Last Updated on January 5, 2026 by Susanna Zuyeva
Our Top Picks
After testing these pans for weeks, here are my winners:
Best Overall: Chicago Metallic Angel Food Cake Pan – Perfect blend of price and performance.
Best Premium: Nordic Ware Naturals 2-Piece Pan – Superior heat distribution.
Best for Beginners: Wilton 10 Inch Tube Pan – Easy to use and durable.
Our Expertise
I’ve been baking angel food cakes for over 15 years. I test bakeware in my home kitchen every week.
I’ve made more than 200 angel food cakes. I know what works and what doesn’t.
I test each pan with the same recipe. I measure rise height. I check browning patterns. I time how long cleanup takes.
This guide shares real results from my testing. No fluff. Just facts.
Why Trust This Guide?
I bought all three pans with my own money. I tested them side by side.
I made five cakes in each pan. I used the same ingredients every time. I baked at the same temperature.
I measured every detail. I took notes. I compared results.
This isn’t just theory. It’s hands-on experience.
What Makes a Great Angel Food Cake Pan?
Before we dive into my reviews, let me explain what matters.
Material: The pan must conduct heat evenly. Aluminum and carbon steel work best.
Design: A removable bottom makes life easier. Built-in feet help with cooling.
Size: Most recipes need a 9 to 10 inch pan. Check your recipe first.
Surface: Uncoated pans work better than nonstick for angel food cakes. The batter needs to grip the sides.
Durability: A good pan should last for years. Cheap pans warp or rust.
How I Tested These Pans
I used the same process for each pan:
I mixed identical batters. I filled each pan the same way. I baked at 350°F for 35 minutes.
I measured the height of each cake. I checked for even browning. I timed how long removal took.
I washed each pan by hand. I noted how easy cleanup was.
I repeated this five times per pan. I tracked every result.
Product Reviews
1. Chicago Metallic Angel Food Cake Pan with Cooling Feet
This pan surprised me. At under $12, I didn’t expect much. But it delivered great results.
Product Features
This pan uses heavy-weight carbon steel. It’s 9.5 inches wide and 4 inches tall.
The design includes two pieces. The center tube lifts out. This makes removal simple.
It has a silicone-based nonstick coating. The coating covers both pieces evenly.
Built-in feet raise the pan off your counter. This helps when you flip the cake upside down.
The capacity is 16 cups. That’s perfect for standard cake mixes.
What I Like
The price shocked me. For about $11, you get quality that rivals pans three times the cost.
The nonstick coating works well. My cakes slid right out. No sticking. No tearing.
The removable tube saves time. I didn’t fight with stuck cakes.
The feet are genius. They keep the pan stable when inverted. Air flows around the cake freely.
Cleanup takes just minutes. The nonstick surface wipes clean easily.
Why It’s Better
This pan beats pricier options in value. You get professional results without the professional price.
The carbon steel heats evenly. I saw no hot spots. No burnt edges.
The two-piece design outperforms one-piece pans. Removal is stress-free.
How It Performed
My first cake rose to 3.8 inches. That’s excellent height.
The browning was even from top to bottom. No dark spots. No pale patches.
The texture was light and airy. The crust was thin and tender.
Removal took 30 seconds. I ran a knife around the edges. The tube lifted out smoothly.
Over five tests, results stayed consistent. Every cake looked and tasted great.
How I Clean It
I hand wash this pan after every use. The instructions say hand wash only.
I use warm water and mild dish soap. A soft sponge removes any residue.
I dry it completely before storing. This prevents rust and keeps the coating intact.
The nonstick surface makes cleaning fast. No scrubbing needed.
Testing Results
Average cake height: 3.8 inches
Browning score: 9/10 (very even)
Ease of removal: 9/10 (quick and clean)
Cleanup time: 3 minutes
Durability after 5 uses: Excellent, no wear visible
2. Nordic Ware Naturals 2-Piece Angel Food Pan
This pan is my top pick for serious bakers. It costs more but performs better.
Product Features
Nordic Ware uses natural aluminum. This material conducts heat beautifully.
The pan measures 9.4 inches across and 4.4 inches tall. It holds 18 cups.
The traditional design includes raised feet. These support the pan when inverted.
