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A springform pan is one of those tools you need in your kitchen if you want to up your baking game. It’s a pan that’s usually made of metal and comes apart into two pieces: a removable bottom and sides. It’s usually round in shape, but a few manufacturers also make square or rectangular ones.
The sides are held together with an interlocking band that you snap closed when baking. Once your baked good is done, you can unsnap and open the outside, making it easy to remove the edge, leaving your beautiful dish on the base.
To find the best springform pans, we looked through the dozens available on the market, looking at manufacturing information and user reviews, and consulting baking experts, to narrow down our list. We then took those top picks home and put them to the test, observing how each performed and rating them on various criteria.
Here is our list of the best springform pans, along with our test findings, for your next baking creation.
Best Overall: Nordic Ware Springform Pan
What We Love: Very nonstick, sturdy, bakes evenly, makes a relatively tight seal, 10-year warranty
What We Don't Love: A little water may leak into the crust (but will not affect crispness)
If you have room for only one round pan in your cupboard, this is the one to choose. Not only is it good for anytime you need a springform pan, but you can also use it to make round cakes of any type. The heavy design is virtually leak-free, even for regular cake batters. "Virtually" is the operative word: The filling and the crust of our cheesecake baked evenly, but a little water did get into the crust. Thankfully, it didn't really affect the crispness of the crust.
The pan's nonstick coating performed well: The classic cheesecake we baked was easy to release and slice, and the crust did not stick to the sides and bottom of the pan at all. The nonstick surface makes for easy cleanup as well, even though it's meant for handwashing only.
The no-bake cheesecake was also very easy to release. We didn't need to extend the chilling time for the recipe we used. The cheesecake held its shape nicely because of the nonstick surface, and the crust did not stick to the sides or the bottom.
A bonus: If you opt for the 7-inch version, you can use it in your Instant Pot, as well. The pan comes with Nordic Ware’s 10-year limited warranty. Other than the fact that it leaked a little water, we found this pan sturdy, and it baked evenly and allowed me to release both of our cheesecakes easily.
“This Nordic Ware [springform pan] is my go-to for high quality, a sturdy side buckle, and PFOA-free nonstick-coated aluminum. I still use my grandma’s (yes, it has lasted 60 years!), but I might just have to get a second pan in the super-cute cherry red color.” — Stella Totino, Pastry Chef, Rabyt Donuts
Material: Nonstick coated carbon steel | Dimensions: 9.75 x 3 inches | Capacity: 10 to 12 cups | Dishwasher-Safe? No
Best Budget: Wilton Springform Pan Set, 3-Piece
What We Love: Affordable, pans nest inside each other, cooks evenly and browns nicely, easy to clean
What We Don't Love: Nonstick coating may wear out after many cycles in dishwasher, works best with thick batter
We're so glad Wilton still makes an affordable springform set that comes in three sizes (8, 9, and 10 inches)—making this the most practical on our list. We bought our first set when we were in high school and wanted to make a fancy cake for someone’s birthday. The beauty of this particular set is that it comes with the three sizes you’re most likely to use. They nest inside each other for easy storage, too.
The cheesecakes cooked relatively evenly in all three pans, and the crusts browned nicely. Neither the crust nor the cake stuck to the pans, but water did leak in from the water bath. As a result, we strongly suggest wrapping the pans with aluminum foil. It was easy to remove the cheesecakes from the bottom of the pans, but a tiny bit of the crust stuck to the bottoms due to their textured surface.
The no-bake cheesecakes performed similarly: They didn't stick to the sides of the pans, and only a bit of the crust stuck to the textured bottoms. The cheesecakes also firmed up in the time stated in the recipe we used, and they held their shape nicely after removing the rings.
Although the manufacturer claims the pans are dishwasher-safe, we never put anything with a nonstick coating in the dishwasher. While we found handwashing these pans very easy, we can see how the pans may dent or scratch after repeated use. Nesting them may cause the inside coatings of the outer pans to scratch a bit after some time. Wilton does provide a limited 10-year warranty, though, just in case.
