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Item Description
Create a treat that'll bring oohs and aahs at the dinner table but won't leave the kitchen (of the chef!) in shambles with Wilton's springform pan. Designed for baked goods with a heavy batter like cheesecake, mousse, or tortes, the pan features straight 3-inch sides that expand away from the finished dessert so there's no for flipping, turning, or jostling. To open the pan, a heavy-gauge springlock opens by releasing a simple tab and pulling it through the metal ring. This tidy system makes for an all-in-one baking solution that goes from the oven to the freezer to the serving platter with ease. Crafted of anodized aluminum, the pan excels in even heat distribution so there are no hot or cold spots, and the removable bottom has a waffled finish that discourages crusts from clinging. In a versatile 9-inch size, the springform pan works for many occasions from dinner parties to birthdays to buffet lines. It comes with a delicious recipe to get the ideas rolling. --Kara Karll
Factor Benefits
- 9-inch springform pan for cheesecake, mousse, and more; 3 inches deep
- Crafted of anodized aluminum for consistent, even heat distribution
- Straight sides release away from dessert with easy springlock mechanism
- Removable waffled bottom keeps crust from clinging
- All-in-one bakeware goes into oven and freezer; Recipe included
Customer Opinions
sefali
I just finished mopping the batter for my flourless souffle cake off the floor. This pan does not lock securely. As I went to put it into the oven, the bottom fell out, leaking all of my precious chocolate filled batter. Buyer beware!!
Varsha
This pan really is effective in doing what it promises. It really does release cakes and crusts (you will still often have to loosen it with a spatula though).The downside for me though is that it is awful to clean. The groove where the dimpled base attaches to the ring can get a lot of crumbs stuck on it, and it's very hard to clean and pry them out.I also found that if your batter is thin, it will leak. Don't try to make a quiche in this! I attempted it but the mixture is just not viscous enough, so it leaked and created a mess in my oven.
Rhodalynn
This 8" sprinform pan was a big disappointment. The base of the pan did not fit snugly in the pan itself. It also leaked. I wish I would have tested it before I used it. After baking a chocolate torte that leaked, I filled the pan with water and it came leaking out. Also, the rim on the bottom of the pan was very hard to clean. I had to use a toothpick to dig out the batter. If I can find the receipt I am going to return it.
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