Nordic Ware Platinum Collection Original Bundt Pan

Comment: Love this pan use it all the time. Just like the one my Mom has had for years

Comment: I have owned several bundt pans, including a silicone version. I have always had problems with the cake releasing from the pan until I bought this one.

Granted, I still grease (use solid shortening) and flour my pan very thoroughly, but I have always done that and still had problems with the pans I have had in the past wanting to hold onto a chunk of my cake.

Every cake I have made since buying this pan has come out perfect. Wish I had just gone ahead and spent the money for a good pan years ago! I would say I would buy it again, but this pan is so solid, it's hard to imagine it's ever going to wear out!

Comment: I love this cake pan! It's heavy and durable, and made in the USA. The first one I received had flaws in the coating inside the pan - I sent an e-mail to Amazon and another pan came within 2 days. I am extremely happy with the Amazon customer service.
I have made several recipes in this pan, and all have turned out (and turned out! pardon the pun) superbly. I don't have any problem with sticking, but I use a baking spray with flour, as stated in the instructions that came with the pan.

Comment: No matter the price of this bundt pan, it is simply superior! Recommended by America's Test Kitchen, this pan is worth every penny of its price. I replaced an original Nordic Ware bundt that was my mother's...which was miserable to bake with. The original pan often left cakes unbaked in the center and stuck at all the important decorative details. This Platinum Series pan made a perfect rum cake and then a double-chocolate...both perfect in appearance and done to perfection. Don't waste your time or dollars on any other...this is the one to have!

Comment: These are heavyweight, high quality pans.

This pan appears to be the same or similar to the great 60th Anniversary Limited Edition pan. It is not clear whether this is the exact same pan, or a slightly shorter pan. If it is the same pan, perhaps they needed a different name after the 60th anniversary year passed.

The "Product Description" section above is confusing as to the capacity. It mentions 10-12 cup capacity, but then the next paragraph, which appears to be copied-and-pasted from the 60th Anniversary pan, says 10-15 cup capacity. Perhaps Amazon will correct it by the time you read this review.

In the "Product Details" section above, there is some confusion about the weight. Perhaps Amazon will correct this too, by the time you read this review.
It says: "Product Dimensions: 11.1 x 10.5 x 3.8 inches; 4 pounds",
and the next line says "Shipping Weight: 2 pounds".
How can the shipping weight be less than the product weight? I believe the accurate weight is 2 pounds, which is heavy for a pan.

The other measurements, 11.1 x 10.5 x 3.8 inches may be correct, although I have doubts about the depth measurement. The 60th anniversary pan has a 4.5 inch depth. Either this pan is shorter, or the dimensions are listed incorrectly? The main diameter is 10.5 inches, except at the protruding handles.

I used to have no interest in Bundt pans. Then I realized 3 advantages:

(1) can reduce calories -- no frosting or icing necessary. A Bundt cake looks pretty, and does not look bare if frosting is omitted. Yes, I realize that cake is not diet food, but if you are making a cake for some occasion, leaving off the frosting does cut down on the sugar.

(2) save time because, again, the frosting can be omitted. You get a regal-looking cake that stands taller than a sheet cake, but does not require tricky stacking of layers.

(3) the tube in the center provides air circulation, for more even baking of cake center. This is especially important for those living at higher elevations.

Be sure to read the directions and tips enclosed with the pan.

These heavyweight pans, combined with recommended spraying with Bakers Secret, result in cakes that slide out easily; almost too easily. Warning: Be sure to have a plate underneath the pan when you tip it upside down; it slips out rapidly, in the blink of an eye.

After baking, be patient; allow it too cool for the recommended time period, before flipping it upside down. Otherwise, a risk that the cake will break apart.

At high elevations, cakes tend to puff up a little higher at places not touching the sides or middle. Fortunately, when flipped out onto the serving plate, that un-evenness is hidden, appearing as if it were part of the intended shape at the base of the cake. This is in contrast to regular layer-style cakes, which are more problematic.