Fat Daddio's PSF-93 Anodized Aluminum Springform Pan, 9 x 3 Inch

I had a great-quality 9” springform pan that I used for years, but it was old-style non-stick, which I’m trying to get rid of. This was the replacement option I picked - I checked the Fat Daddio’s site, and they say their anodized bakeware “contains no extra metals, chemical additives, dyes, PFAS, PTFE’s or PFOA’s.”This is a very sturdy pan. The latch works easily, and I had no trouble getting the label off the pan I received. (I did have that happen once in the past, with a regular cake pan of theirs, but I think they’ve fixed the problem.)The little tray around the bottom is a great feature, too - no batter or melted butter spilling out into the water bath or oven, it all stayed in the trough. It does mean I would have to get an extra-large - probably 12” - silicone sleeve to use inside a water bath. I tried an 11”, and it was too small, so put the water bath on the next shelf down.Last but not least, this worked about as well as my old non-stick pan at releasing the cake. I’m sure all the butter in the crust helped, but still. Cleanup was easy, too - it didn’t cling to the cheesecake remnants.Love this pan - definitely glad I picked it.

I do not bake cheesecakes often. But in 45 years of baking I have made my share. There were two issues. While they always tasted great, my cheesecakes cracked. I think there was one that did not crack in all those years of baking. The second issue is I had to serve the cheesecake on the metal base of the springform pan. This new cheesecake pan solved the problem of removing the cheesecake off the plate. My old pan had a plate that left the cake set into the base plate. The Fat Daddio springform pan raises the cheesecake up. So with the parchment paper to line the bottom and my heavy duty Nordicware cake lifter I can get the cheesecake transferred to a decorative cake plate. Finally!The issue of cracking cheesecakes would be resolved with a water bath. But despite using extra wide, heavy duty foil I was always fearful of water seeping into the cheesecake. So I just never bothered and learns to ignore the crack. Decorative fruit compote or ganache can help camouflage the crack. 😉. But I decided to invest in a round cake pan that could accommodate the springform pan. But the wider diameter of the Fat Daddio base plate made it tricky to find a cake pan that could fit the springform pan. I found the PMR 13 inch round cake pan on Amazon. The sides are 4 inches high and the springform pan fit beautifully. I was a bit worried that the gap between the springform pan and the wall of the cake pan would be a problem. But my fears were unfounded. My two cheesecakes baked with this new system turned out perfect!So not only do I recommend the springform pan, but I recommend the PME cake pan as well for a worry free water bath to bake your cheesecakes.

Very nice spring form. Sturdy and well made. The one thing that is different on this one is that the bottom also doubles (or can double) as the base of the cake/pie and adds about 2" to the total diameter of the form. This is only relevant if your oven is small or if space is at a premium. All and all a very good addition to the baking arsenal.

I bought this pan to make a "Timballo di Scrippelle" which is an Abruzzo dish similar to lasagna with many layers. In this case, the layers are made with crepes instead of pasta. I really wanted to be able to present the dish so that all there layers were visible and that required getting a container that could be removed without disturbing the layers. This Springform pan performed perfectly. When I removed the sides of the pan, the layers were perfect. It did however leak slightly, but it was no a huge problem.

Used it to make a blueberry gateau. Even though I buttered it liberally and dusted with flour, the blueberries stuck to the metal and left brown-colored stains on it. Also, be very careful not to cut anything on it, I have a tooth mark on the base from trying to cut a small piece of crust. It does not pass the water test - water runs freely through it - but this is true of most springform pans. This pan receives great reviews from individuals and review companies, but I'm a little disappointed.

This is a well-made pan. Everything comes out easily cools down quickly. It doesn’t leak.

These pans are of exceptionally nice quality and a pleasure to use. Aluminum also conducts heat much better than the "non-stick" pans and puts some nice color on the sides of your cakes. The only downside is that they should be handwashed to keep them looking nice. I've got both the 9" and the 6" and I'm often scaling recipes for the smaller pan because so much of a large cake will too often be wasted.

I use this spring pan for about a year now. I bake a lot and this Daddio spring form is the best. Distributes heat evenly and bakes beautiful cakes. It doesn't leak, it cleans easily. Great product and worth the price!