Wilton 9-Inch Springform Pan |  | Brand: Wilton
Category: Kitchen
List Price: $15.49
Buy New: $9.99
as of 9/9/2010 07:38 CDT details
You Save: $5.50 (36%)
New (11) from $9.99
Rating:  6 reviews
Sales Rank: 82763
Country: China
Color: 9"X3
Size: 9"
Shipping Weight (lbs): 0.6
Dimensions (in): 9.5 x 9.5 x 3.2
MPN: 2105-5354
Model: 2105-5354
UPC: 070896213549
EAN: 0070896213549
ASIN: B0000CFSMY
Release Date: August 3, 2006
Availability: Usually ships in 1-2 business days
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| Features:
| • | 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 |
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| Editorial Reviews:
Product Description
Expandable clip-closed sides and a removable base are superb for baking and releasing dense fruit, honey, and cheesecakes or cakes with crumb crusts that are otherwise difficult or impossible to unmold.
Amazon.com Review
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
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| Customer Reviews:
Showing reviews 1-5 of 6
 cake disaster! September 11, 2009
Baking dreams (NY)
1 out of 1 found this review helpful
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!!
Very disappointed June 11, 2009
Rhodalynn (Connecticut, USA)
3 out of 4 found this review helpful
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.
 like this pan, but not leak proof October 25, 2008
JD (USA)
1 out of 1 found this review helpful
I've used this pan once--for turtle cheesecake. The caramel melted down into the groove so I could not get the outer ring off; however, I now know to press the crumb crust more firmly and up the sides to try to prevent this.
 The only pan for crusted cakes September 29, 2008
Jessica A. Snyder
1 out of 2 found this review helpful
When making cheesecakes or any crusted cake or torte with a creamy texture, there is simply no acceptable substitute for the Wilton springform. A non-springform would demand turning the cake upside down to release it, and manually flipping it--a non-option for any heavy, creamy baked goody. Also, it is easy to transport the cake in the pan, (I just wrap aluminum foil over the top), without worrying about the crust slipping around on a cake tray. I've tried other brands, but they don't hold up to my constant use, and the spring-lock loses it efficacy quickly. The waffled bottom does allow for easier removal if the pan is lightly greased, but I always line the botom of the pan with parchment paper before putting the crust and batter in, making grease unnecessary and post-baking handling easier.
Tough to clean March 18, 2008
mav2006 (WA)
1 out of 1 found this review helpful
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.
Showing reviews 1-5 of 6
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