Round Cheesecake Pan with Loose Bottom, 3" deep - 12"

Comment: Seriously, use these pans. We own a small dessert and cake shop, and used to have a "replacement cycle" for springform pans. We started replacing with Fat Daddio's pans, beginning with the small ones which always wear out faster. We have now totally phased out springforms for preference of these pans. The first Fat Daddio's we bought are still in daily use, having outlived what would have been several rounds of replacements with springforms. They are no worse for wear after 1-2 years of heavy use, stay cleaner and yield more consistent product than our old pans. Our money now goes into expanding our inventory, not replacing it!

Comment: I needed a pan for a cheesecake that wasn't a springform type. I also did not want a one with a nonstick surface. I found that nonstick pans don't work well for this particular cheesecake recipe. I also wanted a pan with a bottom that could be left on and I didn't have to worry about being scratched from a knife. This pan cooked evenly,didn't leak which I found surprising and was easy to clean.

Comment: Not a single complaint. Nice and deep, just in case something gets bigger than you thought it might, and the removable bottom is very helpful for getting things out and everything that I have baked in them has baked evenly. I haven't tried them for cheesecake, I just have baked a few cakes in them. AND I love the name.

Comment: This makes cake baking a step easier...
It means I don't have to worry the cake I've baked successfully will be damaged before I can frost it... or will be damaged beyond the capacity for frosting to hide it.

Comment: I bake for my son's restaurant and for others and make alot of cheesecakes. These are by far the best pans for cheesecakes. I spray the bottom and sides with a butter spray and yes when making an oreo crust they leak a little. Use a little less butter in the crust and put a shield under the pan. I never bake in a water bath since I started using baking strips around my pans. I use two of the larger ones so the pans are completely wrapped and havene't had a crack since and no soggy bottom. These pans bake evenly and release fine. If your crust is sticking, put it on the burner (I have a gas stove) turn it on and count to 15 and take it off. Slide a cake large cake spatula (like Wilton's) under it and it will come right off. Also, freeze your crusts about 10-15 min., don't bake them and they will hold together fine.