Wilton Excelle Elite 6 x 2-3/4 Inch Springform Pan
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- 6 x 2 3/4 inch
- Heavy-duty steel construction prevents warping
- Easy to clean
- Won't stick
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From the Manufacturer
Founded in 1929, Wilton Enterprises is the leading food-crafting company in the industry. Today, Wilton offers the industry’s most comprehensive and innovative selection of baking, decorating, and candy- and cookie-making supplies.
For 85 years, we have empowered treat decorators by providing the education, tools and ideas they need to succeed. We Make it Easy...You Make It Amazing!
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This item Wilton Excelle Elite 6 x 2-3/4 Inch Springform Pan
Wilton Aluminum 6 Inch Springform Pan B0000VMH82
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||6.35 x 6.35 x 2.9 in||3.13 x 6.5 x 6.5 in||6.5 x 6.5 x 2.75 in||6.55 x 6.55 x 3.15 in|
|Material Type||Steel||Hard-Anodized Aluminum||Steel||Aluminum|
|Size||6 by 2 3/4 inch||6"||6"||6|
This 6-inch springform pan from Wilton makes it easy to create beautiful and delicious cakes and cheesecakes. Superior non-stick performance, serving convenience and elegant design--you get it all with Excelle Elite®. Its reinforced coating on durable steel makes food release and cleanup exceptionally easy. 10 year warranty. Dimensions: 6 x 2 3/4 inch
Top Customer Reviews
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.
The damn thing leaked like the Titanic, and sadly there was no string quartet to ease my terror as I scraped 4 cups of half-burnt cheescake mix , off the bottom of my oven.
Please, for the love of all that is holy and baked, DO NOT BUY!
Wilton — I was under the impression — is a top-notch brand but sadly this cake pan has done nothing but burn their name( and my cheesecake) to the ground.
I've listed the differences below:
* The non-stick pans are sturdier than the "plain jane" pans.
* The non-stick pans springs are not popping out of the holder as they are with the "plain jane" pans.
* The non-stick pans are not rusting like "plain jane" pans.
* The non-stick pans make is easier to remove the food than the "plain jane" pans.
I do recommend washing and then immediately drying the pans to avoid any possible rusting.
The non-stick pans cost a little more than the "plain jane" pans, but not a whole lot more. They are definitely worth every penny. I would highly recommend this pan to anyone!
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