The 2 Best Springform Pans of 2024, Tested & Reviewed

We use springform pans for baking delicate foods like cheesecakes, quiches, tortes, mousse cakes, tarts, and even lasagnas and Detroit-style pizzas. Unlike layer cakes, these foods shouldn’t be inverted after baking. And unlike cake pans—which are made of a single piece of metal—springform pans have a base and a collar, which fit together to create a seal. After baking, the collar releases, leaving the food intact and upright.

As a seasoned reviews editor and former professional baker, I’ve used my fair share of springform pans. I know firsthand how a poor springform pan can ruin hours of hard work through uneven baking, leaking, or sticking. 

This is our first time testing springform pans, so we were eager to get started. We gathered nine springform pans made from steel or aluminum, their finishes ranging in color from pale gold to black. Seven of the springform pans we tested had nonstick coatings and the remaining two were uncoated. The pans ranged in weight from a dinky 7.75 ounces to a sturdy two pounds. We looked for pans that baked evenly, were easy to assemble and use, and were a cinch to clean.

The Winners, at a Glance

This springform pan is completely leakproof—even when we filled it with water, not a drop came out. Made from aluminized steel with a nonstick gold finish, it baked cheesecake evenly and delicately. Cheesecake baked in this looked beautiful and released effortlessly from both the collar and base. We appreciated this pan’s large capacity and extended base, which allowed for easy handling, even with oven mitts on. Note: This springform pan’s vertical closing system requires more effort to assemble than a buckle-style model. For a simpler assembly process, consider our other top pick from Nordic Ware.

This pan was painless to assemble. Weighing just over a pound, it felt sturdy and its buckle was tight and secure when closed. While this pan dripped a bit during our water test, it was the most leak-proof buckle-style pan in our lineup. Most importantly, it never leaked when baking cheesecake and its raised base made it easy for us to remove the dessert. Lastly, its slick nonstick coating released food easily and was quick to clean.

The Tests

• Cheesecake Test: We made cheesecake to assess each pan’s baking capabilities. During this test, we evaluated whether the pans leaked during baking and how easy they were to use and clean.
• Usability Test: We assembled and disassembled each springform pan 15 times, evaluating how easy it was to do so.
• Durability Test: We cut the inside of each pan 10 times with a sharp knife to assess how durable it was and if its coating easily scratched.
• Water Test: After filling each springform pan with water, we noted any leaks.

What We Learned

Pans With Buckle-Style Closures Were Easier to Assemble, But Leaked More

The springform pans we tested had two closure styles. The first was a buckle that expanded and tightened around a single-piece collar, so assembling and disassembling the pan was simple. Tight buckles, like the one on the Nordic Ware, created a better seal around their bases and were more leakproof than pans with loose buckles. 

The other type of pan had a collar that was made from two pieces of metal connected by dual plastic gaskets slid over silicone strips. Although this type of pan has more parts to keep track of and was a bit tedious to assemble, it made an incredibly leakproof seal. Two pans in our lineup with this closure system (from Williams Sonoma and USA Pan) were completely leak-free when filled with water.

Pans With Extended Bases and Large Capacities Were Easiest to Maneuver

Some of the pans in our lineup had bottoms that extended past their collars. Most of these larger bases had troughs to catch any potential leaks, and also offered secure places to grasp when moving pans into and out of the oven.

Pans with larger capacities were easier to maneuver too, as food didn’t rise to the top of or past the rim and we could rest our oven mitts on the top of the pan without bashing the dessert. Cheesecake baked in springforms with smaller capacities puffed up above the collar during baking, so touching the rim would have meant squashing the just-baked cake. In summary: The easiest pans to hold were those that had both an extended base and tall sides.

The Role of Material and Color in Baking Performance

The nonstick pans in our lineup were made from either aluminized steel or carbon steel, while the two uncoated pans were anodized aluminum. The pans in our lineup ranged in color from pale golden to black. We know from previous baking pan testing that light pans, including gold ones, are better at producing golden brown food. Darker pans conduct heat more effectively and thus bake quicker. If using a dark pan, we recommend checking for doneness a few minutes before the indicated recipe time to avoid overbaking or overbrowning.