Overall, it's a good starter set for all the budding bakers out there. And even though this set isn't leakproof, you can't go wrong with price.
Material: Cold-rolled steel | Dimensions: 8.45 x 2.5 inches, 9.45 x 2.75 inches, and 10.45 x 2.75 inches | Capacity: 10, 13, and 15 cups (respectively) | Dishwasher-Safe? Yes (handwashing recommended)
Best Square: Anolon Advanced 9-Inch Square Springform Pan
What We Love: Rubberized grip, very nonstick, very sturdy
What We Don't Love: Not 100 percent leakproof, works best with thick batter
The Anolon dessert pan is one of the few springform pans that come in a square shape. It’s not a perfect square—there are rounded edges, but it's square enough for our needs. Although it’s technically dishwasher-safe, the manufacturer recommends handwashing the pan. But its nonstick coating made it super easy to clean and we didn't find any dents or scratches even after a few uses.
First, we tested the Anolon with a classic cheesecake. The crust browned evenly and the filling baked mostly evenly, even with slight leakage. Removing a slice from the pan was easy, and the crust did not really stick to the pan. The no-bake cheesecake, on the other hand, took longer to chill than stated in the recipe due to the size of the pan. Otherwise, the crust and filling did not stick to the sides. The dessert also held its shape when the outside was removed.
It comes with a durable base that extends out with a collar for catching small drips. Some people have complained that it could be prone to considerable leakage, but the one we tested worked just fine, even with just a little leaking from the water bath. Still, you may wish to line the outside with aluminum foil just in case. Since those complaints could be a manufacturing defect on individual pans, it's a good thing Anolon offers a limited lifetime warranty on their products.
The pan’s rubberized grip makes it easier to release the square collar. (Sometimes, it can be hip to be square.) Overall, the Anolon felt heavy-duty. we think it's useful if you want the square shape, but it would not be our only springform pan.
Material: Coated carbon steel with silicone grips | Dimensions: 9 x 3.4 inches | Capacity: 12 cups | Dishwasher-Safe? Yes (handwashing recommended)
Related: The Best Baking Pans
Best Mini: Hiware 4-Inch Mini Springform Pan Set
What We Love: Nonstick, comes in a set of four, affordable, sturdy spring grip
What We Don't Love: Difficult to store
Sometimes you don’t want to have to share. In cases like these, it’s best to make individual servings using mini springform pans. This Hiware set comes with four identical pans, perfect for making small cheesecakes, individual deep-dish pizzas, small quiches, or any kind of mini desserts.
It was easy to release the cheesecake we made in one of these pans. There was only a tiny bit of the crust sticking to the sides and the bottom. Water did leak into the pans, so we would recommend wrapping them with aluminum for best results. The crust and filling were baked evenly.
The no-bake cheesecake also turned out fine, with the added bonus of a faster chilling time because of the pan's size. It also held its shape nicely, and the crust did not really stick to the bottom of the pan—though it may after repeat uses.
The pans are made from sturdy steel, with a nonstick coating that works well after several washes. There were also no dents or scratches after a couple of uses, but we can see how the coating may not last for long-term use. Still, the spring grip is sturdy and will hold up to multiple uses. You can also use two per layer of these pans in a 6-quart Instant Pot.
All in all, this Hiware Mini Set is great if you need to make mini desserts. While they're a bit of a pain to store (the pans don't stack on top of each other), we like that they came in a set of four.
Material: Nonstick coated steel | Dimensions: 4.3 x 2 inches each | Capacity: 1.5 cups | Dishwasher-Safe? No
Best Silicone: Norpro Silicone Springform Pan with Glass Base
What We Love: Red silicone color, no coating, easy to store, no leaking at all
What We Don't Love: A bit on the pricey side
The beauty of this silicone baking pan isn't just in its vibrant red color; it's also in the natural nonstick and heat-proof nature of silicone as a compound. With this, you don’t ever have to worry about any nonstick coating flaking off. The bottom is a clear, tempered glass, which makes it sturdy. It also allowed us to easily see how well the bottom of our cake was browning.
