Wilton Excelle Elite Springform Pan, Black, 6 X 2.75 Inches, Wt-2105-447

product is high quality n surely it will not stick

I'm returning it. It's leaking. So sad.

Perfect for Xmas cakes

I got this because a friend of mine gave me a recipe for Instapot Cheesecake. This is a 4" springform pan. It's non-stick and that works pretty well. Sometimes the cheesecake will hold onto the side a little but generally speaking the non-stick surface works well. I've used this guy 6x now and it continues to perform. I haven't had any real issues and it doesn't leak. If I was putting water in it, I'm sure it would but cheesecake, no leaking. My only real issue or complaint would be that it's made out of steel. I don't know if it's possible to use another material or a coating but if you dishwasher clean it, it will rust inside. I never dishwash it anymore, handwash only. Its just part of the deal, steel will rust, especially untreated or uncoated steel. I don't know if its even possible to coat the inside but that's neither here nor there. Just know that if you don't handwash and dry or air dry the uncoated steel inside the ring will rust. Beyond that, it's a great little 4" springform pan I love it.

Love cheesecake but didn’t want to make the regular size ones as it’s too much for us. The pan is easy to clean. The only problem is finding good recipes for 6inch pans. Tried one of the recipes I found online but didn’t like the taste. Decided to make 1/3 recipe of a cheesecake that I liked. Used the directions I found online for making a 6 inch cheesecake & used the oven temp/ slightly shorter baking time that my favorite cheesecake used. After making it once I should do a better job next time as I wrote down what I did.

It's so cute and tiny - and very solidly made. I would buy again.

I have always used springform pans to make cheesecakes with crusts, where leakage was never an issue. I ordered this pan to make the layer cakes and crustless cheesecakes from Clean Eating with a Dirty Mind, by Vanessa Barajas (an absolute treasure for a person with gluten sensitivity), so it was essential that it not leak the batter. According to the reviews, some people have had problems with this pan leaking. Therefore, I held my breath when I ordered it, hoping to get one that did not leak. When it arrived, I tested it with water, which poured right out. I then tried parchment paper, waxed paper and foil separately and in combinations, inside under the ring, inside over the ring, outside, outside and inside, one, two three layers, etc. The water poured out. So I was going to return the pan. But then I learned more about springforms. They were never intended to be waterproof, but most will hold a thick batter. When I tested again with a flour slurry about the thickness of cake batter, voila! no leakage. (For use in a bain marie, place the pan inside a larger cake pan to prevent water from seeping in.)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.