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GregSkipper
Newbie
Joined: Aug 15, 2007
Posts: 13
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 Posted:
Tue May 27, 2008 10:57 am |
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Hello CC Members:
My name is Greg Skipper and I am one of the owners of Fat Daddios. I wanted to give you a bit of my background and history with cake pans and baking supplies. I apologize in advance for the length of this email but I feel it is important I respond. In addition, there is a special reward for those of you that perservere through my message.
To begin, I appreciate the experiment conducted. It is a testament to the quality of the members on this board always "looking out" for their fellow member. I have listed some reasons below why our pans performed differently in this test and hope that through a change in handling will result in better results for each of you.
My family has manufactured bakeware since the 1960's. In fact, we started in business to private label manufacture the Magic Line pans. Over the next 30+ years we manufactured many other companies pans as well. During that time we heard many of the things people loved about our pans and things people would like changed. I took many of the thousands of suggestions we received over 30 years of manufacturing and developed the Fat Daddios brand of bakeware.
Yes, the pans are very different from what we made for Magic Line. EVERYTHING we did was intentional and for a very specific purpose. All of our pans are anodized to provide a clean and safer surface to bake on. This process seals the natural aluminum and prevents any leaching of contaminants or aluminum into your food and provides for an easier clean-up. Further, anodizing hardens the metal causing our pans to be nearly as hard as stainless steel, ensuring a longer life. Natural aluminum bakeware has been reported by the FDA to leach aluminum into your food especially so with acidic foods. The same report by the FDA explains how anodized aluminum seals the metal and prevents that contamination and leaching.
Our pans bake differently than ML pans. Our pans conduct heat differently and more efficiently. That being said our pans should be baked at 325 degrees for standard ovens and as low as 300 degrees for convection ovens. In addition, our pans should be baked for a shorter period of time than ML pans. This efficiency has been proven by numerous large commercial bakeries around the world, all of whom have switched their production lines to our pans. If you bake at 340 or higher in our pans crowning will occur. That is also the reason there were issues with crumbs. Too much heat resulted in crowning, overbaking, and drying out. This will always create crumb issues. If you make these adjustments you will find a substantially better baking experience.
Please don't get me wrong, I think ML is a great pan, my family made it for decades. I just believe we have created something truly different, safer, and better. Ironically, our process actually costs us more money to manufacture than if I chose to make the pans the same as we did for ML. There is no reason why I would have chose to make the pans the way we now do and incur higher costs if I did not feel would provide a benefit to YOU our customers.
For that reason, I have spoke with Alan at  Global Sugar Art about a special promotion. I am sending him just over 50 of our pans at no charge. He is going to create a special product page on his website that you can go on and order one of these pans at absolutely NO CHARGE. Fat Daddios is going to cover all costs for the product and shipping. We want you to try for yourself and let us know your thoughts. Alan said he would have the page set up next Tuesday for those of you who would like to take advantage of this offer. I welcome ANY questions you may have. I can be emailed at gskipper @ fatdaddios.com . For those of you going to ICES, please stop by and chat with me as I would love to talk more about our products and new items being developed. In addition, there will be some great freebies for those of you that come by!
Again thanks for bearing with this long post and please contact me with any questions. I appreciate your time and support!
Warm Regards,
Greg |
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CakeDiva73
Forum SuperStar!
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Joined: Jan 30, 2006
Posts: 2488
Gallery Supporter Member
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Tue May 27, 2008 11:05 am |
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Wow, thanks a lot! That is great information. Sort of wish I knew this a week ago, lol. Thanks again for taking the time to post and making this offer available. |
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rezzycakes
Forum SuperStar!
Joined: Dec 22, 2004
Posts: 3188
Location: Hudson Valley, NY
Birthday: Sep 15
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Tue May 27, 2008 11:06 am |
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Thanks for posting your response and answering so many questions we have about your product. Your promo will be a great chance for us to try your quality pans for ourselves. Thanks again! |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Tue May 27, 2008 11:08 am |
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Thanks for taking the time to explain your product!! One question I do have, are they produced in the US or China? (I only ask because I try and buy products made in the US as much as possible, and because you said you used to produce ML pans, and thought maybe the original poster was mistaken  ) |
Last edited by foxymomma521 on Tue May 27, 2008 11:13 am; edited 1 time in total |
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acookieobsession
Forum Addict
Joined: Jul 24, 2005
Posts: 925
Location: NC
Birthday: Mar 19
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Tue May 27, 2008 11:10 am |
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Wow, what a great way to step up and promote your product. I am impressed with your willingness to encourage a test of your products! Excellent explanations and response.
I too liked the comparison that the other member made, I think she was fair and honest. I applaud that your company stands behind their product in the face of a consumer review.
Excellent...
Julia |
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gottabakenow
Forum Addict
Joined: Feb 04, 2008
Posts: 672
Location: Massachusetts
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Tue May 27, 2008 11:10 am |
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thanks so much for taking the time to post this! hopefully I'll have the chance to test your product. thanks again! |
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Amy729
Frequent Member
Joined: Dec 04, 2006
Posts: 473
Location: Georgia
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Tue May 27, 2008 11:11 am |
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Hi Greg,
I emailed back a forth with you a a couple months ago about trying out one of your pans. Unfortunately I still haven't gotten one to try yet.
Are you still planning on sending it out or should I try to get one from GlobalSugarArt.com?
Thanks,
Amy T. |
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AJsGirl
Frequent Member
Joined: Sep 20, 2007
Posts: 390
Location: Duluth, GA
Birthday: Oct 03
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Tue May 27, 2008 11:12 am |
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Wow, thanks! I'll be sure to check it out! |
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bambuf
Frequent Member
Joined: Feb 01, 2007
Posts: 414
Gallery Supporter Member
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Tue May 27, 2008 11:18 am |
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Way to step in response to the Consumer! I look forward to the opportunity to test your pans!  |
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ssunshine564
Regular Member
Joined: Jun 11, 2007
Posts: 156
Location: Texas
Gallery Supporter Member
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Tue May 27, 2008 11:19 am |
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I own a set of the Fat Daddios square pans and I just love them. They bake perfect everytime. |
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staceyboots
Forum Addict
Joined: Jul 05, 2007
Posts: 553
Location: Barbados, WI
Birthday: Dec 02
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Tue May 27, 2008 11:21 am |
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Greg,
It really does augur well for the FD brand that someone in a senior management position would take the time to respond to concerns about their product!!
Also, the fact that you responded to the member's test so promptly means that your company really does appreciate the fact that there are a lot of users on CC who take the info provided here seriously!
I sincerely hope that I will be one of the lucky ones to test your product when your promo starts next week!!!
Oh...welcome to CC!! |
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tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
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Tue May 27, 2008 11:31 am |
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Wow! I am very impressed with the message from Greg. They really do stand behind their product and that speaks volumes to me. I will definitely be trying out their pans. |
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btrsktch
Junior Member
Joined: Mar 17, 2008
Posts: 58
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Tue May 27, 2008 11:32 am |
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Welcome to CC. Great news about your pans, I'd love to try them out! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1299
Location: Michigan
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Tue May 27, 2008 11:35 am |
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Great response. Thank You.
Mike |
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justsweet
Forum Fanatic
Joined: May 26, 2005
Posts: 1506
Location: Sunny California
Gallery Supporter Member
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Tue May 27, 2008 11:46 am |
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Have your pan and love them. As mention by you I do bake mine at 325 as was suggested by other people and a professional cake decorator to me.
thank you for taking the time and posting this information for others to read. |
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