking world. Too much grease, it falls. Too little structure, it collapses. The wrong pan, and you’re scraping golden crust off aluminum for an hour. The Chicago Metallic Angel Food Cake pan, with its 4.7-star rating across 235 reviews, claims to tame that drama. I tested it against boxed mix and a from-scratch recipe. Here’s the unvarnished truth.
What You Get
The box contains a 10-inch tube pan with a removable bottom and a two-piece construction. The pan is made from aluminized steel — not the flimsy stamped tin you’ll find at big-box stores. The tube is hollow, which lets heat reach the center of the batter so it bakes evenly without a raw core. The removable bottom is the key feature: you bake, cool upside down, then push the bottom up to release the cake in one piece.
Real-World Performance
I baked a standard two-egg-white box mix first. The batter rose 2 inches above the rim during baking — that’s the sign of a pan with proper heat conductivity. The crust came out golden brown with no scorched edges, thanks to the aluminized steel distributing heat evenly. The cake released cleanly after 10 minutes of upside-down cooling. No torn crust, no stuck chunks.
For the from-scratch test, I used a classic 12-egg-white recipe. Same result: even rise, clean release, tender crumb. The pan’s weight (about 1.5 pounds) feels substantial — it won’t warp in a 350°F oven like cheaper pans do.
What Buyers Keep Praising
Scrolling through the 235 reviews, three themes dominate. “This pan has a removable bottom which makes it so easy to get the cake out without breaking it,” one verified buyer wrote. Another noted, “I’ve tried three other pans and this is the only one that doesn’t leave cake stuck to the sides.” A third reviewer captured the consensus: “The cake slides right out — best pan I’ve owned in 20 years of baking.”
Where It Falls Short
Let’s be blunt about the downsides. First, there’s no nonstick coating. That’s actually a plus for angel food cake — nonstick surfaces inhibit the batter’s ability to climb the sides, which is how the cake gets its height. But it means you must follow the “cool upside down” method religiously, or grease and flour (which defeats the purpose for angel food). Second, hand-wash only. Dishwasher detergent will etch the surface, and then your next cake will stick. Third, if you overfill the pan by more than 1 inch below the rim, batter will seep through the seam where the tube meets the bottom. It’s a minor annoyance, not a flaw.
Who Should Buy This
This pan is for you if:
- You bake angel food or chiffon cakes more than twice a year
- You’ve struggled with cakes that stick or collapse
- You want a pan that will last a decade, not a season
Skip it if:
- You only bake a cake once a year — a disposable foil pan will do
- You hate hand-washing anything
- You’re looking for a multi-purpose pan — this does one thing, excellently
FAQ
Q: Do I need to grease this pan?
A: No. For angel food, the batter needs to cling to the sides to rise. Grease will cause it to slide down and collapse. Cool the cake upside down in the pan for 1-2 hours, then run a knife around the edge and push the bottom up.
Q: Can I use this for regular cakes?
A: Yes, but you’ll need to grease and flour it thoroughly. The removable bottom still makes release easy. Just don’t expect nonstick convenience.
Q: How do I clean it?
A: Hand-wash with warm, soapy water and a soft sponge. Dry immediately. Never use steel wool or a dishwasher. Season it lightly with oil after each wash to maintain the surface.
The Verdict
Buy it if you’re serious about baking light, fluffy cakes and want a pan that delivers consistent results. Skip it if you’re a casual baker who can’t commit to hand-washing and the upside-down cooling ritual.
The Chicago Metallic Angel Food Cake pan earns its 4.7 stars honestly. It’s not flashy, it’s not nonstick, and it demands a bit of technique. But for the fundamental job — baking a tall, tender cake that releases in one piece — it’s the best tool I’ve tested at this price point. Four and a half stars from me, with the half-point deduction for the strict maintenance requirements.
Rating: 4.6/5
Where to Buy
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Last updated: 2026-08-06. Ratings and prices current as of review date. Verify on Amazon before purchasing.