The waffle texture was supposed to be easier to clean and transmit heat better. I am not sure either of those are true, as it works just as well as other layer cake pans. What I can say is true, is that the uneven surface causes the tin to flake off a faster rate, than a smooth surface. These tinned steel even without the tin, actually works better than aluminum for browning pastry and cakes.
The Cake was a mocha with instant coffee and some Allen’s coffee brandy in the frosting. and it came out great.