Chef's Classics bundform pan review

The deepest pan in the range at 3.9 inches, with a centre tube that cooks a heavy batter through. A cake that looks finished with no icing, and the hardest shape here to release and to clean.

What the centre tube actually does

This is the part people assume is decorative and it is not. A dense cake batter in a deep round pan cooks from the outside inward. The edges reach temperature quickly, the middle takes much longer, and by the time the core has set the outer ring is dry.

The tube fixes that by putting a heated surface in the middle. Oven air runs up through it, so the batter is cooking from both sides at once. That is the whole reason ring cakes exist as a form, and it is why a 3.9-inch depth is workable here where it would be a problem in a plain round pan.

What do you get for the shape?

A cake that looks finished without any decoration. The fluting does the work icing would otherwise do, which is a genuine advantage if you bake for occasions and do not want to pipe anything.

Underneath it is the same carbon steel with double-layer Xylan as the rest of the Chef’s Classics range, and the steel matters here because a deep fluted pan is heavy when full.

What is difficult about it?

Release is the risk. A fluted wall gives the batter far more surface to grip than a smooth one, and there is no way to run a knife around it without wrecking the coating. The non-stick is doing all of the work by itself. Grease it properly anyway, even though the coating claims you need not, because a bundt that tears comes out in pieces and there is no recovering it.

Cleaning is genuinely slow. Every ridge and the centre tube has to be done by hand with a soft brush and no abrasives. Let batter dry in the flutes and it becomes a twenty-minute job.

It bakes one thing. No other cake, no roast, nothing. It is the most single-purpose pan in this roundup.

Is it sulit?

Around ₱440 as of August 20, 2026. Check the latest price on Shopee. That is near the top of this roundup for a pan that does exactly one job, and the honest framing is that you buy it because you want ring cakes, not because it is good value in the abstract. The record is solid: 812 sold with 234 ratings at 4.9.

Who should buy it

Buy this if a bundt or ring cake is something you actually bake, and you are willing to grease a fluted pan properly every time. If you bake cakes generally, a plain round pan or a springform will serve you far more often.

See how it ranks in our best non-stick bakeware in the Philippines roundup, or read which shapes earn their space in our non-stick bakeware buying guide.

Alternatives to consider

Want depth for a tall cake without the fluting problem? The Chef’s Classics 10.2-inch marble springform is the one to compare. Want a straightforward layer cake pan instead? The Chef’s Classics 9-inch round cake pan is the one to compare.