non-stick 9” springform pan

8.50 x 2.40 inch/21.50 x 6.2 cm interior measurement.
Holds approximately 2.4 Qt/2.3 L volume.

available at The Bay.

A good springform pan is important to me. It is important that the latch clicks into place firmly, securing the base to the sides, and I prefer a smooth bottom to my springform pans so that my spatula can ease underneath and cleanly lift the cheesecake from the base smoothly.

The ideal pan for cheesecakes and other delicate baking that requires careful removal

  • The sturdy buckle offers a secure seal to the base, ensuring that batter or filling won’t leak, yet it releases easily
  • 0.04 inch/1.0 mm (base) and 0.02 inch/0.4 mm (side) carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Rolled edge for durability and resistance to warping
  • Double glazed non-stick layer is FDA grade and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  • Made in China

Anna Olson Kitchen

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anna's top tips

  • When you assemble your springform pan for use, invert the base so that the lip of it is facing down, not up (as it is when you purchase it). This makes it easier to slide your spatula under your cheesecake…it won’t catch on the lip!
  • Any standard 9-inch cake recipe can be baked in a springform pan. I particularly like to bake sponge cakes and layered coffee cakes in such a pan, for easy extraction
more baking tips




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