Nordic Ware Springform, 2-Piece Set 9 Inch Pan, 10 Cup Capacity

I recently purchased the Nordic Ware 9-Inch Charcoal Springform Pan, and it has quickly become my go-to pan for cheesecakes, tarts, and other delicate desserts. The build quality is outstanding—sturdy, durable, and evenly coated to prevent sticking. The springform mechanism works flawlessly; it’s easy to assemble and disassemble, and nothing leaks when baking. The nonstick charcoal coating is a game-changer—cakes release effortlessly, and cleanup is a breeze. I’ve used it multiple times, and it still looks and performs like new. The size is perfect for most recipes, and the heavy-duty construction ensures even baking without warping. If you bake frequently, especially desserts that require careful removal from the pan, this is an investment worth making. Nordic Ware truly delivers on quality and reliability. Highly recommend! Follow on - The pans work so good I purchased the 7 inch pans as well. They are just as great as the 9 inch.

Perfect size, and water-tight. I've had issues with cheap spring-form pans leaking, and this doesn't leak. Also, I love that a 7" pan is half the size of a standard 10" pan, so it's really easy to cut a recipe in half.

Original review (October 2018): "This Nordic Ware 9" springform pan is well constructed of good material. It's sturdy, but light. The nonstick coating has never allowed food to stick, and I have used it to bake a couple of cheesecakes, a regular pastry cake, and I even tried the Black Bean Tortilla Pie recipe posted by reviewer Cassidy V. K.(it was very good!). The latching mechanism is easy to open and close, and the seal around the bottom edge is as tight and impervious as can be expected. I experienced no leakage when cooking the black bean dish and pastry cake. Had some seepage (from inside to outside) when baking the cheesecakes. And if I am investing the the time and effort required when making a cheesecake, I am wrapping my spring form pan, any brand, in foil to ensure that I don't end up having the water bath leaking through, thereby ruining the product. It takes but a minute or so, and is time well spent. UPDATE (November 2019): Sadly, after 13 months of owning and using this NordicWare pan, the nonstick coating has begun flaking off of the inside surface of the latching side piece only. I have been the pan's sole user, and I have been meticulously gentle when baking, washing, and storing. I've used it no more than twenty times, and have never used a sharp metallic utensil in contact with any of its surfaces. In consideration of the price I paid (@ twelve bucks), which was in line with most quality pans of similar size and type, and the high level of care I used with the pan, I am lowering my rating from 5 stars to 3 stars. It was great while it lasted, but it should have been much more durable.

I’m a big fan of Nordic Ware for personal and culinary reasons. Everything I buy from the company is well made. A few years ago I had to replace one of the springform tube pans that I’d used to death. I happened to be at a local national chain store - the type that sells almost everything. I decided to take a look at what they had in stock. I noticed that there was one made by Nordic Ware, so I took it off the shelf and looked at it. What a surprise! The bottom of the pan was LARGER than the springform rim! Usually these pans are constructed with the bottom of the pan slightly smaller than the small ledge at the bottom of the wall of the pan; the bottom part is dropped into the walls of the pan and then the spring is tightened. Instead, the Nordic Ware pan is made so that, if there is any slight discrepancy between the bottom of the pan and its walls, any leaking batter will be caught by the rim around the outer edge of the wall! Why did nobody ever think of this before? Has anyone ever asked a helper to take a cake out if the oven only to have it destroyed when they hold the pan from underneath? Won’t happen with a Nordic Ware pan constructed in this manner!

I am revising my rating from a 1 to a 4 for using this pan for a Tarte de Santiago, which is made with a cake-like batter. I cannot vouch for cheese cakes or any involving a water bath. It’s gets a 4 and not a 5 because in my view it should be designed such that it provides a complete seal and not require this workaround with the parchment paper I will show below. When testing the pan by filling it with water, it leaks like a waterfall coming out of the bottom rim near the clasp. Not sure if this is the proper spring form pan test but if it is, it failed spectacularly. All said, see pics below for how to address this with parchment paper. I used this method and then buttered the inside rim for the tarte and it worked great. No leaks, tarte was evenly baked, it released easily from the pan, and the pan was easy to clean. Top quality pans with seals cost $50+ so this is a cost effective option if you are an occasional baker like myself and not expecting a water tight seal. Hope this was helpful.

I make cheesecake in my 6 quart pressure cooker. This pan fits perfectly. Easy to use and clean. Cheesecake comes out perfect every time. Perfect size for 2 people.

I bought this pan for myself last year and use it a lot making cheesecakes and icecream cakes. My daughter got married and wanted one so I gave her this for Christmas. She is thrilled. I love the wider base on the pan. It seals up tightly and doesn’t leak which is a plus when baking in a water bath. Things bake evenly in this pan. It is heavy duty and made with quality materials. I line with parchment or easy removal and cutting so as not to scratch the pans kind tick surface. I will buy again for gifts.

