Discount Frieling 9-Inch Glass Bottom Nonstick Springform Pan

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I bought this springform pan based on the recommendation of several trusted sources, including Cook's Illustrated magazine. (They actually tested the model with handles--had that one been available I probably would have spent the extra money for it, but as it is I haven't found any significant inconvenience to the lack of handles with this model).

Although the quality and construction overall is excellent, the most obvious feature that distinguishes this from other springform pans is of course the glass bottom. I have been VERY impressed with this innovation! It overcomes a couple of the problems I've had with other (especially cheap) pans: the base's rolled metal edge that traps water & crumbs (which makes for quick rusting and difficult cleaning), and the tendency of the bottom to ding & bend, preventing a tight seal with the collar. This model seals very tightly--when I filled mine with water to check it, the majority of the leaking occurred not around the base but through the collar overlap (an inevitable weak point in the system). Batter of course is much thicker than water, and I haven't experienced any leaking problem when actually baking with it.

Baked products don't stick to it (either the base or the non-stick coated collar), and they don't need to be transferred from the base for cutting and serving, because you won't damage it by cutting on it--something all too easy to do with metal bottoms. The rimless glass bottom presents no impediment to a spatula when lifting out nice, neat slices. You can also look through the glass to check the browning of the crust as it bakes.

I do wish they offered other sizes, but if you're only going to have one size the 9" is the most practical. That's what almost all of my recipes call for, and if necessary you can bake a 8" recipe in a 9" pan (decreasing the baking time slightly)--but not necessarily the other way around.

I'm getting over my initial fear of breaking the glass. The truth is, when securely seated in the collar, the glass is quite well-protected. Probably the biggest recommendation for this is the fact that other manufacturers (including Kaiser) are now starting to copy the glass-bottom idea!

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Clever pan that once the cheesecake is made, unloosen the spring and "voila", your cheesecake is ready to serve.What an idea whose time has come.Hooray for Frieling!

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When my old springform pan began to leak on the bottom of the oven I realized it was time for a replacement. After shopping around a lot I chose this pan. And boy am I glad I did. The idea of a glass bottom is so great because you can see if the crust is getting too dark and serving the cheesecake couldn't be easier. It makes a perfect cheesecake and now I'm planning on ordering another one.

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What a unique idea! No more mess trying to remove a cheesecake from the bakeware to a serving dish or platter. This is a "must have" for anyone who bakes cheesecakes.

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I've never been a cheesecake baker, or much of any kind of baker, but with this pan, my cheesecakes come out looking like they came from a bakery or the Cheesecake Factory. Now my friends and family think I'm a chef. This is a fantastic pan, well worth the money!!