Norpro Silicone Springform Pan with Glass Base, 9"

Like that there's no metal. Good size and value. Glass bottom is convenient for cutting and being able to cleanly take food off and easy to clean. Quality product. There was some leakage, but I was making a cheesecake from scratch that has butter in the graham cracker crust I made, its hard to find something 100% leakproof under those circumstances. This has more to do with Amazon, but they sent me one that had clearly been used and not even cleaned well. Fingerprints all over the glass bottom and a coating on the inside. They 100% made it right and sent me a replacement in less than 24 hours, so no harm.

First, I must say having reviewed many silicone baking items, I always see reviews of folks who pick them up as they would metal. I do not consider this the fault of the user as many do not come with instructions telling one not to. That said, silicone is a wonder baking product as nothing sticks--but it feels like rubber, so if you pick up a baking pan or even this from the top only, you'll do your finished product a disservice.So why use it? You don't even have to grease anything silicone--stuff slides out LIKE BUTTAH. Nothing sticks! (Don't forget this has a glass bottom...if you need to grease a metal pan, you'll need to grease that part too)So how does this change your cheesecake? It's amazing. A springform pan, first of all, allows you to have a regular round pan, then unhinge the spring on the side and it releases the side. However, metal pans usually offer lots of sticking with it and make it hard to use a knife to separate the cake sides from the pan.Then, what do you do once you release the sides? An ugly metal springform pans means the bottom is still stuck to the grey metal. Not lovely for serving. With this pan you can serve your cheesecake (or whatever you use it for) ON the glass it bakes on!! Also, because the glass is smooth rather than ridged, it is perfection in slicing.So here's the deal--slide it into and remove it from the oven by supporting the BOTTOM. Do not grip it from the top of the springform pan. That won't allow it to keep its shape as it shouldI love this...And unlike a metal pan that takes up a full drawer this can be squashed in a drawer! It bends!The recipe on the box is actually my secret cheesecake recipe (close to it). Few know that if you use sour cream you'll get the lightest and fluffiest cheesecake ever--not pasty at all. To die for. Impressive they got that! There goes my secret ingredient!

A bit of background to start: I hate non-stick cookware. The coating always starts to flake off after a bit of use and I can't imagine that eating that stuff is good for you. For most types of cookware you can usually find a stainless steel alternative (aluminum also worries me), but not springform pans!Then we found this. It's great! Works just like a normal springform pan, but the silicone edge actually gives it a few advantages: it's way more waterproof than the metal pans, the flexible edge means that you can more easily detach whatever you baked from the side of the pan (with metal pans I would always have to use a knife to cut around the edge, which causes the non-stick coating to flake off even faster!) and when you just want to get out that first piece you can open it a little bit to remove the piece without having to pull the whole thing off. It also goes in the dishwasher very easily, and because it holds water better you can soak it in the sink first.Love this thing! We ended up buying two.

I have not used it yet but I appreciate the quality-

This purchase was my first venture into silicone cookware (I bought two of these). I was tired of non-stick coatings degrading and peeling off, so I thought I'd try silicone.My first use was a two-layer cake, so I used both pans. The cakes baked normally with no issues. After allowing the cakes to cool, disassembly was easy. I hadn't used any lubricant or release prior to pouring in the batter, so I was concerned about sticking. I pulled the black locking clip and started pulling the silicone away to separate it from the glass bottom. It peeled away easily and had zero chunks of cake attached (the other pan performed the same). Separating the cakes from the glass was the same as any metal pan. I used a decorating spatula to cut away the bond and transferred the cake to a cake pedestal.Dishwasher cleaning was a breeze. The glass bottoms went on the bottom tray and the silicone went on the middle tray. Being pliable, I was able to "snake" the silicone between pegs in any shape needed (one ended up shaped like an "L" and the other ended up as a "U". Everything cleaned up perfectly with no residue.Reassembly for storage was easy. Wrap the silicone around the glass and press the interlocking ends together. Then slide down the retaining clip.

I don't think I've ever been so enthusiastic about a baking dish product as this one. It was hard to find a spring form pan outside of the non-stick toxic coating variety. I love the design and how cakes come out with this one. It was so great that I bought another one within a 12-18 months of the first one when I was preparing to make a layered cake and wanted to bake two in close succession.I haven't had leaking problems at all with most batters. I think if you had a batter that was super liquidy and thin, you wouldn't want to leave it sit in this mold for too long BEFORE putting it in the over, but even then, I'd call it a little "seepage" more than full on leakage. Overall that hasn't been a problem at all.Cleaning it was a little trickier at first, but once I got the hang of soaping up the sponge and laying out the red silicone on the counter to methodically go over, the cleaning became a lot easier. Highly recommended.