While the filling of our cheesecake baked evenly, the crust did not brown evenly. Most of it concentrated at the top of the pie. Still, there's something to be said about no water leaking in at all. It was also relatively easy to remove the slices, but we would recommend greasing the glass bottom for easier removal.
The no-bake cheesecake worked even better in this pan. Chilling took as much time as it is stated in the recipe. However, again, it took a bit of nudging to remove slices, so greasing would help.
Since the silicone is pretty floppy, be sure to support the pan from the flat bottom so as not to misshape your creations when taking them out of the oven. The scratch-resistant tempered glass makes it easy to transfer your beautiful dessert from the pan to your presentation plate. The pan is also easy to store, since the silicone side can lay flat on top of the glass bottom.
Bottom line? A little floppy on the edges (but not a huge problem if you're careful to move the pan by holding the bottom), and the silicone kept the crust from browning nicely. Once again, the main benefit is that this pan is super leakproof.
Material: Silicone and tempered glass | Dimensions: 9 x 2.5 inches | Capacity: 10 cups | Dishwasher-Safe? No
Related: The Best Gifts for Bakers
Best Professional-Grade: Fat Daddio’s Springform Cake Pan
What We Love: Rated for up to 550 F, anodized aluminum, comes in five sizes, lifetime warranty
What We Don't Love: Wide bottom, needs to be greased
Designed for professional kitchens and bakeries, Fat Daddio’s springform pans come in five different sizes (6, 8, 9, 10, 11 inches in diameter). Their 18-gauge anodized aluminum construction makes for a lightweight pan while standing up to both high heat and freezing temperatures. There’s no coating to worry about and it’s environmentally safe.
Thanks to its light aluminum construction, the pan reflects rather than absorbs the heat. This makes the pan reach baking temperatures faster and more evenly. Since the pans aren’t coated (and are lighter in color), it also means that the pans cool faster when removed from the oven, making it easier to control cooking and prevent over-baking.
Fat Daddio’s pan is safe for both your pressure cooker and air fryer. However, its wide bottom makes it difficult to fit it into regular-sized home appliances. But the springform pan is great for citrus- or tomato-based dishes since aluminum is not reactive to acids.
If these pans can stand up to the wear and tear of daily use in a commercial bakery, they’ll last forever in your home kitchen (Fat Daddio’s offers a lifetime warranty to ensure they do). We like the sturdy feel and look of this pan. It's great for really high dishes because you get a full three-inch height inside the pan.
Our Fat Daddio wasn't fully leakproof in our tests, but it worked with a water bath. The lack of nonstick is also not an issue if you grease and line the pan. We think this would be great for desserts with an egg-based rise, because regular batter can stick to the side of the pan as it rises.
Material: Anodized aluminum with stainless steel latch | Dimensions: 6, 8, 9, 10, 11 (diameter) x 3 inches | Capacity: 12 cups | Dishwasher-Safe? No
Related: The Best Pie Pans
Nordic Ware's 9-Inch Springform Pan is our all-around top pick because it works well for both delicate desserts and regular cake recipes, due to its tight, virtually leakproof seal (view at Amazon). And it comes with a 10-year warranty. If you're a budding baker, get the Wilton 3-Piece Set (view at Amazon). It comes with the three sizes you're most likely to use, making it a practical and affordable investment.
How We Tested
We sent the springform pans in this roundup to our expert writer and product tester, Cecilia Hae-Jin Lee, to put them to the test in her home kitchen. She spent several days using each of the pans to make both a classic cheesecake and a no-bake cheesecake, following the same recipes for each product. Cecilia observed and rated how each one performed in terms of design, leakproof and nonstick performance, ease of cleaning, and overall value.
