Springvormen

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What makes a really good springform pan?

A springform pan has one job: letting your cake go without a fight. Four things decide how well it does that for years:

  • Coating: A double ceramic reinforced non-stick coating, free of PFOA, helps batter and crust release cleanly from the ring.
  • Base: An enamel base is cut-resistant, so one slip of the knife while serving is no drama.
  • Clamp: It is the part you touch most, which is why ours is made of solid 304 stainless steel.
  • Height: A tall ring gives layered cheesecakes and fluffy sponges plenty of room to rise.

The best test is something delicate, like a creamy berry cheesecake. If the sides come away clean, your nonstick springform pan is doing its job.

Springform pans and the other pan families

The springform cake tin is your go-to for anything you would rather not turn upside down. Its siblings take care of the rest:

  • Ring Cake Pans: fluted and tall with a tube in the middle, for rich batters with a golden crust all around.
  • Loaf Pans: long and rectangular for banana bread, pound cake and yeast breads you slice right on the board.
  • All bakeware: the whole family at a glance, so you see what your kitchen is still missing.

Just starting out? A springform is a lovely first pan, because it handles cakes, tarts and cheesecakes alike.

Which springform pan is the right one for you?

Right now one springform lives in our range, with more sizes on their way:

  • Springform Pan 26 cm: the classic for family cakes, 26 cm inside and about 8.8 cm high, for €49.90.
  • Springform Pan 24 cm: coming soon, for a slightly smaller cake.
  • Springform Pan 20 cm: coming soon, sweet for small households and petite cheesecakes.
  • Baking Set: springform, ring cake pan and loaf pan for €99.90, saving you 20 % on the single prices.

Still unsure? The 26 cm pan covers most everyday recipes.

Why does cheesecake love a springform pan?

A cheesecake is soft and heavy while still warm, and flipping it out of a regular cake pan would break it. This is where a springform pan shines: you open the clamp, lift the ring away, and the cake stays standing on its base, crust and all. Let a freshly baked German cheesecake cool completely in the pan, then loosen the edge with a thin spatula before opening. A little butter helps with sticky fillings too, from classic quark to a fruity tangerine cheesecake.

How to choose the right springform pan size

Most recipes name a diameter, and matching it matters. The same batter spreads thinner in a wider pan and rises higher in a narrower one:

  • 20 cm: for small cakes and tall cheesecakes for just a few people.
  • 24 cm: a happy middle that many recipes are written for.
  • 26 cm: the classic for family cakes, like our juicy apple cake.
  • 28 cm: for big gatherings, and our 28 cm springform is coming soon.

Baking a 24 cm recipe in a 26 cm pan? Expect a slightly flatter cake and check it about five minutes earlier.

Springform pan care and the brand behind it

Your springform pan stays beautiful longest when you wash it by hand with warm water and a soft sponge. The dishwasher is tempting, but its detergent dulls the ceramic coating over time, and that coating is what lets your cake slide out. Skip metal scourers and dry all parts well.

Behind every pan is Food with Style, home of a baking community of 3 million followers who love homemade cake as much as you do. Our blog is packed with recipes for exactly this pan, from cheesecakes to a dreamy vanilla plum cake. The pan is your start, the recipes are our gift to you.

FAQ

Frequently asked questions

A springform pan is a round cake pan with a removable side ring held together by a clamp. You open the clamp, lift the ring away, and your cake stays on the base, perfectly intact.
It is ideal for everything you cannot turn upside down: cheesecakes, cream cakes, tarts with a delicate crust, mousse cakes and fruit cakes topped with crumble or a glossy glaze.
With a good non-stick coating, most cakes release without it. A light brush of butter still helps with sticky batters like cheesecake or very sugary doughs, and it never hurts.
We recommend washing it by hand with warm water and a soft sponge. Dishwasher detergent is aggressive and dulls the ceramic coating over time, and that coating is what helps your cake release.
Our springform has a cut-resistant enamel base, so one slip of the knife is no drama. To keep it looking lovely for longer, you can still slide the cake onto a board.
Let it cool completely in the pan, then loosen the edge with a thin spatula. Open the clamp slowly, lift off the ring and slide the cake onto a plate with a cake lifter.
Use the pan you have and adjust a little. In a larger pan the cake bakes flatter and faster, so check it earlier. In a smaller pan, fill less and bake slightly longer.
It is made of aluminized steel with a double ceramic reinforced non-stick coating that is PFOA-free. The base is coated with black enamel, and the clamp is made of 304 stainless steel.