Nonstick Textured Carbon Steel Oblong Pan, 9 x 13, Bronze

The GoodCook BestBake Textured Oblong Baking Pan is the perfect addition to your home kitchen, offering quality bakeware that ensures a perfect bake every time for your favorite recipes, such as cakes, brownies, and other desserts. This premium baking pan features a textured, diamond-pattern surface finish that promotes proper airflow for even heating without hotspots, providing additional stability and strength.

The scratch-resistant nonstick coating of this baking pan offers excellent release while also making clean-up a breeze. Crafted with durable carbon steel and a bronze finish, this pan resists warping and provides high-quality baking for years to come. The bakery-style side walls, designed at a 4 to 5-degree angle, create straighter edges for professional-looking baked goods and make it easier to decorate each layer with less frosting needed.

Measuring 13" x 9" x 2", this nonstick cake tin is the perfect size for a variety of recipes, ensuring a perfect bake every time. The textured, diamond-pattern surface finish promotes proper airflow, preventing hot spots and offering additional stability and strength. The scratch-resistant nonstick coating provides excellent release, making clean-up quick and easy.

Constructed with durable carbon steel and a bronze finish, this baking pan is built to last, resisting warping and offering high-quality baking for years to come. The bakery-style side walls, angled at 4 to 5 degrees, create straighter edges for professional-looking baked goods and make it easier to decorate each layer with less frosting needed.

Bring the quality of a professional bakery into your home kitchen with the GoodCook BestBake Textured Oblong Baking Pan. This premium baking pan delivers consistent, even baking every time, thanks to its textured surface and durable construction. With its scratch-resistant nonstick coating and bakery-style side walls, this pan makes it easy to create beautifully presented baked goods with minimal effort.

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