Chef's Classics Bakeware Non-Stick Marble Round Pan, 10.6x9.7x1.5in
₱100as of Aug 20, 2026
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Chef's Classics marble round pan review
Chef's Classics Bakeware Non-Stick Marble Round Pan, 10.6x9.7x1.5inDisclosure: Product Choicest is reader-supported. We may earn a commission when you buy through our Shopee links, at no extra cost to you. Read affiliate disclosure.
The marble coating normally reserved for the springforms, on a shallow pan costing a quarter as much. Deeper than the other flat rounds, and not actually round.
- Price: ₱100 as of Aug 20, 2026
- Biggest pro: Marble coating on a shallow pan, a finish usually reserved for the springforms twice its size in this range
- Main catch: The pan is not truly round at 10.6 by 9.7 inches, so a recipe cut for a circle will sit slightly off
At a glance
| Brand | Chef's Classics |
|---|---|
| Type | Round baking pan |
| Price | ₱100 (as of Aug 20, 2026) |
| Owner rating | 5.0 ★ from 49 reviews |
| Shop | Chef's Classics |
| Units sold | 305 |
Specifications
Specs per Chef's Classics Philippines
| Type | Round baking pan |
|---|---|
| Material | Carbon steel |
| Coating | Marble non-stick |
| Dimensions | 10.6 x 9.7 x 1.5 in |
| Oven safe | Yes |
Pros and cons
✓ Pros
- Marble coating on a shallow pan, a finish usually reserved for the springforms twice its size in this range
- 1.5 inches is deeper than the other shallow rounds here, enough for a single sponge layer rather than only pizza
- Carbon steel body under the marble finish, so it does not flex when you slide it out of a hot oven
✗ Cons
- The pan is not truly round at 10.6 by 9.7 inches, so a recipe cut for a circle will sit slightly off
- Marble finish shows every scratch once metal has touched it
- Fixed base, so a delicate tart has to be turned out rather than pushed up
The marble coating normally reserved for the springforms, on a shallow pan costing a quarter as much. Deeper than the other flat rounds, and not actually round.
Why the coating is the story
Chef’s Classics puts its marble non-stick on the expensive end of the range, the springforms at four hundred pesos and up. Finding it on a hundred-peso shallow pan is the anomaly worth noticing.
Marble is a thicker, harder finish than the sprayed non-stick on cheap pans, and than the double-layer Xylan on the standard Chef’s Classics rounds. In practice that means more bakes before the release starts to fade, which on a pan you will use weekly is the difference between three years and one.
It is not tougher against metal. A knife or a metal spatula cuts it in one stroke, and on a speckled finish the scratch is obvious afterward.
What does the extra depth give you?
At 1.5 inches, this is deeper than the 1.2-inch rounds in the same range, and that half-inch is more useful than it sounds. It is the difference between a pan that only does pizza bases and flat sponges, and one that will take a single sponge layer with room to rise.
It is still not a layer cake pan. For that you want the 9x9x1.8in in the same range, or a springform.
What is odd about it?
It is not round. The stated dimensions are 10.6 by 9.7 inches, just under an inch apart, which makes it slightly oval.
In use you will not notice. Where it matters is if you are following a recipe cut for a true 10-inch circle, or cutting a sponge to fit a round board: the batter depth will vary slightly across the pan, and a circular template will not sit flush.
Beyond that, the usual: fixed base, so anything delicate has to be inverted, and no metal utensils or scouring pads.
Is it sulit?
Around ₱100 as of August 20, 2026. Check the latest price on Shopee. That is very cheap for a marble coating on carbon steel, and it is the best coating-per-peso in this roundup. The record is clean but shallow: 305 sold with 49 ratings at 5.0, so read the perfect average as encouraging rather than settled.
Who should buy it
Buy this if you want the longest-lasting coating on a cheap shallow pan and the slightly oval shape does not bother you. If you are cutting cakes to a template or following a strict recipe diameter, buy a pan whose two axes match.
See how it ranks in our best non-stick bakeware in the Philippines roundup, or read what coatings are worth in our non-stick bakeware buying guide.
Alternatives to consider
Want a genuinely round pan with the standard Xylan coating? The Chef’s Classics 10.2-inch round pan is the one to compare. Want the marble coating on a pan deep enough for cheesecake? The Chef’s Classics 9.5-inch marble springform is the one to compare.
Compare Chef's Classics Bakeware Non-Stick Marble Round Pan, 10.6x9.7x1.5in
See how it compares with the other top picks in our non-stick bakeware comparison.
Frequently Asked Questions
Why is it listed as 10.6 x 9.7 inches?
Because it is not a perfect circle. Just under an inch of difference between the two axes makes it very slightly oval, which is invisible in use but means a recipe cut for a true 10-inch circle will sit a little differently in it.
Is the marble coating worth it on a cheap pan?
It is the reason to choose this over the plainer shallow rounds. A marble finish is thicker and harder than a sprayed coating, so it takes longer before the release starts to dull. It still cannot survive metal utensils.
How deep is it?
One and a half inches, which is deeper than the other shallow rounds in this range and enough for a single sponge layer rather than only a pizza base. It is still not a cake pan in the layered sense.
Does the marble finish show wear?
More visibly than a plain dark coating, yes. A scratch on a speckled finish is obvious. That is cosmetic rather than functional at first, but it is a clear signal the coating has been damaged.
More non-stick bakeware we've tested
Every card links to our full review.
Chef's Classics Bakeware Non-Stick Marble Round Pan, 10.6x9.7x1.5in₱100 when last checked
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