Let's face it - I'm cheap and these pans are expensive, which is enough for any budget concious consumer to gloss right over these 'fancy' Goldtouch baking pans and head straight for Wal-Mart. In fact, I waited until I headed two hours to a Williams-Sonoma outlet center to purchase these products, and even then, I was skeptical. I just knew I would arrive home, bake a cake, and would again feel the utter disappointment of being duped by a marketing ploy. You know what, though? I was wrong. I love these pans and want more!  Ask yourself: do you truly love to bake and create delicious cakes and confections for your family? Do you despise it when all of your hard work to make a cake has gone down the tubes in the form of a sunken or lop-sided or worse, DRY, cake? If so, then the Williams-Sonoma Goldtouch Bakeware is for you! I am not a professional baker, but I do enjoy baking cakes from scratch - and by 'scratch,' I mean not always relying on Betty and Duncan to help me out. And if you are someone who dabbles in scratch baking, you know how finicky it can be - afterall, baking is not only an art, it is a science, fully dependent on factors outside of the actual ingredients - like cake pan materials and finishes.  Enter the Williams-Sonoma Goldtouch pans. I've used every type and brand of baking pan in the book - from Oneida to Wilton, from Mainstays to Chefmate - any name brand imaginable and any store brand possible, I've probably used. And NOTHING can compete with the Goldtouch bakeware.  The Goldtouch bakeware consistently produces evenly baked and browned sweets and treats that are moist, not dry. With the Goldtouch bakeware, say 'goodbye' to the dry edges and pudding-like middles of cakes baked in your old bakeware. Hate it when your cake domes and you must strategically lop-off part of your cake to even the layer? Sure, it those cast-offs are a great treat for a home baker, but why put so much time and effort into crafting a beautiful cake that you must butcher to present? Cake doming will be a thing of the past with the Williams-Sonoma Goldtouch bakeware.  Besides the obvious downside of price, I must caution buyers that while these pans are designed for dishwasher use, after the cost, you probably won't want to - so keep in mind that you'll probably want to wash these puppies by hand. Additionally, part of the genius of these pans relies in their finish, so the bakeware can't just be shoved in a drawer or cabinet haphazardly to scratch against your cheaper bakeware. You will want to wrap each pan individually (I saved the paper they were wrapped in from the store) in either paper or cotton towels for safe and secure storage. 

Betheigh

Chattanooga, TN

I have several different baking pieces...I would like to use them all the time but time does not permit...when I do bake just regular 'ol cakes and such (or bundt) I prefer the Gold Pans...All though I have purchased (and reviewed) a similar product from another baking company and really like them considering they were on HUGE sale...if I had the budget I would have all the different Gold Touch pans.  They are non stick...I have no idea why I feel this way but I don;t fear all the nastiness that you read about with other non stick surfaces.  There is a miriad of configurations...round...mini muffins,,,cooling racks... These are tough...they don;t warp in the oven and all though you can;t use a sharp tool around them (don;t try to pop out your muffins with a steak knife) they can handle basic banging around.  I don;t dishwash these pans all though I think you are supposed to be able to. I freeze small portions of chili and such in the large muffin pans then pop out the food and keep it frozen for individuals meal...never had trouble with the pan in the freezer...or a sheet pan in you are tossing blueberries in the freezer to freeze individually before you put them in a storage container.  I don;t think I have burned anything in these guys...   If they are in your budget...buy these!        

archerethan

Birmingham, AL

I really love the Williams-Sonoma Goldtouch pans.  I have the 9" cake pans.  I have used these several times since I got them and I love them. Grease almost barely sticks to them - they are that nonstick. I do have to grease/flour them still with the chocolate cake recipe I have, but it is a very difficult recipe and with any other pans, I would have to cut out wax paper inserts so that the cake wouldn't stick. I love that I don't have to do that anymore. I would think a regular cake recipe might not even need greasing/flouring, but I haven't tried them with another recipe. The one problem I have with these is that water can get under the outer rim during washing. But turning them after drying can fix this problem.  I do love that I can put them in the dishwasher.  I really hope they don't rust because I plan to buy them in every shape and size. I would recommend this to a friend and have bought them for a few.

schmerna

York, PA