PUDDING PANS AND JELLY MOLD

• Aluminum Pudding Pan 4.75″
• Size = 4.75″ inch Top, 3.6″ Bottom & 1.75″ inch Depth
• Pudding pan
• Ring Cake Pan
• Best For baking & freezing
• Oven Save
• Freezer Save

• Aluminum Pudding Pan 8.5″  inch
• Size = 8.5″ inch Top, 7″ Bottom & 2.75″ inch Depth
• Pudding pan
• Ring Cake Pan
• Best For baking & freezing
• Oven Save
• Freezer Sav

Aluminum Round Flower Shape Fluted Pudding Pan 4 Inch

• Aluminum Round Flower Shape Fluted Pudding Pan 4 Inch
• Size = 4″ Top, 6.5″ Bottom &  2.5″ Depth
• Pudding pan
• Ring Cake Pan
• Best For baking & freezing
• Oven Save
• Freezer Save

Non Stick Pudding Pan Flower Shape 7.5 Inch

Use

• Before use, wash pan with hot, water.
• Oven safe to 450°F.
• Use only nonmetallic utensils to avoid scratching the surface.
• For best results, brush pan with an unsalted solid vegetable shortening and dust with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
• After baking, cool on a wire rack for 15 minutes. Tap pan firmly a few times, then invert, lift pan away and let the cake continue to cool on rack.
• Do not fill more than 3/4 full.

Care

• Hand-wash. Dry thoroughly.
• Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
• A soft sponge or kitchen brush wash.