I have always wanted to experiment with Ovenex this funky bakeware experiment of Ecko’s from 1936.

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.

 

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