Springform Cake Pan, Aluminum, Silver…

No me equivoqué en mi elección, este Fat daddio anodizado de aluminio, es un molde pequeño para realizar creaciones domésticas para buenos pasteles y que garantiza buenos resultados, lo digo por que es un molde con buen material metálico, de aluminio anodizado y la traba de acero y bien ensamblado, además de su diseño ta bien pensado de su base , tiene excelentes refuerzos y hacen muy buena sujección de sus paredes, no tengo idea si tiene filtraciones por que me aseguro que eso no suceda ya que le coloco papel estrella en su base para reforzar el evitar tales fugas líquidas. Lo recomiendo como producto para merecer. 5 estrellas sin duda.

Great value for the price

The product is deformed when received and there is a gap when close tight. I am not sure whether can request for refund/ replace.... but the quality is solid.

I like the quality and the size of this springform pan! It's perfect for smaller cakes, especially since I bake for just me and my partner + to share with friends. It isn't leak proof but works when lined with parchment on the inside. I baked a mango cheesecake for my partner's birthday, and since I tweaked the recipe a bit it leaked a bit of juice which ended up on the pan sheet I put the springform on. So just be careful with anything too liquidy, but otherwise the pan looks great and is a very nice size!

I love this pan! I got the 11" pan. Now unfortunately it's advertised and sold as the 12" pan. I purchased the 12" pan, but was sent the 11" pan. I've seen on other reviews where this same thing happens to other people. Maybe there is no 12" pan? I wish the seller was honest with this aspect of the sale. I decided to keep the 11" pan I was sent, and not bother with the return. The pan works great! First cheesecake I made with it was the Andy's Mint cheesecake. Came out soft and creamy and totally delicious! No cracks in the top and no water bath was used. You need to be aware that the base of the pan sticks out at least an inch or so all the way around. It's wider than the pan itself and measures just slightly proud of 13". So for purposes of submerging in water you would need a fairly large roasting pan or what have you. However, if you use the process of cooking at lower temperatures for a longer time, and then let it cool in the oven, etc., you can skip the water bath and still end up with a dreamy texture and no cracks. I follow recipes that call for a 9" pan, but make it in this 12" (which is actually an 11" LOL) pan. I love this so much! It allows the cake to cook beautifully. Instead of it rising over the 9" pan and bulging out over the top, because this pan is larger, it cooks completly within the pan. The metal is durable and the design is great! I am very happy with this pan!