I have had this exact pan for 30 years. I searched high and low and finally found the replacement at Amazon!! I will never use any other type of pan because I have tried them and they don’t measure up. 5 stars!!

Appears that there is not full closure with the spring pan. Batter leaked

Simple and somewhat lightweight it needs a bit of special care, but my cake cooked perfectly and easily came out of the pan. The shiny surface was easy to clean.

Works just fine. Nothing superlative about it, but that's not really necessary.

Es lo que esperas

Good pan. Easy to use.

I’m an avid home baker that runs a cheesecake bakery from home so I can attest this pan is terrible quality.Used this pan for 1 month, and the pan no longer has a tight seal with the bottom portion of the pan.Poured my cake batter into the pan and once I lifted it the bottom came off - batter spilled everywhere! Absolutely horrific - and for all my bakers out there, you know how horrible this is after all that work getting to the final product!Do NOT recommend.Nordicware 9-inch springform pan is only a few bucks more expensive than this, and it is well worth those few extra dollars. I’ve used that pan longer and more often than this one and it has still held up beautifully. I highly recommend just getting the best one - you save more in the end because you know the pan is going to last.

Excelente relación precio - calidad

This worked great for baking a tier of a wedding cake. NOTE: On these types of tins we have learned that the base MUST be put in the right way up (Lip at the top) or it will leak. When the base is inserted correctly it does not leak at all.

This is exactly what we wanted and needed. Perfect of a simple cake or more complicated batter.

Great pan for the price. It is my first cheesecake pan and I was wary of the reviews, but it worked great for me! It was a little flimsy as other reviewers stated, but it did not affect the end results.

While a choice of weapon be it spoon or spatula may be one of the toughest decisions of your life, when it comes to a helmet, look no further than this.As any 5 year old knows, your invincibility blanket leaves your head too exposed to older brothers’ foam darts. You need something sturdy, yet light and versatile. I find the large mixing bowls to be the typical example of bulky armory. Nay I say to you, only the inexperienced knave would let a bowl rim visor cover his eyes thus requiring him to lower his pillow shield for an adjustment. For want of a pillow, the knight was lost, for want of a knight the kingdom was lost!The sheen of silver from your spring form cake pan helmet will strike terror into the fiery eyes of thine enemies. Winco is a worthwhile investment be it battle or cheesecake.

I got this pan because I was able to get a copy of the recipe for Prince Williams Wedding cake---that his mother used to make for him and his brother when they were little. I have used the pan over and over because this cake is wildly popular and you dont have to get the English ingredients. I make my own shortbread to use rather than sending for the biscuits used. I also cover the bottom ring with non stick foil and wrap the excess underneath so that when it is ready to be used I just slip it off the pan and onto a plate. Since you are pouring a lot of hot liquid into this pan for this recipe( the cake is no bake. You can use your microwave then pour the ingredients into the pan) I was concerned about leakage. It is totally tight and not a drop leaks. Very good buy.PRINCE WILLIAM CAKE ( TRUFFLE )SHORTBREAD COOKIES----I usually make my own "cookies" but you can follow the recipe below if you wishSoften ½ pound of butter and cream well with ½ cup of confectioners' sugar.Sift in 2 cups of all purpose flour. Mix well. Press into 8 X 8 pan and prick entireTop with a fork in rows close together.Bake at 350 degrees for 20-25 minutes or until golden brown on edges and lightly browned on top.Remove from oven and sprinkle with sugar evenly.When cool cut into little squares or "fingers" as you choose.PRINCE WILLIAMS CAKE7 ounces of broken McVities Rich Tea Biscuits---the Royal family uses these--they are essentially shortbread so I use my recipe above. ( Or Walkers or Lorna Doones)1 cup heavy cream2 tablespoons Lyles Golden Syrup( the Royal family uses this. I use honey. In my house I use California sage honey but any good honey will do)½ stick of butter2 ½ cups of bittersweet chocolate bits ( I use Nestles)1 teaspoon vanilla.In medium microwavable bowl put the heavy cream, the butter, and the honey and heat in microwave until the mixture is bubbling---a minute or moreRemove from microwave and stir in the vanilla and the chocolate bits and stir until well blended and smooth and all the chocolate is melted.Stir in the crumbled ( in small chunks, not crumbs) shortbreadPour the mixture into an 8 or 9 inch springform pan that has been spayed lightly with Pam.Smooth out and tap the pan to remove any air bubbles.Refrigerate at least 3 hours.GLAZE2 tablespoons butter¼ cup heavy cream1 cup bittersweet chocolate bitsHeat butter and cream in microwave until bubbling then stir in the chocolate bits until smooth and all chocolate s melted.The Royal family takes the cake out of the pan and pours the glaze over the top and sides of the cake.I just pour it on top of the chilled cake and return it to the refrigerator to chill another ½ hour or so.If you choose to you can make the same glaze using white chocolate bits. I made a half recipe with the white chocolate and swirled it over the dark chocolate glazeAfter it had been refrigerated enough to set.That's it. Quick and easy and lasts in the refrigerator. Rich enough to serve in small slices so one recipe will serve several people.