Like I'm sure many of you who are reading this review are intending, I bought two of these specifically to make layered cakes with. While they accomplish that task with ease (and at a fantastic price for such a high quality product), I'd be doing these pans a disservice to write them off as merely "cake pans". I use them far more regularly for meals I can whip together in the morning and bake for lunch or dinner than I use them for cakes! The tall, round shape allows you to create dishes as convenient and simple as a casserole, but which look quite a bit more visually exciting. While I love a good casserole as much as the next, the sort of creations you can put together in a springform pan are decidedly more appetizing to the eye, while looking deceptively more complex than they really are. Most recently, I've been using these to make black bean tortilla pie. It's sort of like a Mexican-inspired "lasagna", but unlike traditional lasagna dishes, it serves beautifully and sets up pretty firm, so it's minimally messy while still rich in flavour. I've attached some pictures; doesn't that look delicious? It's really quite simple to make, too. I just cut 4 tortillas to fit inside the pan (you can stack the base of the pan on top of the tortillas and trace a knife around it, to ensure they fit perfectly) then I cook up a diced onion, about 6 cloves minced garlic, a minced jalapeno, and a minced chipotle in adobo in olive oil and a bit of butter over medium/medium-high heat until they're softened. Then you can throw in about a teaspoon or so of cumin, as well as some salt and pepper. Once the cumin has sizzled and incorporated, about a minute or two, you add a can of drained diced tomatoes, cook those for about 3-5 minutes to soften, and then throw in two cans of drained and rinsed black beans with a scant cup of vegetarian chicken stock, raise heat to a simmer, and cook down until almost all of the liquid is evaporated, about 10 minutes (I just use hot water and about a half-teaspoon of Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz (Pack of 2) ). In the last minute, add some corn (about half a can, give or take). Once the liquid is mostly cooked off, remove from heat, mix in some cilantro (I use 1/3 cup, but you could do more or less or skip it entirely if someone you're serving can't eat it), and then add the juice of about 3/4th a lime (I use the last 1/4th of the lime on top, after it's out of the oven). To assemble the pie, layer it like so: tortilla, 1/4th of the veggie & bean filling, about a half-cup of cheese (enough to cover well), repeat until you're out of tortillas and filling, and put some extra cheese on top. I use a mixture of extra sharp white cheddar and some yellow cheddar, but just about anything will come out tasty, so feel free to experiment. Bake it at 400 for about 23 minutes, sit it on a wire rack to cool, and unfasten the form, giving it about 10 or 15 minutes before to slice into it, so it sets up beautifully and doesn't mush too much when you go to cut into it. Top it with sour cream or pico de gallo or salsa, or all three, whatever your preference; I usually sit some of each out in a little bowl, so guests can top to their preference, as not everyone likes sour cream (I myself enjoy a great big dollop). Could you make something like this in a regular casserole dish? Oh, I'm certain you could. However, if you're looking for it to cook up into something that's beautiful to slice and serve, you really can't get the same result without a springform pan. This one is outrageously affordable and, most importantly (to me) - easy to clean! So if you're looking for another dish to add to your kitchen, I can say that I firmly recommend this one.

Amazing product! Tried baking Japanese cotton cheesecake with this and so much in love!

Top quality 👍🏻👍🏻👍🏻

Perfect size, nice depth, easy release & I like the lip on the outside Thank you

I bought this 7-inch springform pan specifically to be used in my Instant Pot (Ultra 6qt), and it fits perfectly! I probably could have sized up by another 0.5", but I appreciate the extra space around the pan for better leverage in lifting it out. Nordic Ware has a reputation for being high quality, and you can certainly feel how well made it is once the packaging is removed. My household is a lover of cheesecake, so I was thrilled by the prospect of making it in a fraction of the time in the Instant Pot. The first meal I made using this springform pan was lasagna since I had leftover pasta sauce in the fridge and a handful of lasagna noodles left in the box. I found a recipe online and had dinner ready in no time! (see pics - I got a nice crust on the top by throwing it under the broiler for a few minutes till it was browned). Lasagna of this size fed 4 adults with zero leftovers. I also love the height of the pan, as I find that it is higher than most. It has the perfect shape for making a tall, jiggly Japanese matcha green tea cheesecake in a conventional oven. My only gripe is that though this pan claims to be "leakproof", there was a tad bit of liquid from the pasta sauce that leaked out, but remained in the groove of the bottom pan which served as a reservoir (see pic). Other than that, no other complaints!

Compre este producto para usar dentro de la Instant Pot. Le queda perfecto, es facil de usar y es un muy buen producto. Recomendado.