Title: Metal is better
Product review: I used these pans for the first time for a 3-layer German Chocolate layer cake. Experimented by putting one directly on the oven rack, 2 on a cookie sheet. The layer on the oven rack baked up just fine, the two on the cookie sheet rose unevenly and took 10 minutes longer to get done. I let them cool completely in the pans, as the manufacturer instructs, but when I removed them they fell apart! The one baked directly on the oven rack stuck to the bottom (the pans were sprayed with PAM before baking) then fell apart when it finally unstuck from the pan. Very disappointing, as I bought these to avoid the hassle of cutting waxed paper to line metal baking pans. I'll keep my Wilton and Chicago Metallic cake pans.
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