Is there any difference between this pan and the blue square pan?
759134
The blue one is made by someone other than Wilton so the quality may not be the same but it is basically the same thing. I have bought many silicone molds from "generic" manufacturers and they work fine for what I use them for. I do have the Wilton mini brownie mold so I can't tell you what the blue one is like for sure.
759135
I'm not familiar with the blue square pan; I assume it's another Wilton product and would have similar characteristics as the brownie pan, but this is a guess, not from experience.
1429733
I haven't had a problem with the Chicago Metallic teacake pan (or their lift out square mini-tart pan, or their lift out circle deep mini cheesecake pan - other than those are a PAIN to clean b/c you have to get each individual lift out bottom, ugh)...I just give each spot a quick spray with either regular or the cooking spray that contains flour. No problems. Unfortunately I've never found "nonstick" pans to be completely non-stick unless they are silicone! I agree with another poster that you MUST clean off any residue carefully. Some cooking sprays seem worse than others. I also highly recommend getting a pancake batter pour-er to fill the small reservoirs! SUCH a help with mini-anything. MASSIVE speed improvement. I found that this one has the widest opening and can handle chocolate chips, blueberries, nuts, and thick and/or chunky batters including cheesecake: Norpro Stainless Steel Jumbo dispenser. You'll see people in reviews complain that it's too small (there aren't any larger ones on the market, I checked, 4 cups is about standard - and anything much bigger would get unweildy) or that it's hard to fill (I didn't have an issue, just poured it in - I'd argue that it's harder to empty completely than to fill - you can't get a scraper in easily around the apparatus to push down the batter, it's hard not to waste a little). People also complained about having to stand it up in the stainless cup it comes with (come ON, nitpicky - it has to have flow from the bottom, what do they expect?). I picked this one after a LOT of looking and actually calling the company to get a measurement on the size of the aperture. It was the largest I could find and I'm quite happy with it for thick batters! Really sped up my "mini-treat making" efforts.
1114565
I have the blue one and I don't see any difference except the padding color.
942414
No difference. I bought the blue for my mother in-law. It does just fine. But we leave the basket at home..
1861696
I have the multi-clad set. I believe the difference is that the aluminum core extends up the sides of the pan with the multi-clad, whereas the chef's Classic has aluminum only on the bottom. Multi-clad pros: more even heating. Cons: higher price and heavy. Hope that helps.
2198635
I don't see that there's a difference - I suspect the tulip reference is related to the handles. I have been using these for some time and find that they are the best (of many) aluminum pans I've used, both in terms of non- stick and uniform cooking. Only caveat is that they are not suited to very high heat applications (like blackening meats) - best to stick to cast iron for that.
1979547
I have and use both the round and square. In my opinion there is no difference other than the shape of the pan or the item being pressed. I find that I prefer a rectangular press when cooking some grilled sandwiches.
1785809
I purchased a new one-quart Revere Ware copper bottom clad saucepan last year and still have my original one as well. The difference between the two is night and day; The older one is heavier and has a wider ring of copper on the bottom.The whole pan is lighter than the old one and feels less sturdy. I would not want to leave anything in it on warm/lo for very long without being there to watch over it. I did not buy a new lid to go with the new saucepan; the old lid dos fit it.
1084707
The only difference I know is color. The blue one I have has the indented handle on the bottom of the can.
1694599
The more expensive one is the newer model with the brown-gold non-stick surface, the shorter cord, and no included spatula. I hated the "new and improved" surface on the newer one and will be buying this one.
2050061
I am not quite sure if there is a difference but it really bakes evenly and releases from the pan plus it is decorative, and easy to clean. I am really glad I have this set. Hope this helps. I also think cast would be heavier.
59531
I don't know if they are the same but I use it to make Æbleskiver and it turned out wonderful. No more mess like the traditional pan. I used less butter to grease this maker than I use on the traditional pan.
949914
Hi there Sonny. My husband says their is no noticeable difference between this one and the blue line ones he has had previously.
1228973
that's hard to say, i called the manufacturer and they claim the cookware version is "specially formulated" for cookware and has extra stuff in it. i've read a few comparison reviews and most said they were unable to tell the difference.
589706
Mr. William Beene is 100% correct. The pan itself is identical except for the finish and a small stamp of a bee in the middle of the pan. Honestly, I would save the money and not go for the mineral B. This pan is going to last a lifetime anyway, and after you've cooked in it more than twice the coating will have made no difference at all. But the bee stamp is pretty sweet.... either one you choose, you're going to LOVE these pans!
1419773
Dear C.Smith,The only difference will be the spatula. Otherwise the cooking ability is the same.Thank you for allowing us to be of service to you.Sincerely,Tonia D.
1156922
I bought mine a little over a year ago and it is more square than round. I don't know which version/shape provides more surface area for cooking. I don't see a downside to either version. No hot or cool spots. All things being equal, the heating source is the key to success. The slightly square version fits nicely and is stable on my portable gas grill.