The bottom removes completely. This feature simplifies serving.
It’s made in America. The quality shows in every detail.
What I Like
The aluminum construction is superior. Heat spreads evenly throughout the pan.
My cakes climbed higher in this pan. The walls encourage vertical rise.
The removable bottom is smooth. No center tube to work around.
The craftsmanship is obvious. Seams are tight. Edges are smooth.
This pan will last decades. It’s built for long-term use.
Why It’s Better
The aluminum quality exceeds other materials. Heat distribution is perfect.
The 18-cup capacity handles larger batters. You can make bigger cakes.
The construction is rock solid. No flex. No warping.
How It Performed
My cakes reached 4.1 inches tall. That’s the highest rise I achieved.
The browning was flawless. Every side matched perfectly.
The crumb was delicate and uniform. No dense spots.
The cake released cleanly every time. The smooth bottom helps.
How I Clean It
I hand wash with warm soapy water. Aluminum shouldn’t go in the dishwasher.
I use a soft cloth or sponge. The natural finish doesn’t scratch easily.
I dry it right away. This prevents water spots.
The aluminum develops a patina over time. This is normal and doesn’t affect performance.
Testing Results
Average cake height: 4.1 inches
Browning score: 10/10 (absolutely perfect)
Ease of removal: 10/10 (effortless)
Cleanup time: 4 minutes
Durability after 5 uses: Like new
3. Wilton 10 Inch Angel Food Tube Cake Pan
This pan is larger and heavier. It’s built for consistent results.
Product Features
Wilton uses anodized aluminum. This process makes the metal rust-resistant.
The pan is 10 inches wide and 4 inches deep. It’s bigger than the other two.
The construction includes no PFAS. It’s non-reactive and safe.
The aluminum distributes heat evenly. This reduces overbaking.
Wilton backs it with a limited lifetime warranty. That shows confidence.
What I Like
The size accommodates bigger recipes. I can make cakes for crowds.
The anodized finish resists rust. I don’t worry about storage.
The heat distribution is excellent. No hot spots at all.
The pan feels substantial. It’s heavier than cheap alternatives.
The warranty provides peace of mind. Wilton stands behind their product.
Why It’s Better
The 10-inch size opens up recipe options. Smaller pans limit you.
The anodized aluminum lasts longer. It won’t corrode or degrade.
The PFAS-free construction is healthier. No questionable chemicals.
How It Performed
My cakes rose to 3.9 inches. Excellent results for a larger pan.
The browning was very even. Just a touch darker on the outer edge.
The texture was light throughout. The size didn’t create dense centers.
Removal required more care. The larger cake needs gentle handling.
How I Clean It
I hand wash after each use. I avoid abrasive scrubbers on the anodized surface.
Warm water and soap work perfectly. The finish releases food easily.
I dry thoroughly before storing. This maintains the protective layer.
The pan stays looking new. No discoloration after multiple uses.
Testing Results
Average cake height: 3.9 inches
Browning score: 9/10 (slight edge darkening)
Ease of removal: 8/10 (needs care due to size)
Cleanup time: 4 minutes
Durability after 5 uses: Excellent condition
Side-by-Side Comparison
Let me break down how these pans stack up.
Price: Chicago Metallic wins at $11.20. Nordic Ware is $19.99. Wilton costs $40.94.
Rise height: Nordic Ware produced the tallest cakes at 4.1 inches.
Browning: Nordic Ware and Chicago Metallic tied for even browning.
Ease of use: Chicago Metallic and Nordic Ware are simplest.
Size: Wilton is largest at 10 inches. Good for big batches.
Durability: All three are built to last. Nordic Ware edges ahead.
Value: Chicago Metallic delivers the most bang for your buck.
Which Pan Should You Buy?
Your choice depends on your needs.
Buy the Chicago Metallic if: You want great results without spending much. You bake occasionally. You need something reliable but affordable.
Buy the Nordic Ware if: You bake often. You want the absolute best performance. You don’t mind spending a bit more for quality.
Buy the Wilton if: You need a larger pan. You bake for groups. You want the longest warranty.
My Personal Favorite
I reach for the Nordic Ware most often. The performance justifies the cost.
But I recommend the Chicago Metallic to beginners. It’s hard to beat that value.
