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8-Inch Square Baking Pans

Published June 2019

How we tested

Square baking pans are handy for making cakes and brownies, but that's not all. We also use them for recipes such as Chocolate Fudge, Honey Cornbread, and Nanaimo Bars. Because we call for them in so many of our recipes, we decided to find out which of the many pans on the market was the best. We chose eight models, ranging in price from about $10 to about $36 and made of various materials. To test them, we made yellow cake and brownies in each, sliced the cooled baked goods in the pans with a knife, and then washed the pans repeatedly to evaluate durability.

What did we discover? Some of the pans produced cakes with minor aesthetic drawbacks, one model couldn't hide a glaring durability issue, and cleaning these pans was not always an easy task. Happily, we found one model that excelled in all areas.

Most Pans Baked Food Well, Regardless of Material

The materials of the pans in our lineup varied. We tested five metal pans, one glass pan, one silicone pan, and one stoneware pan. Four of the metal pans had nonstick coatings; none of the other models did.

The first thing we noted was the slight differences in baking times. Because metal is generally a better conductor of heat than glass or stoneware is, the nonmetal models required more time in the oven to finish baking—5 to 8 minutes longer for yellow cake and about 5 minutes longer for brownies. Even with these differences, the baking times in all the pans fell within acceptable ranges.

Regardless of material, all eight pans produced appetizing brownies and cakes with golden-brown tops. Two of the cakes had slightly darker exteriors than the others, likely because they baked in darker-colored pans, but they were still perfectly acceptable. And all the baked goods released easily from their respective pans, even the cakes and brownies baked in pans without nonstick coatings. Our recipes called for either greasing or greasing plus flouring the pans, which was sufficient to prevent sticking. Although all the pans performed well, there were other factors to consider.

Straighter Sides Were Preferred

After letting the yellow cakes cool in their respective pans, we turned them all out onto wire racks to cool completely, as called for in the recipe. This gave us the chance to examine each cake's shape; we wanted cakes that were aesthetically pleasing and properly square, with straight sides and well-defined edges.

Two of the eight yellow cakes stood out because their sides sloped slightly. The two pans that produced these cakes—one stoneware and one glass—had tapered sides, meaning they were wider at the top than at the bottom. On one pan, the rims measured 8 inches long at the top and narrowed to 6¾ inches long along the bottom edges. The top rims of the other pan measured 7⅜ inches long and tapered down to 6 inches long. We much preferred the appearances of the cakes baked in the remaining six pans, which weren't tapered. Those cakes were appealingly square and had well-defined edges.

Functional Handles Were Very Helpful

We also noted was whether a pan had defined handles. Four models in our lineup featured rolled edges with narrow lips that were sometimes tricky to hold securely, especially when removing the pans from a hot oven or greasing and flouring them. When greasing and flouring the pans, we'd find ourselves gripping the edges of the pans with our thumbs and using our fingers to support the pan bottoms, with our thumbs often smearing the grease-and-flour coatings.

The rest of the models featured defined handles. One had a roughly ½-inch flattened edge that functioned as a handle; another had wider, flat handles; and two more had looped handles. The pans with handles were easier to flour and grease and maneuver into and out of the oven.

Silicone Was Not Durable

To test the durability of the pans, we used a sharp paring knife to repeatedly slice cake and brownies in each pan, checking to see if any scratched easily. All five metal pans showed faint nicks, but nothing that would affect their performance.

One pan, however, was a total letdown. While slicing brownies in the silicone pan, we inadvertently sliced right through the side, leaving a ¾-inch gash and rendering the pan unusable.

Pans with Seams Were Harder to Clean

To see how easy the pans were to clean, we washed each pan five times according to the manufacturer's instructions. Six of the pans we tested were dishwasher-safe, but two weren't, so we washed those by hand. We didn't have a strong preference for one method, but a few of the pans were harder to clean than others.

The interiors of the glass, stoneware, and silicone pans were all smooth and seamless and therefore easy to clean. Most of the metal models, though, had seams as a result of the way they were constructed. One metal pan was molded, meaning that a hot sheet of metal was pressed into a mold. The other four metal pans were folded—made by folding a metal sheet into the shape of a pan, creating seams. The folded pans' seams sometimes trapped food and required extra attention to clean. It wasn't a deal breaker, but it wasn't ideal either.

Our winner was the only molded metal pan. Its sides were straighter than those of other molded pans, and its seamless interior trapped no food and was easy to clean (even though it could be washed only by hand).

The Winner: Fat Daddio's ProSeries Square Cake Pan

Our new winner, the Fat Daddio's ProSeries Square Cake Pan, had it all: It produced nicely shaped baked goods and featured a ½-inch lip that made it easy to hold and maneuver. It required hand-washing, but its seamless design made it easy to clean. This 8-inch square baking pan excelled at producing aesthetically pleasing baked goods and boasted a low-maintenance design.


We purchased eight 8-inch square baking pans, priced from about $10 to about $36. We used each to bake brownies made with our winning boxed brownie mix and yellow cake made with our Make-Ahead Yellow Cake Mix. After baking both the brownies and the yellow cakes, we used a paring knife to slice the desserts in the pans, cutting each into 16 squares. We repeated the cutting motion a total of five times for both brownies and cake. We washed each pan five times according to the manufacturer’s instructions. We also made our Basic Brownies in our winning pan to see how it fared when lined with an aluminum foil sling, a method we frequently use in our baking recipes.


Baked Good Appearance: We awarded the highest marks to pans that produced evenly baked brownies and cakes with straight sides and clean edges.

Durability: We gave the highest marks to pans that showed no signs of damage after repeated slicing with a paring knife and that showed little wear when subjected to repeated washings.

Ease of Cleanup: We awarded points to pans with smooth, seamless interiors that were easy to clean.

The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.