Some of the pans in our lineup produced cheesecake with more or deeper cracks than others, but these differences didn’t correspond perfectly to the material or color of the pan in which they were baked. However, the cheesecake made in our golden, aluminized steel winner from Williams Sonoma had the fewest cracks.

It Was Easier to Remove Food From Pans With Raised Bases

We noticed an important difference among the pans’ bases. A few had recessed bases (meaning food sat down in the base), others were flat, and some had raised bottoms. Pans with raised bases were the easiest to remove food from, as the baked goods were slightly elevated. We could slide a long offset spatula between the cake and the base, releasing the delicate food quickly and without damage. Cakes baked in recessed bases required us to angle our offset spatula down and under, often damaging the food.

Nonstick Pans Were Easiest to Use and Clean

When we removed one of the uncoated collars from its cheesecake, a small piece of food clung to the metal, leaving an unattractive hole in our finished cheesecake. The slick coating on nonstick pans made it easy for us to remove the cake collar and base easily, and cleaning those pans required just a quick scrub and rinse.

The Criteria: What to Look for in a Springform Pan

The best springform pans are made from aluminized or carbon steel with a slick nonstick coating. They have secure, tight closures to prevent leaks and are easy to handle due to their extended bases and larger capacities. Our favorite springform pans also have raised bases for easy food removal.

Our Favorite Springform Pans

What we liked: The Williams Sonoma baked beautiful cheesecake and was leakproof, even when completely filled with water. This pan has a large capacity and an extended base, which makes it pleasant to use. It was easy for us to remove the cheesecake once cooled because of its nonstick coating and raised bottom.

What we didn’t like: This springform pan’s vertical closure system requires more effort to assemble than buckle-style springform pans. Plus, when completely disassembled it’s made up of eight parts: a base, an o-ring, two metal collar pieces, two silicone strips, and two plastic gaskets. That’s a lot! More parts means a greater possibility of losing one.

Key Specs

• Material: Aluminized steel
• Coating: Nonstick
• Color: Gold
• Weight: 2 pounds
• Diameter: 9 inches
• Extended base: Yes
• Raised base: Yes
• Closure: Vertical
• Capacity: 12 cups
• Care instructions: Hand-wash recommended; do not use abrasive cleaning products; do not cut directly on the base; do not use metal or sharp utensils
• Oven-safe temperature: 450°F

What we liked: Made of only two pieces, this pan is super easy to assemble, and the buckle closes tightly and securely. Its small extended base gave us a secure place to hold when moving the pan into and out of the oven. This pan’s raised base made it easy for us to remove cheesecake, too. Lastly, its nonstick coating released cheesecake easily and was quick to clean.

What we didn’t like: All of the buckle-style springform pans we tested leaked during our water test—some more than others—but this pan leaked the least. Most importantly, it never leaked when baking cheesecake. This pan’s dark finish means that it browns food more quickly. Check the doneness of your food a few minutes before the indicated time to avoid overbaking.

Key Specs

• Material: Carbon steel
• Coating: Nonstick
• Color: Black
• Weight: 1 pound, 7/8 ounces
• Diameter: 9 inches
• Extended base: Yes
• Raised base: Yes
• Closure: Buckle
• Capacity: 10 cups
• Care instructions: Hand-wash only; do not use abrasive cleaning products; do not cut directly on the base; do not use metal or sharp utensils
• Oven-safe temperature: 450°F

