E-far 8 x 8-Inch Square Baking Pan with Lid, Stainless Steel Square Cake Brownie Pan, Fit for Toaster Oven, Non-toxic & Healthy, Easy Storage & Dishwasher Safe - 2 Pieces(1 Pan + 1 Lid)

ممتازة في خبز البراونيز ، أخذتها مع الغطاء ، أنصحكم بها و بقوة ،،،، رائعة

very useful

Très satisfaite de mon achats !

جميله جدا

Nice pan. Luv the lid.

lid is tight

Summary: Good value for the price. Excellent build quality. Pros: Stainless steel, excellent price, correct thickness for bakeware (read below), lid works surprisingly well, healthier than aluminum or non-sticks. Cons: 18/0 stainless steel that will stain slightly. Lid can't be washed in dishwasher. Food will stick (there is no such thing as non-stick stainless), suggest using parchment paper or just dealing with it like your parents and grandparents did. Information about stainless steel: 18/0 or also known as 430 grade contains 18% chromium and very little nickel. 18/8 or 18/10, both 304 grade, are another common, although more expensive stainless steels. They are 18% chromium and 8% or 10% nickel. Chromium makes stainless steel tough by binding to iron. It is generally rust proof. Nickel is softer than chromium, but when added provides superior anti-rust properties. Nickel also makes stainless steel more shiny. However, since nickel is soft, it will scratch easier. Thus, people like 18/8 or 18/10 for show pieces like tableware. It's a trade off. Information about thickness: The general belief is that the ticker the stainless, the better. This is not true when it comes to bakeware. Stainless steel is not a great conductor of heat, thus the thicker the stainless, the longer it will take to cook or may cook unevenly. Thus you may notice the top tends to overcook or burn easier. It's a trade off, but I feel the thickness of this bakeware is the best compromise. Why I like this bakeware: All stainless steel will scratch, there is no such thing that won't. This is 18/0 stainless, which means it's not a shiny and won't show scratches as bad as 18/8 or 18/10. The thickness is about spot on. I know a lot of people will complain it's not thicker, but they don't understand this is actually not a good thing. This pan will last just as long as one that's thicker, unless you are using carbon steel knives and really damaging the stainless steel and need the extra thickness to account for all the steel you are gouging away. When it comes to stains, they won't be a problem with this pan assuming to occasionally polish it with a stainless steel cleaner, or better yet don't do anything and deal with it, kind of like cast iron skillets. Oh and the price is good.