Deep Round Aluminum Fixed Bottom Cake Pan – Evenly Heated Multi-Functional Baking Pan

• Premium Aluminum Construction: Made from durable aluminum alloy for fast, even heat conductivity and long-lasting structural integrity, built to withstand repeated everyday baking use.
• Fixed Solid Bottom Design: Features a permanently attached base — ideal for batters and doughs that need a fully sealed pan, such as cheesecakes with water baths, puddings, and wet batters.
• Even Heat Distribution: The aluminum body heats uniformly across the entire base and sides, ensuring consistent baking results with no hot spots or unevenly baked edges.
• Deep Straight Sides: At 8cm deep with a 20cm inner diameter, this pan holds generous batter volumes and produces tall, clean cake layers ideal for layered and decorated cakes.
• Smooth Silver Aluminum Interior: A clean, smooth interior surface promotes even baking and easy cleanup after each use.
• Lightweight and Durable: The aluminum alloy construction keeps the pan lightweight for easy handling while maintaining structural integrity under oven temperatures.
• Multi-Functional Baking Use: Suitable for sponge cakes, butter cakes, puddings, steamed cakes, cheesecakes with water baths, and a wide range of everyday baked goods.

This fixed bottom round cake pan is the go-to choice for bakers who need a fully sealed, leak-proof pan for wet batters, water bath bakes, or steamed desserts. Unlike loose bottom pans, the solid fixed base ensures no liquid escapes during baking, making it especially useful for delicate cheesecakes baked in a water bath or steamed puddings.

The deep, straight-sided aluminum body delivers even heat distribution throughout, producing tall, uniformly baked layers every time. Whether you’re baking a simple family sponge or a layered celebration cake, this pan’s straightforward design and durable build make it a reliable everyday baking partner.

Care Instructions: Hand washing is recommended. Avoid abrasive scrubbers on the aluminum surface. Dry thoroughly after washing to prevent oxidation. Lightly grease or line with parchment before baking for best release results.