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
This item is available because of the Add-on program
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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!
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
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I butter the mold and yes it's true that it didn't stick on the walls or the bottom and I demolded it easily. I baked Japanese Cheesecake which requires to place the mold inside a larger one with water. Although I took the precaution of lining the mold with foil, both the aluminum base and the inner base of the mold had water, and although the picture is not appreciated very well, the base of the cake has a different color by water That entered him. The mold was hermetically sealed. I can not say I love it YET but I will try again, soon. By now I will say 3 starts.
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.