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Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
- Low Return Rate: 15% fewer returns than similar products
- Best Seller: #1 best seller in Springform Cake Pans
- Highly Rated: 4.1 star rating with over 1,300 reviews
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- 9-inch non stick coated springform pan
- Leak-proof tight seal prevents messy spills
- Nonstick coating for easy food release and cleanup
- Hand wash with mild detergent
- GLOBALLY SOURCED
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From the manufacturer
Pro Form Bakeware
A timeless collection of classic designs, our heavyweight formed bakeware fits into every budget while delivering reliable baking results time after time. 10-Year Warranty.
Nordic Ware was founded in 1946 by a determined wife, Dotty, and her resourceful husband Dave, newly back from the second world war. With only $500 in their pockets, a few good ideas and a desire to create a business of their own, a humble kitchenware company was launched from the basement of their home in Minneapolis, Minnesota. In the beginning, Nordic Ware’s product line was only a handful of items, all of which were specialty Scandinavian ethnic cookware products. But times have changed! 70 years later with a good measure of perseverance added, Nordic Ware is still proudly manufacturing the vast majority of its products in Minneapolis. We’re proud to say that we’re still family-owned and operated, with three generations involved in our business, and each year we add innovative items to our expansive kitchenware line.
70 Years of Innovation
With wife Dotty at his side, Dave Dalquist returned from WWII to start a business. From humble beginnings in a basement, Nordic Ware has become an internationally distributed kitchenware brand with a variety of product lines, hundreds of products and millions of fans!
Still a family owned and operated in the US, the company is honored to occupy a place in the new Food History exhibit at the Smithsonian in Washington, D.C. Last fall, Nordic Ware was chosen for the prestigious 2015 Minnesota Manufacturing Award for Sustainability, which firms we work hard to minimize our environmental footprint. Our company moves into 2016 poised for the future, with last year setting an all-time record in sales volume and production efficiency.
This professional weight formed metal bakeware is a wonderful addition to any kitchen. Non-stick coated, it allows for easy-release and effortless clean up. Designed for cheesecakes and other desserts the smooth locking mechanism and tight seal make this pan simple to use. Reliable and long lasting. 10 cup capacity.
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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.