360 Bakeware is professional grade quality bakeware that will last a lifetime. We're Handcrafted in the USA in West Bend, Wisconsin and recognized by the EPA for not using any harsh chemicals but instead uses a dry sanding process to produce a smoother finish, which results in easier clean-up and a nicer final product on all 360 Cookware and Bakeware. With a family history of selling and/or manufacturing quality cookware over the past 50 years we created 360 with the most important qualities in mind. Same thickness from the center of the pan to the rim, with a .070" gauge thickness. 5-Ply Claded T-304 Surgical Grade Stainless Steel for all cooking surfaces. Oven and broiler safe up to 500 degrees. Our Cake Pan Diameter: 9" Cladded Metal - .07 Gauge - T-304 Surgical Grade Stainless Steel - 5-Ply - Handcrafted in the USA 360 Bakeware Is An Investment That Will Last For Generations To Come. 360 Bakeware is made with T-304 quality stainless steel, so it is built to last. We're customer focused – our goal is to ensure each customer receives quality service and gets the most from their cookware. Each customer becomes a part of our family and receives a lifetime of quality care. Commonly Asked Questions What about layers? How many “plies” does it have? If you’ve done a little cookware research, you’ve probably heard a few different terms relating to how many “layers” the cookware has. The fact is while stainless steel is a safe, non-porous surface that transfers no harmful chemicals into your food, it’s not a great conductor of heat. Aluminum conducts heat very well, but it can leach harmful metal into your food. Alone they have their own pros and cons, but put them together and WOW! It's a perfect combination! Once multi-ply construction was mastered and became accepted in the cookware industry, marketers had to find a way to make their brand seem better, and the race to see who had the most “layers” was on. The problem with this sales tactic was it misinformed consumers — it’s not the number of layers that matter, it’s the thickness, or gauge. 360 Bakeware has one of the thickest measurements at .070″. I'm new to cooking with Stainless Steel. What's the best way to clean it? White or light-colored stains are due to mineral deposits from certain foods. Use baking soda or a stainless steel cleaner and make a gritty paste. Work over the area to remove any stuck on stains. Commonly Asked Questions What about layers? How many “plies” does it have? If you’ve done a little cookware research, you’ve probably heard a few different terms relating to how many “layers” the cookware has. The fact is while stainless steel is a safe, non-porous surface that transfers no harmful chemicals into your food, it’s not a great conductor of heat. Aluminum conducts heat very well, but it can leach harmful metal into your food. Alone they have their own pros and cons, but put them together and WOW! It's a perfect combination! Once multi-ply construction was mastered and became accepted in the cookware industry, marketers had to find a way to make their brand seem better, and the race to see who had the most “layers” was on. The problem with this sales tactic was it misinformed consumers — it’s not the number of layers that matter, it’s the thickness, or gauge. 360 Bakeware has one of the thickest measurements at .070″. I'm new to cooking with Stainless Steel. What's the best way to clean it? White or light-colored stains are due to mineral deposits from certain foods. Use baking soda or a stainless steel cleaner and make a gritty paste. Work over the area to remove any stuck on stains.