non-stick 7” springform pan

7.20 x 2.2 inch/18.20 x 5.7 cm interior measurement.
Holds approximately 1.5 Qt/1.4 L volume.

Available at The Bay & The Gourmet Warehouse.

A good springform pan is important to me. It is important that the latch clicks into place firmly, securing the base to the sides, and I prefer a smooth bottom to my springform pans, so that my spatula can ease underneath and cleanly lift the cheesecake from the base smoothly.

The ideal pan for cheesecakes and other delicate baking that requires careful removal.

  • The sturdy buckle offers a secure seal to the base, ensuring that batter or filling won’t leak, yet it releases easily
  • 0.04 inch/1.0 mm (base) and 0.02 inch/0.4 mm (side) carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Rolled edge for durability and resistance to warping
  • Double glazed non-stick layer is FDA grade and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  • Made in China

anna's top tips

  • You can take most recipes calling for a 9-inch springform pan and cut them in half to fit nicely in this 8-inch pan. The height of this pan is lower than a 9-inch, so half the volume fits well.
  • When you assemble your springform pan for use, invert the base so that the lip of it is facing down, not up (as it is when you purchase it). This makes it easier to slide your spatula under your cheesecake…it won’t catch on the lip!
more baking tips

Recipes

STRAWBERRIES & CREAM SPONGE CAKE

Classic New York Cheesecake

KEY LIME CHEESECAKE

Baking Day with Anna Olson

Recipes to Bake Together.

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