What to Look for in a Springform Pan
Whether you're making cheesecake or a savory dish, stainless steel, aluminum, or aluminized steel are your best bet for even browning, quick release, and easy cleanup.
Silicone pans are also popular, but they tend not to perform as well when it comes to browning. Silicone is great for ice cream cakes, cheesecakes, or any dessert that you want a really smooth edge around.
Most brands of springform pans come in 7-inch and 9-inch diameters as the standard sizes. Some make larger ones that go as big as 11 inches in diameter (usually in professional models) and go as small as 6 inches for a regular pan.
Mini springform pans usually come in sets of two, three, or four and are usually about 4 inches in diameter. These are great for individual-sized desserts or pizzas.
If you’re looking for a springform pan that’ll fit in your Instant Pot, look for models smaller than 7 inches (remember to include the base size, not what the inside dimensions are. Or opt for a set of mini pans that you can stack inside).
The standard size for a springform pan is usually the 9-inch size, which is great for cakes of any type. If you plan on making layered cakes often, we recommend getting two pans of the same size from the same manufacturer to ensure consistency. There’s no standard for sizes, unfortunately; this means that a 9-inch pan from one manufacturer may vary in size slightly from a different company.
Don’t forget to consider the height of your springform pan as well. While most will be about 3 inches high, some are shorter or higher, depending on who makes them.
Nonstick or Not
Most of the metal springform pans on the market are usually coated with a nonstick material. On one hand, this makes for an easy cleanup. But on the other, it will keep your dish continuing to cook even after it’s been removed from the oven.
Springform pans with a nonstick coating usually don’t need to be greased or lined. However, they can lose their effectiveness with repeated use. Springform pans that aren’t nonstick will last longer. However, they will need to be greased and/or lined with parchment for the best results.
Additionally, coated pans will brown your food better. This is great for getting a nice crust on your quiche or pie crust, but not so great when making lasagna.
If you want better control of your baking time, opt for uncoated metal or silicone pans. Nonstick pans usually can’t handle as high temperatures as those that aren’t coated.
Note that nonstick pans don’t do well in the dishwasher; they should be hand washed.
Leakproof or Not
Many springform pans will be touted as leakproof, but what does that mean, really? Remember that springform pans are made with two parts that fit together, which means none of them can truly be 100 percent leakproof. They are not designed to hold water or any kind of runny liquid. Instead, they are designed to support thick batters, crusts, or a base made from something sturdy.
That said, we’ve been using springform pans for at least 40 years (and we have a set we’ve been using for 30 of those years), and we’ve never had batter leak out. Occasionally, we may have some butter or other fat from a crust drip out on the bottom due to not putting the ring on tightly. Any springform pan is only as good as the person using it.
In order to save ourself any trouble and cleanup, we usually line the bottom of our springform pans with aluminum and/or place them over a baking sheet just in case. You don’t need it, but why take a chance?
How do you use a springform pan?
Springform pans are pretty easy to use. There’s something so rewarding about releasing the “spring” of the band to make a flawless baked creation or frozen confection. Here are some tips for getting the best results from your springform pan:
- First, make sure the bottom and sides make a tight and secure seal. If you’re unsure about the fit, open and close the band around the bottom until it feels right. If you’re still not sure, wrap the bottom with aluminum foil and place the pan on a baking sheet before baking.
- Once you’re sure that the side and bottom are clamped securely, fill the pan with whatever you’re making. Springform pans work best with recipes that have bottom crusts or thick batters.
- Follow the instructions for your recipe and bake as directed. Note that nonstick or darker pans will continue to brown your ingredients a bit longer and aluminum pans will hold heat longer and keep cooking even after you remove them from the oven.
- For nonstick pans, use a silicone spatula or scraper to loosen your cake or other baked dessert around the edges. If your pan is not nonstick, use a butter knife.