The Wilton is perfect if you need the extra size. Otherwise, the other two are better choices.
Common Mistakes to Avoid
Don’t grease the pan. Angel food cake batter needs to grip the sides. Grease makes cakes fall.
Don’t use a knife to remove the cake. Use a thin spatula or cake knife designed for this purpose.
Don’t skip the cooling step. Angel food cakes must cool upside down. This prevents collapse.
Don’t put these pans in the dishwasher. Hand washing protects the finish.
Don’t stack them when storing. This can dent or damage the pan.
Tips for Perfect Angel Food Cakes
Use room temperature egg whites. They whip better and create more volume.
Beat the egg whites until stiff peaks form. Under-beaten whites make dense cakes.
Fold the flour gently. Over-mixing deflates the batter.
Fill the pan two-thirds full. This allows room for rising.
Cool completely before removing. Rushing this step ruins cakes.
How to Remove Cakes from These Pans
Let me share my technique. It works with all three pans.
Cool the cake upside down for at least one hour. Two hours is better.
Run a thin knife around the outer edge. Move slowly. Stay close to the pan.
Run the knife around the center tube. Be gentle.
For two-piece pans, lift the center section out. The cake comes with it.
Slide the knife under the cake bottom. Work all the way around.
Invert onto your serving plate. The cake should release cleanly.
Storage and Care Tips
Store pans in a dry place. Moisture causes rust on metal pans.
Don’t nest them inside other pans. This can scratch surfaces.
Wrap them in clean dish towels. This protects against dings.
Check for warping before each use. Warped pans don’t heat evenly.
Replace pans that show rust or peeling. These can contaminate food.
Frequently Asked Questions
Can I use a Bundt pan instead of an angel food pan?
No. Bundt pans don’t have the high center tube angel food cakes need. The tube provides structure. It helps the batter climb and set properly. Using a Bundt pan will result in a collapsed cake.
Why does my cake stick to the pan?
You probably greased the pan. Angel food cake needs an ungreased surface to rise. The batter climbs up the sides as it bakes. Grease prevents this. Also make sure you’re cooling the cake upside down completely before trying to remove it.
How do I know when my angel food cake is done?
The top should be golden brown and spring back when touched. Cracks on the surface should look dry, not wet. A toothpick inserted should come out clean. The cake should pull slightly away from the pan sides.
Can these pans go in the dishwasher?
No. All three manufacturers recommend hand washing. Dishwashers can damage nonstick coatings and dull aluminum finishes. The harsh detergents and high heat degrade the materials over time. Hand washing takes just a few minutes and protects your investment.
Why do I need to cool angel food cake upside down?
Angel food cake has a delicate structure. It’s held together by egg whites. If cooled right-side up, gravity compresses the cake. The weight causes collapse. Cooling upside down keeps the structure stretched and airy.
What size pan do most recipes call for?
Most standard recipes use a 9 to 10 inch pan with 16 to 18 cup capacity. Check your specific recipe. Using the wrong size affects baking time and cake texture. Too small and the batter overflows. Too large and the cake stays flat.
How long do these pans last?
With proper care, these pans last many years. The Chicago Metallic should give you 5 to 10 years. The Nordic Ware can last 20 years or more. The Wilton is backed by a lifetime warranty. Hand wash them and store them properly to maximize lifespan.
Final Thoughts
After weeks of testing, I have clear winners.
The Chicago Metallic offers amazing value. You get professional results at a beginner price. It’s my top recommendation for most bakers.
The Nordic Ware is the best performer. If you bake often, spend the extra money. You’ll taste the difference.
The Wilton serves a specific purpose. Need a larger pan? This is your choice.
All three will make excellent angel food cakes. You can’t go wrong with any of them.
Choose based on your budget and baking frequency. Consider how often you’ll use it.
Remember that proper technique matters as much as the pan. Use quality ingredients. Follow instructions carefully. Practice makes perfect.
I hope this guide helps you choose the right pan. Happy baking!
Where to Buy
Chicago Metallic Angel Food Cake Pan: View Price on Amazon
Nordic Ware Naturals 2-Piece Pan: View Price on Amazon
Wilton 10 Inch Tube Pan: View Price on Amazon