Angel Food Cake Pan 10 Inch — Removable Bottom, Nonstick, 3 Cooling Feet
Angel Food Cake Pan 10 Inch — Removable Bottom, Nonstick, 3 Cooling Feet
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Angel Food Cake Pan 10 Inch — Removable Bottom, Nonstick, 3 Cooling Feet
Shipping & Returns
Shipping & delivery
Returns & refunds
The Healthy Lab Promise
Light, airy cakes every time. Zero sticking. Zero struggle.
Standard pans crack your angel food cake the moment you try to unmold it. This 10-inch nonstick tube pan features a removable bottom and 3 built-in cooling feet — your cake releases cleanly, in one piece, every single time.
Baking note: Angel food cake is naturally low in fat — made almost entirely from egg whites. This pan's hollow center allows heat to reach the middle for even baking, no oil or greasing required.
The difference it makes
- Cake sticks and breaks on unmolding
- No cooling feet — cake collapses inverted
- Solid base means difficult, messy release
- Uneven heat — raw center, overdone edges
- Twenty minutes scrubbing baked-on batter
- Nonstick coating releases the cake cleanly
- 3 feet hold the pan inverted — cake stays fluffy
- Removable bottom — lift out in one perfect piece
- Carbon steel distributes heat evenly throughout
- Dishwasher safe — cleaned in under a minute
Why this pan outperforms
Removable Bottom — Effortless Release
Two-piece design: lift the center insert and your cake rises with it — no prying, no cracking, no broken cakes. Works for every recipe.
3 Built-In Cooling Feet
Invert the pan directly onto its feet immediately after baking. No bottle needed. Proper inverted cooling keeps angel food and chiffon cakes light and airy — not dense.
Even Heat Distribution
Heavy-duty carbon steel heats without hot spots. The hollow center tube sends heat inward — every part of the cake finishes at the same time.
Nonstick — No Greasing Required
Premium nonstick interior means nothing clings, even without preparation. Top-rack dishwasher safe, or rinse by hand in under 30 seconds.
Heavy-Duty Carbon Steel
Thick steel construction resists warping at high temperatures. Built for years of regular use — won't dent, bend, or fail mid-recipe.
Versatile 16-Cup Capacity
Angel food, chiffon, pound cake, bundt, quiche, gelatin molds. One pan that earns its place in the kitchen and stays there.
What you can bake
Three steps to a perfect cake
Pour the batter
No greasing necessary. Pour batter directly into the pan — the nonstick coating handles the release completely.
Bake evenly
Carbon steel and the hollow tube deliver consistent heat from edge to center — every part bakes through at the same rate.
Invert, cool, and release
Flip immediately onto the 3 cooling feet. Once fully cool, push up from the removable bottom — your cake comes out whole.
Made for
Consistent, professional results from angel food and chiffon cakes — without the guesswork or broken cakes.
Angel food cake is naturally low in fat, high in protein from egg whites. The best dessert pan for clean eating.
16-cup capacity makes enough for the entire table — or enough to freeze half for the week ahead.
Practical, high-quality bakeware built to last years. The kind of kitchen gift that gets used every week.
Complete Healthy Baking Kit
- Angel Food Cake Pan — light, airy cakes with clean release every time
- Digital Kitchen Scale — precise ingredient measurements for consistent results
- Vegetable Chopper — prep savory quiche fillings in seconds
Specifications
| Diameter | 10 inches |
| Capacity | 16 cups |
| Height | 3.6 inches |
| Material | Heavy-duty carbon steel |
| Coating | Premium nonstick — no greasing required |
| Construction | 2-piece: removable center insert + outer ring |
| Cooling feet | 3 built-in for inverted cooling |
| Oven safe | Up to 450°F (232°C) |
| Dishwasher safe | Yes — top rack |
| Best for | Angel food, chiffon, pound cake, bundt, quiche |
Common questions
Do I need to grease the pan?
For angel food and chiffon cakes — do not grease the pan. These cakes require the batter to cling to the sides to rise correctly. The removable bottom handles unmolding without greasing. For pound cakes, a light coating is optional but rarely necessary.
How do I cool the cake correctly?
Invert the pan immediately after removing from the oven and rest it on its 3 cooling feet. Leave inverted for at least 1 hour until completely cool. Once cooled, run a thin spatula around the edge, then push up from the center insert to release the cake whole.
Will the removable bottom leak?
Angel food and chiffon batters are thick enough that leaking is not a concern. For thinner batters or gelatin molds, place the pan on a baking sheet as a precaution. The fit between the insert and outer ring is snug under standard baking conditions.
Can I use this for pound cake or bundt cake?
Yes. The 16-cup capacity and even heat distribution work well for pound cake and bundt-style cakes. The removable bottom makes unmolding dense cakes significantly easier than a standard one-piece pan.
How long does shipping take?
Orders are processed within 1–2 business days. Standard delivery takes 7–12 business days to the US. You'll receive a tracking number by email as soon as your order ships.
What is your return policy?
Most items can be returned within 30 days of delivery for a full refund. See our full return & refund policy.

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