WiltonExcelle Elite Springform Pan, Sturdy Non-Stick and Scratch-Resistant Springform Pan, 6-Inch

I got this because a friend of mine gave me a recipe for Instapot Cheesecake. This is a 4" springform pan. It's non-stick and that works pretty well. Sometimes the cheesecake will hold onto the side a little but generally speaking the non-stick surface works well. I've used this guy 6x now and it continues to perform. I haven't had any real issues and it doesn't leak. If I was putting water in it, I'm sure it would but cheesecake, no leaking. My only real issue or complaint would be that it's made out of steel. I don't know if it's possible to use another material or a coating but if you dishwasher clean it, it will rust inside. I never dishwash it anymore, handwash only. Its just part of the deal, steel will rust, especially untreated or uncoated steel. I don't know if its even possible to coat the inside but that's neither here nor there. Just know that if you don't handwash and dry or air dry the uncoated steel inside the ring will rust. Beyond that, it's a great little 4" springform pan I love it.

Get two of these and just use a recipe for a 9" round cake. And you can make a two layer cake...or one to serve friends for dessert and a little one to send home with them. Or eat one, freeze one. For a small household, very convenient. And quality of the pan is excellent...will last and last.

This pan is absolutely the best cheesecake pan I’ve ever used, bar none! I’d been using a 10” springform and my cake was coming out about an inch thick, ugh. It tasted great, but I didn’t like the way it looked. For those who have asked in other comments, the pan holds a recipe that equals 4 cups, which is exactly the amount mine makes. I use the Atkins recipe that calls for 3 blocks of cream cheese, 1 cup of sour cream, 3 eggs, and 2 teaspoons vanilla with Splenda as a sweetener (22 packets). Bake at 300F for 1 hour and 15 mins. I use a large wok shape pan filled with water and put it on the shelf underneath. Open the oven a little bit at the end of baking time and let it cool completely right in the oven. Delicious! Perfection in a wonderful little pan. Thank you Wilton for solving my cheesecake issue and making this great pan. I’ll be recommended it to friends and family.

I have always used springform pans to make cheesecakes with crusts, where leakage was never an issue. I ordered this pan to make the layer cakes and crustless cheesecakes from Clean Eating with a Dirty Mind, by Vanessa Barajas (an absolute treasure for a person with gluten sensitivity), so it was essential that it not leak the batter. According to the reviews, some people have had problems with this pan leaking. Therefore, I held my breath when I ordered it, hoping to get one that did not leak. When it arrived, I tested it with water, which poured right out. I then tried parchment paper, waxed paper and foil separately and in combinations, inside under the ring, inside over the ring, outside, outside and inside, one, two three layers, etc. The water poured out. So I was going to return the pan. But then I learned more about springforms. They were never intended to be waterproof, but most will hold a thick batter. When I tested again with a flour slurry about the thickness of cake batter, voila! no leakage. (For use in a bain marie, place the pan inside a larger cake pan to prevent water from seeping in.)I did indeed use the pan to make a cake. I put a single layer of parchment on the bottom under the ring. I used an 8" parchment circle, which left a rim of paper I used after the cake had cooled to easily lift it off the base. The pan worked very well and the cake was easily released from the rim. I am now ordering a second, so I don't have to make the batter twice to produce a layer cake.The reason I have deducted a star is that a layer of crumbs was packed into the base of the rim, which is an open ring. Getting the crumbs cleaned out was difficult and involved toothpicks and the folded edge of a dishtowel. If anyone reading this has a trick for cleaning the pan, please leave a comment.I believe people have mentioned rust as an issue. This type of pan does commonly rust. For that reason, I do not soak it until about 15 minutes before I will clean it, I dry it thoroughly, and I leave the dried rim and base in a warm (150 degrees) oven for 10 to 15 minutes to ensure that it is as dry as possible.

This spring form pan has a great non-standard size. The metal it is made out of is thick and obviously not cheap. The only problems I had with it are that you need a really thick cheesecake batter in order for the pan to not have any leaks and that all the nooks/crannies are hard to clean (pretty common with spring form pans, though). Would recommend this pan if love to bake smaller dessert portions.

I purchased two of the 6" pans so that I could make two smaller cheesecakes rather than one large one. They worked like a charm! No issues whatsoever with leaking, like some reviewers have stated. I have also used them for regular cake batter. For those, I lined the bottom with parchment paper before sealing, so I don't know if there would have been a leaking issue or not, but I wanted a very flat surface on the bottom of each of the cakes because they were going to be layered. If you have a small family that has trouble making its way through an entire cheesecake or full-size layer cake, these little guys are your solution! Best of all, I was able to send Thanksgiving guests home with their own smaller pumpkin cheesecakes, rather than just boxing up some leftover wedges into a plastic container. Additionally, I have also prepared a savory meal in here: Capellini al Forno from Giada de Laurentis; good stuff, you should try it! Came out perfectly, with just the right amount for a two-person meal plus leftovers. I had no problem with rusting, but did not wash in the dishwasher - ours doesn't dry very efficiently, so anything metal is vulnerable. I can't tell from the reviews that complained about rusting whether they washed their pans in the dishwasher or by hand, so perhaps that is the difference. I would definitely recommend this product to anyone looking to bake smaller goods!

Wilton baking tins are the best I have ever used. I cannot recommend them too highly.

Si apenas comienzas a hornear, o como yo vives en una casa donde solo vives con otra persona, o vives sola o solo, no hay razón para no prepararte postres deliciosos solo porque temes que lo que prepares se te eche a perder a falta de comensales. Lo he utilizado para hacer cheesecakes, panes para pastel, incluso pasteles shiffon y el material antiadherente es bueno, sin embargo por precaución siempre engrasa y enharina tu molde a menos que la receta te pida no hacerlo.El molde en si mide 6" lo cual a nosotros los mexicanos no nos dice gran cosa pero son aproximadamente 15 centímetros, lo que se me hizo genial de este molde es que aparte tiene paredes altas, aún no mido cuánto aproximadamente, pero si es más alto que el estándar en moldes. Y claro la practicidad que ofrece al ser desmontable, hace más fácil el trabajo a la hora de sacar el pastel. El material con el que está manufacturado es grueso, cometí el error de pedir uno de 7"(18cm) de otra marca y puede uno ver fácilmente la diferencia en calidad entre aquel y éste marca Wilton.

Perfect for Xmas cakes

Wilton is really good quality. This made a most delicious cheesecake in the Instant Pot. It turned out great. I have the large IP and should have gotten a 7 inch springform pan instead of the 6 inch as not all of the filling in the recipe I used could fit into the pan. Cooked some of the filling separately in a wide mouth jar. I was amazed how good the cheesecake turned out using the IP. I used parchment to wrap over the base per recipe instructions. Was easily removed from the pan to a plate. Have always made the unbaked cheesecakes but will definitely be using this little pan and the IP for the “baked” style in the IP.

good for the money, have not yet tried it in the freezer when making cheese cake