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Kitchen & Cooking

Best Springform Pan

Springform pans are perfect for making delicate cakes and quiches that might crack or crumble when being turned out of a standard cake pan. When picking out the best springform pans, we looked for pans with a sturdy latch, a tight seal between the collar and the base, and a superior non-stick coated that releases easily. Though many of the pans that made our list are dishwasher safe, it's a good idea to wash all springform pans by hand because they have a number of delicate parts that could bend or break in the dishwasher. They also need to be dried completely so they don't form rust in the collar. If you're making a cheesecake, you won't be able to bake it in a water bath if you're using a springform pan, no matter how tight the seal.

Norpro N/S 9-inch Springform with Glass Base

Norpro N/S 9-inch Springform with Glass Base

Our favorite springform pan is the Norpro N/S 9-inch Springform with Glass Base. The glass base isn't just a clever way to peek in on your cheesecake or quiche to make sure it's cooked, it also provides a sturdy base that can be cut on. This way, there's no need to slide your dish off the base before cutting and serving, which is especially useful for dishes with crumbly crusts. The collar is made from steel that's coated with a nonstick material that won't stick to food and unlatches easily.

Cuisinart 9-inch Springform Pan

Made of heavy gauge aluminized steel, the Cuisinart 9-inch Springform Pan is one of the best on the market. This pan transfers heat very well, which helps the dish cook evenly into the center. It's also made with rolled edges that are incredibly strong, ensuring that this pan will keep its shape for years. The Whitford Xylan coating on the base and collar release easily from baked goods, and clean up quickly by hand or in the dishwasher. Cuisinart also backs this springform pan with a limited lifetime warranty.

Chicago Metallic Non-Stick 9-inch Springform Pan

The commercial quality Chicago Metallic Non-Stick 9-inch Springform Pan is a great value and one of our Best Picks when it comes to springform pans. The pan is dishwasher safe and coated with a slick non-stick surface that makes it easy to clean and prevents it from sticking to baked goods. The core of the pan is a strong steel that heats evenly and won't warp in a hot oven. Though this is the perfect pan for cheesecake, it's also great for Chicago-style deep dish pizza, especially if you're making one of these pizzas with a crumbly, cornbread crust.

USA Pans Springform Pan

One of the most durable pans out there, the USA Pans Springform Pan is one of our Best Picks. Like all of USA Pan's line of bakeware, this pan features a unique corrugated surface that serves a number of purposes. It makes the pan stronger, helps prevent warping, and keeps the baked good suspended off the base, making for a more evenly-cooked product that releases from the pan easily. Additionally, this springform pan has a special silicone coating that gives it an incredibly slippery surface that won't stick to anything. The collar snaps on and off the base perfectly, forming a tight seal and keeping batter from leaking as the cake bakes.

Kaiser Bakeware La Forme Plus Spingform Pan

The Kaiser Bakeware La Forme Plus Spingform Pan has a collar that forms a tight, leak resistant seal around the base. There's no right side up with this collar, making it possible to position the latch to either direction so that both right and left handed cooks can open it with ease. Both the collar and the base are made from a high-quality steel that's sturdy and resists warping. They are also both covered with a two-layer non-stick coating that is incredibly slick and won't stick to delicate baked goods. This coating is made from a material that isn't affected by acidic foods and will last for years.

Crystal Beran
Crystal Beran has spent the past 10 years immersed in the exciting and delicious world of food and drink. She has honed her cooking skills as a baker, a caterer, and a personal chef, and currently spends a good deal of her time training the next generation of young chefs. Her work as a wine steward has helped her to develop a discerning palate and a love of excellent wines from all over the world. Over the years, she has had the good fortune to visit wineries in Northern California, Tanzania, France, and Italy. In her spare time, she brews beer and invents delectable dishes to share with friends, family, and students.
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