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On sale now for Kuhn Rikon PushPan, 10-Inch is becoming hot. This awesome product is currently on sale, you may purchase it right now for only
Item Information
Kuhn Rikon's ingenious "no-spring" version of the springform pan makes it easy to create perfect quiches, tarts, cheesecakes, layer cakes and more. Traditional spring pans not only leak, they're fussy to use. Kuhn Rikon PushPan features a silicone ring to seal it shut so it never leaks. It's incredibly easy to release - no need to use a knife - just place it on a can or bowl and push down on sides. It evenly cooks and browns you yummy creations.
Features
- Silicone ring seals the pan so it never leaks
- Nonstick coated for easy release of food and easy clean up
- Easy to release finish product - no need to use a knife
- Evenly cooks and browns your yummy creations
- Dishwasher safe
Customer Opinions
Patricia L. Condelli
I make cheese cake often since I LOVE it. And I have three springform pans - a 10", a 9" and a 7". One of my recipes calls for the cake to be baked in a hot water bath but first the pan must be wrapped in a double layer of heavy-duty aluminum foil to keep the water from seeping into the cake. I've made this cake a half dozen times and the foil wrapping is such a pain in the butt and also if you do not do it correctly, the water seeps in making the cake a soggy mess and wasting a lot of very expensive ingredients.I saw in a catalog a new-fangled cheesecake pan that did not have the spring latch on the side. It has a rubber gasket rimming the pan bottom to seal it tight. To remove the cake it said to place the pan on top of something sturdy that was taller than the cake pan and then push down on the sides of the pan. No need to use a knife to loosen the edges one little push and the pan bottom with the cake on it would slip right out. I doubted that this would work - but still I wanted to try it and so I ordered the Kuhn Rikon PushPan on amazon.com for $30.I was very nervous about using this pan and so I first tested it with a normal (no hot water bath) cheesecake. I made the recipe posted below. The pan worked just as they said it would - cake slipped right out. Even better - there was no dripping of butter onto the bottom of my oven. Loved that. One problem however - I ordered the 9" pan and made the same recipe I've been using in my old springform 9" pans for 30 years. The Kuhn Rikon pan was too small to hold all the batter so I put the overflow into a small bowl and baked it too.The yesterday I got brave and decided to test its water-tight claim. Made the chocolate-swirl cheese cake that gets baked in the hot water bath - 4 cream cheese $8; sour cream $2, and sugar, eggs, chocolate - an expensive endeavor. Once again though - the 9" recipe I have made many times before did not fit in this pan. The overflow this time almost filled my 7" cheesecake pan. But both cakes looked great when I took them out of the oven. Then the waiting - three hours to cool and then the overnight refrigeration.I could not wait until suppertime and so I decided to have a piece for breakfast. Cake slipped easily out of the push pan and - wonder of wonders - the cake was not soggy or wet at all.So the pan works - it's just not big enough for normal 9" recipes. Rather than try to redo all my 9" cheesecake recipes, I am going to write to the company and ask that they exchange this one for the 10" pan.... or give me my money back. I like the pan - just not the size.
susana polykronis
I am an accomplished baker; I bake everyday and am currently working on a cookbook. I have made hundreds of cheesecakes using a traditional springform pan. Whenever I make cakes using a water bath I have always wrapped the pan in 2 layers of foil. This has always worked for me.I was excited to try the new Push Pan and did so for the first time yesterday. I made Junior's New York Cheesecake. You cannot imagine how disappointed I was when I removed the ring from the Push Pan. The base of my cheesecake was entirely WET! All around the sides, where the red silicone ring is, was completely drenched!I followed the instructions completely; pushed down the base into the pan, made sure it was secure and even. The cheesecake came out delicious, however, the crust was soggy; I do not recommend this pan to be used without wrapping it well in foil before putting in a water bath.However, I must say that the unmolding of the cake was very easy and the sides were nice and smooth; the bottom wet, but smooth...Buyer, beware. If you do decide to buy this pan, WRAP the pan with foil in the traditional manner!!!!!
sfiero
I purchased this pan and made a Mocha Cheesecake first thing, I love this pan! It didnt leak at all and the cheesecake came out perfect. The cheesecake didnt stick at all but I used spray crisco on it first. I highly recommend it!
Tags: Kuhn Rikon 10-Inch
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