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Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch
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- The soft color will brighten up your kitchen
- Aluminum conducts heat more evenly and leak proof design
- Nonstick coating for easy food release and cleanup
- Dishwasher safe
- 10 cup capacity
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This item Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch
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|Item Dimensions||9.75 x 9.75 x 3 in||9.64 x 9.64 x 3 in||9.25 x 9.25 x 3.5 in||3.4 x 10.3 x 10.4 in|
|Size||—||9-inch||—||9 Inch, Round|
The soft color of the leak proof springform pan will brighten up your kitchen. Aluminum bakes best because it conducts heat more evenly than other materials. You will never have to think "rust" again. Non stick finish is specially formulated to work best with the higher sugar and flour content of cakes and desserts. Dish washer safe. 9" diameter, 10 cup capacity. Assorted colors.
Top Customer Reviews
I use the pan in the Instant Pot on the trivet with a 1/2c of water in the bottom and my favorite cake mix in the pan. If you are using a box cake mix this pan will hold half the mix.
Nordic Ware is a USA based company and all products have always been Teflon-free and have also been PTFE-free and PFOE free.
*** Update 3/3/2016
Found a non bath cheesecake recipe and made it in this pan. Don't have to worry about leaks. Here it is
New York Cheesecake.
2 pounds cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar
1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream and mix on medium until well blended. Remember to scrape sides during mixing. Pour into prepared crust.
4. Bake at 400 degrees F (205 degrees C) for 10 minutes. Turn temperature down to 210 degrees and bake for 45 minutes. Turn oven off and leave cake in oven until cool. About 2 to 3 hours. Do NOT open oven door from the time you put it in the oven until it is cooled. Refrigerate for at least 4 hours. Preferably over night. Serve with your favorite topping.
Upgraded to 5 stars because of this recipe!
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