The Competition

• USA Pan Leakproof Nonstick Commercial Springform Pan: Although this pan uses the same vertical closure gaskets as the Williams Sonoma pan, the plastic gaskets were noticeably more challenging to slide on and off of their corresponding silicone parts. When attempting to release the collar, we had to pull so hard on one of the plastic pieces that it flew clear across the kitchen.
• Farberware Bakeware Springform Baking Pan: Our one gripe with this pan is that it doesn’t have an extended base, so there isn’t a secure place to hold.
• Fat Daddio’s Anodized Aluminum: There were several aspects of using this pan that we liked, so we were disappointed when it leaked butter during baking. Its buckle closure was a little loose.
• Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Springform Pan: This pan was a pain to assemble. We had to lift the base of the pan with one hand while lining up the collar with the other, so it was easy to misalign the base and collar.
• HIWARE 9-Inch Nonstick Cheesecake Pan Springform Pan: We had to angle our spatula down and under the food to lift it out of this pan’s recessed base. Doing this chipped away at a piece of the crust, which left a gap and lots of crumbs.
• Wilton Springform Pan, 9-Inch Round Aluminum Pan: A small piece of cake clung to this pan’s uncoated collar during removal, leaving an unattractive hole in our cheesecake. Plus, it was harder to remove cheesecake from this pan’s recessed base.
• Rachael Ray Oven Lovin’ Nonstick Bakeware Springform Baking Pan: This pan has a small capacity, was challenging to maneuver in and out of the oven, and was tedious to assemble and clean.
  

FAQs

What do I do if my springform pan is leaking?

First, check that you’ve attached the springform pan’s collar correctly. Some collars have a specific way they should be used with a top and bottom (some can be used either way). Ensure that the gaskets or buckle are closed securely. Next, make sure you’re not baking anything that is too thin. Although two of the pans in our lineup, from Williams Sonoma and USA Pan, were leakproof even with water, most springform pans are not sealed well enough to be used with a very thin liquid. You will be better off using a traditional cake pan for those recipes. Lastly, you can try wrapping the base of your pan with aluminum foil to prevent leaking.

How do I remove food from my springform pan?

Before you remove the springform pan’s collar, make sure the food you baked is completely cool. Remove the collar by sliding the vertical gaskets up on both sides of the collar or by releasing the collar’s buckle. If you’d like to remove the food from the base, use a long offset spatula. Begin sliding the offset spatula under the food at several spots along the outside of the cake, loosening the food from the base as you go. When enough of the cake has been loosened, slide the entire offset under the food, releasing it completely. Then, use a larger spatula to move the food to a plate from which you can cut and serve. 

Can I cut directly on the base of the springform pan?

Although many people cut directly on the base of springform pans, we don’t recommend it and neither do manufacturers. Manufacturers of nonstick pans are specific about not using metal utensils or knives on pans. It will cause visible scratches and damage the nonstick coating. We tested the durability of each pan by cutting the pan 10 times. All of the pans retained some visible damage from cutting, though some were more scratch-resistant than others. Regardless, we don’t recommend it.

How do I clean my springform pan?

Most of the manufacturers of the springform pans we tested recommend or require hand-washing their pans with warm soap and water. Only one pan, from Cuisinart, is dishwasher-safe. However, we know from years of testing that hand-washing pans, especially those with nonstick coatings, prolongs the pans’ lives and coatings.

Is there any food I cannot bake in a springform pan?

Many foods can be baked in a springform pan, but if you’re baking something very thin and liquidy without a crust underneath, you should use a traditional cake pan instead. While two of the pans in our lineup were completely leakproof, most springform pans don’t have that same exceptional seal and are therefore not meant to be used with very thin liquids.

Can you make cheesecake without a springform pan?

Baking legend Stella Parks actually eschews springform pans altogether and uses this cake pan instead, especially when making this cheesecake recipe. According to Stella, once you chill this cheesecake overnight, you can place the cake pan in a few inches of hot water for a few minutes and then turn the cake pan over and the cheesecake will come right out.

Why We’re the Experts

• More than 10 years ago, Carolyn Grillo started her food career as a baker at Flour Bakery + Cafe led by James Beard Award-winning baker Joanne Chang.
• While working for America’s Test Kitchen for nine years she tested numerous pieces of equipment, including cake pans, rolling pins, sauté pans, rice cookers, and mini muffin tins. These stories, along with roughly 25 ingredient reviews, were published both online and in print for Cook’s Illustrated and Cook’s Country magazines.
• For this review, we tested nine springform pans. We used them to bake cheesecake. We also evaluated whether the pans leaked, how easy they were to use and clean, and how durable they were.