Customer Reviews

Kaiser Bakeware Noblesse 9-Inch Non-stick Springform Pan

5 star:		(13)
4 star:		(4)
3 star:		(4)
2 star:		(1)
1 star:		(0)

 

 

This pan is the best cheesecake pan I've used. My cheesecakes bake evenly and NEVER leak (I bought it to replace one that cost the same amount but leaked all over my oven). Highly recommend. I've never had anything burn on the bottom, so if you have that problem, have your oven calibrated, or make sure you put the pan in the center of the oven - not too close to the heating element. My cheesecakes come out perfectly every time. I will never buy another brand!

To keep the nonstick coating from coming off, don't cut the cheesecake while it's on the base (or let the cheesecake warm up enough that you can use a non-sharp knife), and don't use a scouring sponge on it. If you spray Pam on the base before making the crust, it will easily come off so you can put it on a serving plate. I used a flat, flexible frosting spatula and slide it under the cheesecake to release it, then gently push it onto a plate. Wash the pan right away before anything gets stuck to it, and you won't need more than a regular sponge. Don't let the springform part soak - the metal bracket can rust.

With proper care this pan should last for a long time.

I decided it was time to update my springform pans after the last "generic" one dripped batter all over the bottom of my oven. I chose this pan because of the "no drip" feature and have been pleased. It is a nice lightweight springform. The size is appropriate for either cheesecake, any other round cake, focaccia or deep dish pizza. I bought two so I can easily make a four layer chocolate torte. The BEST feature about this pan beyond the nonstick coating and "no drip" feature is the reversible nature of the pan. Either end of the pan fits to the bottom (for left or righthanded person) which means the rim is folded to the OUTSIDE on the top and bottom of the pan rather than inside. No more trying to clean out that silly rim at the bottom of the pan that cake gets stuck into. A soft sponge wipes out the bottom and the sides. It is literally a "piece of cake" to clean. I haven't experienced any problems with flaking, though I have only had my pan for 3 months. As with any other non-stick product, I avoid using metal utensils, always handwash and store with a papertowel inside if I'm going to stack something in it. Hope this helps!

I cook a ton of cheese cakes and have tried several types of pans and sizes. For a larger Cheese cake pan, this was the best by far! Not only did it not leak, or burn, it cooked evening and was removed with out any hassle. The pan is well made with a nice non-stick coating. I look forward to many more good cheesecakes!

I love the heft of this springform -- very solid, the clasp seems secure, not chintzy feeling like a lot of springforms. Also, the lip around the outside bottom is ingenious -- prevents leaks from dripping onto the oven floor. But I have noticed that my baking seems to get dark on the bottom too fast. This is also true of another heavy pan of this material that I have. Is this my imagination, or has anyone else experienced this? And is it just a matter of turning the oven temperature down a bit? Please reply.

Typical of non-stick baking surfaces, this pan is dark inside and out. That often causes faster browning than regular pans. Adjust your oven temperature down by 15-25 degrees, and that should take care of it. But do watch to make sure the cake is done - with the oven temp down, it may need an extra minute or three. Hope that helps.

I bought my first Kaiser Noblesse springform pan from a cooking store and paid a ton for it but was still happy because it performs beautifully. When I found that Amazon had them for less, I bought other sizes. I make cheesecake quite often for others and myself and find that they come out of these pans perfectly every time. They do not leak, rust of ever stick (I handwash them to keep all of those qualities). I reccomend these to every cook I know and buy them as wedding gifts for my friends who cook. You will never want another type of springform pan again.

Especially since this is a dark pan and tends to absorb more heat, you should always bake cheesecakes in a water bath. If you find other cakes getting overdone, then do it for them, too. It would definately alter the cooking time, but not by too terribly much (especially if you start with hot water) - just set your timer to whatever the recipe says, and check on it then. The whole effect of the water really makes the whole thing a lot more stable, and less finnicky about temperatures and cooking times.

Even though this pan is ``leakproof'', it's only meant to stop thick cake batter from getting out, not water getting in. Always line the bottom/sides in a piece of aluminum foil, and don't fill with water over the edge of the foil (should be filled approx. 1/2 the way up the side of the pan).

This technique would help *very* much with the sides or bottom becoming burned too quickly; the water insulates the sides and basically evens out the heat in all areas of the cake.

This pan is just the right size for our favorite cheesecakes. The buckle releases easily. The pan distributes heat evenly which helps the cakes to bake evenly. Get several of these pans because you will want to bake cakes all the time.

I am a pastry chef, and this is the pan I use every day. In fact I am ordering four more tonight. Since the pan is dark, if you are going to bake for a long time, I suggest you line the pan with Reynolds non-stick foil. I do for ease of de-panning, but it also helps keep crusts from overbrowning.

And phooey, I never bake cheesecakes in a water bath. If you have a convection oven there is no need.

I have been an owner of this spring form pan for about five years now. I love this pan. It is sturdy, so you don't have to worry about denting this pan, or it being so flimsy that you may worry if that cheesecake batter you have just carefully crafted will now slip right out of your pan. This pan will last a you a long time. I love to make one time purchases, and this pan is my one time purchase when it comes to a pan to make cheesecakes in. Sturdy, and firm, this pan will last you a lifetime.