Chicago Metallic 8" Round Cake Pan

I use these pans for cake baking in a gas oven. I previously bought plain silver stainless pans. Those pans just cooked weird for me. Was trying to make a Victoria sponge and they would rise in the outside a bit and the centre would be sunken. I bought these pans and the dark finish allows better heat transfer. My sponges now rise nicely and cook evenly. These are non stick, but I still butter and flour them. So far I've needed no utensils to get my cakes out. They pop right out with ease. If I was going to use anything I think I'd only use a plastic utensil so as not to damage the pan with anything metal. To was I use soap and hot water with a regular sponge. No abrasives. I have pie pans the same company with the same finish that I've had years. One tip, don't know if it has extended the life of them, but I store the pans with paper towels between them so as not to maybe damage them. Great pans and heavy quality.