- Undo the clasp and remove the side of the pan.
- Place your delicious creation with the pan bottom onto a serving dish. Or carefully slide your baked good onto a tray or serving plate by lifting it with a couple of large spatulas.
How is a springform pan different from a regular cake pan?
A springform pan includes two parts: the base and a collar/ring, which form the sides of the pan. After baking your creation in a springform pan, you can easily remove the collar to reveal your cake. It’s commonly known to be used for cheesecakes, since you can remove the outside without disturbing a cheesecake’s fragile graham cracker crust. But, you can easily make regular cakes in them, as well.
Should I grease and flour and/or line my springform pan with parchment paper?
Many springform pans are nonstick, but greasing even those that are coated will keep your dish from sticking. Preparing your pan beforehand makes for easy release from the pan.
However, follow your recipe’s suggestions for what to use to grease your pan. The fat you use will change the flavor, texture, or even the color of the dish you're making.
Also, if you’re making something like an angel food cake or a dessert that needs to rise, do not grease the sides of your pan. Grease can keep your batter from rising, since the batter needs to cling to the sides of the pan in order to rise. The same goes for egg-based batters since delicate batters will rise higher with ungreased sides.
We also recommend lining your springform pan with parchment paper. Not only will it make for easier cleanup, but will help you move your finished dish from the pan to your serving platter or plate for the best presentation.
One more note about greasing your pan: Never, and we mean never, use cooking spray on your nonstick pans. Cooking or baking sprays leave a film that sticks to the nonstick surface. It won’t easily come off with just soap and water. Over time, it can cause your nonstick surface to no longer be nonstick.
What else can I make in a springform pan?
Springform pans are perfect for making delicate desserts or dishes that may not do well when inverted. Think creamy smooth cheesecakes, flaky tarts, smooth ice cream cakes, and flourless chocolate tortes, all created without any damage during removal. These pans are also good for deep dish pizzas, quiches, pot pie, lasagna, or anything that has a sturdy crust or base on the bottom.
Below are some baked goods and savory meals to create with your springform pan:
- Cheesecake, obviously
- Flourless chocolate cake
- Regular cake
- Bread pudding
- Fruit tart
- Frozen tortes
- Chicken pot pie
- Deep dish pizza
- Rigatoni Pie
- Pull-apart bread
- Ice cream cake
- Frozen torte
Springform pans work for frozen recipes as well. We recommend using recipes with thicker batters, since thin batters easily leak through. Regardless of what you decide to make, using a springform pan can get you great results to wow your guests.
How do I keep a springform pan from leaking?
Due to their convenient break-apart design, springform pans are prone to leakage. Here are a few tips to help reduce or eliminate leaking.
- Line the inside bottom of the pan with parchment paper, so the excess parchment hangs out of the bottom. If using a water bath, you can also wrap the exterior with several layers of foil, slow cooker liners (which are made with a heat-proof thick plastic), or both for extra coverage.
- Choose a high-quality, leakproof pan to avoid immediate leaking issues or to help reduce the chances of a problem developing in the future.
- Opt for a traditional, non-springform pan if you plan on baking items with thin batters, such as flan, that may easily leak out of the pan.
- Place the springform pan on a baking sheet to catch any leaks.
Why Trust Simply Recipes?
Cecilia Hae-Jin Lee is a writer, photographer, former restaurant owner, recipe developer, and chef. She travels around the globe, photographing, eating, and cooking as she does. When not traveling, she spends a lot of time gardening and creating new dishes. She is passionate about finding the best quality tools and making home cooking as quick and easy as possible. Her specialty is finding little-known items that offer the best bang for your buck. She’s made more cheesecakes than she’s willing to count (because it’s her sister’s favorite dessert).
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United States Environmental Protection Agency. Technical Fact Sheet - Perfluorooctane Sulfonate (PFOS) and Perfluorooctanoic Acid (PFOA). November 2017.